The only gluten-free pizza crust recipe you’ll ever need. Easy to make and works with basically any gluten-free flour blend. Bakes up chewy and crispy!

Hundreds of reviewers agree this recipe makes the best gluten-free pizza crust ever!

This tried-and-true recipe was originally published in 2016 and continues to be one of my #1 recipes today.

close up of gluten-free pizza on wood cutting board


 

Homemade pizza night might just be my favorite food ritual! It always means happy kids, a bubbly special drink, perhaps a side of my favorite kale salad, and the best gluten-free pizza on this delicious crust.

I’ve tried a lot of gluten-free pizza crust recipes 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.

You can use it as a base for any gluten-free pizza recipe. We most often use it to make classic pepperoni and BBQ chicken pizzas. You can pair it with any of your favorite toppings!

Table of Contents

Why You’ll Love this Recipe

  • Easy to make
  • Works well with any kind of gluten-free flour blend
  • Chewy, but crispy texture
  • Delicious flavor
  • Work with any kind of toppings

If you’re looking for more perfected gluten-free recipes try this gluten-free banana breadgluten-free sandwich bread, gluten-free crescent rolls or gluten-free flatbread!

Serve this pizza with these gluten-free cinnamon breadsticks!

VIDEO: Watch how to make it!

Ingredients You’ll Need

overhead shot of ingredients used to make gluten-free pizza crust on marble background

Here are a few notes on the main ingredients for this pizza crust:

  • 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: Helps with texture and browning. Adding a little almond flour is one of my favorite tricks in gluten-free baking. The extra protein/fat in the almond flour this pizza crust gives it great flavor and helps it brown up nice and golden.
  • Honey or Cane Sugar: Helps activate the yeast and gives the dough great flavor.
  • Psyllium Husk Powder: Don’t skip this ingredient! It had elastic properties that give the crust a springy, bready consistency.
  • Baking Powder: This is an unusual ingredient in pizza crust but it lightens up the dough.
  • Instant YeastSaf 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.
  • Salt: Gives the gluten free pizza crust great flavor!
  • Olive Oil: For a little richness and golden color.

You can easily make this nut-free by leaving out the almond flour. Simply replace it with more Gluten-Free 1:1 Baking Flour!

How to Make Gluten-Free Pizza Crust

step by step photos of how to make gluten-free pizza crust
  • Combine the warm water, sugar, and yeast in a glass measuring cup or small bowl. Whisk to combine.
  • While the yeast is proofing for 3-4 minutes, combine the gluten-free flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.
  • With the mixer running on low, slowly add the yeast mixture and olive oil to the dry ingredients.
  • Increase the mixer to medium speed and beat for a few minutes.
gluten free pizza dough mixed together and rising in bowl

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 above 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.

  • Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 30 minutes.
  • Preheat the oven to 425F. Oil a 12-inch round pizza pan. Press the dough into the pan. The best way to handle the gluten free dough is with oiled hands. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let the dough rise for another 10 minutes at room temperature.
gluten free pizza dough pressed onto baking sheet
  • Bake for 15-20 minutes. Remove from the oven and add your favorite sauce (tomato sauce, BBQ sauce, gluten-free alfredo sauce, etc.) and toppings. Bake for another 10-15 minutes depending on your toppings. Let cool for a few minutes before slicing. Enjoy!

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.
  • 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 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.
gluten free pizza cut with pepperoni on top

Gluten-Free Pizza FAQs

What is gluten free pizza crust made of?

Gluten-free pizza crust is typically made from gluten-free flour, yeast, water and a binder like psyllium husk or xanthan gum. Gluten-free flour typically contains a variety of flours and starches from gluten-free grains (like rice, sorghum and tapioca flour). This gluten-free pizza crust also contains baking powder to make it lighter.

Is gluten free pizza crust healthier than regular pizza crust?

Gluten-free pizza crust is not necessarily healthier than regular pizza crust. Both regular and gluten-free pizza crust are typically made of flour and starch. It’s just the gluten-free pizza crust is made from gluten-free flours such as rice flour, tapioca starch and more.

However for those with celiac disease or gluten intolerance, making gluten-free pizza crust is a great way to enjoy pizza again.

