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 82 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.

 

Share on Facebook2281Tweet about this on Twitter65Share on Google+18Pin on Pinterest43111Email this to someone

Want more delicious recipes straight to your inbox?

Comments

  1. Shelly says

    Hi there! This is Laura’s mom :-)
    Love this recipe and I still use it all the time and am learning the gluten free alterations so I am glad to get Laura’s version.
    I hope many others enjoy it as well.
    How fun to see the traditions carried on… the gluten free is important, but the most important thing is the time spent together each week!! Love family nights, love my family… and we adopt and love you two as well ;-)

  2. says

    We’ve recently discovered my son has a lot of food allergies and pizza is one of those things I haven’t been able to get right yet. I’ll be trying this tonight, thanks!

  3. Gwen says

    Hi! Can a pre-mixed gf flour be used (I usually use Bob’s Red Mill). Or does it specifically need to be the blend you use?

    Thanks!

    • jds says

      I use brown rice flour in the same proportion mentioned and substitute the sundry flours with bobs redmill gluten free flour since it already has most of those sundry flours within it. it makes things easier to use a pre_blended flour.

    • says

      Eeech. I find Bob’s Red Mill all purpose g-f mix to have a weird flavor. It seems to mostly dissipate with baking, but not completely (to me). I’d take a home-blended mix any day, but I’m glad to have their mix for emergencies. :)

      • says

        To Laura – agreed! I find Bob’s all-purpose gf flour mix to have a bitter aftertaste. I started making my own using the guidelines from this site (http://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/) and so far it’s been my fav – no strange aftertaste, can’t tell difference from non-gf flours aside from it maybe being a little more crumbly when baking muffins. I’m going to try it tonight with this recipe. However, I will try the one Dana recommends in this recipe sometime to compare, as well.

        • ND-girl says

          ..it’s the garbanzo bean that leaves after taste. I don’t care for the Bob’s Red Mill All-Purpose Flour, due to that reason.

  4. Sarah S. says

    Just made this! I used Bob’s red mill all-purpose GF mix and it turned out wonderfully. The whole family loved it. Thanks for such a simple and delicious recipe! We’ll definitely be repeating it :)

  5. John says

    This was the first time I ever made a pizza crust from scratch. It was very tasty. However, it was a little thick in the middle for a crunchy crust. Next time I am going to get a roller to roll it thinner in the center and maybe put more sauce. Practice makes perfect.Thank you for your recipe. No more driving out of my way and more paying big $$$ for lackluster frozen gluten free crusts at the gluten free store.

    • Dana says

      Love to hear it! It’s not a “perfect crust” the first time around – you definitely have to give it a second and third try to get it to your liking. But as far as flavor and texture goes, it’s my absolute favorite! AND so much cheaper and better than takeout. Glad you liked it! :D

  6. says

    Just have to confirm that this is the best gluten free pizza crust! My wife eats gf, while I don’t. So usually I’m just tolerating gf pizza crusts, but this one was really really good! Definitely our go-to crust from now on. Thanks!

    • Dana says

      Yay!!! My friend Laura just asked the other day how people were liking the crust recipe and I’m always happy to report that more positive feedback is pouring in. Glad this worked so well for you! I’m not G-Free myself and even I love this crust over others!

  7. Angela says

    I love your crust! It was so simple to make and even new to gluten free husband (who is a very picky eater) approved! I have tried several other pizza crust recipes, but this tops them all. Thank you so much for sharing. I am going to try making it again soon and doing the first bake, then cooling and freezing the crust. This way I can pull from the freezer on a busy school night and thaw, top and bake. Yum!

  8. Caitlin says

    I had tried to switch my old glutenful, favourite pizza dough recipe into a gluten free version that ended in a pretty disappointing fail. I was so happy that Laura’s mom’s recipe translated so much better than mine did! I made it for the first time last night, and, as someone else mentioned, I had a bit of a thicker crust in the middle that ended up being a bit mushy, but with slight tweaking (really just making it evenly thin, and also pre-baking the full 30 min to help dry it out), I think this recipe will become a staple in our kitchen as well! I made it exactly as the recipe called for, the flour blend is pretty basic and I had all the ingredients on hand. Thanks for posting, and thanks to Laura’s mom! I loved her comment as well :)

    • Dana says

      Caitlin! I love to hear this (and so does Laura, as it’s been a recipe that’s helped her cope with going g-free much better). Yes, the crust is a little bit finicky with thickness and doneness but once you try it two or three times you’ll definitely perfect it! Thanks for sharing your experience with it and I hope it does become a staple in your kitchen. Best! Dana :D

  9. Edna says

    Our entire family is going gluten free for the sake of our autistic son, adhd son, add daughter, son with allergies, daughter with asthma, son with digestive problems. We have been trying so many gluten free recipes lately and found them all to be failures. SO HAPPY that this was a success. The family loved it!!!!! Thanks so much for sharing. By the way, our family has a tradition of making homemade pizza every Sunday night as well. So glad to be able to continue this.

  10. Bridgette says

    Soooo good. My boyfriend has IBS, and can’t eat wheat. All of the comments persuaded me to give this a go. We were not disappointed. Thank you!!

  11. astro says

    Thanks so much for such a quick, simple and forgiving gluten-free vegan pizza crust recipe! Gluten-free breads can be so unforgiving (and complicated, bland and crumbly)…not this one. I literally just used whatever was leftover in my pantry and fridge.

    I didn’t have the brown rice flours, so I used a combination of millet flour and gluten-free oat flour. I made a few mistakes (my fault) by throwing the yeast on top of the flours…so I scooped it out into a different bowl (couldn’t avoid scooping some of the flour) and then added ALL the water (rather than 3/4 a cup). Despite those mistakes, the yeast successfully activated, the dough was easy to work with and the finished crust was SOOO fluffy and most importantly DELICIOUS!

    I brushed it with olive oil, topped with garlic, onion, spinach, and fresh cashew cheese (cashews, garlic, nutritional yeast, salt, water). My boyfriend (who can eat gluten) ate half the pizza and said, “THAT’S BREAD!”

    Thanks! 5 stars!

  12. Veronica says

    I just want to thank you for posting this! I’ve been using premixed doughs and i always found something missing with the texture, as well as taste. As a Northerner who grew up eating the best NY pies, it hit me hard when i had to stop eating gluten and give up things i loved most. But THIS recipe not only tastes amazing, but also allows me to FOLD my pizza. Any true New York pizza lover can agree with me when i say that part is essential to good pizza!!! Also, i omitted the xantham gum and substituted the baking powder with 1/2 tsp cream of tartar and 1/4 baking soda (so as to make it corn free as well) and it turned out wonderfully!!! THANK YOU THANK YOU THANK YOU!!

