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:
Love This Gluten-Free Pizza Crust Recipe?
💬 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!
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.