Stop the press because this is the best gluten-free pizza crust recipe, ever! You can cook this yummy homemade gluten free pizza on a charcoal or gas grill or baked in the oven. This crust is crispy on the outside and fluffy and chewy on the inside! Just add your favorite pizza toppings!
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I have made a few pizza recipes on the blog over the past few years. This Gluten Free Flatbread Pizza is one of my kids’ favorites. This Gluten Free Sourdough Pizza is great if you have a sourdough starter. (If you don’t, I include how to make one too!)
Learn how to make the best gluten free pizza crust with this easy gluten free pizza base recipe. This crust is fluffy and light, and can be used to make either a thin or thick crust! You can use this pizza base for these Gluten Free Pizza Rolls. This may be my best gluten free pizza crust recipe ever.
Best gluten Free Pizza crust I’ve ever had!! It’s amazing! I used Judees All Purpose flour and it came out perfect. Its the only dough that has ever worked for me and I’m so grateful because I love pizza.”
louise f., blog comment
Allergen Information:
This pizza crust is gluten-free, soy-free, nut-free, oat-free, and can easily be made dairy-free using vegan cheese. If you are yeast intolerant, try my Gluten Free Pizza Crust with No Yeast. You can make it quickly because it doesn’t need extra time to rise!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I used Cup4Cup for this recipe because it makes this pizza dough rise well. I also tested Bob Red Mill All Purpose Gluten-Free Flour Blend (red bag!) I suspect Better Batter Artisinal Blend and Pillsbury Gluten-Free Flour Blend will also work well. Authentic Foods Steve’s GF Bread Blend should also work, but you may need more moisture or to reduce the amount of flour with that brand. I do not recommend using King Arthur Measure for Measure or Bob’s 1:1 (light blue bag), as these two do not work well with yeast recipes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- You can also use my DIY Gluten Free All Purpose Flour Blend. It is gum-free, and Mr. Fearless Dining said it added a more realistic chewiness to this pizza crust. Note, if you use my flour blend, you will need to add 3-4 additional TBSP of water and 1 teaspoon of psyllium husk powder to the dough.
- Yeast – Double check the brand you use is gluten free. Red Star Platinum is NOT gluten-free!
- Sauce – Be sure the sauce you use is gluten-free. I will share some great sauce recommendations below.
Step-By-Step Photos and Directions:
Are you ready to give this easy pizza crust recipe a try? First, let’s walk through the steps to make the gluten free pizza base.
Step 1: Add the yeast and sugar to warm water to proof your yeast. Be sure the water is no hotter than 110º F, or it will kill your yeast. You want this yeast mixture to get nice and foamy. This helps the pizza crust rise so that it isn’t dense.
Step 2: You can mix this gluten-free pizza dough in a large
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 3: Put the gluten-free pizza dough onto a silicone mat and shape it into individual pizza crusts. Cover it closely with plastic wrap and allow it to rise for 30-45 minutes.
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Step 4: Roll your crust to the desired thickness. I rolled this dough to 1/4 inch thickness.
Step 5: Brush olive oil over the edge of the crust. This will help it get more golden.
Step 6: If you are baking your pizza in the oven, spread on your sauce and add the cheese and toppings.
How To Grill Pizza:
If you choose to cook this pizza dough on the grill, you will want to make personal-sized pizzas as the dough is easier to transport and placed flat onto the grill. Place on the grill and add your toppings. Close the lid and allow to cook at 425º F on the grill until the cheese is all melted, about 8-10 minutes, depending on how thick the dough is.
Oven Baking Directions:
If you are baking your gluten-free pizza crust, preheat the oven to 425º F. Bake the gluten-free pizza for about 12 minutes until the cheese is slightly golden and melted.
Topping Ideas:
- Pepperoni
- Sausage
- Pineapple
- Ham
- Fresh basil
- Mushrooms
Pizza Sauce Ideas:
- Use this easy homemade Gluten Free Pizza Sauce recipe for a traditional pizza sauce.
