The Best Gluten-Free Pizza Crust + Sauce

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Freshly baked pie of The Best Gluten-Free Pizza Ever

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.”

Mixing wet into dry ingredients for Gluten-Free Pizza Dough
Using a wooden spoon to stir amazing homemade Gluten-Free Pizza Dough

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 ; )

John and Ben chatting and enjoying wine
Spreading Gluten-Free Pizza Crust dough onto a pizza stone
Homemade pizza crust spread onto amazing Gluten-Free Pizza Dough
Adding shredded cheese to homemade Gluten-Free Pizza

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.

Adding pepperoni slices to a homemade pizza

Troubleshooting Tips & FAQs

Crust too crumbly or dry?

Make sure to use the blend of gluten-free flours we recommend in the notes. We can’t guarantee results with other combinations of gluten-free flours as we haven’t tried them. For tips on store-bought brands, we recommend checking the comment section to see what others have tried.

Crust too tough or hard?

Next time, try cooking it for less time and/or rolling it slightly thicker.

What’s the best way to freeze this pizza crust?

Par-bake crust 20-30 minutes, then let cool and transfer to a sealed container and store in the freezer up to 1 month.

The Best Gluten-Free Pepperoni Pizza resting on a pizza stone

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

Laura cutting slices of pizza

More Gluten Free Pizza Crust Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate and pizza stone with delicious Gluten-Free Pepperoni Pizza

Note: based on reader feedback and retesting, we reduced the pre-bake time by 5 minutes on 10/17/2021 to ensure a perfectly baked crust every time!

The Best Gluten-Free Pizza Crust + Sauce

A 7-ingredient gluten-free pizza crust that requires 1 hour from start to finish and rivals any pizzeria-style pizza crust.
Author Minimalist Baker
Print
A whole homemade Gluten-Free Pepperoni Pizza on a big plate
4.67 from 582 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 (servings)
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (par-bake before freezing)
Does it keep? 1-2 Days

Ingredients

  • 1 Tbsp dry active yeast
  • 1 ¼ cup warm water (divided)
  • 2-3 Tbsp sugar (divided)
  • 3 cups gluten-free flour blend (see notes)*
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 Tbsp olive oil

Instructions

  • Preheat oven to 350 degrees F (176 C).
  • In a small bowl, combine yeast and 3/4 cup (180 ml) warm water – about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (12 g) of the sugar a few minutes in.
  • In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp (12-25 g) sugar depending on preferred sweetness. Whisk until well combined.
  • Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
  • If using the whole dough to make one large pizza, spread onto a generously greased baking sheet or a pizza stone. Otherwise, make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days. 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.
  • Put the pizza in the oven to pre-bake for roughly 20-25 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
  • 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 15-25 minutes (depending on toppings), or until the crust edge looks golden brown and the toppings are warm and bubbly.
  • Cut immediately and serve. Reheats well the next day in the oven or microwave.

Video

Notes

*To make 3 cups GF flour: 1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum)
*Nutrition information is a rough estimate calculated with lesser amount of sugar and without toppings.
*Recipe yields enough for 2 small-medium pizza crusts or 1 large.
*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.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 215 Carbohydrates: 48 g Protein: 3.2 g Fat: 1 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.27 g Monounsaturated Fat: 0.35 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 7 mg Potassium: 89 mg Fiber: 2 g Sugar: 3.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 6.43 mg Iron: 0.64 mg

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Reader Interactions

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  1. Erin says

    I make this pizza over and over again! I love it so much. It’s my favorite friday night treat after a long work week. Thank you so much! <3 <3 <3

  2. Florencia says

    Hi! I was wondering if not adding the xanthan gum will make a big difference in taste/texture. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Florencia, Xanthan gum helps make it more chewy, but a few readers have omitted it with success. Let us know if you try it!

  3. Elizabeth says

    I had such high hopes for this recipe but was very disappointed. I didn’t not use the suggested flour, I used Krusteaz 1:1 gf flour, so maybe that was my downfall.
    Crust was very bland and pretty crumbly. Both my husband and I didn’t finish the pizza because it was left much to be desired. Disappointed because I love so many of MB other recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear this one didn’t turn out right for you, Elizabeth. The Krusteaz GF flour contains sorghum flour as the primary ingredient, which is very crumbly. It also contains millet and quinoa flours which add bitterness. And because it doesn’t contain much starch, it will create a denser result. Gluten-free flours vary greatly in their properties and we would recommend using the specific blend in this recipe if you are up for giving it another try!

    • Vinnie says

      Just look at the pic! The crust looks like petrified shortbread :( The cheese looks like a yellow frisbee. And the meat looks like a pizza you would see on a Simpsons sketch. Its a great website, with great recipes, but you have dropped the ball on this one guys/gals. Please don’t pretend this tasted good. You waste so many peoples time, who try to make this rubbish.

  4. Pam S. says

    I made this tonight and it was delicious! I did not alter the recipe (pet peeve when people rate a recipe after they changed it). The crust tasted like traditional crust and was tender. I used the entire recipe and it covered a large rectangular sheet pan. Thanks for all of your recipes, your site is my go-to when I start looking to make something. I’ve used a ton of them and they never disappoint!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so happy to hear you enjoy our recipes, Pam. Thank you so much for your kind words and lovely review! xo

  5. Serena says

    I had such high hopes for this dough. It came together in a perfect dough ball, but once it was cooked, it was hard as a rock and tasteless. I followed the recipe exactly, and let it rise a little bit. Ugly’s crust is the only crust I will buy from now on, it’s absolutely perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry that happened, Serena! Did you use the gluten-free flour blend in the notes section or a store-bought blend? Results will vary if using a store-bought blend.