    • Kristin says

      I can’t wait to try this, as a former NY’er I can relate to the missing folding my pizza! And not all pizza are foldworthy!

        • Kristin says

          Attempting Friday. Is there a hotline to call if get stuck, nervous and I have questions? (LOL) I will let you know how it turns out!!!!

          • says

            haha, don’t be nervous! It’s a fairly forgiving recipe. If it gets stuck (which it might on the pan), simply gently lift it off with a spatula. You’ll do great! ;D

  13. Brittany says

    The crust was horrible! It crumbled like crazy and tasted like cardboard. I wouldn’t suggest this to anyone!

      • Sarah says

        Tried again. It was better, but lacked flavor and didn’t rise very much. I wonder if I’m doing something wrong, although it looks like the crust in the pictures.

  14. Molly says

    I made this pizza crust and have to say that it was some of the best I have had in a long, long time. So excited to have a good crust alternative! I mixed an extra batch of the flours with salt, baking powder, and extra sugar, so all I have to do is add the proofed yeast and olive oil and I have my dough. I will try the approach of brushing with olive oil next time. So easy and so delicious! The family members who can eat gluten even said it was delicious! Thank you so much for sharing!! You are my hero. :)

  15. Misty says

    My dough had a great flavor but it didn’t rise so it was gooey! Help! Any advice? I want to try this again!

    • h7opolo says

      Misty, the dough will never rise due to lack of gluten for yeast to feed on. I’m not so sure yeast is even required since yeast is only necessary to make dough rise, which will not occur due to gluten-free flour. If the dough is too gooey, add some more flour until it has the consistency you desire.

    • Zoa says

      Hi, Misty! It sounds to me your yeast was old or the water you used to activate it was either too hot or too cold. A few things you need to know when using yeast you may not know: First your yeast needs to be fresh and alive. To ensure yeasts’ freshness, first make sure it’s within the “best if used by” date printed somewhere on the package. Also, when you have it at home, especially if you rarely use yeast in your cooking, it MUST be stored in the fridge! Otherwise, the yeast will become ineffective much sooner. Second, the water used to activate the yeast must be no hotter than 110 degrees Fahrenheit. It can’t be much cooler than that either, or your yeast may not activate very much or at all. When I prep yeast, I use a kitchen thermometer to test the water temp before I add my yeast so I’m sure the water is just right. The other important thing to know is that yeast feeds on sugars! It never has and never will feed on gluten. So that’s why the recipe states to let the yeast sit in the warm water for about 3 minutes THEN add SUGAR and stir it, then let it stand while you finish prepping your dry ingredients. These things are important, or your dough will never rise. Anyhow, hope this helps!

  16. Sarah says

    This is the BEST pizza crust – gluten free or not. I was diagnosed with an allergy to dairy last year and my boyfriend was great about cooking dairy free for me. When he was recently diagnosed with a gluten allergy – I decided to return the favor. He was overjoyed when he took a bite of this pizza crust and realized he wouldn’t have to sacrifice one of his favorite foods! I found this recipe about 1 month ago and I’m making it for the 4th time tonight. So I finally had to leave a comment since the other comments are what swayed me to give this a shot. The directions are foolproof and the crust is seriously amazing!!!! THANK YOU AGAIN!!!

  17. Niamh says

    hi there, just had to leave a comment. Made your pizza last night for my husband who had to go gluten free this year. He loved it, I had enough dough to make two fairly big pizzas so he took one for his lunch today. Hes delighted with himself. :) I cant thank you enough.

      • daniella says

        I also have arrowroot flour. Would that be a better sub than potato flour? Haven’t got any tapioca at the moment.
        Could I also use Nutritional Yeast Flakes instead of instant dry yeast?

  18. Katie says

    I had to leave a comment to tell you this is the best pizza crust I’ve ever made since being diagnosed with Celiac 6 years ago! I’ve had some delicious GF pizzas from restaurants in Pittsburgh, Philadelphia, and Rome, but have never been able to re-create that taste at home. I did tonight with this crust! Thanks for an awesome and super easy recipe!

      • Colleen says

        I used raw honey instead. I also subbed out the flours with 2 cups GF All purpose flour and 1 cup almond flour/meal. I am new to Gluten-free baking and I really enjoyed it. Mine was a crunchy thin crust. I also added cheese and garlic powder to the the top of the extra dough and made garlic bread sticks. Yum!

  19. Annabeth says

    Thanks for this! The first time I made it, I told my husband while putting it in the oven that I don’t even care how it tastes, because I’ve never had a dough come together so easily. I am a LAZY cook and this is a dream for simplicity.

    Of course, as it turns out, this is the best GF crust I’ve had. I might always dream about the pizzas of my childhood, but those risen and fluffy crusts simply aren’t possible with GF flour.

    I used the flour I mix ahead of time and keep around as a standard GF replacement. For anyone who is interested, the crust gets fine results with a flour made this way: 6 parts white rice flour, 2 parts potato starch, 1 part tapioca starch. (Plus the xanthan gum, I just keep it separate from my premixed flour.)

  20. kourtni says

    Not kidding. I barely even chewed this it was so good! Paired with beet pesto from Dishing Up The Dirt’s Blog…this is to die for!

  21. Rosie says

    This really is the BEST gluten free pizza dough EVER! Thank you so much!

    I did have to make a few substitutions based on what I had / didn’t have; I used melted butter instead of oil, and my dough mix was a blend of rice flour and gluten free baking mix.

    Again, THANK YOU!!!

  22. Anna says

    This was amazing! The dough puffed up so nicely and it smelled like… normal pizza! Thank you so much for this recipe! New family favorite!

    “That’s the best pizza I’ve ever had” ~ My Mother :)

    ~Anna

  23. victoria says

    My bubby cant havw gluten but the rest of us can so last night i made one gf pizza and one regular. Everyone loved it! Thanks!

  24. Victoria Jessian says

    Hi I’m 11 yrs old and since I was born I have been diagnosed with Coelaic Disease. It’s been hard getting proper pizza and this is something I will try out epically because this has no egg and I am a pure veggie- courtesy of my religion- this means I can’t eat fish, meat or egg plus my allergy thrown on top!!!!

    Well I hope you can reply to this post. Try not to email me as my email is a little dodgy.