- If you want a white pizza, use this Gluten Free Alfredo Sauce to top your gluten free pizza crust.
- You will also have fun using this Nut-Free Pesto Sauce for your pizza.
Frequently Asked Questions:
Unfortunately, you do need yeast for this specific pizza recipe. I do share a delicious yeast-free gluten-free pizza dough recipe above.
Nope…you don’t need a pizza stone to make my grilled pizza recipe. You can plop that raw pizza crust dough right on the grill! If you do bake this recipe in the oven, a pizza stone will help your crust get nice and crisp.
You can easily make this gluten free pizza dairy-free by omitting the parmesan cheese in the crust. Use dairy-free cheese like Daiya or VioLife.
If you prefer to use store-bought pizza sauce, there are several delicious gluten free pizza sauce brands. I like Rao’s, Trader Joe’s, and Mezetta best.
You may also love this delicious Gluten Free Deep Dish Pizza recipe!
I also think getting your kids in the kitchen so they learn to cook can be very empowering. Here are some delicious Gluten Free Recipes for Kids.
Best GF pizza crust I have tried. I used Cup4Cup multipurpose flour. I baked mine in the oven on parchment paper for 11-12 minutes at 400º F.”
Christine O.
Serve pizza with these sides:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pizza Crust Base
Equipment
- Standing mixer
Ingredients
- 3 ½ cups gluten free flour blend * see note
- 1 ½ teaspoons salt
- ¼ cup parmesan cheese optional
- 1 ¼ cup warm water
- 2 teaspoons active dry yeast * see note
- 1 teaspoon sugar or honey
- ¼ cup olive oil
- 2 eggs large
Topping
- 2 cups mozzarella cheese
- 1 ¼ cups pizza sauce * see note
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Instructions
- Put the warm water in a bowl with the sugar. Add the yeast and allow to sit for 5-10 minutes until if foams up.
- In a mixer, add the foamy yeast, eggs, and oil. Mix to blend.
- Change to a dough hook. Add the salt and parmesan cheese. Gradually add the 3 1/2 cups of flour. Mix slowly on low speed.
- Mix until the dough is in a ball. On a baking sheet, shape and size of pizza crust you want.
- Cover with plastic wrap and let it rise 30-45 minutes.
- Remove the plastic wrap.
Grilling Instructions:
- Preheat your grill to 425º F.
- Shape your dough into 4 mini gluten free pizza crusts.
- Put the dough onto the grill and close the lid so the dough can cook for 3-5 minutes.
- Open the lid. Add sauce, cheese and your favorite toppings.
- Grill until the cheese is melted and the crust looks cooked. Make sure you check the bottom of the crust periodically to ensure it doesn’t burn.
Oven Instructions:
- Preheat the oven to 425º F.
- Heat a pizza stone if you are using one in the oven. If not skip this step.
- Place your pizza crust on the pizza stone or a baking sheet.
- Add the sauce, cheese, and toppings.
- Bake the pizza for 12-15 minutes depending on crust thickness.
Video
Notes
- I have tested this recipe with Cup4Cup and Bob’s Red Mill 1 to 1 GF blend. Bob’s 1:1 was tested, but it didn’t perform well. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- This pizza will keep up to 3 days in an air-tight container.
- If you want to make this pizza dairy-free, omit the parmesan cheese and use a dairy-free cheese.
- Yeast – double check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
Topping ideas:
- Pepperoni
- Sausage
- Pineapple
- Ham
- Fresh basil
- Mushrooms
Sauce ideas:
- Use this easy homemade Gluten Free Pizza Sauce recipe for a traditional pizza sauce.
- If you want a white pizza, use this Gluten Free Alfredo Sauce to top your gluten free pizza crust.
- You will also have fun using this Nut-Free Pesto Sauce for your pizza.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This is my go-to pizza crust! We love it! I use Bob’s Red Mill 1-to-1 Baking mix!
