Wait until you try this delicious Gluten-Free No Yeast Pizza Crust. Skip the yeast and enjoy how quickly you can enjoy this tasty, homemade pizza crust. Enjoy the flavor without sacrificing flavor or texture, making gluten-free pizza nights a breeze.
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If you are one of my many readers who are gluten free and can’t eat yeast, there are not a lot of bread and pizza options out there that taste good. This easy recipe uses simple, easy-to-find ingredients.
I am really excited about this gluten free pizza crust recipe without yeast. Not only is this recipe delicious without the yeast, but you can make 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.
Allergen Information:
This recipe is gluten-free, soy-free, yeast-free, and nut-free, making it great for readers with multiple allergies. Use dairy-free flour blend and shredded cheese to make this pizza dairy-free. (I typically use VioLife and Daiya cheeses.)
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 didn’t need any additional water. Also, note that Cup4Cup is not dairy-free because it contains dried milk powder.
- Xanthan Gum – If your blend doesn’t contain a binder, you must add xanthan gum or psyllium husk.
- Baking Powder – You must use aluminum-free baking powder.
- 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.
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 great rise to this crust. If you like a thinner crust, you need to roll your crust thinner so that it doesn’t get too thick when 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.
🔑 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 also was 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.
Step-By-Step Photos and Directions:
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 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.
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 toppings of choice.
Step 8: 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!
Serving Suggestions:
Serve the pizza 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?
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 will help others know this recipe is delicious. Thank 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 cup water
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.
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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.
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.
Best gluten free pizza dough ever! Nice texture and tastee
Thank you so much Judy, I am so glad you loved this recipe!
I’m planning on making this pizza crust tonight and was wondering if you tried or has anyone tried using Greek yogurt instead of water? I saw a very similar recipe for pizza crust and they used yogurt. I’m tempted to try it but thought I’d see if you have had results from this before I mess it up. lol.
Thanks
Hi Vicki, Thank you for writing. I have not tried this recipe with Greek yogurt. If you try it, please do come back and let me know how it turned out.
Hi! Have you used gluten-free sourdough discard in this? I am hoping for a yeast free gluten-free sourdough pizza crust with the King Arthur 1:1. I am pretty new to this world!!
Hi, I haven’t yet, but it is on my list to try soon since I have a lot of discard piling up. If you are yeast-free, I also have gluten-free recipes for cinnamon rolls and bread.
Came out great!
Wondering if you’ve tried less baking powder and adding apple cider vinegar for the “rising”?
Thought I could taste the baking powder as an after taste in the crust
Would love to hear your thoughts
Hi Sarah, I haven’t tried this. If you do, please let me know how it works out. I will say if you could taste the baking powder, you used aluminum instead of the aluminum-free that I recommend. Regular baking powder has a metallic aftertaste and using it at the quantity the recipe called for, I can see how you could taste it in the recipe.
Came out tasty! I rolled it too thick but that’s a me problem :). Otherwise, quite easy and made for a happy family. I followed the recipe precisely.
Next time I’ll try 1.5x the recipe and making 2 pizzas out of it.
Thanks!
I am so glad you loved this pizza cup recipe. Thank you for coming back to leave a review!
Hi, can I prepare the dough and freeze it in a ball? or freeze it rolled out? we’ve made it once already, and I’d like to have extra on hand.
Hi Leah, I haven’t tried freezing the dough, but I don’t see why not. Be sure to keep it in an airtight container or freezer zipper bag so it doesn’t dry out.
Can I store some dough in the fridge? This is the second time I’m using this recipe and it’s been great!
Hi Allison, you should be able to store the dough for a day or two. Keep it in an airtight container so it doesn’t dry out.
way too much water for this recipe I think it’s a typo. 1 cup made me waste a lot of gluten free flour
Hi Melissa, It sounds like you used a different recipe because the amount of water is correct. I put a lot of notes in my recipe and in the post about grain to starch ratios in gluten free flour blends. Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the dough. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids. I do hope you try this recipe again. A lot of people had great results.
I agree. Followed the recipe and used the recommended flours and was way to wet. Had to add more flour, still not rollable.
Hi, Which of the flours did you use? I tested the two I have listed and didn’t have this issue. I would advise using 1/4 less liquid and then add more as needed so you don’t have to keep adding more flour.
