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.
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
- 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.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
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!
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