      • Serena says

        I used the flour blend recommended in the notes! I’m not sure what happened, possibly too thick but I pressed it out as thin as I could get it.

  6. Lisa V says

    I made this recipe using Open Nature Gluten Free Baking Flour – it contains white and brown rice flour, potato starch, tapioca flour and xanthum gum. I didn’t have all the ingredients you recommend and was in a rush. The crust was delicious and its texture was almost identical to pizza crust using all-purpose flour. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well with that blend. Thank you for sharing your experience, Lisa! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becca, we went with more of a thin crust-style pizza which is why there’s no need to let it rise. But if you want it to be a little fluffy, other readers have reported success letting it rise. We hope you love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becca, we used active dry yeast for this recipe, which is what we think you mean by regular yeast!

  7. Jack says

    Great recipe, thank you!

    For anyone wondering, I used Bob’s Red Mill 1:1 gf blend. I measured carefully by scooping the flour into the measuring cup and leveling with a butter knife (I’ve found that gf flours can get packed too densely and result in a gummy or dry end product). I was a little worried because the dough seemed quite dry and crumbly as it came together. Was tempted to add more water, but refrained since I didn’t want my crust gummy. I wound up using my hands to bring the dough together fully, then pressed it into an oiled pizza pan. I only par-baked for about 15min as it seemed dry and cracked enough at that point and I like my crust a little underbaked :) I found the end product tasty, the part of the crust with toppings was tender and nice. The bare edges were a bit dry/tough, but I’m sure that was my fault for using Bob’s Red Mill instead of the suggested flour blend. Once I get my hands on some white rice flour I’ll for sure be trying this again!

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tiana, We went with a thin crust style, but other readers have reported letting it rise first with success. We hope you love it!

  8. YC says

    I tried this recipe on last evening, using chickpea, gf ap flour, and tapioca, also without the xanthan gum, in it turned out great!

  9. Tom says

    I made it twice using “Perfect Flour Blend” by Namaste. The second time I added an egg. It made the texture of the crust softer.

  10. Heather says

    This recipe makes the best GF pizza! I have made it dozens of times and it always is spot on. I use dairy free cheese, mushrooms, onions, green peppers, olives, a bit of Italian sauage, and the drizzle EVOO on top when serving . . . YUM!

    BAKING: When the pizza is topped, I bake it hot, 450-500 degrees or even better in a pan on the grill. I do check and rotate it periodically during the baking time.

    I have recommended this recipe to so many people. Thanks for sharing it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy it, Heather. Thank you for the lovely review and for passing along the recipe to others! xo

  11. Andrea says

    This is the best GF pizza crust I’ve ever tried! It’s so easy to make and delicious. I used the GF flour recipe in the notes and it came out perfect.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoy the recipe, Andrea. Thank you for the lovely review! xo

  12. Sandie says

    I used Bob’s Red Mill 1 to 1 baking flour. Easy crust to make but the flavor was….😖. SO disappointing! Might try King Arthur next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear it didn’t turn out right, Sandie. We’d recommend the specific flour blend in the notes section for the best result!

  13. Bee says

    Wow! This was fabulous! I use this website all the time for yummy treats but have never come across this crust recipe until last weekend. So easy and universal. I used Bob’s GF 1:1 flour and it came out beautifully. I followed directions exactly and it was so great I’m making it again this weekend! I was even able to stretch the dough out and make it into stuffed crust pizza! Delish! Thank you for this gem!

  14. Dani says

    Hi,
    I am new to GF and have a few bags of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Is this okay to use instead of the mixture you have noted, or is that the key to making this dough work? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dani, we can’t guarantee it will turn out the same with the Bob’s blend, but a few other readers have mentioned it works. Hope that helps!

  15. Corelia says

    Hi, I am not a huge fan of the types of flours in GF blends…(mainly the white & brown rice) and I don’t have it on hand anyway. I was wondering if it’d be possible to make this recipe with some combination of almond, oat, buckwheat, etc? And what ratios of these flours would you suggest using for that?

    Thank you in advance!! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Corelia, we’d suggest checking out our other GF pizza crust recipe instead! It’s closer to what you’re looking for. Adjusting the potato starch in that one will result in a more dense crust, so we wouldn’t recommend doing that, but you could try it!

  16. ks says

    I’ve been on a pizza making kick and this is my favorite of the crust recipes I’ve tried so far. The flavor is spot-on restaurant quality. I added just the 1Tbsp sugar when mixing the dry ingredients and the dough was subtly sweet. The texture on my first attempt is close to perfect; crispy outside and tender inside. On my next attempt, I’ll experiment with a slightly thicker crust as some of my edges came out a bit too tough. I topped this with sauce, peppers, onions, kalamata olives, and pepperoncinis and didn’t miss the cheese at all.

  17. Supriya Kutty says

    Love this blog. So much great delicacies. I just got hungry after seeing these tempting and mouthwatering recipes.

  18. Julia says

    Hi there,

    Could I use 2x the amount of brown rice flour instead of white rice flour (which wasn’t available at my health food store)?

