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 ; )

Making PizzaPizza-Crust-SpreadingPizza Sauce Recipe || Gluten Free PizzaGluten Free Cheese Pizza Recipe

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 95 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.
Recipe type: Bread
Cuisine: Gluten Free
Serves: 1.5 pizzas
  • 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
  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


* 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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  1. Leeann says

    This is a great crust recipe. I think it tastes best super thin, so I use plastic wrap so that I can roll or pat it out super-thin right on the cookie sheet and nothing sticks. I freeze leftover dough for the next pizza. Thanks!

  2. Nic says

    This worked out pretty well. I really should have paid attention to the fact that I need to roll it thin. Like really really thin. Mine came out a bit pastry dough-like and was super filling but tasty. Pretty sure a bit thinner would help. Since this makes so much dough, it might be nice if there were alterations to the ingredients for just one crust. Thanks!

  3. Ashley says

    Have you tried to make breadsticks or anything else out of this recipe? If not, how do you think it would do? I can’t wait to try it! It looks so promising and the wonderful reviews make this a no-brainer as to whether anyone should try it. :)

    • Dana Shultz says

      I’m not sure! this is a tender crust that doesn’t do well when rolled too thick, so I wouldn’t be able to speak to how well that would work. If anything, I’d just suggest making it as listed and then cut it into strips. Sorry I couldn’t be of more help!

  4. kellye says

    This looks great just starting a GF and dairy free diet due to a very bad health issues. Can you make the dough and put it in the freezer? If so for how long and should u cook the dough. There are days im doing great but then days I cant walk. Im looking for food I can pre make on my good days. Any help would be helpful. I also have 2 picky little kids.

  5. Annette says

    My family has been gf since 2009 and we’ve tried many pizza recipes, this is one even my 7yr old will eat. Thanks. :)

  6. Leslie says

    Good flavor but fairly flat dough. I’ve been gf for 12 years and I understand how difficult it is to get a good product. Next time I will let the dough rise for 15-30 minutes before patting it out on the pizza stone, hoping for a bit of a rise in the dough, other than that, pretty darn good!

  7. Lisa says

    What a great recipe! My 14yo daughter and I just went gluten free 2 weeks ago for her chronic headaches. We were certainly craving pizza, and your recipe nailed it. I followed the instructions exactly, other than letting the yeast/water/sugar rise about 15 minutes before mixing. I thought the dough had a great texture, and even the non-gluten free eaters loved it!

    I think next time I will split the dough into two pizzas to make the crust a bit thinner.

    Thank you for sharing.

  8. Stacia says

    Do you really prebake the crust for 25 min? And then another 25 after toppings are on? Thank you for sharing, I’m excited to try!

  9. Frederique says

    In my country (The Netherlands), i can’t buy tapioca flour :(
    Can I substitute it for another flour (gluten-free)?

    Thankyou so much!

    • Dana Shultz says

      I haven’t tried it without tapioca so can’t speak to what substitution you’d be able to make. So, just do what you can and let me know how it turns out! I’d love to know if it can be modified with success.

  10. Samantha says

    Could i just use gluten-free oat flour? Also when you put the pizza crust in the oven is the oven still at 110 degrees or do u put it at 350 degrees to cook the crust? This sounds soo good!! I was thinking of using Turkey salami instead of pepperoni

  11. Amelia says

    So we are pretty new to gluten free eating, and are loving the challenge so far. However, a lot of the recipes online are pretty complex, with often so-so results… My thirteen year old daughter made this crust last night, and WOW. Better than regular – seriously. We couldn’t believe how great it was! Now, it could have had something to do with her brushing the crust with melted garlic butter in between the pre-bake and final bake….. ridiculously yummy. We did use King Arthur gluten-free all purpose flour in place of the flour blend posted, with the only adjustment was needing a bit more of the flour than the recipe called for. Thanks for such a simple and delicious recipe!!!

    • Dana Shultz says

      Nice! So glad you all enjoyed it. Thanks for the tips on substituting King Arthur GF Blend. Haven’t tried that one yet so I’m glad to hear it works as well!

  12. Lorri Derksen says

    Hi Dana. I am diagnosed celiac for 1 month now and just tried your pizza dough recipe. I used 3 cups white rice flour, 1 cup corn flour and 1 cup tapioca flour and it turned out great. I have been using “Bobs red mill” gluten free pizza dough mix and wanted to try mixing my own. So glad I found your recipe. It was a hit :) Thanks so much for making our weekly pizza night gluten free.
    PS: we are a family of 8 and I doubled the recipe and it turned out just fine.

