This Gluten-Free Yeast-Free Pizza Crust is a game-changer for busy nights! In just minutes, you can enjoy a homemade pizza crust that’s perfectly crispy, chewy, flavorful, and loaded with your favorite pizza toppings. No yeast required, so it’s perfect for those busy weeknights but still craving a delicious, homemade pizza.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This recipe helps you make a gluten free pizza in under 40 minutes. There is no rise time because this is a yeast-free gluten-free pizza. I share tips to adjust the moisture level to accommodate any gluten free flour blend. It is a kid favorite and helps you make pizza night great!
If you are one of my many readers who are gluten-free and can not eat yeast, there are very few bread and pizza options that taste good.
I am really excited about this gluten free pizza crust recipe without yeast. Not only is this recipe delicious without yeast, but it also makes pizza night so much better because you don’t have to wait for the dough to rise! You can use this yeast-free pizza dough to make pizza or calzones!
The inspiration for this gluten free pizza crust recipe came from my fluffy Gluten-Free Bread Recipe Without Yeast. This yeast-free pizza crust took a few tries, but the first time I bit into the final version, I knew this was a recipe you would love.
If you want a fantastic gf pizza recipe with yeast, try my popular Gluten-Free Pizza Crust recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with Bob’s Red Mill 1:1, King Arthur Measure for Measure, and Cup4Cup. Other blends will also work well, but you may need to tweak the moisture level depending on the grain-to-starch ratio of your blend. Note: With Bob’s 1:1 flour, I needed 1 TBSP of additional water. KA Measure for Measure: I did not need any additional water.
- Xanthan Gum – If your blend does not contain a binder, you must add xanthan gum or psyllium husk.
- Baking Powder – Use aluminum-free baking powder to avoid a bitter, metallic aftertaste.
- Salt, Dried Basil or Italian Seasonings, and Garlic Powder.
- Pizza Sauce – Use store-bought pizza sauce or try my easy homemade Gluten-Free Pizza Sauce. You can also top this pizza with my Nut-Free Pesto.
Use a dairy-free flour blend and shredded cheese to make this pizza dairy-free. (I typically use VioLife and Daiya cheeses.)
🔑 The Results: Many have asked which of the three flour blends I preferred. I personally liked the Cup4Cup blend in this recipe best. The dried milk powder in Cup4Cup allows the crust to get more golden. It was also a little fluffier than Bob’s 1:1 and King Arthur Measure for Measure crusts. My daughter liked the Bob’s and KA a little better because it was “slightly chewier than the other blend.
How to Make a Gluten-Free Pizza Crust Without Yeast (Step-By-Step)
Preheat the oven to 450º F. If you are using a pizza stone, heat it in the oven as it preheats.
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Step 1: Add the flour, baking powder, salt, garlic powder, and dried basil to a large mixing bowl and whisk to combine.
Step 2: Add the egg, olive oil, and water to a smaller bowl and whisk for 15 seconds.
Step 3: Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Step 4: Place the dough on a piece of parchment paper on a baking sheet. Use a rolling pin to roll the crust into a large circle. Remember, the dough will rise a bit while baking, so don’t make the pizza crust too thick. My crust was 1/4 inch thick.
You can also press the dough into a sheet pan if you prefer a rectangle-shaped pizza.
Step 5: I like to roll the edges of my crust over, as shown above. This prevents sauce, cheese, and toppings from rolling off the crust as it bakes. This step is optional.
Step 6: Brush olive oil along the edge of the pizza crust. This helps the crust to get a little golden. Bake the pizza crust for 8 minutes without the toppings.
Step 7: Remove the pizza crust from the oven and add pizza sauce and mozzarella cheese. Next, add your favorite toppings.
Step 8: Bake the pizza for 20 minutes, or until the top is golden. Baking time will vary depending on the pizza size and crust thickness. Cut the hot pizza with a pizza wheel, and enjoy!
Pizza Making Tips
1. This crust will rise. Many think it won’t because there is no yeast, but the baking powder and egg give this crust a great rise. If you prefer a thinner crust, roll the dough thinner so that it doesn’t become too thick during rising.
2. Pre-bake the crust for 8 minutes before adding the toppings. This will help the crust bake through, especially if you make a thick crust.
3. Use an oven thermometer to verify your oven bakes true to temperature. You want a hot oven so your crust crisps nicely.
Serving Suggestions:
Serve the gluten-free pizza without yeast with this kid-friendly Kale and Apple Salad or these Air Fried Italian Green Beans.
More Gluten-Free Italian Recipes:
- Gluten-Free Skillet Lasagna
- Easy Gluten-Free Italian Meatloaf
- Gluten-Free Deep Dish Pizza
- Homemade Gluten-Free Ravioli
Love This Recipe?
