Gluten Free Pizza Crust
This homemade gluten free pizza crust is the best! It has a chewy and crispy texture and delicious flavor. This quick and easy recipe is great for family dinners, pizza night, and entertaining. Add your favorite toppings for the perfect pizza every time!
Why You’ll Love This Recipe
- This gluten free pizza crust is easy to make.
- The whole recipe can be made in 40 minutes.
- It only requires a few simple ingredients.
- The crust is light and crispy, and it holds up well to toppings.
- It is versatile. You can customize the crust to your liking by adding different flavors or toppings.
- This crust is sure to be a hit with everyone at your table, even those who do not have gluten intolerance.
- This recipe is gluten free, dairy free, egg free, and refined sugar free.
- Check out this Paleo Pizza Crust for another delicious recipe!
Ingredients & Substitutes
These are the main ingredients and substitutions for this gluten free pizza crust. Scroll down to the recipe card for the full ingredients list and instructions.
Choose a gluten free flour blend that ideally contains xantham gum. Bob’s Red Mill and King Arthur Flour are great options. Do not substitute another flour.
If your gluten free flour does not contain xantham gum, add it in.
Baking powder helps leaven the pizza crust.
Salt adds a subtle flavor.
Add in dried Italian herbs for a more authentic flavor. Oregano, basil, and thyme are great options.
Use olive oil or avocado oil.
Honey helps naturally sweeten this crust. Substitute with maple syrup if needed.
Warm water helps activate the yeast. Water should be between 105 and 115 degrees Fahrenheit.
Use active dry yeast. Be sure it has not expired.
If needed, use additional gluten free flour for dusting.
Taste & Texture
This gluten free pizza crust has a light and crispy texture. It is chewy and can hold a variety of toppings.
This pizza crust looks and feels like classic pizza crust.
How to Make
Step 1
In a small bowl, combine warm water, honey (or maple syrup), and yeast. Stir well and let it sit for about 5 minutes, or until the mixture becomes frothy.
Step 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if needed), baking powder, salt, and dried Italian herbs.
Step 3
Create a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
Step 4
Using a spoon or your hands, mix the ingredients until a dough forms. If the dough is too sticky, add a little more flour. If it’s too dry, add a small amount of warm water.
Step 5
Once the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 5 minutes until it becomes smooth and elastic.
Step 6
Preheat your oven to 425°F (220°C).
Step 7
Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 8
Roll out the dough into your desired pizza shape on the prepared baking sheet.
Step 9
Bake the crust in the preheated oven for about 10 minutes, or until it is slightly golden and firm.
Step 10
Remove the gluten free pizza crust from the oven and let it cool for a few minutes.
Step 11
Add your desired pizza toppings, such as tomato sauce, cheese, vegetables, and protein.
Step 12
Return the pizza to the oven and bake for an additional 10 to 15 minutes, or until the toppings are cooked and the cheese is melted and bubbly.
Step 13
Lastly, remove the gluten free pizza from the oven and let it cool slightly before slicing and serving.
Expert Tips for Success
Here are a few expert tips and tricks for making the best gluten free pizza crust.
Use a good quality gluten free flour blend. Bob’s Red Mill and King Arthur Flour are my two favorites.
If the dough is too sticky, add a little bit more gluten free flour.
If the dough is too dry, add a touch more water.
Prebake the crust. This helps it cook all the way through.
Flavor Variations & Add-Ins
There are endless ways to customize this gluten free pizza crust recipe. Here are a few ideas.
Add different herbs and spices to the dough, such as garlic powder, onion powder, or Italian seasoning.
Use different types of cheese, such as mozzarella, cheddar, or Parmesan on top.
Add your favorite toppings, such as pepperoni, sausage, mushrooms, onions, peppers, or olives.
How to Serve & Store
This gluten free pizza crust is best served hot and fresh . Garnish it with your favorite toppings.
This pizza can be served alone or with a side salad.
Top with Ranch dressing or blue cheese if desired.
The baked pizza can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat, simply place it in a preheated oven at 350 degrees Fahrenheit for 5 to 7 minutes, or until heated through.
Gluten Free Pizza Brands
Here are some popular gluten free pizza brands.
- Caulipower: Caulipower offers a range of gluten free cauliflower crust pizzas, including Margherita, Veggie, and Three Cheese varieties.