Which gluten-free flour is good for pizza?

It is best to use a high-quality gluten-free 1:1 baking flour, also known as measure-for-measure flour for gluten-free pizza dough. Gluten-free flour blends typically contain a mixture of naturally gluten-free flours and starches to mimic traditional wheat flour. Typically xanthan gum or guar gum helps is added to gluten-free flour as a binder.

Recipe FAQs

Can I freeze this dough?

You cannot freeze the dough, but the par-baked crusts freeze great! I love making an extra crust and freezing it for later when I make this recipe. Follow all the instructions up to where you bake the crust for the first 15-20 minutes. Bake the crust for the first 15-20 minutes then cool completely.

Once cooled wrap in a layer of plastic wrap followed by a layer of foil. Freeze for up to 1 month. To bake from the freezer, preheat the oven to 425F (I like to use a pizza stone.) Top the frozen crust with toppings of choice then slide directly onto the pizza stone to bake or bake on a pan. Bake the crust for 15-20 minutes until crispy and the toppings are bubbly.

Help! My dough is too runny!

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 above to get a visual on the texture you’re going for.

The dough should be more like cookie dough than runny batter. For best results, 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.

What can i use in place of almond flour?

You can easily use an additional 1/4 cup gluten-free 1:1 baking flour in place of the almond flour.

Looking for more gluten-free dough recipes? Try my gluten-free breadsticks.

More Gluten-Free Recipes

I hope you love this gluten free pizza 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!

sliced pepperoni pizza on wooden cutting board
4.97 from 222 votes

The Best Gluten-Free Pizza Crust

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
The only gluten-free pizza crust recipe you’ll ever need! Easy to make and works with basically any gluten-free flour blend. Bakes up chewy and crispy!
Hundreds of reviewers agree this recipe makes the best gluten-free pizza crust ever!

Video

Ingredients

Instructions 

  • Combine the warm water, sugar, and yeast in a glass measuring cup. Whisk to combine.
  • While the yeast is proofing for 3-4 minutes, combine the flour, baking powder, salt, and psyllium husk powder in the bowl of a stand mixer.
  • With the mixer running on low, slowly add the yeast mixture and oil. Increase the speed to medium-high and beat for 3-4 minutes.
  • Using an oiled spatula, press the dough off the sides into a ball. Cover and let rise for 30 minutes.
  • Preheat the oven to 425F. Oil a 12-inch round pizza pan. Using oiled or wet hands, press the dough into the pan. The dough will shrink slightly as it bake, so press the dough as thin as you can to cover the pan. Let rise for another 10 minutes.
  • Bake for 15-20 minutes. Remove from the oven and add your desired toppings. Bake for another 10-15 minutes depending on your toppings. Let cool for a few minutes before slicing. Enjoy!

Notes

MAKE IT NUT-FREE: Substitute 1/4 cup of gluten-free all-purpose flour for the almond flour.
MAKE IT VEGAN: Use sugar in place of the honey.
RECIPE 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
TO FREEZE: You cannot freeze the dough, but the parbaked crusts freeze great! I love making an extra crust and freezing it for later when I make this recipe. Follow all the instructions up to where you bake the crust for the first 15-20 minutes. Bake the crust for the first 15-20 minutes then cool completely.
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 above 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.

Nutrition

Calories: 443kcal | Carbohydrates: 69g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 885mg | Potassium: 287mg | Fiber: 13g | Sugar: 8g | Calcium: 137mg | Iron: 3.1mg

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

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    Great texture and delicious! Mixed by hand without any issue. I will be making this again soon! Thank you!

  2. 5 stars
    This is a very good recipe. I used all 1 to 1 flour as I am allergic to all nuts. Also, I did not have psyllium husk and substituted 1/2 tsp xanthan gum.
    Thank you for sharing this recipe as it has been a long time since I found a pizza crust that tastes GOOD!!

  3. 5 stars
    Oh my! I am in love with this recipe! This will now be my go-to for the rest of my life! I used a store-brand GF flour mix and just made sure that it weighed the same. (So for people going by cups, it would be better if you weighed it.) I also used warm almond milk instead of water (just because I need to use it up soon) and it worked great. Thanks so much!