💬 Did you make this gluten-free, yeast-free pizza recipe? I would love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Quick and Easy Gluten Free Pizza (No Yeast!)
Ingredients
- 2 cups gluten free flour blend * see note!
- 2 teaspoons baking powder aluminum-free
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried basil
- 1 large egg
- 2 tablespoons olive oil Plus more for brushing on the crust.
- 1/2-1 cup water it can vary by flour blend used
- 1 cup pizza sauce * See note
- 1 cup mozzarella cheese Use as much or as little as you like.
- add any other pizza toppings you like.
Method
- Preheat the oven to 450º F. If you are using a pizza stone, heat it in the oven as your oven preheats.
- Add the 2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt, 1/4 teaspoon garlic powder, and 1/2 teaspoon dried basil to a large mixing bowl. Use a whisk to blend them.
- In a smaller bowl, add the large egg, 2 tablespoons olive oil, and 1 cup water. Whisk for 15 seconds.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Place the dough on a piece of parchment paper on a baking sheet. Use a rolling pin to roll the crust into a large circle. Remember, the dough will rise a bit while baking, so don't make the pizza crust too thick. My crust was 1/4 inch thick.
- *If you are using a pizza stone, remove it from the oven and slide the crust onto the stone.
- Brush olive oil along the edge of the pizza crust. This helps the crust to get a little golden. Bake the pizza crust for 8 minutes without the toppings.
- Remove the pizza crust from the oven and add 1 cup pizza sauce and 1 cup mozzarella cheese. Next, add your toppings of choice.
- Bake the pizza for 20 minutes or until the pizza is golden on top. The actual baking time will vary depending on the size of the pizza and the thickness of the crust. Cut the hot pizza with a pizza wheel, and enjoy!
Nutrition
Notes
- I tested this recipe with Bob’s Red Mill 1:1 Gluten Free Flour Blend, King Arthur Measure for Measure, and Cup4Cup. Other blends will also work well, but you may need to tweak the moisture level depending on the grain-to-starch ratio of your blend. Note with Bob’s 1:1 flour I needed 1 TBSP of additional water.
- If your blend doesn’t contain a binder, add 1/2 teaspoon of xanthan gum to the dry ingredients.
- You can use store-bought pizza sauce or try my easy Homemade Pizza Sauce recipe.
- Since this dough is yeast-free, you can easily make it and refrigerate it to bake later. It will keep fresh in the fridge for up to 3 days. Wrap it in plastic wrap, then place the pizza dough into a zipper bag.
- Store leftover pizza in an airtight container in the refrigerator. It will keep fresh for up to three days.
- You can freeze this pizza dough. Wrap it in plastic wrap, then put it in a freezer-safe bag. Squeeze out the extra air and seal the bag.
Private Notes
Tried this recipe?
Let us know how it was!
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!
Ooh, la, la!! What a pretty pizza. Perfect for game day! Or any day. 🙂
I love that your recipe doesn’t require yeast, Sandi. For some reason, I have the worst luck with yeasted recipes. Yes, I always make certain my yeast is fresh, follow directions explicitly, and yet I usually get less than marginal results.
I wonder how the crust would turn out if I used King Arthur gluten free bread flour. Believe it or not, I made muffins with it the other day and for the first time ever, they rose up to the sky! They didn’t sink after cooling and the texture was perfect.
I am so glad you loved this recipe, Melanie. Thank you so much. I was surprised how many readers need yeast free. I can’t use wheat starch products. I would love to hear how it turns out if you use KA bread flour.
I haven’t made this yet, but was wondering if you have used Cloud Nine gluten free flour blend from Costco and what I would have to do differently with the amount of water if I used that blend?
Hi Rachel, I haven’t heard of that blend, so there isn’t a way for me to tell you what to do differently. I would advise looking at the photos I share of each step, and if your dough is wetter, add more flour; if your dough looks drier, add more water. Please come back to let me know how that flour blend turns out.
Not bad! I followed the recipe but the dough was way too wet to roll. I was able to spread it in a sheet pan on parchment using an off-set spatula to 1/4”. I may have needed to let the dough sit before par baking and needed to bake it longer to get more of a crisp on the bottom. The dough has good flavor but has a bit of grain to it. I topped with jarred pizza sauce and mix of chopped sautéed onion, garlic, green peppers, and sweet Italian sausage. Will def try this recipe again but follow some of your dough methods.
Hi Jane, You didn’t mention the flour blend you used. EVERY flour blend varies because they all have different starch to grain ratios. This is why I mention in several places in my post that if the dough seems wet to add more flour. You must have used a starchy blend. Starch disintegrates in liquid, so you need more flour. I am glad it turned out delicious.
we make this crust all the time! it’s not yeast, but it’s delicious and I don’t don’t have to feel left out on family movie night 🥰
I am so glad you love this pizza crust recipe, Lisa. Thank you so much!