I made this using my own gf flour blend (can’t eat tapioca starch) and it was THE best pizza crust I’ve made. It has the texture of a regular crust. I’m cutting it up to use as bread!!
This is my recipe for gf flour:
210 g brown rice flour (Arrowhead)
59 g potato starch
60 g fine white rice flour (Bob’s Red Mill is too gritty for me)
1 tsp Xanthan gum
I am so glad you loved this pizza crust. Your blend looks really good. I prefer Authentic Foods brown and white rice flour brand…they mill the flour extra fine so there isn’t any grit.
Ooh! Thank you for the flour tip!
Thank you for this recipe. I tried it last night (just half the recipe) for my granddaughter, while we all had pizza. I was worried because it seems quite wet, and I patted it down with my fingers (coated in flour). I baked it for the 8 minutes… added a little pizza sauce and ham and mozzerella. baked it exactly the 20 minutes… it was perfection. the other 8 people at the table all had little bites of it and were totally impressed and my Granddaughter felt like she was like everyone else at the table. enjoying a yummy pizza not made of cauliflower!! Thank you for all your work in developing these recipes!
I am thrilled your granddaughter got to enjoy pizza with everyone!! This made me smile. Nobody should have to do without their favorite foods!
Did you use the old cup4cup, or the new version? Just concerned that they may work differently and want to be sure I don’t have a poor result. Cup4cup has been my choice for most baking, but I have never made pizza crust.
Hi Marlene, I used the old Cup4Cup version. I haven’t had a chance to test the new blend in every recipe yet…I have used it in so many, it may take a long time to catch up.
This was my first time making a gf dough and it came out great! The dough was pretty wet and shaggy – not sure if that’s typical with alternative flours. However, it was easy to shape into a circle on parchment paper using a spatula. I used a “diy cup4cup” flour I made. Thank you.
I am so glad you loved the recipe. If the dough is that wet, you will want to add more flour next time.
I am about to make this recipe and hope for some tips! We use Namaste flour and love a thin and crispy pizza crust. No pizza stone (yet) so I’m hoping this is a recipe we can use to replace the store-bought or buy-and-bake ones. Are there any special tips to getting a thin and crispy crust? We’ll mainly be making pepperoni pizzas, with cheese and sauce, if that makes any difference.
I love that flour blend in this recipe. It is tough to get it super thin and crispy. I often have the best luck cooking it on my grill. Otherwise, be sure the oven is hot and pre bake the crust for 5-8 minutes before adding sauce and toppings.
Thanks for the quick response! As soon as we try it (family ‘down’ with the flu right now), I’ll let you know how it turns out, what I learn.
Thank you!
Awesome recipe, Sandi! Thank you. I’ve made this several times using Cup4Cup flour. Comes out perfect every time! It’s sheer joy to make a gluten free pizza that’s far better than any takeout pizza around!
Thank you so much, Melanie, you made my day. I am so glad everyone loves this recipe!
I tried this crust recipe for breakfast pizza leaving out the garlic and basil. I used true goodness flour and needed to add a little more flour to make it less wet. But, it was absolutely amazing! Thank you again for another fantastic recipe
It is good to know that flour blend worked well. Next time add 2 TBSP less liquid and see if that helps so you don’t have to add flour. Every gluten free flour blend has a different grain to starch ratio, which affects the moisture.
I made this exactly as written and we loved it, even my able-to-eat-gluten husband enjoyed it, and he is VERY picky about his pizza. This one is a keeper for sure!!
Yay!! I love to hear when people with high pizza standards love this recipe. you made my day!
I just made this crust and it was so easy and delicious! My go to from now on! Thank you!
I am so glad you enjoyed this pizza crust. Thank you so much for coming back to let me know!
I made this crust exactly the way the recipe was written. It is the best and easiest gluten free crust I’ve ever had since I went Gluten Free! Thanks for sharing! 😋
I am so glad you loved this pizza crust recipe. Thank you so much, Adella.
In the recipe for the 2x’s, the water calls for 2 cups. In the directions, the water calls for 1 cup. Two cups made a soupy batter. I had to add more flour to get a dough. 2 cups of water is way too much.