    1. 5 stars
      Thank you so much, Erin! This is a fabulous recipe. As I didn’t have a mixer–even my hand-held one recently died–I just used my food processor. So, one speed only. It worked just fine. My oven runs a little hot, so I only baked the crust initially for 10 minutes before taking it out and adding the toppings, which were what I happened to have on hand. I smeared a small cube of frozen pesto over the crust, and then added more olive oil. Then I smeared some goat chevre over that. Next, some chopped up green spring onions, thinly sliced red onions, a bit of chopped up pre-cooked bacon, a sprinkle of sheep milk feta cheese, some pine nuts, a sprinkle of a couple of small dried red peppers from last year’s garden, and some chopped parsley completed the toppings. Back in the oven for 10 minutes. The crust was a beautiful golden brown, lightly crunchy on the bottom, and otherwise cooked through. I think the average person would not have known this was a gluten-free crust. It was so delicious. Brava!

  4. 5 stars
    I’ve been looking for so long for a GF pizza recipe, and I’m so happy with this one! I made it with oat float rather than a 1:1 flour (because I didn’t have any) and used flax seed instead of psyllium husk powder (because what on earth is that?) and it was amazing! It didn’t “rise” like I’m used to seeing with regular flour bread, but it did a little and baked really nice. I also had to cut the cooking time in half. Excellent recipe! I will be using it again for sure.

  5. 5 stars
    This was such a great pizza base! I used cup measurements, then weighed it. My flour only came to 140gms!!! So I weighed it instead and it came out exactly as recipe said (like cookie dough). What a great thing it is to finally enjoy pizza with my family. I wasn’t keen on the store bases in NZ and they don’t freeze well. Thank you – cannot tell you how great it is to eat pizza again!

  6. 5 stars
    This recipe not only works it turns out the best GF crust we’ve had so far. Do what Erin says and resist adding more flour with the exception of a light dusting to make the raised dough manageable for laying out the crust. The dough is thinner because it needs to be when working with a rice based flour. Psyllium Husk Powder is a clever idea, and adds needed fiber. It is can also be used on a daily basis for added fiber, which helps us to maintain proper hydration throughout the digestive track. Anyway, Thank You Erin for this wonderful recipe.

  7. 5 stars
    Best gluten-free crust! I used the Cup-4-Cup gluten free baking blend and followed the steps exactly. Dough was a little wet, but not too sticky so I went with it. Perfect! So glad that I resisted the urge to add more flour.

  8. 5 stars
    Recipe definitely needed a lot more flour than it called for but otherwise delicious! I subbed the psyllium husk powder for ground chia seeds because that was what I already had in my pantry!

    We topped with mushrooms, onions, peppers, tomatoes, FYH Parmesan, and FYH mozzarella because we are also dairy free! It was AMAZING! Thanks for an easy and tasty recipe!

  9. 5 stars
    Hi! I just wanted to thank you for this recipe. It’s incredible and definitely the best GF crust I’ve ever made. I didn’t have psyllium husk so I subbed flax (I did order some to try it out next time, though). Really appreciate this!

    Suzanne

  10. I would like to know if you use 1 3/4 cup of your baking mix , or use purchased 1:1 gluten-free flour plus almond flour to make your pizza dough. It is not clear in your writing and this question hasn’t been answered in your comments/replies. I would very much like to make your recipe, but am not sure whether to make and use your baking mix or a buy commercial 1:1 gluten-free flour plus almond flour. Which would give me the best results? Thank you very much for your attention.

    1. I would recommend buying the 1:1 gluten-free flour. I used to use my blend in recipes more a few years ago. I personally always make this recipe with King Arthur Flour 1:1 Baking Flour!

  11. 5 stars
    Just made a double batch of your GF pizza dough with exact ingredients you state in the recipe with the exception of using Presidents Choice GF flour blend instead. Shaped them into a large rectangle. Turned out perfectly. Thanks for sharing the recipe.

  12. 5 stars
    I’ve been making gluten free pizza for years, and this is the best crust recipe I’ve ever tried!
    I used 1 cup of Bob’s 1for1 and 1/4 cup of King Arthur’s. It was light, airy, crispy, and delicious.

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