Easy Pizza Crust with Gluten-Free Flour

Learn how to make easy gluten-free pizza crust with this homemade recipe perfect for beginners! Not only does the dough bake up golden and fluffy, but it requires no kneading and only one rise. Learn my easy trick for mimicking stretchy dough texture, just as good as legendary pizzerias!

Easy Gluten-Free Pizza Crust

No longer does making a homemade gluten-free pizza crust recipe have to be laborious, frustrating, or lead to disappointing results. This GF crust makes the base of your dreams to load with whatever your heart desires!

Pizza dough with gluten-free flour starts with a simple list of ingredients. Although it requires some time for rising and baking, it’s easy, effortless and those just learning how to navigate a gluten-free diet.

So, what is the trick? Why will this recipe help you banish cardboard crusts forever? Although the crust relies primarily on gluten-free flour to build structure, through testing, I discovered swapping some of it out with another GF starch aids a light and fluffy texture, instead of dense and chewy.

In the case of gluten-free pepperoni rolls, a small amount of potato starch does the trick. But for gluten-free pizza crust, I needed something that would also add moisture and cut chewiness, since the recipe contains no eggs or butter.

Using a small amount of almond flour does the trick! You’ll still be enjoying not only a gluten-free, but dairy-free and vegan pizza, but once baked, it mimics a soft, fluffy crust just as good as you remember!

Below I teach you not only how to make pizza crust with gluten-free flour, but many other gluten-free baking tips, such as the best GF flour to use, make-ahead instructions, ingredient swaps, as well as recommended kitchen tools to make your life easier!

If you want to recreate the entire pizzeria experience, don’t forget to try these other highly-reviewed recipes for gluten-free garlic knots or soft gluten-free breadsticks!

Ingredient notes

Below are the recommended ingredients, along with the reason I use them and any workable substitutions. Please note, that while using a small amount of almond flour yields the best results, if you don’t have it on hand, additional GF flour or homemade oat flour may be used.

• Gluten-Free Flour Blend – Use a quality all purpose gluten-free flour with xanthan gum included, such as Cup4Cup. For more suggested GF flours, refer to the recommended gluten-free flour section.
• Almond Flour – For best results adding a small amount reduces chewiness and enhances flavor. Alternatively, replace with additional GF flour or oat flour.
• Psyllium Husk Powder – Greatly enhances structure, elasticity, and stretchy texture. Learn more about why psyllium husk in gluten-free baking improves results drastically!
• Baking Powder – Since gluten-free dough needs a little assistance with rising, I prefer to use a combination of baking powder with yeast. This helps with lift and an airy texture.
• Instant Rise Yeast – A small amount is used to help with fermentation and rise.
• Olive Oil – Aids with moisture and taste.

How to Make Gluten-Free Pizza crust

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Recommended gluten-free flour

The success of this recipe really depends on a high-quality all purpose gluten-free flour. I use and recommend Cup4Cup because the taste and texture best replicates gluten-full versions. However, it does contain milk powder.

If you need a gluten-free dairy-free pizza crust, use King Arthur Measure-for-Measure. I don’t suggest Bob’s Red Mill because of the off-putting, strong taste from brown rice flour and sorghum flour.

recommended equipment and alternatives

To achieve a golden, crispy crust with a soft layer above for toppings, I highly recommend using a pizza stone. I like this particular pizza stone because it’s circular, which serves as a guide for dough shaping, and has handles for lifting.

The stone heats in the high-temperature oven to become extremely hot before placing on the assembled pizza. This gives a jump start for making a crispy crust with the short baking time required for the toppings and cheese.

To assemble the pizza and move onto the hot pizza stone, I recommend using a pizza paddle or peel. Otherwise it’s tricky to transfer the unbaked pizza to the oven without disturbing the toppings or burning yourself!

If you do not have a stone, preheat a baking sheet or pizza pan in the oven. While it won’t make as crisp as a crust, it’s better than using a cold pan. A rimless baking sheet would also work instead of using a pizza paddle to slide it on.

freezing and storing

Although homemade gluten-free pizza crust does take some time on the front end for rising and baking, it is freezer-friendly and may be baked right from frozen!

It’s also a good idea to double the recipe, making two crusts at once. Then freeze one for a quick and easy Friday pizza night!

To freeze, cool completely, wrap securely in plastic, and then cover with aluminum foil. Freeze up to 3 weeks. When ready to bake, assemble and bake from frozen.

To store, let it sit at room temperature for 4 hours after the initial bake, or wrap securely in plastic.

Expert tips and tricks

1. The gluten-free pizza crust texture and ease is helped by some essential pizza-making equipment. Using a pizza stone achieves a crispy crust, while a pizza paddle makes for a flawless transfer to the hot oven.
2. When shaping the pizza dough, be sure it is spread out to at least a 11 ½” circle. Using a baking sheet limits the diameter, making a thicker crust. Therefore, a round stone (best) or pizza pan is recommended.
3. Since the crust is parbaked, it could be used for grilled pizza as well!
4. The dough is easy to work with as long as it is liberally greased. Keep nonstick cooking spray or a pastry brush and olive oil handy when shaping.
5. Double the recipe to make one crust for now, and freeze the other for a quick, easy pizza night. It may be assembled and baked from frozen.

Does the dough need to rise twice?

No, this recipe only requires one rise. Traditional doughs use a second rise to give yeast more time to work and change the gluten structure for a lighter, chewier texture. Since there is no gluten, and rise is aided with baking powder, there is no need to let the dough rise twice.

Make-ahead tips

If assembling and baking the pizza crust later, move to a wire rack to cool completely. At this point it may sit at room temperature for 4 hours or wrap securely in plastic, cover with aluminum foil, and freeze up to 3 weeks. When ready to bake, assemble and bake from frozen.

Making crust extra crispy

To make gluten-free pizza crispy use a pizza stone. It heats in the high-temperature oven to become extremely hot before placing on the assembled pizza. This gives a jump start for making a crispy crust with the short baking time required for the toppings and cheese.

Dairy-free / vegan modifications

No adaptations are needed for a dairy-free or vegan pizza crust. However, read the ingredient label on your gluten-free flour. Recommended Cup4Cup adds milk powder to its blend, so instead use Ancient Grains Cup4Cup or King Arthur Measure-for-Measure

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