    Thank you,

    Julia

      • Julia says

        It was outstanding! I even left out the sugar other than the tablespoon to feed the yeast, and it was delicious. Thanks for creating a delicious recipe.
        Potentially dumb question: if I double the dough recipe, would I also need to double the yeast? Haven’t done much bread baking so not sure of the chemistry :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Julia, we’re so glad you enjoyed it! Thanks so much for the lovely review. If you are doubling the recipe next time, we definitely suggest doubling the yeast as well!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yvonne, we’re so sorry that was your experience! The gluten-free flour blend recommended in the notes is a suggestion, but a strong one. The issue was likely that the flour blend you used isn’t a good fit for this recipe.

    • Mimi says

      Did you use the blue bag 1:1 flour? If so, it says on the bag that it won’t work for yeast recipes like this. Their other GF flour uses bean flour in the mix, which also can be tricky.

  19. Perry says

    I’m trying to go gluten-free and tried this recipe. I’m sorry but it was horrible. I guess I’m still looking for something closer to a real pizza crust.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re sorry you didn’t enjoy it, Perry! Did you use the homemade gluten-free flour blend in the notes? Did you make any modifications?

    • Shannon says

      I made this recipe so often when we had easy access to bulk flours and it always came out perfectly using the 3 flour blend. My boys, who aren’t gluten-free, have always asked for it saying it’s better than restaurant quality. However, this past weekend, using brown rice flour, white rice flour, tapioca flour, and xantham gum, the crust was so dry, nothing would combine. Can you please provide brand names for each of the flours, so I can pick those up? We really miss this incredible pizza crust and want to have it, the way we remember it, again. ;)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Oh no! We’re so sorry it didn’t turn out right this time. We typically use Bob’s Red Mill brand flours.

  20. Emily says

    Delicious and really accurate instructions and comments. Yes the cracks look like it’ll fall apart but it doesn’t, it’s a proper delicious base. And for those that baulk at the price of getting all the ingredients first time around, it’s just the flour that’s on going and cheap to get everything else with the amounts needed will take a long time to use up. Very happy thank you (have another base baking right now haha).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for sharing your experience, Emily. We’re so glad you’ve enjoyed this crust!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joe, Sorry for any inconvenience. We always try to optimize for user experience, while also having ads to keep the content free and high quality.

  21. Erica says

    Thank you so much! One daughter cannot tolerate gluten, egg, or corn. This is a recipe we all love with homemade sausage and sauce and Kerry Gold cheese. Brilliant!

  22. Gabrielė says

    Honestly I did not expect much after seeing the video and how dry the crust is🙈, but it is delicious! I used a totally different flour blend, (found it in the supermarket), but it worked – rice flour, tapioca and potato starch, buckwheat flour, corn starch, psyllium husk.
    Thanks! ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Gabrielė! We’re so glad you enjoyed it! xo

  23. Cambria says

    The middle always comes out undercooked for me. It’s been in the oven for almost 60 minutes and the middle is always a little gooey. Not sure how to fix that, I did everything right.

    And by saying always I mean with every gluten free recipe I do the middle always without fail comes out a little gooey and I’m not sure why or how to fix it. Any advice on how to fix that would be great :)

    Was I suppose to let the Doug rise? I only waited about 15-20 minutes after making the dough?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cambria, did you use the recommended DIY gluten-free flour blend? Modifying the flours could cause it to be gooey. Other ideas would be if it wasn’t rolled thin enough or wasn’t pre-baked before adding toppings. There’s no need to let it rise for this recipe as it’s intended to be more of a thin crust pizza. Hope that helps for next time!

  24. Chloe says

    Loved this pizza crust. So easy to make, takes no time at all and adds a nice nutty flavor to the pizza. I didn’t have white rice flour so just used 2 cups brown rice flour but no issues, still tasted great :) will be bookmarking this one for future use

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the great review and for sharing your modifications, Chloe. So glad this was a success for you!

  25. Kelly says

    Loved this crust – we used King Arthur gluten free flour and ended up adding more water, probably 1/2 cup. after rolling out into the pan, i dusted the crust with olive oil, which helped to keep it more most and less cracked.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad to hear this worked well for you, Kelly. Thanks so much for the great review!

  26. Siobhan says

    Easy to make and very good! (For a GF dough, haha – we’re not strictly GF and it’s definitely a different texture, but it’s a good option to have.) Next time I’ll try some of the tips I see in other reviews to roll the dough very thin and add some more oil. I used Bob’s 1-1 Baking Flour and baked it on a slightly preheated cast-iron pizza pan.

  27. Randi Steckler says

    I made this pizza with the sauce tonight and it was outrageously good! I made it with the gluten free flour blend. I didn’t have enough brown rice flour and substituted a little almond flour and a little sorghum flour. The sauce was far easier to make and much less expensive than my usual sauce. I topped it with Violife dairy free cheese, ( my favorite) butternut squash, figs and prosciutto, then sprinkled on a little high quality balsamic vinegar. My husband kept telling how good it was and I agree 100%!!

  28. Heather says

    Have you tried making this without the sugar? I’m not eating sugar at the moment and am hoping this would still turn out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, Other readers seem to have done that with success. But we haven’t tried it. Let us know if you do!

  29. Mar says

    Really good, but too dry for me. Instead of 3 cups GF flour mix, I use 2 cups King Arthur Measure for Measure + 1/2 cup of Almond flour. I also add garlic powder, italian seasoning, garlic powder, and grated parm to the crust. Just spread the dough onto parchment paper with the wooden spoon, thinner than you think you should. Bake the crust for only 8-10 min before adding sauce and toppings.