That mix works really well. I am glad you loved this crust, Amanda!
I made it and the dough was super soft…so soft that it would not form a ball. I added more flour, and I could not get the ball to form. It was a sticky mess. I followed your recipe EXACTLY and used the Cup 4 Cup flour. Has this happened to anyone else? What’s the fix?
Hi Carrie, I usually use Cup4Cup and I see you used the exact recipe without subbing ingredients. Do you store your flour in the fridge? Humidity can affect the moisture absorbed. I would add 3-4 TBSP of additional flour or reduce the liquid to see if this helps.
I had the same problem. I had to add another 1 whole cup for it to form a ball and then the dough was too dense and didn’t turn out well. I used the same flour she lists and triple checked the recipe to see if I measured something wrong. I didn’t. Was pretty disappointing with gf flour not being cheap to use but I’ve had gf crusts that taste worst. This doesn’t taste bad, just didn’t turn out like it should have.
Hi Janelle, I am sorry this happened. Which gluten-free flour blend did you use? I tested several, so I need to know the specific flour blend you used in order to help troubleshoot.
I haven’t tried this yet but it looks good…I love yiur bread maker reciepe it is spot on and the first I’ve tried that doesn’t taste like cardboard…my question is can this pizza crust be made and frozen and then thawed out when needed….???
Thank you so much, Jason. i am so glad you loved the bread. You can definitely freeze this pizza crusts dough. I haven’t frozen it as a baked pizza though.
Can I still make this pizza crust if I don’t have a special mixer with a dough hook?
Hi Mary, you can easily mix this dough by hand. No mixer is needed :-).
The pizza was delicious but the crust was very soft and not chewy. I tried to roll it as thin as I could and cooked it in the oven, not grill. I used the Bobs Red Mill flour in the red package and had to add a lot more flour because the dough was still wet and sticky after 3.5 cups. I used a hand mixer so I’m not sure if I should have done something differently. Is this crust supposed to be soft or more chewy?
Hi Joan, I haven’t tested that flour but I do wonder if it is the bean flour that is in the Bob’s All Purpose Flour (red package.) My crust gets the chewy texture, but it only gets really crispy using a very hot pizza stone or cooking it on the grill.
Have not tried your recipe just yet, as I am a bit perplexed. You write that B.Red Mill 1-1 blend will not work well with yeast recipes but you later wrote in the recipe section itself that the recipe works well with Cup4Cup and the BRM 1-1. Please clarify. I love the BRM 1-1 but I also make a hack version of the Cup4Cup (works really well for recipes that I’ve baked with it). I just don’t want to waste ingredients, my time and effort, and then have another not-so-great or inedible pizza experience….
Hope you reply soon (today is July 20).
I discovered your site purely by chance and I an very pleased with what I’ve read thus far. Gracias.
BTW: I’ve had 10 yrs experience now with GF baking, and before having to embrace the GF lifestyle, I baked with regular flours, for total of 54 yrs of baking all sort of items, including pastries, breads, and even making pizzas, empanadas….etc…I just have yet to REALLY enjoy a GF pizza!
Hi Iris, I did test BRM 1:1 in the recipe because a few readers said it worked…but honestly, I don’t think it is a good choice. I will clarify this in the recipe.
Hello,
I was just wondering about flour amount for this recipe.
Under ingredients it states 3 1/2 cups of flour, but in the directions it states to add 3 cups of flour to the wet ingredients.
I assume 3 1/2 cups is correct?
Hi Jeff, Add 3 1/2 cups. I often add 3 then add the 1/2 cup in when I see how wet the dough is. It is hard because every gluten free flour blend has a different starch-to-grain ratio, and each needs a slightly different amount of flour. You should have dough that looks like the photos I share in the post. If your dough is wet, add more flour.
When you use the oven method do you partake the crust first? Or are you spreading the dough, topping it and baking all in go? Thanks!
