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.
Great texture and delicious! Mixed by hand without any issue. I will be making this again soon! Thank you!
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!!
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!
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!
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.
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!
The quantity of gluten free flour is too little
I think you need at least 2 cups flour
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.
I’m so glad the recipe turned out for you! Thanks for the comment 🙂
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.
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!
This is my go to recipe! Thank you very much!
What is exactly psyllium husk powder? And do I need to add it or will the recipe be ok without it?
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
Great to know the flax worked! 🙂
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.
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!
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.
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.