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.

A photo of the pizza sliced into 8 servings.

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:

  • 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:

  • 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.
  • Pre-bake the crust for 8 minutes before adding the toppings. This will help the crust bake through, especially if you are making a thick crust.
  • 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 Directions:

Preheat the oven to 450º F. If you are using a pizza stone, heat it in the oven as it preheats.

Photos of steps 1 and 3 making the pizza.

Step 1: Add the flour, baking powder, salt, garlic powder, and dried basil to a large mixing bowl. Use a whisk to blend them.

Step 2: In a smaller bowl, add the egg, olive oil, and water. 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.

Photos of steps 5 and 6 making the pizza crust.

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!

A photo of the whole gluten-free, yeast-free pizza made with Cup4Cup flour blend.

Serving Suggestions:

Serve the pizza with this kid-friendly Kale and Apple Salad or these Air Fried Italian Green Beans.

Recipe FAQ:

Can you refrigerate the dough and bake the pizza later?

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.

Can you freeze the pizza dough?

You can freeze this pizza dough. Wrap it in plastic wrap, then place it into a freezer-safe freezer bag. Squeeze out the extra air and seal it.

How do you store leftover pizza?

Store leftover pizza in an airtight container in the refrigerator. It will keep fresh for up to 3 days in the fridge.

A photo of the top of the pizza baked with Bob's Red Mill 1:1 Gluten Free Flour Blend. The crust didn't get as fluffy as the Cup4Cup pizza.

More Gluten Free Italian Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A photo of the whole gluten-free, yeast-free pizza made with Cup4Cup flour blend.

Quick and Easy Gluten Free Pizza (No Yeast!)

Sandi Gaertner
Wait until you try this delicious Gluten-Free Pizza Crust made without yeast. 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.
4.75 from 16 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Meal Recipes
Cuisine American
Servings 8 slices
Calories 190 kcal

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.

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 pizza sauce and 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

  1. 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.
  2. If your blend doesn’t contain a binder, add 1/2 teaspoon of xanthan gum to the dry ingredients.
  3. You can use store-bought pizza sauce or try my easy Homemade Pizza Sauce recipe.
  4. 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 24gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 32mgSodium: 534mgPotassium: 213mgFiber: 4gSugar: 2gVitamin A: 257IUVitamin C: 2mgCalcium: 144mgIron: 2mg
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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.

4.75 from 16 votes (2 ratings without comment)

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Recipe Rating




32 Comments

  1. 5 stars
    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!!

  2. 5 stars
    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! 😋

  3. 4 stars
    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.

    1. 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.

      1. 4 stars
        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?

  4. 3 stars
    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.

    1. 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?

  5. 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.

    1. 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.

  6. 5 stars
    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 😊

    1. 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.

  7. 5 stars
    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.

    1. 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!

  8. 5 stars
    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!

    1. 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.

  9. 5 stars
    This crust is easy to make and SO delicious. The home made pizza sauce is delish as well. I highly recommend both. Enjoy!

  10. 5 stars
    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!

  11. 5 stars
    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

  12. 5 stars
    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!