Learn how to make easy gluten-free pizzacrust 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!
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 (233 g) gluten-free all purpose flour, ¼ cup (23 g) almond flour, 2 teaspoons (8 g) 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.
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.
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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 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.