The Best Gluten Free Pizza Crust + Sauce

The Best Gluten Free Pizza Ever | Minimalist Baker

This time last summer our friend Laura found out she had food allergies. Not the kind that can be cured with an enzyme pill or avoidance of cheese. The kind that require eliminating half your diet. She was heartbroken for it and we were, too. We ate together all the time and the allergies imparted all kinds of complications. But after rallying our spirits we ventured to explore new and better recipes together, namely ones free of gluten since it seemed to be the main culprit in her diet.

Laura’s family has always had homemade pizza on Sunday nights – a tradition she loved then resented after she couldn’t participate. She and I both searched for gluten-free crust alternatives but always ended up with doughy, bean-flavored, less-than-memorable results. Then Laura had the brilliant idea to try her mom’s traditional crust recipe, only subbing in a gluten free flour blend in place of all purpose to keep it allergen-free.

The result – oh man – no joke, the best gluten free pizza crust I’ve ever had. She even prefers it over restaurant versions now and I nearly prefer it over GLUTEN versions at regular pizzerias! It’s that good. If you have gluten free eaters in your life you simply must try this recipe. As Nacho Libre says, “It’s the baaayyyyysst.”

Gluten Free Pizza Dough!Gluten Free Pizza Dough | Minimalist Baker

I convinced Laura to let me share her recipe and photograph her making it. So John and I joined her and her husband Ben at their place on a recent weeknight evening. We split a couple bottles of wine, made pizza and I took photos. Oh yes, and we laughed and joked. We always do. These guys are the best. Husbands watched on as the women worked. Typical ; )

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We went with pepperoni for our main topping, boys’ request. The girls pizza had Daiya mozzarella shreds to keep it dairy-free, since Laura and I try to avoid dairy whenever possible. It was insanely delicious. This pizza is super, seriously. Insanely good. It’s so good, in fact, that just looking at it I want it again, RIGHT NOW.

The best part? Just 7 ingredients (with the gluten free flour blend) and about an hour from start to finish! The result? A crust that actually gets crisp on the outsides and stays a little tender on the inside. It is a bit delicate as most gluten free breads are, but certainly nothing one can’t master. I’ve watched Laura make it dozens of times now and she’s getting quite good at it. She doesn’t even need the recipe and eyeballs when something looks off.

As Shauna Niequist shares in her new book “Bread and Wine,” try a recipe once and follow it to a “t.” Try it a second time and make your own tweaks. Try it a third time by memory and it’s yours. Enjoy.

Gluten Free Pepperoni PizzaThe Best Gluten Free Pizza Dough

What are you waiting for? Make. This. Pizza!

Gluten Free Pizza Recipe | Minimalist BakerThe Best Gluten Free Pizza Recipe

4.6 from 98 reviews

The Best Gluten Free Pizza Crust
 
Prep time

Cook time

Total time

 

A 7-ingredient gluten free pizza crust that requires 1 hour from start to finish and rivals any pizzeria style pizza crust.
Author:
Recipe type: Bread
Cuisine: Gluten Free
Serves: 1.5 pizzas

Ingredients
  • 3 cups gluten free flour blend* (1 cup brown rice flour, 1 cup white rice flour, 1 cup tapioca flour, 1/2 tsp xanthan gum)
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3 Tbsp sugar, divided
  • 1 Tbsp yeast
  • 1 1/4 cup warm water, divided
  • 1 Tbsp olive oil

Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine yeast and 3/4 cup warm water – about 110 degrees. Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp of the sugar a few minutes in.
  3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar. Whisk until well combined.
  4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
  5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch.
  6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that’s normal and totally OK.
  7. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
  8. Cut immediately and serve. Reheats well the next day in the oven or microwave.

Nutrition Information
Serving size: 1 slice Calories: 104 Fat: 1 g Carbohydrates: 21 g Sugar: 3 g Sodium: 194 mg Fiber: 1 g Protein: 1 g

Notes:

* Nutrition information is a rough estimate for 1 slice without toppings.
* Recipe yields 1.5 crusts, enough for 2 small-medium pizzas, or 1 large and 1 personal pan.
* The gluten free flour blend is a suggestion, but a strong one. However, try your own blend if you prefer, or sub all purpose if not gluten free.
* You can make this recipe ahead of time, up to 1-2 days in advance stored covered in the refrigerator until time of use. However, it is best when made fresh.
* If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.
* Recipe by my dear friend, Laura (and Laura’s mom).
* Laura’s favorite sauce is 1 small can of tomato paste, 1/2 cup water and equal pinches salt, pepper, dried basil, oregano, thyme and garlic powder.