  13. Luis and Jazz says

    Hi Diana,
    just to thank you for this wonderful recipe, we want to try it but for something else, like regular bread or like tortilla bread, we let you know.
    and if you have any other recipe please let us know
    thank you very much

  14. Meagan says

    So I was super pumped to try this. I bought all the ingredients, as well as the pizza stone. I made it exactly as stated. But my dough cooked onto the stone and won’t come off at all. Definitely bummed. But I know from the small pieces breaking off that it tastes good. But now, I don’t know how to get this off my stone :(

    • Dana Shultz says

      Bummer! One thought is that the stone wasn’t prepped for use properly. Did you read the instructions before using? Sometimes I dust some cornmeal on the pizza stone to help it prevent from sticking. Hope that helps!

  15. jonathan says

    Followed your directions closely. Resulting crust was a bit tough. Okay, very tough. Very, very, very tough.

  16. Janine Hussey says

    Wow! Just made for my son and I using Doves Farm GF Bread Flour (we are in UK). I converted oven temperature to 175C but probably could have done with it being 160C as the crusts started to brown on the edges during the first bake after 10mins. I didn’t have tomato sauce so added olive oil to tomato puree, then topped with grated cheese, chopped ham, sliced red onion, sliced baby button mushrooms, sprinkled with garlic granules, salt and pepper and then covered with more grated cheese – they were absolutely delicious and we will definitely be using again. Thanks for posting!

  17. Caroline says

    What does the 1/2 tsp xanthan gum do for the crust? I know it’s a thickener. Does it somehow help hold the crust together? What happens if you leave it out? Thanks.

    • Blaine says


      Xanthan gum and guar gum are used as replacements for wheat gluten. It is the gluten which binds it all together

      If you have corn allergies, use the guar gum instead of xanthan. They can be used interchangeably without any issues.

  18. Cindy says

    this recipe is very good & what I found helpful was to place a piece of saran over the dough on the cooking sheet & use a rolling pin to spread it, worked very well for me so didn’t have to deal with the dough sticking to my hands

  19. Debbie Seaborn says

    as a Mum to a 7 year old boy with severe allergies to wheat, dairy and egg (to name a few ) I was keen to give this a go. Too many shop bought baked goods contain egg when omitting the wheat. I made this today and tried a blend of brown rice flour and Dove Farms plain flour mix as had in house and it worked a treat. I now have one extremely happy and full up 7 year old and one happy mum! and I have to say compared to other wheat free baked goods the taste was lovely so could do a big one for whole family. a big thank you !

  20. Joe says

    Help! I’ve followed this recipe (I think) correctly, yet still run into a situation where there is not enough liquid/water when mixing. I put the 3/4 cups in with the yeast and another 1/2 a cup when mixing together, yet within seconds of stirring the water is all gone and the mixture is way to dry. I add more water to compensate but it gets a bit moist when taking out of the oven. Am I doing something wrong, or missing something? Btw, this is by far the best gf crust I have tasted in a long time.

    • Dana Shultz says

      Joe, you’re probably not doing anything wrong it just takes some special handling. If it’s too dry, just add more water to the bowl OR wet your hands for easier spreading just before baking. If it’s too wet, add more flour blend. Hope you give it another go!

  21. Lisa says

    I am so happy I found this recipe on Pinterest. Your title is true – by far the best GF crust and I have tried dozens. I actually ate the end crust and it was yummy! Thanks for a great and easy recipe. I did have to sub since I did not have brown rice flour I used sweet sorghum and it was fantastic.

  22. Mariela says

    I’ve been looking for the perfect gluten-free pizza for a while and I LOVED this recipe, even though i used a different blend of gluten-free flours :)

  23. says

    This has become a weekly tradition for us! When I mentioned making pizza tonight – even my non-gf husband said “oohhh, the new one? I love that pizza”. :) Big hit – and easy to make. Thanks for sharing!

  24. Stephanie lucarelli says

    Hello! Love this recipe. My husband, whose family is straight from Italy and owns restaurants, really enjoyed this crust. Soooo, now I’m wondering if I can triple the recipe easily. Would you suggest any changes by tripling ingredients? Or do you think I should just make three separate doughs? Thanks for the recipe…

    • Dana Shultz says

      I don’t think you’d need to change anything! Just triple the ingredients. You’d have a bit more control by making three separate doughs – less risk, I think. Hope that helps!