If you 2x, you would have used 4 cups of flour to the 2 cups of water. Were you careful to double everything as listed? Please note that the 2x option only adjusts ingredients. What gluten-free flour blend did you use? That will also make a difference because some blends that have a high starch content will need less water.
Hard telling with me, lol. I thought I did, because I had made a larger-than-life-pizza that took days to finish. I will have to make it again when we are ready for pizza in a couple of weeks. And yes, I will make a giant one, because who doesn’t love pizza for every meal plus snacks in between?
I used bobs red mill 1:1, but my dough came out soupy. I live in a very dry environment too, so often I need more water/moisture. Not sure why it didn’t work out. I couldn’t put it on a baking pan, it was like cake batter. I threw it out. I double checked the ingredient amounts.
That is really strange. I have used this flour blend multiple times in this recipe, and we make pizza a lot . Did you add more water to compensate for how dry it is there? Do you store your flour in the refrigerator or freezer?
Hi, My son cannot eat gluten (sever intolerance) or rice (allergy). Can we make this pizza recipe with your own gluten and rice free flour blend or can you suggest something that would work better to taste more like regular pizza? We are very grateful for your recipes as he is so utterly fed up with Warburton’s buns. Many thanks for your help.
Hi Jo, I haven’t used it in this recipe, but I have used it in my sourdough pizza crust and it worked great. Just keep an eye on the moisture level of the dough and add more flour or liquid as needed.
super easy.and it al went pretty well using King Arthur gluten free flour blend..next time I will add xanthum gum and cut the dough.in half
for a thinner crust.
and I will definitely brush with olive oil as instructed. I put some as a base but should’ve covered the edges a bit.
overall, worked out and tasted great, had a soft texture.
thanks 😊
Hi, if you used King Arthur Measure for Measure, that has xanthan gum already in the mix, so there is no need to add more. If you used their All Purpose blend, you would need to add it. I get sick from wheat starch, so I have not tested their bread flour.
Yummy pizza! I used Bob’s Red Mill 1:1 flour. I had to add just a little extra flour to help the dough come away from the side of the bowl. (probably because I used a jumbo egg instead of large)
When I rolled out the dough, I sprinkled extra flour, then topped with a second sheet of parchment. Then I slid the dough and the bottom sheet directly onto my pizza stone.
This makes a beautiful thin rustic pizza.
I am so glad you loved this recipe. I have used that flour to make this pizza a few times, and it works well. Thank you so much for coming back to share how you get the dough onto your pizza stone!
Hello,
I had to adjust the amount of flour and add more it was really sticky. even though I followed the recipe. How do I keep it from being so doughy from grease? it was baked before the toppings got added, but still was under baked somehow, following the instructions. thank you so much!
Hi Kathie, Which gluten-free flour blend did you use? Every blend has a different starch-to-grain ratio and this greatly affects the moisture of the dough. Let me know which blend and we can troubleshoot.
This crust is easy to make and SO delicious. The home made pizza sauce is delish as well. I highly recommend both. Enjoy!
I am so glad you loved the pizza crust!! Thank you so much for coming back to let me know!
My family loved this recipe! quick and easy. I just added a bit more flour as it came out a bit sticky. Used Cup4Cup.
will be a family favorite!
Yay!! I am so glad everyone enjoyed this pizza crust. You did the right thing in adding a bit more flour!
Hi, before rolling it out on parchment paper, can I freeze the dough for a future date?
Thanks!
Hi Carolan, I haven’t tested freezing it. I feel like it should be fine because you don’t have to worry about yeast. Please do let me know how it works out.
So quick, easy & delicious!
Thank you for a yeast free recipe .
You are very welcome, Sally! Which flour blend did you use?
Yeast Free! Yay! Thank you Sandi, for being the Only one who knows how to COOK! You rock this delicious yeast free (no one does this) pizza! You are Brilliant!! Yum!
Imagine that!
I’m grateful for you,
Mariane
You made my week. I am so glad you loved this recipe. Thank you, Mariane!
This was quick, easy, and delicious. I liked how the recipe used things I usually have on hand. In central and southwest Ohio, we like round thin pizza with no rim and then add edge to edge toppings. And cut into squares! Next time I will roll it thinner than I did because it does puff up. Thanks for the recipe!
I am so glad you enjoyed the pizza crust. I would love to know which flour blend you used!
Cup4Cup