 

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Comments

  1. Paublo Sanchez says

    A tip for all those new to Gluten free doughs, do not add flour to make a dough un-sticky or to spread easier. Gluten free doughs and breads are already dry enough without adding more flour. Roll it out on a greased sheet (as suggested) or wax paper (for pie crusts) and WET your hands to spread out the dough. That way it will not stick to your hands, be easier to spread and keep the moisture content high without the unneeded extra flour. Completely opposite to gluten filled doughs.

  2. Madeleine says

    This recipe is awesome!!!! We have made it twice and had wonderful results. I substituted chia seed for the xanthan gum and it turned out great. Both the gf and non-gf family likes it. We made a thai chicken pizza and even the picky 11 year old requests this! Thank you!

  3. says

    This really WAS the best pizza crust.

    I used Bob’s GF flour and added 2 teaspoons of xanthan gum to the dry ingredients.

    Subbed powdered sugar for the sugar cause I didn’t have any.

    Followed the rest of the instructions exactly.

    My crust came out much thicker than the one in your pics (which I liked), and I didn’t have any problems with it cracking. This would definitely pass a taste test of GF vs. non-GF pizza! Thank you!

  4. Debbie says

    I Made this crust but substituted 1 cup of white rice flour with 1 cup of spelt flour. The dough was the texture of brownie batter. I lined my pizza pan with non stick pan lining paper( one side parchment and one side foil). Spread the batter then baked as directed. Once baked I took the paper/foil off from under the pizza, loaded the shell with garlic sauce , roasted veggies, herbs and mozzeralla cheese and cooked as directed.. This was so easy and so good, this was great. I just found out I have a wheat allergy and thought I’d never eat a good pizza again! Thanks for the recipe!

    • Claire says

      Sorry to disappoint you, but spelt is an ancient wheat species and therefore not allowed in celiac diets. If you are just “intolerant” then it is probably fine as it contains much less gluten than modern wheat. Gluten appears to have been selected for in wheat domestication–making the bread chewier etc.

      • Debbie says

        A great deal of confusion has risen concerning spelt recently. The United States Government is now requiring that foods be labeled to indicate whether they contain any of eight food allergens. As part of the implementation of this law, the FDA has declared that spelt is wheat and that spelt must be labeled as wheat. Although spelt and wheat are indeed closely related, they are two different species in the same genus. Spelt is Triticum spelta and wheat is Triticum aestivum. When asked why they had decided that spelt is wheat, an FDA official said that it was because spelt contains gluten. (They had no answer to the question of whether rye would also be considered wheat because it contains gluten, and indeed, bags of rye flour in the health food store are still labeled “wheat-free”). Spelt does indeed contain gluten and should not be eaten by anyone who is gluten-sensitive or has celiac disease, but the presence of gluten does not make spelt wheat. Being that I have an allergy to Wheat not Gluten this is a perfect substitute for my needs.

        • Claire says

          I agree with you that food labeling for wheat is confusing and I’m not in the food industry. I’m glad you don’t have the gluten allergy and can enjoy ancient wheats like spelt. My husband is celiac, so he can’t. It’s probably why I have taken such an interest in wheat. I am going to try the pizza recipe but substitute in some cornmeal.

          In my profession we refer to all members of the Triticum genus as wheat (Triticum spp.). Triticum dicoccum (emmer wheat) s one of the earliest domesticated wheats in the world and comes from Triticum dicoccoides (a wild wheat). Spelt is a later wheat species (~8,000 years ago) that appears to have developed as a hybrid of an earlier wheat, such as emmer wheat, and a wild grass. Interestingly bread wheat Triticum aestivum may well have developed from the hybridization of spelt.

          Wikipedia gives a list of many of the different species of wheats–wouldn’t it be fun to try them all?
          T. aestivum
          T. aethiopicum
          T. araraticum
          T. boeoticum
          T. carthlicum
          T. compactum
          T. dicoccoides
          T. dicoccon
          T. durum
          T. ispahanicum
          T. karamyschevii
          T. macha
          T. militinae
          T. monococcum
          T. polonicum
          T. spelta
          T. sphaerococcum
          T. timopheevii
          T. turanicum
          T. turgidum
          T. urartu
          T. vavilovii
          T. zhukovskyi

      • Debbie says

        Yes it does. I made just a wheat free pizza crust not a gluten free crust. My dietary restrictions are on wheat not gluten.

