Make the best gluten-free pizza with this easy, homemade gluten-free crust recipe! Not only does it make a golden, crispy pizza base, but is vegan, dairy-free, requires no kneading, and only one rise!
easy gluten-free pizza dough to make the best crust!
No longer does making a homemade gluten-free pizza recipe have to be laborious, frustrating, or lead to disappointing results. This gluten-free crust recipe makes the pizza base of your dreams to load with whatever your heart desires!
Gluten-free pizza dough starts with a simple list of ingredients, and although requires some time for rising and baking, is easy and effortless to make! If you would like a faster option for weeknights my gluten-free cookbook highlights a quick pizza base using socca flatbread.
Like other highly-reviewed favorites, such as soft gluten-free bread and gluten-free focaccia, recipes such as these, gluten-free breadsticks and gluten-free garlic knots allows bakers to enjoy classics just as good as they remember.
It’s time to enjoy gluten-free pizza again and banish subpar crusts as replacements!
Ingredient Notes
The gluten-free pizza dough ingredients are naturally dairy-free and vegan without using eggs or butter. Through testing, I found adding a small amount of almond flour cuts some of the chewiness from gluten-free crusts, but may also be replaced with the same amount of gluten-free flour or oat flour.
- Gluten-Free Flour Blend – For best results use a quality all purpose gluten-free flour with xanthan gum included, such as Cup4Cup. For more suggested GF flours, refer to the Best Gluten-Free Flour article.
- Almond Flour – For best results adding a small amount reduces chewiness and enhances flavor. Alternatively, replace with GF flour or oat flour.
- Psyllium Husk Powder – While it may be left out, use for best results to greatly enhance structure and elasticity.
- 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.
how to make gluten-free pizza dough
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- In the large mixing bowl of a stand mixer, use a paddle attachment to combine the dry ingredients – gluten-free flour, almond flour, psyllium husk powder, baking powder, salt, and yeast.
- Continue mixing and slowly pour in warm water and oil to activate the yeast mixture. Mix until combined and then increase the speed to medium-high and beat for 5 minutes. The dough will be a sticky batter.
- Scrape the dough into the center of the bowl. Cover 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.
how to make gluten-free pizza crust
Now that the pizza dough is ready, it’s time to shape and bake the crust for your pizza base. After the crust bakes it may be used immediately, stand for several hours, or freeze for later use.
- Preheat oven to 325°F. Line a pizza stone with a piece of 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 pan. Use a greased silicone spoon to spread the dough into a circle. Continue greasing the spoon to spread out into a 11 ½” circle.
- Bake for 45-50 minutes, or until the dough is firm to the touch and slightly starts to brown underneath.
- When ready to make your gluten-free pizza, place the stone in the oven and preheat to 500°F. 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 is golden brown and the cheese bubbles.
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 this gluten-free pizza crust recipe 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
- 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.
- 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.
- Since the crust is parbaked, it could be used for grilled pizza as well!
- 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.
- 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.
frequently asked questions
For best results use a quality all purpose gluten-free flour, such as Cup4Cup. King Arthur Measure-for-Measure also works well. I find the taste of Bob’s Red Mill off-putting because of the strong taste of brown rice flour and sorghum flour.
No, gluten-free pizza dough 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.
Yes, 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.
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.
Yes. 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.
Although adding a small amount of almond flour reduces chewiness and enhances taste, it may be replaced with gluten-free flour or oat flour.
In gluten-free baking recipes, psyllium husk powder helps with binding starches, protein, greatly enhances structure and elasticity.
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Gluten-Free Pizza Crust
Ingredients
- 1 ⅔ cup gluten-free all purpose flour
- ¼ cup almond flour (for best results, but may also sub additional GF flour or oat flour)
- 2 teaspoons psyllium husk powder
- 1 ¼ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon instant yeast
- 1 ¼ cup warm water
- 2 tablespoons olive oil
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.
- 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.
- 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.
- Did you make this recipe? Don't forget to click star rating on recipe card and leave a comment below!
Equipment Needed
Recipe Notes
freezing and storing
Although this gluten-free pizza crust recipe 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
- 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.
- 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.
- Since the crust is parbaked, it could be used for grilled pizza as well!
- 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.
- 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.
Nutrition
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Jeriann Hughes/Marks says
I am so grateful for the notes on Pizza crust. Thank you for sharing this recipe.
Melissa says
You’re so welcome! Enjoy, Jeriann!
Best,
Melissa