    Bye thanks for your help.
    P.S. I give you 5 stars for all your help

  25. Kristin says

    I’ve just made this pizza and it really is the best ever. I’ve missed pizza so much and the ones I’ve tried before have been rubbish and usually quite spongy made from weird, elaborate recipes. I was a little intrigued that the dough didn’t have to rise before, but it didn’t taste of yeast at all, it was just delicious. The only thing I did was use a teaspoon of yeast instead of a tablespoon since it says on the packet of the yeast I use 1 tsp for every 500 grams, maybe you have different yeast in America or something (I’m in the UK), anyways, it worked to a tee. Thanks so much for this recipe, I’ll be using it alot!!

  26. Jenifer says

    what brand of pepperoni are you using that is gluten-free?
    I’m having a really hard time finding pepperoni for my DS with allergies (which includes gluten & corn.)
    Can’t wait to try the recipe.
    thanks

    • Dana says

      Hmm, it’s just the generic brand at our Kroger store. If you still have trouble finding it, I’d recommend going to an organic/whole foods market. You should be able to find quality pepperoni there. Hope that helps1

  27. Sarah says

    We will have to try this recipe tonight! I have been buying Bob’s Red Mill Gluten-Free Pizza Dough mix but it’s not organic. It’s nearly impossible to find flour mixes that are both GF and organic. I don’t want to substitute organic and non-GMO for GF. I’m hoping this is as awesome as you all say!!!

  28. Kristin says

    I *JUST* pulled this out of the oven and almost fell over. This is good. Incredibly good. I’m gluten-free-ish by choice so don’t have the stock of suggested flours. I used Bob’s Red Mill gluten free blend. I also futz with recipes on the first go so instead of xanthan gum I threw in ground flaxseed, added a bit more oil and a touch of butter and substituted honey for sugar. This crust beats out every glutinous crust I’ve ever tried to make. Thanks so much!

  29. says

    I can’t comment on the crust yet, as I haven’t tried it yet. (And, actually, am more likely to try doing the same thing with our own family favorite recipe first.)

    But I had to comment to say what a blessing I’m sure you are to Laura! Friends who will honor the allergies – and still eat together with you – are gems. That must have made the transition easier!

  30. Janelle says

    I made this recipe tonight and it really is the best gluten free pizza I have ever made or eaten! Thank you so much for this easy to use recipe. It was helpful to be able to refer to the pictures. I like that there is a printable version, too.

  31. Deedee says

    hi there, I am going to try to make this in the next couple of days, and I could find everything except brown rice flour, could I just use 2 cups of white rice flour? or something that’s readily available, please? thanks so much

    • Dana says

      Deedee, I think that will work but no guarantees as the two have different textures and tastes. But give it a try and let me know how it goes!!

  32. Alison says

    Oh my goodness! After learning my daughter was gluten intolerant 4 years ago, I have continued to search for a likable pizza crust. Friday night is pizza night at our house and though we sometimes have pizza delivered, it is more fun to make it. Last week I tried a new crust recipe that caused my 6 year old daughter to eat most of it before asking if it had gluten in it because it was actually nasty! I found this recipe. I love that you don’t use a premix flour. This was fantastic! My husband said it was the first time (in 4 years) that he loved pizza night! Yippeeee! Thank you much.

    • Dana says

      Hmm, it may have just been that you needed to bake it longer. Also, did you make any ingredient substitutions? That flour blend is the one I recommend using for best flavor/texture.

  33. Christi says

    I did make flour substitutions but the crust is still delicious. Way better than any of the almond meal ones I have tried and far better than the box mix I had been using.

    Next one I will not mess with your recipe. ;)

  34. says

    Thank you! I have tried many different wheat free pizza crust mixes and recipes, and yours is by far the BEST. It actually formed a DOUGH ball and spread quite nicely. My son is 5 and allergic to wheat and egg and dairy (and so many other things) and many wheat free crusts calls for eggs (or sometimes milk!). We’ll be making this again!

  35. Tara Graham says

    Made this last weekend and it was AMAZING! It was my first attempt at Gluten/Egg Free crust and I will make it again for sure!

  36. AJ says

    My three year old has severe food allergies. I cannot wait to try this…thank you for this lovely post! We will try this soon!

  37. AJ says

    I’ve tried to google arrowroot vs tapioca and the resulting articles didn’t give me much info. I typically use arrowroot. Any advice here? I can pick up tapioca starch at the store today if that is recommended…but I have a bulk supply of arrowroot at the present!

  38. Elena says

    The pizza crusts are so expensive at the store. I have just discovered Chebe cheese bread and have made that in pizza crust form. I was good. I came across this pizza crust recipe and decided to try it tonight. I did follow it exactly and the dough was great to spread in the pizza pan. I put on a glove and coated it with olive oil then spread the dough easily. The crust came out a good consistency and crispy on the edges. Very nice pizza dough consistency. I think next time I will add shredded cheese to the dough and see what happens. Thanks it was very good.

  39. Nicole says

    Thank you very much for sharing this recipe. It came out just perfect, and my kids are gobbling it up as I write. So easy to make and tasty!

  40. Meg says

    Decided to make this at the last minute tonight, but had everything but the white rice flour so I used chick pea flour instead. It was delicious and rustic because of the texture of the chick pea flour. But anxious to try it with white rice flour as well. We too have had “pizza night” every Friday for years but when I discovered I was gluten intolerant 2 years ago I have been using a frozen GF crust. It was so nice to be making homemade pizza again, and my non GF husband LOVED it. Double score :-). Thanks!

  41. Tara Seguin says

    I’ve made this three times (with a store-bought GF blend) in the last seven weeks – finally we have a from-scratch pizza on the post-gluten rotation! It’s a life saver. :-)

  42. Tol says

    We just tried recipe today with my family and it came out great. Best GF pizza I have ever had. I have been really missing decent pizza and this passed up “decent” by a mile. My sister who is not GF also enjoyed it. Followed the recipe exactly for tonight, but may add some spice into the dough next time, like oregano.

  43. Michelle says

    I used bob’s red mill flour blend since I am out of rice flours right now, I think I counted wrong when I was putting the flour in because it was a VERY wet mess I ended up adding another cup of flour to make it form a ball of sorts. It seemed to bake well but it seemed really dark after the pre bake time was up and the dough had lots of cracks. The pizza looked so good as I pulled it out of the oven. The taste was great but it was extremely dry. I will for sure make it again though with the rice and tapioca flours – that will probably make a big difference in how well it absorbs the liquid and how moist the final product is.

  44. Joyce says

    This gluten free pizza crust had a very good flavor but my crust was tough and I could barely cut it. I am wondering if I spread it out too thin and then cooked it too long for a thin crust. What did I do wrong?

