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5 from 6 votes

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.

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.

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!

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.

  1. This homemade pizza recipe is quick and easy to make because it isn’t a yeast dough. You don’t have to wait for the dough to rise!
  2. My easy recipe uses simple, easy-to-find ingredients.
  3. You can make this crust thick or thin! Options to make everyone in your family happy! Get ready for a fun pizza night!
  4. This yeast-free pizza dough can be used to make a pizza or calzones!
  5. You can use your favorite 1:1 gluten free flour blend because there is no yeast. (Many 1:1 blends don’t work well in yeast recipes.)

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.)

Top Pick
Bob's Red Mill Gluten Free 1:1 Flour, 22-ounce 4 pack

This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.

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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.

Tips For Sucess:

  • 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.

Recipe 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:

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.
Love this recipe?Give it a star rating!
5 from 6 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

*As an Amazon Associate, I earn a small commission from qualifying purchases.

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.

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11 Comments

  1. 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!

  2. 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

  3. 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!

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