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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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! This yeast-free pizza dough can be used to make a 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 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. 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.
- Olive Oil, Large Egg, and Water.
- 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.
- Mozzarella Cheese or Vegan Cheese.
- Your favorite pizza toppings.
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 in the crust more. 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.
Step 1: Add the flour, baking powder, salt, garlic powder, and dried basil to a large mixing bowl and blend with a whisk.
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.
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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. 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!
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 a great rise to this crust. 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.
Frequently Asked Questions:
Since this dough is yeast-free, you can easily make the pizza dough 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.
You can freeze this pizza dough. Wrap it in plastic wrap and then put it into a freezer-safe bag. Squeeze out the extra air and seal the bag.
Leftover pizza should be stored in an airtight container in the refrigerator. It will keep fresh for up to three days.
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’d 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
Toppings:
- 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.
Instructions
- 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!
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.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
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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!
Recently tried this gluten & yeast free pizza dough recipe, adding all but the garlic powder and it turned out amazing. Also made my own pizza sauce, also a first, but no garlic or onion powder, great. Your directions were spot on. Was worried how the leftover pizza (hard to believe) was going to reheat, but it was great. I used Divided Sunset brand, being new to the gluten game, and even made pancakes with it, which were excellent. However decided to try King Arthur Measure for Measure only because it was available in a larger quantity. Thanks for the delicious recipe.
Hi Sharon, I will have to try adding garlic powder next time. I am glad to hear Divided Sunset worked well.
It’s in the oven right now. I did make some changes though. I usually make my pizza crusts from King Author Baking Mix or Gluten free Bisquick mix. They are both real good but I ran out and decided to give yours a try. I added 1teas. Italian Seasoning, 1teas. onion powder, and 1/2 teas. garlic powder. And 3\4 cup of water. I did not roll mine out but greased the pizza pan 12 inch, and with back of a spoon pressed the dough into the pan, then greased my hands patted it all even. Topped with my pizza sauce mine made with a small can of tomato sauce with 1 teas. Italian Seasoning, 1 teas. sugar, and 1 teas. each garlic and onion powder. The sauce covers 2 pizza shells. I freeze half. It is out and looks great. topped with sauce, mozz. cheese, bell pepper diced, pepperoni and pizza seasoning. Just tried a bite it is yummy! Think I would reduce the salt a bit though. It is a keeper! Thank You!
I love that you added some seasoning to the dough. I bet it tasted incredible. Thank you so much for sharing your tips with everyone!
this did not turn out well. I used King Arthur flour blend, followed directions but the “dough” was very batter like, I kept adding more flour to make it a dough but after awhile I decided it was going to be extremely dense so I baked it on parchment as a batter spread out. the end result was extremely dense and not appetizing at all. also my cheese burnt and the sauce somewhat dried up. Maybe I did something wrong, idk.
Hi Kelley, It definitely sounds like something went wrong, but I would need more info to help troubleshoot. Which King Arthur blend did you use? They make 3: Measure for Measure, All Purpose, and one that is wheat starch based. Also, I give a range of water amounts. How much did you use?
I made this last night and it was wonderful! The taste, texture, and price are so much better than the Daiya boxed version we have been purchasing from the store. I used Bob’s Red Mill 1:1 GF Flour Blend and I used ONLY 1/2 cup of water. The consistency was just right. Adding more liquid would have resulted in pizza crust soup! I also placed and rolled out the dough directly on my pizza pan with a rolling pin, using the tips of my fingers to fine tune the edges afterward. Because I didn’t have aluminum-free baking powder, I made my own: 2 tsps cream of tartar and 1 tsp baking soda. I used only two tsps of this mix for the recipe (per your instructions).
I will be making this again! My husband gave his hearty approval! Thank you, Sandi!
I am so glad you enjoyed this recipe. Thank you for all of the tips!!
This is great! I didn’t have aluminum free baking powder but a quick Google search gave me an alternative… two parts baking soda one part cream of tartar. So I replaced my baking powder with the homemade baking powder lol. That was the only substitution I made. I did slide my pizza off the parchment and straight onto a pizza pan for the last two minutes of baking time for my crust be crispy on the bottom. I will definitely make this again my first attempt at gluten-free pizza crust using yeast was a little bit of a hassle. I’ve been having great luck just using great value all purpose, gluten-free flour. But then I’m rather a homespun simple person when it comes to my baking.
I am thrilled you loved my pizza recipe and found it easy to make. Thank you so much, Patti.
great recipe. Used it twice now.. I made 11/2 recipe..I used Bob’s 1:1 measured meticulously..and it was still a bit runny and need an additional 1/2c flour.
I suggest holding back 1/2 c water to the mixture and add back if needed if using Bob’s 1:1
I am so glad you loved this crust recipe. I am surprised you needed to add that much flour, maybe it is a humidity thing? It is solid advice to use less liquid.