This gluten-free pizza crust has a chewy interior, crisp edges, and the kind of flavor you expect from a good pizzeria. The dough is easy to handle and works just as well in the oven as it does on the grill, so pizza night stays flexible and stress-free.
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Do you love pizza nights? When we went gluten-free, pizza was the one thing my kids missed most. Making homemade gluten-free pizza dough was very different using gluten-free flour, and it tasted different, which my kids definitely noticed. After some trial and error, I created a gluten-free pizza dough recipe that our whole family loves, even my picky eater. I hope your family loves this crust too!
I’ve tested and refined this recipe over the years. When we first went gluten-free, you couldn’t buy any gluten-free foods in stores. You can make my recipe with just a few simple ingredients, and you can be confident that it will work. This recipe is reliable and tastes delicious.
Making gluten-free pizza with my easy gluten-free pizza base recipe is easy. This crust turns out fluffy, chewy, and light, and it can be used to make either a thin or thick crust!
Want more gluten-free pizza night ideas? Try these reader favorites:
Ingredient Notes and Easy Allergen Swaps:
For the full list of ingredients and amounts, please go to the recipe card below. If you’re new to working with gluten-free yeast dough, don’t worry, I’ve included tips and flour blend notes to help you get great results.
- Gluten-Free Flour Blend – I tested Cup4Cup for this recipe because it makes this pizza dough rise well. I also tested Bob’s Red Mill All-Purpose Gluten-Free Flour Blend (in the red bag!) Reader Tested Blends: Better Batter Artisanal Blend and Pillsbury Gluten-Free Flour Blend. * 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. Refer to the Swaps section above for a yeast-free alternative if you prefer using 1:1 blends.
- Xanthan Gum – If your gluten-free flour blend doesn’t include a binder such as xanthan gum or guar gum, please add 1 teaspoon.
- Yeast – I used active dry yeast, but rapid yeast also works in this recipe. Double-check that the brand you use is gluten free. Red Star Platinum is NOT gluten-free!
- Eggs – Size large. Eggs help with binding and the perfect crust texture.
- Olive Oil – Olive oil helps soften the dough and gives the crust a golden, flavorful finish.
- Sauce – Be sure the sauce you use is gluten-free. I will share some great sauce recommendations below. If you prefer to use store-bought pizza sauce, several delicious gluten-free pizza sauce brands are available. I like Rao’s, Trader Joe’s, and Mezetta best.
- Cheese – Use regular mozzarella and parmesan or use dairy-free alternatives.
Substitutions:
- Make it dairy-free: Use vegan cheese like Daiya or VioLife.
- If you are yeast intolerant, try my Gluten-Free Pizza Crust with No Yeast. You can make this crust quickly because it doesn’t need extra time to rise!
- Make it gum-free: 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 that if you use my flour blend, you will need to add 3-4 additional tablespoons of water and 1 teaspoon of psyllium husk powder to the dough.
A Note From My Kitchen
If this is your first time making gluten-free pizza dough from scratch, don’t worry! The dough will feel a little different than wheat dough, but I’ll walk you through every step so you get great results. Don’t worry if the dough feels a little softer than non-gluten-free pizza dough. This is normal. If your dough isn’t workable, add more flour 1 TBSP at a time until you can work the dough. Every gluten-free flour blend is slightly different, so making small adjustments to the moisture is often necessary.
How to Make Gluten-Free Pizza Dough (Step-By-Step)
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 purified water to proof your yeast. Be sure to use water no hotter than 110°F, as it will kill your yeast. Purified water is best because chlorine and other chemicals in the water can kill the yeast. Let the yeast sit until the mixture is frothy and full of bubbles; you want this yeast mixture to get nice and foamy. This helps the pizza crust rise, making it less dense.
Step 2: You can mix this gluten-free pizza dough in a large
Step 3: Add the rest of the wet ingredients to the yeast mixture. Pour it into the stand mixer. Add the dry ingredients and mix on low.
Step 4: Remove the dough from the mixer bowl and put it onto a flour-dusted silicone mat.
Step 5: Roll to your desired thickness. I roll mine to 1/4 inches, which works well for a medium crust. Cover the crust with plastic wrap and let it rise for 30-45 minutes.
Step 6: Brush olive oil over the edge of the crust. This will help your crust bake with a beautiful golden finish.
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Step 7: Add the sauce, cheese, and pizza toppings.
Pizza Topping Ideas:
- Pepperoni
- Sausage
- Pineapple
- Ham
- Fresh basil
- Mushrooms
Gluten-Free Pizza Sauce Recipes:
- 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.
How to Bake Gluten-Free Pizza Dough in the Oven:
If you’re baking your pizza crust, preheat the oven to 425°F. At this point, your dough should feel soft but not sticky. Spread the sauce onto the gluten-free pizza dough, add the cheese, and then top with your favorite toppings. Bake the gluten-free pizza for about 12 minutes until the cheese is slightly golden and melted.