Unless I am making something like cream pie, I just load the crust up and bake it with the fruit, etc.
This seems like a lot of flour for one pizza. Is the dough real thick? I haven’t tried it out yet.
Hi Lorinda, It makes a good sized pizza. You can definitely halve the recipe if needed.
Used my own flour blend and added an extra tip xanthan gum. Needed more flour for pressing into pan, but overall turned out well.
I am so glad you enjoyed the recipe. Every gluten free blend has a different grain to starch ratio. I am glad you added more flour, this is exactly what I do.
Best gluten Free Pizza crust I’ve ever had!! It’s amazing! I used Judees All Purpose flour and it came out perfect. Its the only dough that has ever worked for me and I’m so grateful because I love pizza.
I am so glad you loved the recipe, Louise. I haven’t heard of that brand of flour, but I am so glad it worked well!
After so many years of searching, trying recipes and being disappointed – this is the easiest to make and best tasting of any gluten free pizza crust that I have found. Thank you, thank you!
You made my day! I am so glad you loved this recipe.
Pizza dough works great for me and is flavorful. I made one pizza by prebaking the formed/risen dough for a few minutes and then adding sauce and cheese and finishing it off in the oven! Thank you!
I am really glad you love this pizza crust recipe. Thank you so much!
The pizza looks awesome! Can I just clarify – if I use your flour blend am I adding both 1 tsp of xanthan and psyllium husk? Or is the psyllium husk replacing the gum? Thanks 🙂
Hi Louise, if you are using my blend, there is no need to add xanthan gum. Just the additional psyllium husk.
I have tried alot of your recipes this was amazing I used your flour blend which is going to be my new flour blend love this ❤️
I am so glad you loved my new flour blend in this pizza. My husband told me I can no longer use store-bought blends after trying the new mix. Thank you!
Can the dough be refrigerated or frozen for later use?
Hi Kathie, How long do you want to refrigerate it? I would say not to let it stay in the fridge too long, but the next day should be fine.
Hi, I’ve tried many of your recipes and been satisfied with the results. I haven’t tried this recipe yet but I want to ask you to clarify your information concerning the Bob’s Red Mill flour acceptable for this recipe. In the wording prior to the recipe, you say you’ve tried Cup for Cup and Bob’s Red Mill all purpose GF flour blend and both work well. In that same paragraph you say not to use BRM 1 to 1 GF blend. Then in the notes after the recipe you say you’ve tried Cup for Cup and BRM 1 to 1 GF blend, but not the others. I think you want to say you’ve tried it with BRM all purpose GF blend in the notes and not the 1 to 1 GF blend.
Hi Jan, So I did test BRM 1:1…but it didn’t perform very well. I will clarify. Bob’s All Purpose and King Arthur All Purpose both did work in this recipe, but not as well as Cup4Cup. It is tricky to be sure. I just tested my pizza with my homemade blend, and my family liked it best out of every blend I have tested. Note you should read the bottom where I talk about the recipes I tested this blend in b/c the pizza did need a bit more liquid with this blend. https://www.fearlessdining.com/easy-gluten-free-all-purpose-flour-blend/
do I have to add guar gum if I am using your flour blend?
I am Nightshades – free so can I change to tapioca starch?
what is the amount of water needed?
can I use this blend in any gf flour recipe?
Hi, my DIY blend is gum-free and has psyllium, so you do not need to add xanthan gum. In theory, tapioca starch should work, but I haven’t tested it to be sure. As for this blend, I have a list of recipes I have tested it in at the bottom of the post.
In the ingredients next to yeast, it says see note yet I don’t see a note about yeast. Am I overlooking something?
Hi Kara, this is the info in the post. I added it to the recipe card. Yeast – double check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
What if I only have instant yeast?
Hi Traci, it should work.