    • Sandra R says

      Same thing happened to me – was so happy to read all the positive comments and thought finally FINALLY I’ve found the perfect pizza base for my gluten and dairy free son to enjoy but I thought he was going to break a tooth on this – ended up throwing it away. Made it exactly to the recipe – same flour mix etc. SOOOO disappointed. What could Joyce and I have done wrong?

      • says

        Sandra, it’s so hard to say! So many people have had success with this recipe that it’s hard to say. Perhaps it had to do with the brand or freshness of the flours you used? Did you bake it a bit too long? Also, I found that a pizza stone will make it crispier, but a metal pan will keep it softer. Hope that helps in some way!

        • Sandra R says

          Well I made this again – did everything exactly the same except reduced the length of time of the first bake to 10 minutes and it worked perfectly! Must be my oven. So I’m taking back my one star rating and giving it a five. Thanks Dana!

  45. Matt says

    I used Bob’s Red Mill Gluten-Free. My dough turned out looking like pancake batter. I followed all the steps and this is my first time making dough. Was I supposed to proof it first or something? Otherwise it tastes great. This was also my first try making dough. Thanks ;)

    • says

      I honestly haven’t had good luck with Bob’s Red Mill GF mix because it has bean flour. No bueno! Try the recommendation I listed – it works like a charm.

  46. Suz says

    Hello, I tried your recipe and it worked great. I didn’t use the Xanthan or the extra two tablespoons of sugar in the crust and it still worked nicely! Good texture – easy to roll – and baking paper over the top works a treat to squash the dough out. I tried a few different ways to cook this as the cooking time is way too long for my oven (on ‘fan bake’ setting…). I flattened the crust out quite thin and found that it cooked great with the topping on for about 15 minutes in a fan bake oven (without needing to pre cook the base). Have also pre cooked another base and stored in the freezer for later. Anyway, thanks!! My mum is gluten free and I wanted to try this for her :)

  47. Cheralyn says

    Hi, I’m excited to try this recipe as both my husband and daughter have recently been diagnosed with celiac disease (so we all eat gf at home) – and pizza is our fav meal. I’ve tried a few gluten free recipes and the dough always seems quite wet – I think due to our high humidity here in Australia. Any suggestions how to cope before I attempt this? Would adding more flour be all that I have to do? Thanks.

  48. Donna says

    Man, bring on the pizza for the wheat and gluten free amongst us! I made this tonight and now I have pizza I can enjoy with no disappointments. Thank you for sharing a great recipe.

  49. PE says

    As a personal experiment, I went meat free (except some fish like salmon), casein free (dairy) and gluten free about 3 months ago. I used your recipe as a guideline and went with 1 cup glutinous white rice flour, 1 cup tapioca flour, 1 cup quinoa flour (since we had a big bag of it). I sprinkled garlic powder into the dough. I also used your pizza sauce recommendation. I used mushrooms & green peppers and as far as cheese, I only used sprinklings of parmesan cheese on my half (ok, so, I’m not 100% casein free… my wife’s half had regular pizza cheese).

    Overall, I really like both the crust and the sauce. It didn’t crack and fall apart like a cracker when cutting or eating. It was quite pliable. Very nice. Really liked the sauce recipe… simple yet tasty.
    I intended to experiment by adding some fish sauce to the tomato paste, but, forgot.

    Anyways, overall, I really like it. Thank You!

    Given how great I feel along with body weight dropping (from 195lbs to 168lbs currently), I’m sticking with my new eating habits.

  50. Rei says

    The taste on this crust is AWESOME. My non-GF husband approves. But it came out drier than either of us would have liked.

    Now, I DID forget the xanthan gum…maybe this kept the crust from expanding and staying more moist in the middle. Next round I will remember the xanthan gum but ALSO reduce the pre-bake time (I did a full 30 minutes) and brush the crust with olive oil before putting on the toppings.

    Overall, I was pleasantly surprised by how good it tastes. For all I can remember, you wouldn’t be able to tell it is gluten free by the flavor.

  51. Danielle says

    My husband and I both have had to go gluten free recently. As pizza was a weekly staple in our house, it has been really hard to go without :-( especially on those nights no one wants to cook. We found a local pizza place (Donato’s Pizza) sold a “take and bake” gluten free pizza; it was ok. We made your dough today and it was delicious! We used rice flour, corn flour and tapioca flour. It reminded us of our favorite pizza place’s crust! Thanks again for the SIMPLE recipe. So many gluten recipes have a million ingredients and crazy obscure ingredients. yum.

  52. Chopper1202 says

    By far the BEST gf dough ever!! My non-gf boyfriend and friends actually ask me to make this over traditional crust. Make a mean version with garlic butter instead of sauce, Italian sausage, sliced red bell pepper and red onion, a sprinkle of red pepper flakes, fresh mozzarella and grated parm. Frickin delicious!!!! Thanks for the recipe!!

  53. Sarah says

    This was my first time making a GF pizza crust and this recipe was so good! We all enjoyed it much more than the traditional wheat crust I use to make. I really didn’t want mess with the premade pizza mixes since not having much success with GF baking, but now I won’t touch them! Thank you so much for sharing!

  54. Sandy says

    I used King Arthur Gluten free flour and the crust turned out great! I also forgot xanthum gum but it was still good. Next time I am going to try using honey instead of sugar. It even smelled great as it was baking. Thanks for a great recipe.

  55. Mitch says

    Made this last night for the first time. It totally exceeded my expectations. Awesome Crust! Definitely Adding this to my arsenal of GF recipes I am just starting to build up. Looking forward to running through the rest of your recipe box for more great ideas and recipes. Keep them coming!

  56. Candace says

    I’m Allergic To Rice. Can I Sub The Flours Here For Bobs RedMiLl All Purpose Gf Flour? I’m Desperate For Pizza. Its Been A Long Time!

    • says

      I normally would recommend Bob’s Red Mill because I’m a big fan of their products, however their GF flour is heavy on garbanzo bean flour and will leave it tasting beany. Perhaps try subbing another GF flour, such as oat or buckwheat? Sorry I couldn’t be of more help as rice is the main flour…

  57. Lindsay says

    Has anyone tried to freeze this recipe before cooking? (Like as a dough). Just wondering if it would still work out? Thanks!

  58. Chris says

    OMGoodness!!
    This IS the best GF pizza crust recipe.
    My only alteration was I used my own favorite flour mix brand.
    This pizza crust tastes like the real deal..the texture as well.
    Hallelujah!!! My son and I can finally enjoy pizza again!!