- Udi’s: Udi’s is known for its gluten free products, including pizza crusts and frozen pizzas. They offer various flavors like Margherita, Pepperoni, and Three Cheese.
- Glutino: Glutino is another well-known gluten free brand offering frozen pizzas with gluten free crusts.
- Against the Grain: Against the Grain is known for its unique gluten free pizza options. These include a variety of flavors and different crust options like a three-cheese and pesto pizza.
- Simple Mills: Simple Mills produces an almond flour pizza crust mix, allowing you to create your own gluten free pizza at home.
- Cappello’s: Cappello’s offers almond flour pizza crusts and frozen pizza options for those looking for a grain free and gluten free alternative.
- Venice Bakery: Venice Bakery makes gluten free and vegan pizza crusts that you can use as a base.
- Smart Flour Foods: Smart Flour Foods produces gluten free frozen pizzas with a unique crust made from ancient grains like sorghum, amaranth, and teff.
- Freschetta: Freschetta offers a gluten free frozen pizza line with various flavors like Pepperoni, Four Cheese, and Margherita.
- Amy’s Kitchen: Amy’s Kitchen has a selection of gluten-free frozen pizzas, including options like Margherita and Pesto with Tomato.
- Banza: This higher protein crust is made from chickpeas.
Frequently Asked Questions (FAQs)
Yes, you can make this crust ahead of time and reheat it later. Simply follow the recipe instructions and then cool the crust completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
Yes, you can make this crust without xanthan gum. However, xanthan gum helps to give the crust its structure and elasticity. If you omit the xanthan gum, the crust may be less chewy and may not hold up as well to toppings.
Yes, you can make this crust vegan by using vegan cheese and toppings. Use maple syrup instead of honey.
Gluten free pizza crust is typically made from a combination of alternative flours such as rice, cornmeal, potato, tapioca, almond, chickpea, or sorghum flours, along with various binders like xanthan gum or guar gum, to replace traditional wheat flour.
No, King Arthur 00 pizza flour is not gluten-free. It is made from wheat flour and is not suitable for those with gluten sensitivity or celiac disease.
Yeast is naturally gluten free. It is used as a leavening agent in baking and it does not contain gluten.
Equipment Needed
Pizza Wheel: Cut your pizza with this pizza cutter.
You May Also Enjoy
- Paleo Pizza Crust Recipe
- Tortilla Pizza
- Gluten Free Tortillas
- Sourdough Pizza Crust
- Gluten Free Chicken Tenders
If you make this gluten free pizza recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Gluten Free Pizza Crust
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 1 tsp xanthan gum, if not already included in the flour blend
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp dried Italian herbs, such as oregano, basil, and thyme
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 cup warm water
- 2 tsp active dry yeast
- additional flour for dusting
Instructions
- In a small bowl, combine warm water, honey (or maple syrup), and yeast. Stir well and let it sit for about 5 minutes, or until the mixture becomes frothy.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if needed), baking powder, salt, and dried Italian herbs.
- Create a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
- Using a spoon or your hands, mix the ingredients until a dough forms. If the dough is too sticky, add a little more flour. If it’s too dry, add a small amount of warm water.
- Once the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 5 minutes until it becomes smooth and elastic.
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Roll out the dough into your desired pizza shape on the prepared baking sheet. You can make a thin crust or a thicker crust, depending on your preference.
- Bake the crust in the preheated oven for about 10 minutes, or until it is slightly golden and firm.
- Remove the crust from the oven and let it cool for a few minutes.
- Add your desired pizza toppings, such as tomato sauce, cheese, vegetables, and protein.
- Return the pizza to the oven and bake for an additional 10 to 15 minutes, or until the toppings are cooked and the cheese is melted and bubbly.
- Finally, remove the pizza from the oven and let it cool slightly before slicing and serving.
Notes
- I recommend using Bob’s Red Mill or King Arthur Flour gluten free flour for this pizza crust recipe.
- If the pizza dough is too sticky, add slightly more gluten free flour.
- If the pizza dough is too dry, add slightly more warm water.
- Be sure to pre-bake the pizza crust before adding toppings. This allows it to cook through in the center.
- Store leftovers in the fridge for up to 4 days.
- Reheat leftovers in the oven or air fryer.
- The nutrition facts are for 1/6th of the pizza dough without toppings.
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