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!
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.
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:
- 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 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.
Step 4: Roll your crust to the desired thickness. I rolled this dough to ¼ 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.
Recipe FAQ:
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:
- Cinnamon Brown Sugar Carrots
- Grandma’s Roasted Brussels Sprouts
- Fennel and Grapefruit Salad
- Kale and Apple Salad
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 helps 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
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 ½ 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, you may need to adjust your moisture levels in your baked goods.
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 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.
OMG! So glad to finally be able to keep my gluten free friends and family happy when we have pizza night. Loved this. Thank you!
Wow, I am so glad you enjoyed it. Thank you so much.
This really is the BEST gluten free pizza crust – thank you!
Wow, thank you so much :-).
It is next ti impossible to resist pizza. Its my family’ s all time favorite.
🙂 I feel the same way.
Grilling your pizzas is definitely the way to go in the summer!
I am always looking for a good pizza crust. I love that this is gluten-free! Yum!
I hope you like it Sam :-).
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?
I love grilled pizza….especially during the really hot days of summer. I just don’t want to turn my oven on. This gluten free crust sounds like a winner!
Thank you so much Kathy :-).
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.
fabulous! I love grilled pizza. Your right about needing a firmer dough. You definitely don’t wan’t it falling through the grill 🙂
It sounds like you have done this a few times :-). Thank you so much for stopping bye.
Love the idea of grilled pizza and gluten free too… Win Win! Bring on the weekend!
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!!