  30. Kathryn says

    Just wondering if you think I could substitute my brown rice flour sourdough starter for the yeast. If so, any the amount I’d use?
    If not, this has such rave reviews, I’ll probably buy some yeast. :-)

  31. Debbie Banks says

    This really is the best gluten free pizza that I have ever made and tasted. It looks pretty weird and cracked when only prebaked, but once the sauce and toppings are on it and it’s baked again it it delicious! Not fluffy as you would get with wheat based dough, but it has the same chewiness and flavour and holds it’s shape when eating it! This will be our regular Friday night pizza from now on!

  32. Janet says

    By far the best GF crust ever! I consider myself a crust connoisseur and a total pizza lover.
    The only changes I would make next time are: put the full 2-3 tbs. of sugar. Add a bit more salt. Pat down the crust as thin as possible. Brush a little oil on the crust edges when baking the completed pizza. So good!

      • Christine Mizuguchi says

        Hi!
        I’ve been making this once a week for a few years! It’s an excellent recipe and I’ve made a few modifications that work for us. Firstly we use a lot more olive oil, to be honest about 3 tbsp. My Italian friend suggested this, more calories but the dough is smooth with no cracks at all! Oh, I use 1 tablespoon of honey instead of sugar.
        Once the yeast is frothy, I add everything together and start carefully adding more water. I just eye it but add enough so it’s almost like cake batter. Then split it into 2 portions and pour it onto parchment lay another piece of parchment on top and roll it out between two pieces. Roll it out pretty thin then carefully peel off the top piece of parchment. Bake it until it’s slightly crispy then put it back in with all the toppings. It’s our Friday night treat! We really look forward to it!
        Thanks for a great recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yay! We love to hear this. So glad this is a staple recipe of yours, Christine. Thanks so much for the lovely review and for sharing your modifications!

  33. Sam says

    I made this crust for the first time recently. I used Bob’s Red Mill 1:1 and seasoned it with Flavor God’s Pizza Seasoning (so I added only a pinch of salt). I let the dough rise for about an hour. I made two small pizzas–one on a pizza stone and a second on a baking sheet. I didn’t prebake the crust. The one on the pan turned out chewier than the one on the stone (both equally great though). Will definitely be using this recipe from now on!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Awesome! We’re so glad you enjoyed the recipe and found it helpful, Sam. Thanks for all the kind reviews! xo

  34. Karen Lederer says

    Hi,
    I’ve been cooking for Coeliac for 6years, have picked up a few tips on baking that I’d like to share.

    Best flours for baking are equal portions of Sorghum & Buckwheat flours mixed with a commercial GF flour like Whitewings. I’ve baked with Coles & Aldi GF flours with varying outcomes.

    Hope this helps.
    Karen 🌺

  35. Jennifer says

    Have you tried this with chickpea flour? I’m trying to reduce the rice component and GI index as well.

  36. Marin says

    New to GF and to be honest, as I was making this I wasn’t feeling too sure about it! In the end, it turned out great!!! Really happy with the texture and flavor. You get a little bit of the chewiness of a wheat flour dough but it’s almost a biscuit consistency. Great recipe, will make again.
    I used 1/2 pilsbury 1:1 and 1/2 bobs red mill 1:1 (and added the xanthan gum)

    • Aaron says

      I made this twice in the last 2 weeks. I tripled the recipe both times to make 4 large pizzas. I had gluten-free and non gluten-free people alike saying it’s the best pizza they’ve ever had. Awesome recipe! Thanks!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Woohoo! We’re so glad everyone enjoyed it. Thanks for the lovely review, Aaron! xo

  37. Marin says

    I made this crust last night & followed everything exactly. I made up the 3 cups of flour using the MB recipe in the notes. I’m from Australia & this dough tastes like the kind you get with a frozen pizza from the supermarket. It’s not the gluten free crust you would have at a pizzeria, this one is more firm & almost biscuity (firm & dense). The flavour is nice, however I was not a fan of the dry mouthfeel & texture. However, once cooked it holds toppings very well & you can pick up a slice with your hands, it won’t fall apart.

    I would love if MB could update us with a new gluten free pizza crust recipe, perhaps using buckwheat.

      • Raghav Jandial says

        Hi… I am new to Glen free recipes and am also a vegan… This recipe look so easyy😍 thanks for sharing .. I do have a question though? Do I need to let the dough ferment after putting in the yeast mixture? If yes, for how long? If not, then is adding yeast going to make a difference?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Raghav, There’s no need to let the dough rise for this recipe (it’s more of thin crust style), but some readers have mentioned trying it with success. Hope that helps!

    • Marin says

      I agree, it was a bit biscuit-y and dense- which flour did you use?

      Also, it’s so rare to see two comments back to back with our name lol! I thought I had made this and forgotten about it for a second there.

    • Claire says

      I’m celiac and have missed pizza more than most other gluten-filled foods. After many failed attempts at gluten free crusts I decided to give this a try. It’s wonderful! I followed the recipe as it but added some garlic, oregano, and nutritional yeast in the crust. So delicious and my non-celiac family members approve as well!

  38. Katcsy says

    My first pizza attempt! I’ve used 3 cups of ground oats, reduced to 1 tsp of sugar, and excluded the oil for personal preference. It turned out to be slightly crumbly but it’s still very much enjoyable!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joann, we haven’t experimented with that so we’re not sure. But it looks like other readers have tried it in a pizza oven which might be similar. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “pizza oven”) in the post and comments. Hope that helps!

  39. Sara says

    Help appreciated. Used TJ’s GF flour blend. While the flour blend is a bit different than the recipe, it wasn’t all that different. I’ve tried to make GF pizza dough in the past with no luck — Again, this attempt failed; the dough turned brittle, tasting like cardboard.

