Erin’s Recipe Rundown
Texture: Chewy, crisp on the bottom and light. This crust has a great chew to it which is often hard to come by with gluten-free pizza!
Taste: Flavorful and golden thanks to olive oil a little almond flour.
Ease: So easy to make! You can have pizza on your table in less than 90 minutes. Great beginners recipe.
Top Tips: I like to parbake the pizza crust without toppings, then slide it onto a pizza steel to finish baking with the toppings. This ensures a crispy bottom crust!
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Absolutely! This is our go-to homemade gluten-free pizza crust.
xoxo erin
I’ve tried a lot of gluten-free pizza crust recipes over the years and this is my favorite. It’s easy to make and makes a crust that is both crispy and chewy.
So many gluten-free pizza crusts are thin crusts that turn out crunchy like a cracker. If you’re wanting a gluten-free crust with a good chew, this is it!
This pizza crust has the perfect amount of chew and bakes up crispy on the bottom. Plus it’s easy-to-make with gluten-free measure-for-measure flour!
Featured Comment
From Diane: My 7 year old granddaughter has coeliac disease and l have tried numerous gf pizza base recipes for her with no luck. She absolutely loves this one, we double the recipe every time so she always has one in the freezer. Her little brothers also love it. Thank you for a wonderful recipe!
Table of Contents
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free pizza crust. See the recipe card below for the measurements.
- Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. This blend has a mixture of brown rice flour, white rice flour, potato starch and tapioca starch. This recipe works well with most types of gluten-free all purpose flour!
- Almond Flour: Adding a little almond flour is one of my favorite tricks in gluten-free baking (I include it in these gluten-free chocolate chip cookies!) . The extra protein/fat in the almond flour this pizza crust gives it great flavor and helps it brown up nice and golden. To make this gluten-free pizza crust nut-free, you can simple replace the almond flour with more gluten-free flour.
- Psyllium Husk Powder: Don’t skip this ingredient! It had elastic properties that give the crust a springy, bready consistency. I’ve tried many brands of psyllium husk powder over the years and highly recommend this one.
- Baking Powder: This is an unusual ingredient in pizza crust but it lightens up the dough.
- Instant Yeast: Saf yeast is my favorite. Gluten-free doughs don’t need an extra rise, so instant yeast works great! You also might like these gluten-free cinnamon rolls.
How to Make Gluten-Free Pizza Crust
Here’s an overview of how to make gluten-free pizza crust. You can jump to the recipe for the full instructions.
- Yeast: I like to use instant yeast for this gluten-free pizza crust. You’ll mix it together with some sugar and water and let it sit until it’s nice and bubbly.
- Dry Ingredients: I think this dough comes together best in a stand mixer fitted with a paddle attachment. Add all the dry ingredients to the bowl of the mixer and mix to combine.
- Wet Ingredients: With the mixer running on low, slowly pour in the yeast mixture followed by the olive oil. Then mix on medium-high speed for about 5 minutes.
Gluten-Free Pizza Dough Consistency
Your dough might be more runny depending on what gluten-free flour blend you use. All gluten-free flour blends are slightly different and even how you measure the flour can cause differences. See the video in the recipe card below to get a visual on the texture you’re going for.
The dough should be more like cookie dough than runny batter. I would suggest mixing the dough for 3-4 minutes first, then adding more flour if needed (just a little at a time!) to thicken it up slightly.
- Press the dough onto the pizza pan and let rise for 10 minutes.
- I like to parbake the crust before adding the toppings for best results. If you have a pizza stone or steel – even better. I usually slide my pizza off the parchment/pan and bake it directly on the pizza steel for the second bake with the toppings.
Tips for the Best Gluten-Free Pizza
- One thing I’ve noticed at a lot of restaurants that serve gluten-free pizza is that the pizza never gets crispy on the bottom. Gluten-free things generally need to be baked longer than regular baked goods.
- I par-bake the pizza on these pans that I line with parchment paper rounds for 15-20 minute before adding the toppings. Then I like to slide the pizza onto a pizza steel and bake it for another 10-15 minute with the toppings on for perfectly crispy, chewy pizza!
- Another great thing about this crust recipe is that it works with basically any gluten-free flour blend. It turns out wonderfully with King Arthur Flour and Bob’s Red Mill gluten-free flours. You can use what you have on hand.
More Gluten-Free Recipes
Gluten-Free Pizza Crust (5-Star Recipe!)
Video
Ingredients
Yeast Mixture:
- 1 cup warm water about 110F
- 1 tablespoon sugar
- 1 1/2 teaspoons instant yeast
Other Ingredients:
- 1 1/2 cups (225g) gluten-free measure-for-measure flour
- 1/4 cup almond flour
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a measuring cup, combine the warm water, sugar and yeast in a glass measuring cup. Whisk to combine. Let proof for 5-10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free flour, almond flour, psyllium husk powder, baking powder and salt.
- With the mixer running on low, add the yeast mixture along with the olive oil. Increase the speed to medium-high and mix for 5 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl and mix again until well-combined.
- Scoop the dough into the prepared pan and smooth the top with wet hands. Cover with oiled plastic wrap and let rise in a warm place for 45-60 minutes.
- Place a pizza steel or pizza stone in the oven. Preheat the oven to 425°F. Line a 12-inch round pizza pan with a circle of parchment paper. Spray the parchment paper with cooking spray.