  25. Cami says

    That was awesome. Hands down best recipe I’ve tasted! Much better than all the gluten free dough mixes I’ve tried! Thanks for sharing!

  26. Ashley says

    This recipe is incredible! My gluten-eating husband even bragged to his colleagues how delish this was and now asks for it weekly. It’s a life-saver for gluten-free folks who want to enjoy great food with friends and loved ones. No one would be the wiser. We’ve had this a few times now and it gets better each time. Thank you thank you! Delicious pizza is back in my life!

  27. Leslie says

    I appreciate you sharing your recipe with us. But I was wondering how many inches does the pizza make. Probably gonna make a smaller version for my sister, who is a vegan and has an allergy to guten. If you can’t, then that’s ok. Im sure she doesn’t mind leftover pizza. Lol. Pizza is her favorite!

    • Dana Shultz says

      You can spread the dough as wide as you want. I think the pizza stone we used was at least 12 inches. Good luck!

  28. Laura says

    I’ve done a lot of gluten free cooking and have done the cauliflower pizza but one of my kids didn’t like that pizza crust so I thought I’d try a more traditional knock off of the real thing.

    My crust turned out as hard as rocks. My kids couldn’t eat the crust which normally they love. I did have all the right flour on hand so I’m not sure what went wrong. I’m off to find another recipe…..

    • Dana Shultz says

      Thanks for sharing, Laura. Sorry it didn’t work out for you. Not sure what went wrong. Perhaps it was baked too long?

  29. Trish says

    In your video you use a Pizza Stone, do you find the results come out best if
    using this vs. a plan old metal pizza pan? Thanks Trish

  30. Eva says

    Thank you for this recipe! I tried it tonight, except substituted GF oat flour for brown rice and potato starch for white rice and doubled the recipe to have leftovers for lunches. The dough turned out a bit wet so I added some buckwheat flour, then used buckwheat flour to spread it out and the consistency became good. I also added thyme and oregano.

    I also baked for 25 min first then again with toppings for 25 min but my crust got a little too brown. So next time, I will only bake for 15-20 min each time. Besides the crust being a bit too hard because I baked it too long, they kids loved it!

  31. Eva says

    Thank you for this recipe! I tried it tonight, except substituted GF oat flour for brown rice and potato starch for white rice and doubled the recipe to have leftovers for lunches. The dough turned out a bit wet so I added some buckwheat flour, then used buckwheat flour to spread it out and the consistency became good. I also added thyme and oregano.

    I also baked for 25 min first then again with toppings for 25 min but my crust got a little too brown. So next time, I will only bake for 15-20 min each time. Besides the crust being a bit too hard because I baked it too long, the kids loved it!

  32. Beth OConnor says

    Hi, I was so excited reading this post for a GF pizza crust trying to find a recipe for my husbands birthday he could enjoy, since he’s eliminating food from his diet to help with his rheumatism. I was thrilled to see no eggs, but than my heart sank when I saw the yeast :( which is one of the ingredients he’s supposed to avoid. Any suggestions for replacing the yeast?

  33. Trish says

    Thumbs Down The BEST EVER PIZZA. I’ve tried about 20 GF pizza recipes so far and this
    one nails it. Chewy, delicious, satisfying perfection! Followed recipe exactly. I found the consistency
    more like traditional dough to work with than super sticky . Definately use a
    pizza stone. I lightly oiled stone with olive oil, then dusted with brown rice flour, plopped all dough on. Sprayed saran wrap with olive oil to spread dough easier. Note: a thin dough is key to success and texture. With excess dough extending over edge after a edge to crust is formed I saved to make another smaller size pizza. This was a little over a cup. Pierce dough with fork, baked 25 min. yes, it cracks.
    Top with sauce, oregano spice and red pepper flakes, sprinkle of salt, mozzarella cheese, pepperoni, thinly slice vidalia onion, yellow peppers, kalmata olives. Then use olive oil spray to generously coat crust edge to prevent burn. Baked for another 25 min. Served right out of oven. Sooooo delicious. Thank you for sharing this recipe as my cravings for pizza are extreme. This tastes better than any of the GF
    pizza’s I’ve ordered out, including my all time favorite pizza joint! If I could attach pics would have.
    So happy to have discovered your website and this recipe. Thanks.