    My gluten free cookies, brownies and quick breads turn out delicious — It’s the GF pizza dough where I’m stuck. Please advise? I also see folks commenting on length of time to let this dough rise. However, I don’t see directions stating let the dough rise. Did I miss it?

    Used Laura’s mother’s tomato cause recipe. Delicious!
    Note: I didn’t click stars because it didn’t work for me. Once I can master this to edible, happy to comment.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, we think Trader Joe’s all purpose is heavier on the white rice flour, so that may be causing the issue. You could try mixing it with some brown rice flour, if available. There’s no need to let the dough rise on this, but some readers have mentioned trying it! Hope that helps!

  40. Lucy says

    Love this GF pizza crust. I used Amy’s GF mix (sorghum, garbava, potato starch & tapioca starch). The last time I replaced half cup of the flour with quinoa flour. Each time the crust was lovely and easy to handle. Both times I used a little more flour so dough was less sticky. I use olive oil to spread the dough as sticky dough is easier to manage. I made two 15 inch pizza crusts.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the lovely review and for sharing your modifications, Lucy! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Ana Miranda-Badot says

      AMAZING! The pizza came out perfectly! I added some spices and seasonings to add to the flavor. But the texture was awesome! I used 2 cups of all purpose Bob’s red mill flour and 1 cup of bob’s red almond flour with the 3/4 of xanthan gum and it came out great! I like it crispy so I cooked it for 40 min. Thank you for the recipe! Now I feel comfortable with making GF pizza !

        • Caroline says

          Can I omit the sugar or is essential for chewy/doughiness? I don’t give my 1 yo sugar so if I can’t omit, I’ll try another of your pizza crusts. Thanks, Dana!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Caroline, Other readers seem to have done that with success. But we haven’t tried it. Let us know if you do!

  41. John Dab says

    This was great — only adjustment I made was let the dough rise for 1.5 hours after making it. I made 1.5 times the recipe, and it was excellent. My gluten free friend said it was as good or better than any pizza she has had, and that it was definitely the best crust. Thank you :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed it, John. Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  42. Mish says

    Just made this for a pizza lunch and used the second half of the batch to make some cheesy garlic bread/fingers. This is my first gluten free recipe since being diagnosed with gluten intolerance and my husband had no idea it was gluten free! Thank you so much, I’ve found a new staple 🥰

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hm, strange! A few ideas: 1) is it possible it’s rolled very thin? or 2) are you using a conventional or convection oven? We recommend conventional, or if using convection, reduce temp to 162 C.

  43. Cindy says

    Currently unable to get brown rice flour. Is it possible to just use white rice flour? Sorry for the question, but very inexperienced in using gluten free flours :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, it might work, but you’ll likely need to add more of it. Another whole grain flour such as sorghum or buckwheat (ground from raw buckwheat groats, not toasted) might also work. Hope that helps!

  44. Blade Canyon says

    Okay, on the second time I let the dough rise, then spread it much thinner than the day before. I reduced the cooking time by five minutes before adding the sauce. The crust had a really nice snap to it. Of the three recipes we tried, this is my favorite, even beating out Bob’s Red Mill pre-mixed GF pizza crust (which is pretty similar).

  45. Blade Canyon says

    So you add yeast, but you don’t allow any time for the dough to rise? I made this last night and the dough tasted good, but was very tough. Today I’ve already made the dough, but I’m going to let it sit all afternoon. The dough is definitely expanding. It will be interesting to see what’s different after the yeast has had a chance to work.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      There’s a small amount of “activating” time when you’re mixing together your GF flours. But the dough is quite dense (it’s meant to be), and doesn’t need much rise time. You may, however, make it hours in advance and try letting it rest and rise in a warm place (covered) for a slightly lighter texture!

  46. Angie Mills says

    This is by far the best Gluten free pizza crust I’ve ever tasted let alone made! Crisp with perfect chewiness! My non gf husband declared it better than his naan crust pizza! Thank you so much!
    I’m going to make multiple crusts and freeze them to have handy!

  47. Gwen says

    Thank you for the step-by-step! I love reading your recipes. We especially love your gf pizza dough! My household is recently gluten free so it’s been a learning curve. ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Sarah! If you didn’t bake on the center rack, that could potentially cause it to bake faster too.

  48. Annalisa says

    Planning making this tonight but really wanted to ask: can I omit the sugar? It seems an awful lot for a pizza base. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Other readers seem to have done that with success. But we haven’t tried it. Let us know if you do!

  49. Natalie says

    I’ve been using this recipe for a year now and my kid and husband LOVE it. One thing I’ll tell you is that it’s absolutely crucial to use a kitchen scale to measure the flours and water. My Cup was over 40 g over and when I was making it without measuring, the crust was thick and hard when baked up. If I measure with the scale, it comes out yummy and chewy.

  50. Rachael says

    This is great! I did have to add extra water to my dough. I did use Bob’s Red Mill 1 to 1 flour. So maybe that’s why? I also added rosemary and Italian spices to the dough!! Yum.

  51. Cassandra Sigler says

    I have never made pizza dough of any sort, nevermind a gluten free version. I followed the recipe to a t, and it turned out fantastic! I definitely rolled the dough too thick, but it was still so so good – I can’t wait to try this again. Thank you Laura and Dana, I have missed pizza so much since developing gluten/dairy allergies, this was unbelievably satisfying and delicious!!!