How To Cook Gluten-Free Pizza on the Grill:
If you choose to cook this gluten-free pizza dough on the grill, consider making personal-sized pizzas, as the dough is easier to transport and place flat on the grill. Place the pizzas on the grill and add your sauce, cheese, and toppings. Close the lid and cook at 425°F on the grill until the cheese is completely melted, about 8-10 minutes, depending on the thickness of the crust.
Storage, Freezing, and Make-Ahead Tips:
- Store the leftover pizza in an airtight container in the refrigerator. It will keep fresh for up to 3 days.
- You can prepare the dough ahead of time and store it in an airtight container in the refrigerator. Use it within 2 days.
- Freeze leftover pizza in a freezer-safe airtight container or zipper bag.
- Freeze the gluten-free pizza dough in an airtight freezer-safe zipper bag. Thaw to room temperature before using.
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.
If your pizza dough is wet, it’s possible that you used a gluten-free flour blend that I haven’t tested. No worries. If the dough is too wet, add more flour until the crust dough is workable and can be rolled. If your pizza dough is dry, add 1-2 tablespoons of additional water. Every gluten-free flour blend behaves differently and has different moisture needs.
Gluten-free baking is a lot like chemistry. I discuss extensively why they don’t work well in yeast recipes in my article on the Best Gluten-Free Flour Blends.
Sides to Serve With Pizza:
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💬 Did you make this recipe? Drop a comment and let me know how it turned out. Don’t forget to share the flour blend you used!⭐⭐⭐⭐⭐ Thank you!
Gluten-Free Pizza Crust Base
Equipment
Ingredients
Yeast Mixture:
- 1 ¼ cup warm purified water
- 2 teaspoons active dry yeast * see note
- 1 teaspoon cane sugar or honey
Dough:
- 3 ½ cups gluten free flour blend * see note
- 1 ½ teaspoons salt
- ¼ cup grated parmesan cheese optional
- 2 large eggs
- ¼ cup olive oil
Toppings:
- 2 cups mozzarella cheese
- 1 ¼ cups pizza sauce * see note
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Instructions
- Put the warm, purified 1 1/4 cup warm purified water in a bowl with 1 teaspoon cane sugar. Add 2 teaspoons active dry yeast and allow it to sit for 5-10 minutes until it foams up. (Chlorine can kill yeast, so use filtered, purified water.)
- In a stand mixer, add the foamy yeast, 2 large eggs, and 1/4 cup olive oil. Whisk to blend.
- Add a paddle attachment. Add the 1 1/2 teaspoons salt and 1/4 cup grated parmesan cheese. Gradually add the 3 1/2 cups of flour. Mix slowly on low speed. Continue to mix the dough for 2 more minutes.
- Every gluten-free flour blend varies, so adjust the dough's moisture accordingly. If the dough is really wet, add more flour a little at a time. If the dough is too dry, add more water until it is softer. Dry, firm dough doesn't have room to rise.
- Remove the dough and place it on a parchment paper-lined cookie sheet. On a baking sheet, shape the pizza crust into the desired size(s). You only get one good rise in gluten-free, so I recommend shaping the crust before rising.
- Note: If you are grilling the crust, you need to make the crusts personal-sized. Large crusts don't hold up as well to grilling.
- Cover the unbaked crust(s) with plastic wrap and let it rise 30-45 minutes.
- Remove the plastic wrap carefully.
Grilling Instructions:
- Preheat your grill to 425º F.
- 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, this pizza bakes great without a baking stone, so 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. Many 1:1 flour blends do not work well with yeast. Reader Tested: Pillsbury GF Flour and Better Batter.
- If your gluten free flour blend does not contain a binder, add 1 teaspoon of Xanthan Gum.
- This pizza will keep up to 3 days in an airtight container.
- If you want to make this pizza dairy-free, omit the parmesan cheese and use a dairy-free cheese.
- Yeast – double-check that 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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Can you freeze some dough for later?
Hi Sharon, I haven’t tested freezing it, but I believe a couple of my readers do well freezing it.
The dough was a little dry with my gluten-free flour mix, but I added 2 eggs and it turned out perfectly. Thank you so much, Sandi!
I am so glad you loved the recipe. Every flour blend is different, so I am glad you were able to add more moisture.
Thank you for your delicious recipes, especially the cookies.
This will be my first time trying gf pizza dough.
Can you prebake the pizza shell and bake at a later time?
Hi Carmella, I am so glad you are enjoying my recipes. I see no reason why prebaking and then baking would be an issue, but you will want to make sure the crust doesn’t burn when you add and bake with the toppings. You may consider partially prebaking it instead of fully baking it before adding toppings.