    • Dana Shultz says

      Thanks for sharing, Trish! Those notes are so helpful to others. Glad you enjoyed it! Thanks again :D

  34. Katie says

    Thank you so much for this recipe! It is the closest thing to real, chewy pizza I have had since going gluten free! It is fantastic and now I can actually enjoy pizza night with my family!

  35. says

    I have eliminated refined sugar from my diet since I have been diagnosed with breast cancer. I also eat gluten free and love homemade pizza.I was wondering if you could suggest a replacement for the sugar in this recipe?

    • Casey says

      I make this recipe with honey. It’s DELICIOUS! Omit the white sugar. After letting the yeast and hot water sit for 5 minutes add 3 Tbsp honey to the warm water and stir until dissolved/well blended. Then proceed with recipe (again omitting the sugar added later.)

  36. Jennie says

    I have made this crust probably 15 times, and it’s definitely my favorite. I have tried several others, but keep coming back to this one. It truly is the tastiest and easiest pizza recipe out there! After lots of trial and error, I have a few tips that might be useful to others:

    1. I use a baking sheet lined with parchment paper. Seems to work best for me with no sticking.
    2. I sub 1 Tbsp of psyllium husk for the xanthan gum, since it’s easier for me to digest.
    3. I use 2 Tbsp of olive oil, which seems to help with sticking.
    4. We like a chewier crust, so I bake for less time, in a hotter oven, 400 degrees. Usually pre-bake for about 15 min, or until just barely browning. Then, with the toppings I bake it until the cheese is bubbly and slightly brown.
    5. I find that the pizza, made on a baking sheet would serve about 3-4 people, depending on how hungry everyone is. If I have more than 4, I will double it and use two sheet pans.
    6. Our favorite toppings are BBQ sauce, shredded chicken, bell peppers, cheese, and cilantro. :)

    This is an excellent recipe, and it has been a GF lifesaver. Thank you so much for posting this!

  37. says

    I tried a gluten free pizza crust mix before and found it to be spongy and with a “funky” taste. As someone that LOVES food and cooking, I was heartbroken when my 20-something son was diagnosed with a gluten-intolerance a few years ago. When he comes home for visits I love to have tasty gluten free food he can eat, and make it my challenge to prepare new things. I made this gluten free pizza crust tonight as he comes for a visit soon and thought it was great!!! My husband and I ate the entire thing ourselves!!!! Can’t wait to make it again!!! I know he will love it too!!!!

  38. Mike says

    Absolutely fantastic! I used 1 1/2 cups of brown rice flour, but used 1 1/2 cups of teff flour due to what I had in stock (still used xantham gum). I spread a little bit of olive oil on the baking sheet to keep it from sticking too much upon baking. Tell you what… it was phenomenal! Thank you, thank you!

  39. Casey says

    Thank you for this recipe! It’s delicious. The first time I made it I followed it. The next time I made it we subbed honey for the sugar to mimic my favorite Honey Wheat crust from my pre-gluten free days. I think it’s even more fabulous with the honey. Friends & family love it too! If anyone else wants to try it, what I did was let the yeast and water sit for 5 minutes then add 3 Tbsp of honey and mix thoroughly, then go on with the rest of the recipe (omitting the white sugar.)

  40. Karla says

    Thanks so much for taking the time to share this. I had a go at it today and it was by far one of the best Gf pizza crusts i have ever made. I could actually pick up a piece without it crumbling to bits! I did two batches and let one rise to see what would happen and just ended up needing to add heaps more flour to turn it back into a usable dough, but it acted like a dough which is hard with Gf…so good, so thanks!

  41. Bailey says

    How well would this recipe translate if I put the dough in a bread mold and tried to bake it for bread/sandwich purposes?

  42. Lauren says

    I’m going to try and make this recipe tomorrow, and we don’t have the ingredients for the flour blend, but have a gluten free flour blend by Nameste, that has xanthan gum already in it. Do you think it would turn out with Nameste’s blend rather than flour blend that is in the recipe?

    • Dana Shultz says

      I haven’t tried this blend but maybe halve the recipe first so you don’t end up wasting a lot of product if it doesn’t work out. I only know the blend I list to work well with this recipe. Good luck!


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