  5. Andres says

    I made this for my wife today, and not only did she love, but so did I even though I eat gluten regularly. I think we are going to be making a lot this pizza in the future. THANKS!

  6. Jan says

    Can’t wait to try this, especially after reading GRAIN BRAIN by Dr. David Perlmutter. Once you read this book and find out that most grains can and do alter genes you will find ways to eliminate our typical American diet that is causing a rise in illnesses early man never had, not to mention brain disease, mental illness, diabetes, you name it….the list goes on!

  7. suzie says

    I love this recipe!! The flour mix was not very extensive and the dough tasted DE.LI.CIOUS. It was quite wet, but with a little extra brown rice flour I didn’t have a problem. Being gluten free I appreciate easy and tasty recipes! I will always use this in the future for my gluten free pizzas!

  8. says

    Hi,

    I’ve made this a few times now, cutting the sugar a bit and using Authentic Foods’ GF Multi Blend flour.

    The first time, I pre-baked it as directed and the crust was nearly inedible. Taste was good, but crust was really hard. The second time, rolled it out and topped the dough right away, baking at 425 degrees for about 20 minutes, and it was perfect. I rolled half of the dough out a bit on the thin side, the second a little thicker (resulting in more of a bread-y crust). Worked perfectly either way. Then, I ran out of yeast (oops!) and followed the recipe without it. The pizza still came out well though without any sort of rise at all, perfect if you like a more thin, doughy crust.

    My kids really love chili cheese fry pizza, with a thin base of chili as “sauce”, a layer of crinkle fries, and topped with cheese. I use Daiya shreds on mine with fresh basil underneath and fresh veggies on top.

    Adding herbs like Alessi to the dough really perks up the flavor even more.

    I *highly* recommend skipping the pre-bake step.

    Great, versatile recipe. Thanks so much for sharing!

  9. Melissa says

    This recipe was great and I have tasted a lot of gluten free items that were lackluster and a compromise. We did this pizza with half Daiya Cheese for me and half real Colby Jack and Mozzarella for hubby and my son. They loved the pizza! We were really surprised when just as you stated, the Daiya cheese side was actually just as good or better truly than the real cheese side! The next thing I want to ask is if I can freeze this? Thank you soooo much- it has been a very long time since I have had pizza, not to mention something that is not a horrendous compromise. Mellow Mushroom was the only place I could find that had any kind of crust I could eat. You have made my day for sure!

    • Dana Shultz says

      I’ve never tried freezing but scan the comments for other people’s adaptations – there may be something in there!

  10. Bee says

    I followed this recipe to the letter and it was OUTSTANDING. I mean, SERIOUSLY AMAZING. The taste was beautifully toasty (just exactly like standard pizza), and the texture was firm on the crust and delightfully chewy-yet-solid on the bottom. As a gluten free gal, sometimes you just want a good ol’ slice of pie and it’s hard finding a good recipe that’s not gluey, crumbly or eggy (or made out of flax / cauliflower) and this totally hit the spot.

    I think the bake times depend on your oven – mine is a reliable gas oven and I pre-baked for 25 and baked for 20. In my experience, the pre-bake step was a great idea – I think the last commenter who had a problem had substituted a different brand of flour. I had no such problems – if I’d skipped it, the ingredients would have sank into the dough and made a gooey mess – I can’t even image trying to spread sauce!

    I did find that rubbing a little water or olive oil on my hands to handle the dough worked really well – I didn’t try to use flour because it seemed liked that might have made it stickier.

    Highly versatile recipe for any number of toppings – I used a pesto base with garden herbs, fresh mozz, fresh tomatoes, basil and anchovies. Scrumptious! Thank you SO MUCH for sharing.

  11. Sarah says

    I’m so amazed I’ve suffered so long with problems & after 12years found out that I was gluten intolerant, my worst thing was I couldn’t have a great pizza again! But found this few weeks ago made it for my family even my fussy daughter eaten the lot, my husband didn’t notice and said it was great make it again !!
    I used the left overs for a galic bread – which went down well also
    Thank you so much for this god send of a recipe xx

    • Dana Shultz says

      Of course! Glad we could share our friend’s amazing recipe! It’s helped so many people reclaim pizza night!

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