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!
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!