- Using oiled or wet hands, press the dough into the pan. The dough will shrink slightly as it bakes, so press the dough as thin as you can to cover the pan. Let rise for another 10 minutes.
- Bake the crust without toppings for 15-20 minutes. Remove from the oven and add your desired toppings.
- Slide the pizza off the parchment paper and pan directly onto the pizza steel. Bake for another 10-15 minutes until the toppings are bubbly and cooked to your liking.
- Remove from the oven and let cool for 5 minutes before slicing.
Notes
- One thing I’ve noticed at a lot of restaurants that serve gluten-free pizza is that the pizza never gets crispy on the bottom. Gluten-free things generally need to be baked longer than regular baked goods.
- With this recipe I parbake the crust for 15-20 minute before adding the toppings. Then bake it for another 10-15 minute with the toppings on and you’ll have perfectly crispy, chewy pizza!
- I bake the pizza on these pans, then transfer it to a wooden cutting board to slice up. Any cookie sheet will work but I recommend greasing the sheet with shortening (not olive oil) so it doesn’t stick. You can also use parchment paper if you prefer.
- Another great thing about this crust recipe is that it works with basically any gluten-free flour blend. It turns out wonderfully with King Arthur Flour and Bob’s Red Mill gluten-free flours. You can use what you have on hand
Nutrition
I hope you love this recipe as much as we do! If you try it be sure to leave me a comment/rating below. I’d love to hear from you!
Recipe adapted from King Arthur Flour
**This post contains affiliate links to the products I always use.
I have tried many different gluten free pizza dough recipes and this is by far the best. The dough stays together and doesn’t fall apart. The taste is just as good as a gluten pizza. This is now a staple for my gluten free dinner guests. Thanks Erin!
So between using King Arthur flour and your grain free blend, which yields better results/flavor/texture? I have ingredients for both.
I recommend the King Arthur Flour blend! I use that myself most often these days. I still use my blend all the time for our favorite buckwheat flax pancakes though! https://meaningfuleats.com/gluten-free-buckwheat-flax-pancakes/
In 1 post you said you could substitute the psyllium husk with 1/2 t. xanthum gum, and in another post you said you couldn’t. So, I’m not sure what to do….. use the xanthum gum I have or buy some psyllium husk. Could you please clarify this for me?
Sorry for the confusion! The recipe definitely works best with the psyllium husk. You can try 1/2 teaspoon xanthan gum if you have it though.
I dont have psyllium husk powder. Is there a replacement for this?
You could try 1/2 teaspoon xanthan gum. It works best with the psyllium though!
This is by far our favorite GF pizza crust! The only tweak I make is that I do add a little garlic powder and oregano to the dough and I cook it on a cast iron pan. It’s the closest thing to the local pizzeria that we’ve found since going gluten free!
I made this for dinner tonight. It turned out really good. I made it with ingredients I had on hand. Used Bob’s Red Mill 1 to 1 gluten free flour and no psyllium husk powder because I didn’t have any. The crust was crispy and cooked all the way through. I did add more gluten free flour than called for because it was runny at first. It all came together and was an excellent pizza. Made the tomato sauce from scratch, used kalamata olives, roasted red peppers, purple onion, and left over BBQ chicken breast. Had basil in the garden and gets cheese. Thank you for a gluten free pizza night.
That pizza sounds so delicious! I’m glad it worked for you 🙂
This is the best gluten free recipe, hands down! Thank you so much for creating this. I don’t feel disappointed or let down.
My husband is not gluten free and he thinks this tastes better than a regular pizza crust!
Can you double the recipe and make 2 crusts at once?
Yes! I do that all the time 🙂
Do you have to add the psyllium husk?
Yes it makes a difference. It won’t be gummy. Best recipe so far for pizza crust
I recently found i have quite a few good sensitivities plus am allergic to almonds 🙁 is the almond flour mandatory? Can I replace with another wheat-free flour? For reference I’m wheat-sensitive but gluten is okay. Thanks!
Love this pizza base, it’s amazing. Kids are loving it too. Thank you so much, really missed having a delicious pizza. Not a lot of choice in Ireland.
If one doesn’t have a blender can one make the mixture with a wooden spoon in a bowl?
Great recipe, thank you
Yes but you will have to stir quite a bit. It needs to be mixed to get air incorporated into the dough so it turns out chewy. I hope this helps!
Pizza is one item I really miss now that I have been GF for a while. Most doughs I try are too hard and crunch, but not this one. I have made this dough several times. Occasionally have a problem with it puffing/bubbling up during the parbake stage like a flat bread. Any suggestions to prevent this? Am I making it too thin? Such a great dough when I make it correctly! The psyllium husk really makes a difference. I tried it a few times without it because I couldn’t find it in store, but so glad I ordered it on Amazon.
I have made variations of this recipe twice now. I use presidents choice gluten free all purpose flour. For one variation I used Nutiva coconut flour instead of almond flour and the second time I used Bobs Red Mill garbanzo fava bean blend flour in place of the almond. I used ground flax instead of the psyllium husk. Both made a tasty crust that held together. We could pick up the slices of pizza. My whole family, celiac and non celiac enjoyed the pizzas. This recipe is easy and I will make it again.
Great to know it worked with those substitutions! Thanks for the comment!
I made this for dinner tonight! I subbed milk for water since I didn’t have milk powder, and it was very tasty. It was crunchy and chewy and the bottom was completely cooked! Loved it! Thanks for the recipe!