  59. Sonya says

    My son is allergic to Rice and corn. I know I can substitute the brown rice flour for oat flour but is it a 1:1 and what would you recommend for the white rice flour?

    Thanks!

  60. Autumn says

    I made this for lunch today. Before I learned I had to go gluten free, I made the best pizza crust ever, so I was searching for a gf version. This was my first gluten free pizza. This had a really good flavor, however it was so tough and chewy that it hurt my teeth…

  61. Brad says

    I made this recipe tonight. I adjusted a few things as the dough seemed a bit flat tasting. I added 2 tablespoons of additional sugar, 1/4 cup of butter, and 2 tablespoons of almond flour (all w/out adding any more calories) The pre-baking really helps. It is the best pizza dough recipe I’ve used, and I’ve tried about 10 different ones.

    Thanks

  62. Jessica says

    Since my doc just told me to go gluten-free, and I feel so much better there are only a couple things I miss. I look forward to trying this recipe!

    But may a suggest an edit? You wrote: ‘ So John and I joined she..’ That ‘she’ on the end should be ‘her’. I’d love it if it were changed.

    • says

      Debi to answer your question, yes it does take that long to bake. The dough gets pretty moist from the oil/water so it needs to bake out that long or else it will be too chewy and stick to the pan. Hope that helps!

    • Bev says

      I have frozen GF pizza crusts before. Follow recipe, prebake as recommended, then remove from oven. Cool, wrap and freeze (I leave my crust on the pizza pan; you could transfer it to an aluminum pan, too)

  63. Justin says

    just made this for the first time, my pizza came out kinda rubbery. But I also forgot to add xanthan gum :/ could that of affected it that much? Thank you

  64. Debi says

    Thanks Dana! I made it tonight and it was wonderful……….I used arrowroot in place of the tapioca flour, used honey to proof the yeast and only added 1 tsp. sugar. My dough seemed a little too wet so I added more of the rice flours until I got the right consistency. (I may have put too much water in thinking back) Will be making tomorrow for my gluten-free grandkids! Thanks again!

  65. Kendra says

    Oh my Gosh this is the best pizza dough recipe!!! It actually tasted like the real thing and it worked like the real thing. I had some left over dough that I made some rolls with and man they tasted so good too! This is perfect for pizza rolls and pizza crust, try it guys you won’t regret it :)

  66. sarah jane says

    this is. hands down. THE best GF pizza recipe we have made. ever.

    for the record, we used cup4cup flour and just one packet of yeast. (which I think is a little less than the recipe calls for.) we also added garlic and basil to the crust.
    holy moly. so good.

    has anyone tried to freeze this yet? the recipe seems easy enough to half, but freezing would be perfect.

  67. says

    I must admit, I was skeptical! I’ve tried so many different “from scratch” pizza crust recipes and they were pretty much ALL disasters! BUT HOORAY – this was great!! I made sure to follow the recipe exactly and it was FAB! I used a pre-packaged gluten free flour (white wings) and added extra xanthan gum. I’ve written this recipe into my ‘fave recipe’ book and will DEFINITELY make this again. THANK YOU!

  68. malinda says

    looks amazing!! My oven is on the fritz..I wonder if I can cook the crust in my electric skillet…then add topping to it after it’s cooked?

  69. jenn says

    Was really excited to try this tonight for our family pizza night. Sorry to stay the crust was so hard that my husband couldn’t chew it! Im baking a second one right now and reduced the first bake by 15 mins, so hopefully that will help. I am using a pizza stone, so maybe that’s the problem?

    • jenn says

      Second try was too thick (my bad) but much much better! A bit chalky though, I’ve used Cellimix and its white rice, so that might be why.

    • says

      Jenn, it really just takes a little practice. If it was too hard, try baking it less and/or making it thicker. I’d say pat it out just as thin and then bake it a little less time for the best results. And honestly, I’ve tried this dough on both a pizza stone and a baking sheet and the baking sheet was better! Hope that helps!

  70. Bev says

    Recent GF/CF recstrictions had cut our weekly family pizza night back to every few weeks (those GF pizza crust mixes aren’t cheap!). But since adjusting the budget for the periodic GF flour resupplies, this pizza crust recipe is GREAT! Whips together SO EASY! The soft dough spreads BEAUTIFULLY with a dusting of rice flour. Smells AWESOME baking! We keep a bag of pizza toppings in the freezer ready (great use roast and taco meat leftovers, extra mushrooms, etc.) Now with your pizza sauce recipe, I don’t even need double check my pantry before Pizza Night—I always have tomato paste—thank you!

    • says

      Yay! So glad this worked out for you and your family Bev. And it always makes me happy when it allows a GF family to enjoy pizza night again. Much love to you!

  71. says

    My mom and I tried this for Christmas and WOW so yummy! We are both vegan and gluten intolerant so this was the perfect recipe. We made ours with homemade pesto sauce, and sauteed veggies. Delicious! Thanks for sharing, was a great recipe, and one that will definitely be used again.. and again.

  72. Kathy says

    To keep the dough from sticking on your hands I have found that using olive oil on your hand instead of brown rice flour works much better.

    • says

      That’s a great tip, Kathy! Thanks for sharing. It’s so great that so many people are finding success with this recipe and perfecting it along the way. Cheers!

    • says

      Kathleen, I’m sorry I really can’t speak to that! I have limited experience with altitude and how it affects baking times/temperatures. I would assume that any modifications you’ve made to other baked dishes would be applicable to this recipe. Hope that helps!

  73. Carolyn says

    I ran out of Brown rice flour, so used Sorghum flour instead and increased the olive oil to 4 Tbsp. the flavor was wonderful and the crust didn’t crack as much. Delicious! I also made a pot pie with recipe, baking 1/3 of the recipe in pie pan for 25 minutes, then adding filling and rolling out a top crust using 1/3 recipe between wax paper. Crimped it to bottom shell and added slits and finished baking it. That also was very good. I made a meat/cheese turnover with the other 1/3 and baked it about 45 minutes.
    I will continue to share this with my GF friends!

  74. says

    I am THRILLED with this recipe. We just found out our 6 year old son has strong bodily aversions to gluten AND dairy. (We’ll find out Monday if he has Celiac – praying it’s not.) Pizza is his absolute favorite and when I made this and served it to my family tonight, everyone loved it. No complaints with the texture, taste or appearance. Thank you! Thank you! Thank you! This will be our Friday night tradition. I can’t thank you enough for posting this and giving such great instructions.

