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!
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?