Gluten-Free Pizza Crust (5-Star Recipe!)

overhead shot of gluten free pizza sliced on pan

Meaningful Eats

Gluten-Free Pizza Crust (5-Star Recipe!)

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!

It’s my go-to pizza dough recipe and just a glance at the hundreds of reviews in the comments section tells me that it’s a favorite for many others too!

Course Main Course

Cuisine American

Prep Time 30

Cook Time 35

Total Time 1 5

Author Erin Collins

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.

Video

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