  75. taylor says

    this was my first time experimenting with or even tasting gluten free pizza and it was great! i probably under baked it a little because i was impatient and 50 minutes sounded like a long time to me for pizza! it was delicious and really no more time consuming that regular pizza. just wish those GF flours weren’t so pricey!

    • says

      Glad to hear it! Thanks for sharing, Taylor. For GF bakers, part of the downside is cost, but hopefully as it becomes more popular the prices will go down. If you have a natural grocers in your area, go there for cheap bulk bags. Otherwise, order in bulk online to save $!

  76. ewayne says

    This is a great simple recipe. I’ve been making many types of GF pizza for years and this is as good as it gets! A tip I discovered is to use parchment paper (or silicone sheet) when pressing the dough/mixture very thin. Then will remove it after the pre-bake. Thanks for the great pizza.

  77. Jamie says

    My partner and I have been making this crust non-stop since we found it. It’s so quick, easy and way better than any delivery option. Even if he didn’t have a gluten allergy, we would still choose this thin crust over ordering in!

  78. Zoa says

    Thanks a bunch of roses for this steller recipe! I made it last night with fantastic results! I made my own flour blend especially for this because I like to experiement and my diabetic mom can’t have simple carbohydrates like a whole cup of tapioca starch. Too many simple sugars for her, besides, we like a more “whole-grain” taste without adding denseness. The finished product was lighty crisp on the bottom and was perfectly moist in the middle, and had an AMAZING flavor that could be mistaken for wheat crust! I figured out 2 years ago that I’m gluten intolerant and only recently decided to take on the challenge of Gluten Free baking. I learned to cook through baking with wheat and was a quite good at it, so it was hard to give up baking. Now, thanks to folks like you and my research, I’m armed with knowledge and companions on the journey to great Gluten Free baking! I am so grateful you shared this recipe! This was the first time I’ve made pizza at home and loved the results!

    Allow me to share how I made it and modified it to be more “whole-grain” like so it would be healthier for my diabetic mother and lower on the glycemic index.

    My flour blend using the proper measuring technique I recently learned (It happens to be really important how you measure your ingredients because this is kitchen chemistry! Here’s the link to the tutorial where I learned it. And FYI, it matters in all kinds of baking! http://glutenfreecooking.about.com/od/glutenfreecookingbasics/ss/howtomeasure.htm ) :

    1/2 cup white rice flour (since I’m saving my brown rice flour for scones!)
    1/2 cup sorghum flour
    1 cup buckwheat flour
    3/4 cup unmodified potatoe STARCH (potatoe starch and flour are different)
    1/4 cup ground flaxseed (flax adds to the sticky quality to anything it’s in and can be used in place of eggs and butter with the right amount of water added. It’s also high in nutrition and omega-3s! Plus, when added to baked goods, it lends a nutty, “whole wheat”, flavor)
    And the 1/2 teaspoon xanthan gum, the remaining two tablespoons of sugar, the 1/2 teaspoon baking powder, and then I eyeballed the salt because I never measure salt. I don’t like much salt in baked goods. I really like this blend of flours but next time I try this I’ll use some amaranth flour and brown rice plus the sorghum and buckwheat and potatoe starch and flaxseed for a richer flavor.

    For the rest, I pretty well followed the recipe, except the thickness of the crust (I went with a thicker crust since I didn’t want left over dough) and baking times since my oven is fairly accurate but I mostly bake by intuition, sight and smell, so I don’t know how long it actually took to prebake the crust and then finish the pizza. I did, however have to flour my pizza stone to be able to spread it out. Next time, I’ll take someone else’s advice from the comments I’ve read and I’ll use olive oil on my hands instead of flour so the dough won’t stick to my hands! I wish I had thought to do so while I was making it! Gluten free things really do tend to be much wetter than wheat things or much drier!

    Thanks so very much again and keep up the good work! You make a difference!

    Sincerely,
    Zoa

  79. Katie says

    I cannot wait to try this recipe!!!! Been GF for a couple of years and have yet to find a good enough gf pizza crust. I did not see that this dough needs time to rise, is that correct? Also, will any yeast work for my gluten intolerant tummy (I’ve been curious if yeast has gluten?)?
    Thank you! :)

    • Zoa says

      Hi, Katie!

      In my experience, the dough just needed to be wet all the way through and had bubbles from the yeast doing its’ job just from combining the wet and dry ingredients.
      As fas as what yeast is and what it contains, the strain of yeast we use in baking is Saccharomyces cerevisiae and is a fellow member of the fungi family just like mushrooms. Being a fungi, it does not contain gluten and is actually used in other applications and not just in food prep and comes in a variety of forms. It’s what’s used to ferment grape juice to create wine and is used in beer making as well. It’s entirely safe for those who have gluten sensitivities. Good luck when you make the recipe yourself!

    • says

      Katie, it doesn’t need time to rise. In addition, yeast does NOT contain gluten. You should be good with any kind, just be sure to double check the package. Hope that helps!

  80. rachel says

    This recipe is platinum! I was so sick and tired of paying $20 per 6″ gf pizza, so i mustered up the courage to try this one out. So glad i did- I can’t believe how easy it was! I winded up making 3 pizzas to share (with non-gf people). Everyone flipped out and wanted seconds/thirds. This is a FANTASTIC recipe (the 4th recipe in 3 days I’ve tried from this site). I just want to say THANK YOU for taking the time to perfect your recipes, and give accurate instructions and measurements. I have had tragic results with recipes from elsewhere…. such a waste of time and money. I’m subscribing now, and looking forward to your new book.

  81. Leah says

    Thank you for this recipe, I found it works even better with an additional 1-1 1/2 Tbsp of olive oil in the dough. It browned and crisped beautifully and it did not crack. Also, I baked it at 375 and it got golden brown and delish in about 15 minutes. I made it into a flatbread and topped it with a roasted garlic coconut milk and sun dried tomato sauce. I sautéed some spinach and roasted some asparagus. I am a strict vegan so I used the daiya cheese. Phenomenal! Thanks again!!

  82. Brian says

    Tried it tonight. They were all out of brown rice flour at the store. Subbed more tapioca and a half cup each of arrowroot and coconut flour. Cooks a little quicker with this mix, but the dough was easy to handle and it tasted great. Have a number of gluten free relatives, and this recipe will get plenty of use.

  83. Lisa says

    Hello,
    I am excited to try this. I just wanted to know what brands of the three flours that you mix together, do you use? The brand name of each one….. sometimes it makes a difference.
    Thanks!

