Whether you’re new to gluten-free baking or a seasoned pro, my recipe for gluten-free pizza crust is about to become your go-to. It delivers everything you want in a homemade crust: soft, fluffy texture, golden crisp edges, and just the right amount of chew. Made from a recipe-tested blend of gluten-free flours and psyllium husk, it’s sturdy enough to hold generous layers of pizza sauce, cheese, and your favorite toppings without falling apart.

a piece of pizza being pulled from the pan with cheese pulling

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Hear Me Out, Skeptics – This Gluten-Free Pizza Crust WORKS

I already know what you’re thinking. After you take a peek at this homemade crust recipe there will be thoughts, like, “She wants me to bake it how long?!” and “How could this dough possibly turn out as good as she claims?!”

You gotta trust because I was right there with you. I first came across this gluten-free pizza dough recipe in a handy resource when I transitioned to a gluten-free diet, America’s Test Kitchen: How Can It Be Gluten-Free Cookbook. When I read through the recipe process initially I had similar no-way thoughts.

But after working many ATK recipes, I quickly learned they knew what they were talking about. In fact, their techniques inspired tons of my own gluten-free bread and baking ideas, which led to my published GF cookbook. (Toot, Toot 😊)

So, let’s work through through this recipe. Although the pizza crust is made with gluten-free flour, it has some little ingredient friends to avoid the dreaded cardboard crust outcome. Swapping out some of the GF flour with another starch keeps the crust light and fluffy, instead of dense and chewy.

When testing these doughy soft gluten-free pizza rolls, I used a small amount of potato starch to do the trick. But for gluten-free pizza crust, adding a bit of almond helped with moisture and cut chewiness, since the recipe doesn’t have eggs or butter. (Bonus! It’s also happens to be dairy-free and vegan as well.)

Besides that, you’ll notice this dough also uses another touch of magic – psyllium husk. Why? It greatly enhances structure, elasticity, and a stretchy texture. All the things we need with for bomb-diggity homemade GF crust.

That all makes sense, right? Where does the questioning come in? Well…the dough comes together super fast, just dump and mix. The extra time? I’ll walk you through below. Remember to trust.

After trying many other recipes for a year, this is my go-to recipe for GF pizza! It’s easy and is consistently delicious! I make this gluten free pizza for everyone when my daughter with celiac visits, and no one misses the wheat pizza–it’s THAT GOOD.

—Kate

Let’s Make This Together!

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

Couldn’t be easier – dump and mix

In a stand mixer, use a paddle attachment to combine the dry ingredients – gluten-free flour (I use and highly recommend Cup4Cup GF flour for best results), almond flour, psyllium husk powder, baking powder to give a boost of rise and loftiness, salt, and yeast.

Slowly pour in the warm water and oil. Mix until it’s combined and then beat at medium speed for 5 minutes. The dough will be sticky, but don’t worry. Remember you don’t have to knead or work it with your hands!

the dough in a large mixing bowl.

Plan ahead for rise time

Now scrape down the dough into the middle of the bowl. Cover it with plastic wrap and let rise in a warm, draft-free place for 90 minutes. I know, that’s a long time, so you’ll need to plan ahead. It’s done when the dough is slightly bubbly inside.

a spoon going into the crust to show the texture inside.

Let’s shape the dough

First preheat the oven to 325°F. You’ll need a pizza stone or baking sheet lined with greased parchment paper.

Scoop the dough into the center of paper and use a greased silicone spoon to spread it into a circle, until it’s about a 11 ½” diameter.

Bake it at that lower oven for 45-50 minutes. Yep, you read that right. The crust will be firm to the touch and start to brown underneath.

the dough being spread with a silicone spoon.
the dough spread out on a piece of parchment.

Finish up with sauce, toppings, and final bake

Now it’s time to do all the homemade pizza night things. Take the empty stone, place it in the oven and preheat it to 500°F. I like to assemble my crust on a peel so I can easily transfer it to the hot stone.

Spread your crust with all the goodness – sauce, cheese, and toppings. Slide it onto the hot stone for a quick bake, 8-10 minutes. The crust will be a deeper golden brown and the cheese nice and bubbly. Dig in, then comment below how this pizza crust is actually the best gluten-free recipe ever! 😎

baked crust on a pizza paddle.