  52. Hanna says

    When you say gluten free flour, do you mean I can use 3 cups almond flour or all purposes flour, because I often use complements all purpose flour. Thanks!

  53. Eric says

    If I use a pizza screen to cook this, what would be my par-bake and bake times? Less, I’d guess?

    And would an alternative like oat flour work instead of white rice flour?

      • Eric says

        No, a pizza screen(google it). Basically a flat disk with holes. They used them at pizza joints I worked at a long time ago.

        Maybe almond flour in place of white flour?
        Interesting u like that recipe better since it has a different flour blend.

  54. Ally says

    has anyone tried this with instant yeast instead? I tried this yesterday, followed the ingredients to a tee except i used instant yeast. it was slighty hard, and taste mostly like yeast. still ok to eat though!
    I added the instant yeast directly in mixer after making a well in dry ingredients, then added the warm water, then olive oil etc, dough was wet and sticky (not like in the photo shown). i had to add more brown rice flour.. any advice?? I only have instant yeast to work with!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you had to add more brown rice flour that’s OK. This dough is pretty forgiving in my experience. If you’d like to try instant yeast that should work!

      • Jenny says

        I have a follow up question. We don´t have dry active yeast in my country (Sweden), only normal yeast and instant yeast (but it is called “dry yeast” in swedish, so it´s confusing). I read in a local article that instant yeast require less liquid. Do you suggest that I reduce the water or take more flour to make this pizza? I also wonder if it has to be white regular sugar or could be coconut sugar or maple syrup.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          I wouldn’t reduce the amount of water. It really just affects the time it takes to rise. But, this recipe doesn’t really rise because it’s quite dense from the GF flours. You can also find a yeast-free GF crust here!

  55. Eden says

    This crust was a perfect base for my cook club’s signature vegan Thai Peanut Pizza! We made one gluten-free crust and one with a substitute of all purpose flour. Both pizzas turned out great!

  56. Cassandra Sigler says

    This. Was. Fantastic! I made the crust too thick for lack of a large enough pan and even then it was still delicious, just a bit doughy. This was my first time making my own pizza from scratch ever and I definitely thought I was going to mess it up, but it was amazing. Did the oiled parchment as readers have suggested and it worked great. Thank you so much for sharing these recipes with us.

  57. Julie Gawron says

    I’m a big fan of Minimalist Baker but this is my first review. I felt it was time since I’ve been on a restricted diet for health reasons for about four years and the thing I miss the most is pizza.

    This recipe (and believe me, I’ve tried many) is, by far, the best I’ve ever had. Nothing else quite captures the chewy crispy-ness of a “real” pizza crust. It’s even better than most “regular” crusts I’ve had.

    I followed the recipe except couldn’t find white rice flour in time, so I subbed Bob’s all purpose gluten free for one of the cups and added to the brown rice flour and tapioca flour. Also, I only had one package of yeast which I proofed a bit longer than 5 minutes in a warm oven. Other than that, the ingredients were the same as the recipe.

    I read many of the reviews and decided to use some of the suggestions like mixing in a Kitchen Aid mixer for 6 minutes, using oiled parchment under the crust and spreading the dough out using a piece of plastic wrap with oil on one (touching dough) side. I also sprinkled a little cornmeal on the oiled parchment to give the crust some extra crunch. I have a cast-iron pizza pan which worked well. When I pulled the pie out of the hot oven, I pulled the parchment out from under it and the crust got a great thin crispy layer on the bottom from the still hot pan.

    This was a huge hit with my daughter and husband and I was so happy with the results that I ordered the white rice flour on line just to have an excuse to make it again with the correct ingredients.

    Thanks so much for all of your delicious and creative recipes. You’ve turned my restricted diet into a cooking adventure!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Julie! We are so glad that our recipes have helped you! xo

    • Cady says

      Check out your local Asian market for rice flour. (And sweet rice flour, and potato starch, and tapioca starch…) It’s super cheap and always available!

  58. Maria says

    Hi. Thank you for the recipe. I was thinking of using your vegan cashew cheese to put on top of this pizza. Any suggestion about that? Do you think it would work?

  59. Cindy says

    We plan to try this recipe withCin GF relatives. We also love doing our pizza on the grill. Is that possible with this crust or should we cook the crust on a stone in the oven first and then finish on the grill?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, we haven’t tried this one on a grill, but it looks like a couple other readers have done so. Let us know if you try it!

      • Jade says

        Hi!! So i tried to search the comments but i just want to double check that you don’t have to let the dough rise at all?! Hopefully not a dumb question that i missed the answer to 🤦‍♀️ Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jade, no need to let it rise for this one. Hope we got back to you in time =)

    • Mandy says

      Is there any way this can be baked at 550 that is the oven temp we bake non gluten free pizza and looking to bake at the same time

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Mandy, we haven’t tried that and aren’t sure if it would work with this one. Another reader mentioned trying it and said the texture wasn’t as good.