  84. Kenisha says

    I made this today using 2 cups of Namaste Gluten Free flour and 1 cup of King Arthur Gluten Free all purpose flour.
    It is the best gluten free pizza crust I’ve ever had!
    I was concerned that my dough was too crumbly so I added a smidge more warm water. I rolled it thinly onto a baking stone and followed the recipe exactly.
    Thank you Dana, Laura and Laura’s Mommy :)

  85. Keren says

    Wow-we’ve been GF for almost 2 years now and have tried at least 5 different homemade pizza recipes. This crust was by far our favorite-my twin 13 year olds didn’t want to stop eating it-and they are serious pizza snobs! Thanks!

  86. Sera says

    Hi Dana, my friend loves pizza but is unfortunately gluten-free (insofar as he has the discipline to!) I’m interested to try this but am really curious to know why you add yeast given that 1: there is no gluten, 2: you mix the dough and put it into the oven, which kills the yeast, immediately.

    Thanks!

    • says

      The yeast does in fact help it along (expanding a little in the oven), and it adds a true pizza flavor to it. It’s not as essential as yeast in gluten-containing crusts, but important (I think) nonetheless! Hope that helps and I hope you and your friend enjoy this recipe!

  87. jeff says

    I like how she’s cutting it with kitchen shears then you sneak the knife in for the next pic….I lol’d. Seriously though, thinking I need to go gluten (and possibly dairy) free. Pizza is the only thing I can’t fathom giving up, so thanks……well, omelettes to, gonna have to try Daiya.

  88. Carolyn Hui says

    Hi! I didn’t read all the comments, so I don’t know if anyone has already mentioned trying this, but I didn’t have any tapioca starch in my cupboards (though I usually do, since we’re gluten-free here!) the first time I made this, so I thought I’d try to sub with glutinous rice flour. It turned out great! In fact, we all loved it so much that I just always use glutinous rice flour whenever I make this. Thanks so much for the recipe! My kids and husband thank you as well. :)

  89. Melanie says

    This was my first time making pizza, and given that I eat exclusively gluten-free & dairy-free I thought this would be the perfect recipe to try. It was–thank you! It’s so rare that I get to eat & enjoy pizza: one of my favourite foods. Next time, I will make sure to follow your advice and make the crust thin, as I went a little thicker than was probably best.

  90. Kyle says

    I tried this crust tonight and it was quite delicious! Thanks for the recipe. I might suggest a few changes:

    – I think the crust could use a little bit more salt (maybe 1/4 tsp) and some other dried spices (oregano, pinch of garlic?). We did have a ton of (lightly salted) veggies on our version, which perhaps made it seem like the crust was lacking salt; this might not be the case if using pepperoni or sausage.

    – I would *be sure* to press the crust to be thinner than 1/4″, except for the actual outer crust (leave that at 1/4″). I know the recipe says “less than 1/4 in.” but I would err towards 1/8″. (I was using an AirBake pizza screen lined with oiled parchment for the pre-bake, and the screen and no parchment for the post-bake.)

    – I would shorten the pre-bake to be closer to 8-12 minutes, especially if your crust is around 1/8″ thick.

    Overall, pretty good! Can’t wait to try it again so I can perfect it. Thanks for the great recipe!

  91. Kacie says

    I can’t wait to try making this pizza! I’m only a week in to my new gluten and dairy free diet due to my nursing sons food allergies/eczema. I’ve been craving a pizza for the past three days and am so excited to find one that not only looks good, but had gotten such rave reviews. Thank you from this pizza loving mama!!!

  92. Sheryl says

    Hello!
    BIG FAN! I recently discovered this site and fb page and have been coming back again and again to try recipes!

    I’ve been V/GF for sometime now, and pizza is one thing I’ve missed.

    Today I tried this pizza crust. While I enjoyed the crust, the way it spread and only shrunk a little, I found it far too sweet.

    Next time I will try only 1tbsp sugar. I would also like to try adding various spices INTO the dough itself. Has anyone or yourself tried this? For a regular crust I might add a little carom seed, a pinch of pepper, and more salt.

    Thoughts?

  93. Liz says

    I having been eating gluten free for three years and pizza crusts have always been a hit or miss. I am excited to try this one because it looks simple and easy, but honestly…I want to try this recipe just because you quoted Nacho Libre! ;)

  94. Katie says

    Delicious! We made “heart shaped” pizzas for a family Valentines Day, and everyone loved it! Not a slice left. The only thing I did different was use a gf flour blend I had on hand (rice flour, tapioca flour and potato starch) for convenience’ sake, but the proportions in this recipe were perfect! Thanks for sharing this

    • Dana Shultz says

      Yay! So glad you and your family enjoyed these, Katie! Great idea on the heart shaped for V-day! I’ll have to try that next year or for an anniversary :D

  95. Kyle Rose says

    OMG I LOVE THIS CRUST RECIPE! I had a heck of a time with it because I’m recipe-challenged for some reason but it was fabulous!! I didn’t use baking powder (all the stores around me had closed and I only had baking soda) and I didn’t use salt (I forgot..Oops!). THEN to shake things up a bit I decided to unintentionally skip the part about baking the crust first, THEN putting the toppings on. So I had to scrape off the sauce, cheese, and pepperoni as best I could and then throw it back in. It ended up being kind of a good thing because is made a small baked cheese layer on the crust. My husband and his best friend were RAVING about it! I am so excited!! I can’t wait to try a bunch of your recipes :) THANK YOU SO MUCH!!! Subscribed and satisfied!

  96. nadia says

    Hi> I can’t wait to try out this recipe. Need to find out from you- i will be using a gluten free flour mix that already has xanthan gum- it has 9 percent xanthan. should i still add xanthan gum and how much?

  97. Greg says

    I made this tonight and it was excellent. The only change I made was adding an egg (we have chickens and love to use eggs when we can) and subtracting an equal amount of water. One thing that works very well when spreading out gluten-free crusts is to we your hands in cold water. I think that works better than using gluten-free flour.

    Thanks for the wonderful story and recipe.

  98. Melissa says

    I’m new to gluten-free and have been searching for recipes that will allow me to still eat my favorite foods. I’m so glad I found your pizza recipe. I just made it for the first time. It was really easy to make and absolutely delicious! Thank you so much for sharing it.

  99. Mairi says

    Thank you thank you THANK YOU for posting this recipe! I have been GF for 6 years, and have struggled to find an acceptable pizza crust recipe all that time. This so far surpasses EVERYTHING I’ve tried! Love it!