What Kind of Equipment Do I Need (And Not Need)?

To replicate those pizza parlor dreams of a crispy crust with a doughy soft interior, I highly recommend using a stone. I like this particular pizza stone because it’s circular, serving as a guide for dough shaping, but you can also find rectangular ones, which work fine too.

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.

To assemble the pizza and move it onto the hot stone, a pizza paddle or peel is helpful. Otherwise it’s tricky to transfer the unbaked pizza without disturbing the toppings. But, if you don’t have one, place your parchment on a rimless baking sheet or turn a rimmed baking sheet over and slide it on that way.

close up of the gluten-free pizza crust edge

Let The Extra Time Work For You! Make-Ahead Friendly

Yes, there are two rounds of baking, but this works out great for you! After the initial bake you can pile on the toppings and bake again immediately, or choose to use this as a make-ahead crust. Either let it stand at room temp for several hours or freeze for later use.

If you plan to bake the pizza later, move the parbaked crust to a wire rack to cool completely. Wrap with plastic wrap and let it sit at room temperature up to 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.

Feeling Extra Crispy?

If you love an extra crispy crust use a pizza stone (some sets, like this one even come with a paddle, which definitely steps up your pizza game). It heats in the high-temperature oven to become extremely hot before sliding on the dough with toppings. This gives a jump start for making a crispy crust with the short baking time required for the toppings and cheese. #winwin

overhead shot of pepperoni pizza sliced

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

overhead shot of pepperoni pizza sliced
4.93 stars (13 ratings)

Crispy, Doughy Gluten-Free Pizza Crust (No Knead!)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8 slices
Prep Time: 1 hour 30 minutes
Cook Time: 50 minutes
Total Time: 2 hours 20 minutes
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!
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Ingredients
 

Equipment

Instructions
 

  • In the large mixing bowl of a stand mixer, use a paddle attachment to combine on low speed gluten-free flour, almond flour (or additional flour), psyllium husk powder, baking powder, salt, and yeast.
    1 ⅔ cup gluten-free all purpose flour, ¼ cup almond flour, 2 teaspoons psyllium husk powder, 1 ¼ teaspoon baking powder, 1 teaspoon salt, ½ teaspoon instant yeast
  • Continue mixing on low speed and slowly pour in water and oil. Mix until combined. Increase the speed to medium-high and beat for 5 minutes. The dough will be a sticky batter.
    1 ¼ cup warm water, 2 tablespoons olive oil
  • Use a rubber spatula to scrape all the dough into the center of the bowl. Cover securely with plastic wrap and let rise in a draft-free place for 90 minutes. When using a spoon to look inside the dough, it should be bubbly.
  • Preheat oven to 325°F. Line a pizza stone with parchment paper. If you do not have a pizza stone, line a large baking sheet with parchment. Spray the paper with cooking spray to grease.
  • Transfer the dough into the center of the prepared stone or pan. Use a liberally greased silicone spoon to spread the dough into a circle. Continue greasing the spoon, or the top of the pizza dough, to spread out into a 11 ½" circle. If desired, use greased fingers to shape the edges into a raised crust.
  • Bake for 45-50 minutes, or until the dough is firm to the touch and slightly starts to brown underneath.
  • 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.
  • When ready to make the pizza, place the pizza stone in the oven and then preheat to 500°F. (See recipe notes if you do not have a pizza stone.) Transfer the parbaked crust to pizza peel for an easy transfer to the hot stone.
  • Spread on pizza sauce, cheese, and toppings. Slide the pizza onto the hot stone using the pizza peel. Bake for 8-10 minutes, or until the crust has browned and the cheese is bubbly.

Notes

 
Making without pizza stone
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 this recipe does take some time on the front end for rising and baking, it is freezer-friendly and may be baked right from frozen!
You can also make 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.
 
Tips to Remember
  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 par-baked, 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.
 
Recipe adapted from America’s Test Kitchen: How Can It Be Gluten-Free Cookbook
Calories: 140kcal, Carbohydrates: 20g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 294mg, Potassium: 70mg, Fiber: 4g, Sugar: 1g, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg
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