  60. Megan says

    Oh my goodness! The pizza dough recipe I’ve been waiting for! I have had a couple GF pizza dough recipes that were ok; they functioned as a pizza, but they did not make me WANT to make pizza. Enter this recipe! I modified it a bit, and the results were incredible! Crunchy edges, soft, chewy middle, and wonderful flavor. I read some of the comments and appropriated some ideas. This was my minor tweaking of a wonderful recipe: I used 1 cup fine white rice flour, 1/2 cup cassava flour, 1/2 cup chickpea flour, 1/2 cup arrowroot starch (flour/same thing) 1/2 cup tapioca starch, 1/2 tsp guar gum, 1 tsp psyllium, and followed recipe for the rest of the ingredients except the xanthan, which I can’t tolerate, and cut sugar down in the crust to 1 T. I followed the instructions, except I incorporated a reader’s comment, to blend in a stand mixer, which I did on speed 2 for 5 minutes. I let it rest for 20 minutes. The dough was wonderful and pliable and smelled yeasty. I lightly coated my hands with olive oil, and spread it out on a baking sheet with lightly oiled parchment paper and a dusting of cornmeal. I used a rolling pin with a little bit of olive oil to get it to fill the sheet, pushing from the middle so the edges were a bit fuller. Put it in a 400 degree oven for 15 minutes, cooled it, put on my sauce etc. and baked at 350 for 15 minutes. Sheer heaven! Thank you for this!

  61. Becky says

    I made this crust to the “T” as the recipe stated with the noted GF flour combo. It turned out just as expected. I took advice from another rater and baked the pizza on parchment paper on the pizza pan. I brushed the crust with olive oil after baking it solo before putting my toppings on to bake longer. It got golden and crispy on the edges. On thing I wish I would have done different is make the crust thinner. I used the whole batch of dough for one pie and it was a bit thicker than I normally enjoy. Newly started eating GF due to recent autoimmune diagnosis. I will keep this recipe in my circulation.

  62. Kerri says

    I love this recipe! It’s now the only one I use since it’s consistently delicious every time. I use Cup4Cup and let the dough rise just a tiny bit (20-30 minutes). LOVE IT! Thank you for bringing this to the GF pizza lovers of the world. :)

  63. Allison says

    Made this using Cup4cup gf flour bc that’s what we had for another recipe, used 3 cups total, and used instant yeast instead of active dry (also didn’t use the added sugar). It turned out SO BEAUTIFULLY!! Absolutely delicious. Will definitely be making again. Honestly can’t wait!! Thank Minimalist Baker for my first successful gf pizza!

      • Allison Marshall says

        Hi Ally! I did bloom it in water but didn’t add any sugar. You should be able to add it to the dry ingredients, but I was a bit nervous to do that since I was a bit unfamiliar with this type of yeast. Hope this helps! And good luck! :)

  64. Justin Cambria says

    Followed this closely but I had the oven hotter at 550 due to making regular pizzas simultaneously. This got good reviews from the gluten free folks who ate it. I did a 10 min initial bake @ 550 with a greased pan (I used a bit of olive oil) and it totally stuck. I’d opt for parchment paper 100% on this recipe, almost did it myself and wish that I had. Lower bake temp is probably better to get it more crust-like and less cracker like and avoid excessive burning around the edges and thinner parts. Overall an easy recipe to follow and execute and well loved by the tasters when compared to other GF pizzas.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, it looks like another reader has! To see their experience, you can press “ctrl+f” on a PC or “command+f” on a mac and a find bar should pop up that allows you to search for specific words (such as “altitude”) in the post and comments. Hope that helps!

  65. Maria says

    Not sure why but this turned out like pancake batter for me? I had to improvise and add a bunch of almond flour and potato starch. In the oven right now but looks good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, what brand of GF flour did you use? This recipe is best with our DIY blend!

  66. Kelly says

    This was so good! I made this with 1 cup tapioca flour and 2 cups gluten free Cup 4 Cup blend in a cast iron skillet, and it turned out great. I made this twice so far, and I actually prefer chilling the dough overnight. It was easier to work with and it also gave me a crispier crust.

    You know it’s a hit when I had to tell people it’s gluten free, they thought it was regular pizza!

  67. Amy says

    Instead of the flour blend, I used ordinary plain gluten free flour, turned out a lot better than expected. Family loved the dough, but I have no feedback on the crust as I burnt it oops. My 5 year old daughter begged me to do this again so she could try the crust, definitely a new family favourite, thank you for sharing this recipe!

      • Kristen says

        Im sure if i had the ingredients for the flour it would have been even better. I used GF flour and the dough was very dry. It had good flavor but i would reduce the flour to 2 or 2.5 cups otherwise the liquid disappears. I think its the flour I used

  68. Karen Haworth says

    I made this using Bob’s Red Mill All Purpose GF flour because I didn’t have the flours you called for in your recipe. As noted on the flour packaging I added 2 tsp of Xanthan Gum for every one cup of flour used in the recipe. That’s 3 Cups of flour so I used 6 tsp = 2 TBS of xanthan gum. The crust turned out perfectly! Great texture and flavor. After the first bake I was able to finish it in my outdoor pizza oven. It was sturdy enough to transport on a pizza peel. Something I could not do on other GF recipes I have used. Thanks for always having recipes I can count on! Now I have a left over crust for our next pizza party!

  69. Sharon says

    I made only half of this recipe, as I find that I do not always like the finished product. I used Bob’s 1 to 1 flour and followed all other directions. We all enjoyed it (even the one who doesn’t have to eat GF). It was thin, slightly crunchy along the edges and lighter towards the middle. It had a nice flavour and was not dense or chewy. In hindsight, I wish I had made the full recipe! I will be making this again, thanks for sharing the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Sharon!

  70. Peg says

    Will stick to my baking powder crust,the yeast does not work well with glutenfree flours in my opinion,with 40 years of glutenfree experiance baking. Found the crust quite hard.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience! If the crust turns out hard, that typically means it was overcooked or the crust rolled too thin. Better luck with the next one!

  71. Amy says

    Hi! Is it possible to parbake it, freeze, and take it out for topping and bake?

    I am sorry of this question is already asked before.

  72. Evelyn says

    I wanted a larger pizza so I doubled everything. The crust turned out great!

    I had to make some changes as I did not have all the flour. For GF, the recipe calls for 1 cup of white rice flour, 1 cup of brown rice flour, 1 cup of tapioca flour, and 3/4 tsp xanthan gum.

    I went with 2 cups of white rice flour and 1 cup of tapioca flour with no xanthan gum. It still turned out super!

  73. Julie says

    I was so excited for this, but I must have done something wrong. This did not turn out well for me. I didn’t make any substitutions and followed the instructions, even mixing up my own flour blend using a digital scale. I did forget the xantham gum. The flavor was good, but the texture was incredibly dense and hard to chew. Didn’t stop me from eating it of course because I loved the flavor of the sauce and who doesn’t want toppings and cheese, but my tummy ached later from the heaviness of the dough. Any suggestions? I would like to try again since others didn’t have the same experience.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Julie, if you’re looking for a lighter crust try this one! This one here is definitely more dense. It sounds like if you did everything right and it baked properly, it just wasn’t for you.

  74. Wendy says

    A tasty pizza crust and easy to make. My family and I all enjoyed it. Thanks for another great recipe!

  75. Phil Baer says

    I’m curious about why you use yeast in this recipe. If you put the spread dough immediately into the oven, without letting it rise, you immediately kill the yeast, leaving basically an unleavened crust.

  76. Anahit says

    This recipe is actually the best gluten free pizza crust I’ve ever made. I’ve used pre-mixed flours before, but generally prefer to mix my own depending on the recipe and this one has it spelled out for me (win!). I followed the recipe exactly with the option of a little less sugar in the crust and it really did come out perfectly. Thank you!

  77. Lucas says

    Minimalist Baker – it was great after freezing! I even forgot to part-bake the base on its own but I’m glad I didn’t as it would’ve been way overcooked. I suspect freezing and defrosting helped leech out some of the moisture that made it less cooking time.

    Daniel – Just the plain flour. nothing especially special about it! Quite useful cause then you can use it for more things :)

  78. Lucas says

    Me and my stepmum made this with Dove’s Freee flour, which is itself a blend of rice, potato, tapioca, maize and buckwheat flour, and this worked a treat!!! Even though we (meaning, I) fluffed it by adding the yeast straight into the flour dry. The texture and taste was spot on, easily the best gluten-free pizza base I’ve had, and that’s topping the gf store bought ones!

    Excited to make it again since we froze the leftover dough! (I hope freezing it is okay)
    Next time I’m going to make the crust on the edges a bit thicker, or maybe even homemade stuffed crust!!

  79. Stacey Marie Romeo says

    Why does this call for Baking Powder? Is there any substitutions for baking powder? I am making this for someone who also has a corn intolerance, baking powder contains corn starch. ☹️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacey, baking powder helps give it more fluff. Another reader mentioned using 1/2 tsp cream of tartar and 1/4 baking soda to make it corn-free. Hope that helps!

  80. Stella says

    This really didn’t work for me :( I’m so disappointed as I have made many recipes from MB before, and I followed this precisely, but the result was so dry. I did use another plain flour blend from premium Shipton Mill which i’ve never had an issue with with my bread making. The crust had a good crunch but it was very airy and not doughy. Flavour was ok, but overall wasn’t great. Not sure what I did wrong :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      HI Stella! Sorry this didn’t work out as well for you. If you did use another flour blend I’m sure that’s what went awry. Also, if you’re looking for a lighter crust, try this one instead!

  81. Yashica says

    Great recipe, thank you. Changes I made: I ground white and brown rice really fine to make flour. Only used sugar for the yeast, none in the dough mix. I allowed my dough to rest for about 40 minutes before baking on the preheated pizza stone, not sure if this was the reason but my dough did not crack as shown on the video. So pleased that your recipe does not call for Bob’s ingredients as those are really pricey where I live. Really tasty, perfect crust, thanks again.

  82. Natalie DeBartolo says

    I plan to make this on Saturday for our “quarantined-anniversary dinner” just wondering if I can substitute the sugar for coconut sugar? Is sugar necessary at all? I’m also going to use the Bob’s Red Mill 1:1 and I’m hopeful to see that others have been successful! Lastly, I have a packet of “pizza yeast”, can this be used in substitute for the dry active yeast.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalie, coconut sugar should work. Some type of sugar is necessary for feeding the yeast. We haven’t tried that type of yeast, but we think it would work. Hope that helps!

      • Rodney McComas says

        Hello everyone. While looking for a gluten free pizza crust I came across your page. I have made regular crust before but never Gluten free. We (half the family) are trying this due to some health issues. I did not want to go through all the steps you listed and wanted something easy and simple. Looking at the comments I saw “Bob’s Red Mill 1 to 1” which is something I have and use to make biscuits.
        It made a very good crust using the biacuit recipe.
        2 c Red Mill 1-1
        1.5 teaspoons baking powder (gluten free)
        1 teaspoon fine sea salt
        and cut in 6 tablespoons cold cubed butter
        Then add 3/2 cup cold milk and knead for a minute or two.

        I patted it out on a 14 inch round pizza pan that was lightly greased with olive oil.
        Placed it in the refrigerator for 30 minutes.
        Then I placed in the oven for 10 minutes at 425°.
        Removed it and place all the toppings and baked again for 6 minutes.

        It was very good. For a crunchy crust I would bake for 12-14 minutes the first time.