I’m so sad because my crust was a fail. After adding the 3.5 cups of cup4cup it was still liquid. I added more flour until it formed a dough. Rose it, shaped it, baked it. It was crumbly and didn’t hold up at all. Any ideas? Pretty sure I followed directions exactly. Thanks!
Hi Abi, gluten-free flour only gets one rise, so if you rose it and then shaped it as you mentioned above, you pushed all from the first rise air out. As for needing more flour, you do need some flour to dust the top of the crust…but I haven’t heard about the mixture being liquid after 3.5 cups. Is there any way you didn’t measure the flour or liquid ingredients correctly or doubled up on liquid?
Hello!
My mom eats gluten-free and loves pizza crust but every brand of frozen gluten free pizza she gets, the crust is so thin and crispy and she just wants a nice fluffy and chewy pizza crust! I want to make this for her (make the dough and assemble it with the sauce and toppings) and wrap it up in-baked and have her bake it herself. Would this recipe work for doing that?
Thank you!
-Kaitlin
Yes, you could bring her the dough to bake herself. This crust is fluffy (if you use flour like Cup4Cup that rises well.)
This pizza crust was awesome!! I used the Pillsbury Gluten free flour and it worked great and I used Bella yeast and this was so delicious!!
I am so glad to hear that the Pillsbury gluten free blend works so well in this recipe. Thank you so much for coming back to let me know!
Can I make this a day ahead and leave the ball of dough in the fridge? And then form the personal pizzas the next day? Or should I finish the whole recipe and have the 4 small pizzas all ready to go?
Hi Stephanie, you can make this a day ahead. Know that gluten free dough really only gets one good rise, so your crust may be a little less fluffy if you rise the dough then shape it.
Can you cook and freeze for later?
Hi Karen, I have frozen the dough, but I have not tested freezing a baked pizza crust. If you try it, please do come back and let us know how it worked.
I’m wondering if this crust can be made and frozen for use later. We are taking a trip and part of the meal prep for me involves making and freezing some essentials such as pie crusts, cooked chicken breasts, homemade sauces, etc. This way cooking is easier and I don’t have to worry about finding healthy stuff in a new town. Thanks in advance.
Hi Lisa, It should be fine to freeze and thaw the dough. Keep in mind you may want to dust a little flour when it is thawed so the yeast have some thing to feed it.
Very good crust. Has a nice chewy texture. I normally shape & bake pizza crust for 7-10 min, then flip & add toppings so the crust doesn’t stay soggy, (I like a lot of toppings). I tried it as stated & turned out fine. One of my favorite sauce/toppings is to cube or shred cooked chicken breast or thighs & coat with a mix of 1 cup BBQ sauce & 1/4 cup tomato paste. I add sauteed onion & sliced black olives too.
I am so glad you enjoyed the crust Darilyn. I haven’t thought about flipping the crust midway through baking (before toppings) but I bet it works well for getting it crisp!
I can’t wait to try this recipe! It looks fantastic!
How far ahead of time can you make this dough? And would you mix the dough, place in refrigerator or freezer, and then take it out and let it sit/rise for an hour? Or let it rise first and then refrigerate or freeze?
Hi Kerry, I have made it ahead and stored it in the refrigerator about 24 hours. It can rise in the refrigerator overnight if that is easiest. I haven’t tested freezing it, but I am sure it will freeze well if you wrap it in plastic wrap, then place it in a freezer safe zip baggie.
Oh yeah, I can’t wait to try this, it looks wonderful. I was ‘famous’ for my grilled pizzas before becoming GF and I’ve been trying to recreate it with a GF pizza crust. This is definitely going on my menu this weekend. There is nothing like a good grilled pizza. The only thing I used to do differently is to flip the pizza crust half way through the cooking time, then add the toppings and close the lid to finish cooking and allow the cheese to melt. Will let you know how it turns out – THANK YOU!!!
You are the second person to say flip the crust. I need to try that. Please let me know how that works. Thank you so much!!