  100. Stacey says

    I just want thank you for sharing this crust recipe . I’ve tried different ones and they were not good at all!! But I tried this one last night and it was amazing!! It tasted like real pizza. Thanks again.

  101. Erin says

    I was so excited to try this recipe but I did have a few problems and I’m wondering if you could help me pinpoint why the crust didn’t quite come out right. The first change I did was half the recipe. The second was that I used my own GF Flour which was brown rice four, millet flour and potato starch. I measured this out by weight however (i.e. 140 grams of GF flour = 1 cup, so in my case since I halved the recipe, I used 210 grams of GF flour). Then I substituted xantham gum for Psyllium husk but I used the whole 1/2 tsp (I did not have the amount). Following that, I did hand mix it with a wooden spoon and finished it in my stand alone mixer. The first thing I noticed was that my flour was much runnier than what appeared in your photo. It was about thick pancake consistency. I added a little bit more flour a little at a time till the mixture just came together. I had no issue spreading the dough out on my oiled pizza pan, it was very smooth and easy to work with. I set the timer for 25 minutes in the oven at 350 degrees but it only took about 15 minutes before my crust started to dry out and formed cracks. I know you mentioned this was completely normal and ok but the cracks in my dough were deep enough to cause the crust to split almost all over and completely through the crust and I don’t believe it will stay together after it drys. I am new to GF baking and so i’m certain i’ve made a ton of mistakes. I would really appreciate the help.

    • Erin says

      Another thing I did notice was that most of the cracks that went all the way through tot he bottom of the pan towards the center of the crust. Around the edge of the pan, the crust stayed together perfectly. Maybe I made the dough towards the middle of the pan too thin?

      • Dana Shultz says

        That’s a good observation! Where you saw more cracks, perhaps keep it a tiny bit thicker in the middle. Either way, the cracks didn’t bother me much because it still held together for me when I picked it up! Plus, still delicious.

    • Dana Shultz says

      Erin at first glance I’d say it’s your mix. Potato starch probably won’t work well in this recipe. Next time for best results, use the blend I suggest. Hope that helps!

  102. Stephanie says

    I’ve never tried gf but need to have this as an option for certain family members. We like to grill our homemade gluten pizza’s, how do you think this will work on a pizza pan for the grill?

  103. Sonya says

    Ok…amazing! I madr this for the first time last night for a friend who is not GF and he loved it…couldn’t stop thanking me. Very easy to make & oh so tasty! This is going on my favorites list!

  104. Rae says

    Oops. Added 1/2 C water too much. Didn’t read that yeast was added to only 3/4 C water. Added another cup flour, etc. mixture and poured it onto a deep cookie sheet for pan pizza!

  105. says

    I have been searching high and low for a decent homemade gluten free pizza crust recipe (I have found good frozen ones, but they are so expensive and small!). I saw this one a while ago and finally gave it a try the other night and I was so impressed by it. I don’t do much gluten free baking because I get frustrated that you can’t just substitute gluten free flour for regular flour and I just love that it actually works in this recipe. My husband, who is not gluten free, even loved it. I will definately be using this recipe a lot! Thanks so much!

  106. Clover says

    I added one egg instead of the xantham gum and my dough was thin and wet, more so than pancake batter. I added another 1/2 c. of brown rice flour and 2 tbs of tapioca flour just to make it look like the consistency in the picture.

    The end result is like a hard, dry, crumbly, sugar cookie. I know I am partially to blame, but I can’t help wonder about the original recipe and if it would be better w baking soda and about half that amount of water. Chef’s thoughts?

  107. Nicole says

    Thank you for this recipe. The flavor is excellent but mine turned out crunchy chewy and gave my jaw a workout. Any ideas as to why this happened?

    • Dana Shultz says

      Nicole, this crust is not like regular crust in that it has more texture and “chew” to it. But it shouldn’t be hurting your jaw. Not sure what went wrong!

  108. Cordelia Fiterre says

    I’ve made this a couple of times now. The first time it turned out good, though we had to watch the baking time well in order to walk the line between underdone and overdone. The crust was also not as flavorful as I would have liked, but still good.

    I went to make it again today after getting a few more ingredients, but didn’t realise I was out of white rice flour and had already proofed the yeast, with hungry children getting restless in the other room. I had sweet rice flour (aka “glutinous” rice flour) so I decided to sub that in. It was fantastic! I think I might like it even better. In the future, I’ll probably play with it, starting with subbing half of the white rice flour with sweet rice flour. Since it’s sticky, I had to add just a little bit more brown rice flour, but the balance of the dough was about the same. The crust didn’t get quite as dry in the par-baking phase, and was perfect when I pulled it out after topping it.

    I also added a few herbs to the dough to give me the little bit of flavor I was missing.

    Looking forward to playing with this some more. I don’t think it’s perfect for us as-written, but it is absolutely a perfect starting place for our experimentations.

  109. Nicole says

    Dana,
    I made this again last night and it turned out perfectly! I bought new flour and I am thinking that last weeks flour may have been old, causing the extreme chewiness. Also, I had been making one large pizza instead of one large and one personal pizza. This explains why my dough was thicker! Thank you again for this recipe.

    • Dana Shultz says

      Great! Glad you figured it out. Yes, I think this recipe technically makes two pizzas. Glad that worked!

  110. ashley says

    UNREAL!!! I used Jules Gluten Free Flour as the flour and this recipe ROCKED! My kids, husband, and parents all loved it. They said it was the best. I cant wait to try this as bread sticks and as a dessert pizza. Thank you!

  111. Doc says

    I was wondering if you could or if anyone has tried to use iat flour in this blend vs the white rice flour ?

  112. Siri says

    As someone who has severe lactose and gluten intolerances, I was so excited to try this amazing and simple recipe. Best GF pizza I’ve ever had! Thank you so much.

  113. Alison says

    I have been searching for a gluten free pizza dough recipe that is simple, easy to make and tastes like regular pizza dough. After trying so many I was skeptical that one actually existed. I’m glad I continued to search because your recipe is exactly what I was looking for. It is absolutely delicious and easy to make as well. Making anything successful with yeast has alluded me since becoming diagnosed with celiac disease so thank you for providing such a wonderful recipe.

  114. 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!

  115. 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!

  116. 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!

  117. 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.

  118. 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. :)

  119. 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!

  120. 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.

  121. 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!

  122. 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!
    Frederique

    • 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.

  123. 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

  124. 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!

  125. 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.

  126. 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

  127. 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!

  128. jonathan says

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

  129. 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!

  130. 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.

  131. 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

Comments

Your email address will not be published. Required fields are marked *

Rate this recipe: