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
A whole homemade Gluten-Free Pepperoni Pizza on a big plate
4.69 from 566 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 (servings)
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (par-bake before freezing)
Does it keep? 1-2 Days


  • 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


  • 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.



*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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My Rating:

    • Support @ 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.

  1. 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.

    • Support @ 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?

  2. 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).

    • Support @ Minimalist Baker says

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

    • Support @ 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.

  3. 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!

  4. 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! ❤️

    • Support @ Minimalist Baker says

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

  5. 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?

    • Support @ 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!

  6. 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

    • Support @ 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!

  7. 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.

    • Support @ Minimalist Baker says

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

  8. 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.

  9. 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%!!

  10. 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.

    • Support @ 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!

  11. 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.

  12. 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. :-)

  13. 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!

  14. 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

        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!

        • Support @ 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!

  15. 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!

    • Support @ Minimalist Baker says

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

  16. Karen Lederer says

    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 🌺

  17. Jennifer says

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

  18. 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!

      • Support @ Minimalist Baker says

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

  19. 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?

        • Support @ 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!

  20. 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!

    • Support @ 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!

  21. 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.

    • Support @ 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!

  22. 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.

    • Support @ 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!

          • Support @ 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!

  23. 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 :)

    • Support @ 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

  24. 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 🥰

      • Support @ 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.

  25. 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 :)

    • Support @ 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!

  26. 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).

  27. 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!

  28. 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!

  29. 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. ❤️

    • Support @ 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.

  30. 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!

    • Support @ Minimalist Baker says

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

  31. 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.

  32. 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.

  33. 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!!!

  34. 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!

  35. 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.

  36. 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!

  37. 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!

  38. 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.

  39. 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!

    • Support @ 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!

  40. 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?

  41. 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?

    • Support @ 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!

        • Support @ 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

      • Support @ 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.

  42. 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!

  43. 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.

  44. 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. :)

  45. 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! :)

  46. 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.

    • Support @ 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!

  47. 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!

    • Support @ Minimalist Baker says

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

  48. 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!

  49. 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

  50. 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!

  51. 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.

    • Support @ Minimalist Baker says

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

  52. 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.

    • Support @ 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!

  53. 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.

  54. 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!

  55. 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.

  56. Wendy says

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

  57. 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.

  58. 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!

  59. 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 :)

  60. 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!!

  61. 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. ☹️

    • Support @ 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!

  62. 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!

  63. 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.

  64. 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.

    • Support @ 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.

  65. krysta Wolfangel says

    Hello! I made this crust tonight. I found the crust to have great flavor but the texture was super chewy/stiff in an unpleasant way. My family got a workout. Anyway I do not know if this was due to an error on my part or if it should be this way. I cook and vake daily so I do have some experience. The flavor was very yummy and I think the flavor was worth me trying again. Net time I will reduce the baking time to see if that helps.

    • Support @ Minimalist Baker says

      Hi Krysta, sorry to hear the texture was off! Reducing the baking time or rolling thicker should help for next time. Also, we recommend the DIY GF blend for best results!

    • Support @ Minimalist Baker says

      Hi Douglas, we haven’t tried with those modifications, but maybe! You may need to play around with it to get the right texture. Let us know if you do some experimenting!

  66. Laura says

    hi there – my name is Laura too and I was gutted when I found I couldnt have gluten products or cheeses sigh. But very grateful there are people like you out there helping with sharing your recipes. We made this pizza tonight and it was great – yummy yummy yummy
    thanks so much

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. 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

  67. Kath says

    Thank you for this recipe. I made it as described (with your GF flour mix) and it worked out perfectly. I agree that it’s better than regular pizza base. I made a tomato topping with some vegetables. I didn’t have any vegan cheese so I just used the vegan parmesan I had on hand (your recipe) and sprinkled generously. Was delicious. thank you for sharing.

  68. Christina Ristau says


    We have some questions, as we are non-cookers. (But we want to try to change that, starting with this recipe, now that we are stuck at home essentially forever…)
    1. We don’t own any of the implements, except a wooden spoon and a small bowl. How do we find these items? We would REALLY appreciate links to Amazon or somewhere else we could buy them, if you have time?
    a) the pizza stone or pan thing that you have or one that you recommend
    2) Do we have to have a special kind of bowl for mixing? Is it glass? Is there a different sort of special bowl for mixing liquids than for mixing solids?
    3) Does it matter what kind of whisk or scissors we have?
    4) Is tomato paste gluten free and where can we get it? What kind do you use?
    5) What does par-bake mean?
    6) What does activate mean? Is it a step? What do we do and for how long?
    7) Do we have to use yeast? Is it still available in stores nowadays or is it old fashioned? Where would we get it from? Ditto “gelatin”?
    8) What did you spray on the pan thing? Where did you get whatever it is from?
    9) What is the dairy free cheese you mentioned and where does one buy such a thing? We do not live in a “fancy” area. Just a small town in Minnesota. So, there could be problems getting the other specialty items, too? The special flours? Do we look for certain brands when we order these? Links? We really appreciate your help!
    10) What kind of sugar do you use? We went to England last year are were told that there are many kinds of sugar, like carton sugar (?) , caster sugar (?), I forget. Link to correct sugar?
    11) What are the kinds of the dairy free cheese? What was that called? We think that would be a really hard one. My daughter and I can’t eat cheese so that would be wonderful!
    If you would ever be willing to do a Zoom cooking lesson, do you know how much you would charge for that?
    Thank you immensely,
    Christina R.

    • Support @ Minimalist Baker says

      Hi Christina, 1) check out this guide! A baking sheet will work. 2,3) no special bowl/equipment needed, 4) tomato paste is typically GF and can be purchased at any grocery store- it comes in a can or glass jar, 5) Partially bake, 6) It will bubble as the sugar feeds off the yeast, 7) yeast is easy to find and should be in the baking aisle of your grocery store, 8) to grease, add a little oil and use a paper towel to spread it around, 9) We used daiya dairy-free mozzarella shreds, 10) cane sugar, 11) see 9. We don’t have plans to offer any cooking classes at this time, sorry!

  69. Aikum says

    Hello, I don’t have an oven but I have a microwave with convection mode. Can I still make the crust in it? And how long/ what temperatures should I try it at?

    • Support @ Minimalist Baker says

      Hi Aikum, we aren’t familiar with that type of microwave. But perhaps use the same temperature and check it sooner just in case? Let us know how it goes!

  70. Riley says

    I made this with Walmart’s generic gluten free four blend (inlcudes xanthan gum), and oh my god. This recipe is AMAZING!!! I followed to the T besides changing the flour a tiny bit, and because I didn’t have cheese on hand, I made garlic bread. It was incredible. 10/10 recommend

  71. Katherine says

    Made this using bob’s red mill baking one for one which is my go to since going gluten free. Even though i did the instructions to a tea even making sure i got the crust super thin it came out doughy and inedible. The main red flag should have been for me when i was making this was there was never any instructions on letting the dough rise or proof before putting it on the pan. When you make regular pizza dough you usually cover it in olive oil then let it rest before stretching it out. I wonder if this step was left out of the instructions.

    • Support @ Minimalist Baker says

      Hi Katherine, sorry to hear it didn’t turn out as expected! This recipe doesn’t require a rise as it is more of a thin crust style pizza. We haven’t tried it using bob’s red mill and wonder if that could be part of the difference? We recommend the DIY gluten-free blend in the notes for best results.

  72. Pris says

    I followed the recipe but it seems like there weren’t enough wet ingredients. The flour was very dry and I had to add a lot more water. Really hard to roll out onto the pan. I won’t be surprised if it comes out more like scones than anything else.

      • Martha says

        I used Measure for Measure floor from Wal-Mart. I had to double the amount of water. The crust tasted fine but it was very thick .

        • Support @ Minimalist Baker says

          Ah, okay! We would suggest trying our DIY blend in the notes for best results.

  73. Aniaberry says

    By far our fave GF pizza dough :)
    The first time we made this, it came out perfect! Split the dough in half and spread into a 9 inch round cake pan. I misread the instructions and I put all of the ingredients on before I baked the crust, but it still came out perfectly cooked and melted. I just watched the edges of the crust and took it out when they turned brown – maybe about 30-35 min? The second time we made it I tried the recipe without the yeast and ran out of white rice flour so used double the brown – won’t be doing that again! It came out dense. Will be adding the original recipe to my recipe book!

    • Support @ Minimalist Baker says

      Thanks so much for sharing! We are so glad you enjoy 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

  74. Barb Harbison says

    My gluten free baking powder says to use 1.5 GF baking powder for 1 regular baking powder.

    Assuming your baking powder is gluten free, should I still use 1.5 times?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it can have a strong flavor in large quantities so I’d start with just a bit more vs 1.5? You could also test a half batch to make sure it wouldn’t ruin the flavor. Let us know!

  75. Ren says

    Thank you for sharing this recipe. I couldn’t find my usual gf pizza dough mix at the grocery store and came across this recipe. I made it using namaste GF flour and garlic grapeseed oil. The result is a tasty flatbread. I got 4 small flatbreads out of it. Par-baked for 10 minutes at 350 and then baked margherita style for another 10 mins at 450. Thanks again!

  76. kate says

    Very decent gluten free pizza crust. I’m new to gluten free recipes and I’ve searched -a lot- in the past for the best pizza crust, so I consider myself lucky running into this recipe for a gluten free alternative because the result is pretty impressive.
    So thank you so much for sharing, and keep up the good work. I’m excited to try out more recipes from here ^-^

  77. Nadja says

    Is this dough sturdy enough to transfer from a pizza peel to a preheated pizza stone in the oven? If not, suggestions on the best pizza pan to assemble and bake the pizza with? Thanks so much!

  78. Nancy Ofeke says

    This did not turn out well for me, cooking the dough for the initial 25 minutes burned the edges and pretty much cooked the dough fully and the additional 25 minutes was too long. The final product was very dense and the edges were hard as a rock. I’m totally willing to try it again to see if I was the culprit, might tweak the times a bit as maybe my oven doesn’t need to cook it as long. Wish I knew what I did wrong :(

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that was your experience, Nancy! What type of gluten-free flour did you use? Also, we wonder if it was too thin? Scanning the comments section may also help to see what others have tried for troubleshooting.

  79. Della says

    Thank you for sharing Laura’s amazing recipe. This was my first attempt ever in making pizza crust. I topped it with vegan cheese (home-made) and veggies. My hubby was very impressed. Literally, every bite he took, he was praising me LOL. According to him, the best pizza he ever had. From now on, this is going to be our weekend pizza treat:)

  80. Lindsay says

    First attempt at a gluten free pizza dough and am super impressed! Came together really easily, and supported my excessive desire for toppings without falling apart – when I saw the cracks I was a bit worried it might not hold up to my toppings but it was perfect. 10/10 will be making it again. Thanks Dana!

  81. Julie says

    Quick question: why do you have both baking powder and fresh yeast? Is it a “belt and braces” type thing, or do they both need to be used?
    Just curious.

  82. Jenna says

    This was my first time making pizza dough… ever! What an easy and delicious recipe! I made 1 large pizza. I do wish I flattened the center of the pie more because it was slightly doughy but the outer three inches were the perfect crispy thickness. Topped it with homemade sauce, veggies, and vegan almond ricotta (and shredded mozzarella on half for my bf) I’ll be making this again very soon! ♥️

      • Sara says

        I rolled dough thin between two pieces of parchment. PreBaked as directed on two cookies sheets. Topped one with cheese, other bbq chicken. Delicious. Might try grapes and goat cheese next time

  83. Johanna Brouwer says

    I was skeptical about making this (I thought it looked a bit thin & dry) but as with every recipe I make from here, I’m thoroughly impressed. Way better than the Bobs Red Mill mix I was using before.
    I used the blend of flours recommended, weighing them out – I think this was key because I was surprised to find I needed more than what my ‘1 cup’ scoop would have been.
    I also changed the temp to 400 and pre-baked it for 10 on my not-so-fancy non-stick pizza pan, then loaded it with toppings and baked for another 15mins. PERFECT.

  84. Raquel says

    My husband has celiac disease and one thing that has been so hard to find is a great pizza dough recipe. This has by far been the best pizza dough recipe we have tried while also the easiest. My 4 year old loves it too which makes pizza night so fun. I made the mistake of not making it thin enough the last time so following the suggestion of 1/4 an inch is highly recommended.

  85. cecilia says

    i was just curious to see that in the last two pics, pizza was cut with scissors, but then final scene was illustrated with a small knife. what influenced that decision? i always cut my pizza with scissors at home (HAHA) and i think it’s handy.
    going to try that dough recipe next wknd, thanks!!

  86. HEATHER SWIFT says

    I thought I could prebake the dough at 450 for 5 min and then 15 min with toppings like I do for my husbands gluten full dough, but it was not done yet. The edges were brown from my high Heat so by the time I cooked it another 10 minutes, it was a crackers and the toppings were way overcooked. I recommend following the baking time to a T. I cut out the sugar and only used 1 T of honey like I do for my husbands dough. I liked the flavor and will try again. I used Namaste baking flour.

    • Support @ Minimalist Baker says

      Hi Heather, sorry to hear that happened! Let us know if you give it another try at the recommend time/temp.

  87. James says

    This is a great recipe! I made two pizzas from one batch, I made my own fresh dairy free yogurt based mozzarella to put on top and had fresh arugula, pan fried mushrooms, olives and jalapenos. I changed the pizza dough recipe slightly based on my experience with gluten free bread making. Here’s what I changed:

    -I used 3 Tbsp honey instead of sugar, its not vegan I know but I prefer it to sugar as a sweetener, you could also use maple syrup or coconut sugar, the yeast just needs a sugar to react with.

    -I let my dough rise, covered in a bowl for about 30 minutes and then another 10 minutes once I had to dough on the baking sheets (I prefer round baking sheets to pizza stones for gluten free because as some reader have mentioned, for some reason it can stick. This is because stone is more porous than metal and tends to stick more.)

    -I used a store bought 1:1 Gluten free flour blend with Xanthan gum, or you could add it to your mix. 1 tsp per cup flour is a good ratio. gluten free flour doesn’t have the same binding power because it doesn’t have gluten so you need a binder like xanthan gum if you want a chewy, bread like texture.

    -when I pre-baked my crusts, I did so at a higher temperature than you suggest, 425 for 15 minutes and then lowered it to 350 after I put my toppings on and baked for another 10 minutes or so to melt the cheese.

    All in all the pizzas turned out divine, definitely one of the better pizza recipes I’ve tried! 5 stars!

  88. Tay says

    I used natural organic honey instead of sugar (3 tbsp of honey instead of 3 tbsp of sugar) and it is delicious! My husband and I both love it!

  89. Maria says

    Great crust! The first one was a little too thick and tasted a bit floury, but after thinning the other crust and using less flour to spread it, it was perfect! Thank you for such an easy and delicious pizza crust.

  90. Heather says

    I made mine in a large dark sheet pan. I have a nightshade allergy so I made a roasted garlic olive oil and parsley base. I also cooked the topped pizza like 15 min longer than the directions as I like it crispy. Also highly recommend putting charred broccoli on top!

  91. Alyssa says

    This recipe got 2 thumbs up from my 10 year old with celiac! My pizza stone broke a few months ago so I baked it on a cookie sheet lined with parchment paper. The outside edges of the crust were a little tough but the inner part covered with toppings was delicious.

  92. Jennifer Vellios says

    We’ve made this recipe a few times and it tastes amazing! We don’t add extra flour when we spread to prevent it from being too dry and it’s taken some time to get the technique of spreading it down but even that’s easier now. However, it sticks badly to the pizza stone, even when oiling the stone before hand. Do you have any advice as to why it’s sticking so badly and how to stop it?

  93. Claire says

    This recipe was really confusing to read. Is it two different size batches fused together, I didn’t understand how much to put in with everything.
    Also can you make this with a live culture?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tried it with live culture. As for the instructions, we’ll see about clarifying.

    • Support @ Minimalist Baker says

      Sorry to hear it did not go as expected for you! Did you make any modifications? Did you adjust the batch size? We’d love to help figure out what went wrong.

  94. kathy says

    I just pulled the pizza out of the oven-and it’s perfect! I have tired so many different gluten free pizza crusts that I almost gave up until I tried yours-thanks so much.
    Only thing I did different was to substitute 1/2 cup of fine almond flour a keeper for sure

  95. Dave says

    If you mix your GF dough in a stand mixer fitted with a paddle for 6 minutes, then let it rest for 20 or so minutes while the yeast activates, you’ll get a better textured dough. No gluten means you can’t overwork the dough. That will avoid dryness and severe cracking when baking.

    It should be a sloughy dough and quite sticky – that’s the nature of GF dough.

    To flatten it, place it on a parchment disk cut for your pan, oil it, place the dough ball on top of that. Next take a piece of oiled plastic wrap, lay it on top and flatten and shape the dough. Adding more flour will dry out the surface too much. This acts nothing like regular flour.

    Leaving it on the parchment, par bake it at 400°F until it turns a light golden brown. Remove, let cool and top OR let cool completely then use a double layer of plastic wrap and then foil, label, date and freeze. They keep well for several months in the freezer. I make 4 at a time.

    For you gluten allergic/intolerant folks out there: If I may suggest; look into getting two books published by America’s Test Kitchen “How Can It Be Gluten Free” Volumes I & II. I’ve been using them for seven years now to make everything from potpies to tarts and they produce phenomenal results that are exactly like the real deal. Good luck to all…..

  96. Crystal Apple says

    OMG!!! Thank you and your sweet friend Laura. I also have food allergies which doesn’t allow me to eat wheat anymore and I LOVE PIZZA!! I’ve been searching for a recipe like this. I’m so excited to give it a try.

  97. Sandy Kerman says

    I made this for a mixed gluten/gluten-free crowd, and everyone loved it! I made 4, 2 on pizza stones, one on a perforated pizza pan and one on a cookie sheet. The pizza stones work the best by far! I would add a little more water or oil to the mix, as mine seemed a little dry, but pushed into a crust easily and stuck together. I live at high altitude and a dry climate, that may have accounted for the dryness.
    Thanks for a great crust! Best GF I’ve ever had.

  98. Aaron Redding says

    I’m curious. Let’s base my question as exploratory for my knowledge sake. Why add yeast and activate it if this is gluten-free? I’m hoping to just learn something here. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Aaron – good question. It’s partly for flavor and partly for a little rise. It won’t rise like a gluten dough, but it does provide some air.

  99. Laura elliott says

    Wow what a great find! I have been wheat intolerant for 13 years now and honestly his is the most user friendly and great recipe I have ever tasted. I used a gluten free flour mix which had rice, tapioca and potatoe flour. However I was about 80grams short of the 3 cups so i added some oat flour and voila!
    I pre baked it as directed..but…when arriving at our hosts house we realised they had just installed a brand new pizza oven. The recipe did not disappoint, it was DELICIOUS!

  100. Jane E says

    This is our go to recipe for pizza crust, it always turns out delicious.

    Today I used this recipe to make a naan bread to go with spicy lentils, paneer, and tikka masala. Formed the dough into individual sized rounds, brushed with oil, baked for about 10 minutes, perfection! I’ve tried lots of recipes for gf naan and never had success. Every time to have pizza I think about using this recipe for it. I’m glad I finally gave it try!

  101. Ann-Marie Purvis says

    Hi Team, this is a fantastic recipe!
    Please be aware that Xanthan Gum can cause a similar ALLERGIC type reaction as gluten (feels like gluten reaction – bloating, intestinal irritation etc).
    I have this reaction. A more bullet proof alternative for gluten sensitive people is guar gum :) As its made from peas it is less likely to cause this reaction. Hope this helps folks:) It’s also cheaper than Xantham Gum.
    Cheers and happy pizza making :)

  102. Jennifer says

    Thank you so much for this recipe. My son is allergic to the top 8+ oats, beef, and rice. Our recent military move put us in an area that did not have access to the only commercially available pizza crust – a crushing blow to an 8 year old and his tired momma! That means I need to make it. Your recipes are always spot on, so I know it will be a success when I try it later this week.

    • Gay says

      I’m confused. The recipe above calls for both brown and white rice flour but your son is allergic to rice. Is there another blend of flours I’m missing because I have a rice sensitivity too. Thank you!

  103. Andrea says

    This crust turned out great! I didn’t have all the ingredients for the gf flour mix so I fudged a little with oat flour & cassava instead of brown & white rice. It was still completely delicious and gave my CSA tomatoes & basil their proper showcase. Thank you :)

  104. Yvonne says

    I commented a few days ago asking about making crust ahead of time. I received an email notification that there was a response. None of the links in the email work, and I can’t find my comment or the response. Can anyone help?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So sorry for the confusion! Yes, it can be made in advance. We’d suggest keeping it in the fridge before forming / baking up to ~3 days in advance, but best when fresh.

    • Support @ Minimalist Baker says

      We haven’t tried it, but a couple readers have done so with success! If you search the comments for “par baked” you will find a reader’s full instructions for how he did it. Hope that helps!

      • kgmom says

        I have been unable to find the comment you refer to. I have searched par baked, par-baked and pre baked. Thoughts?

        • Support @ Minimalist Baker says

          Ah- I think the extra “d” at the end of par-baked was the issue. Here is the comment for easy access: “Leaving it on the parchment, par bake it at 400°F until it turns a light golden brown. Remove, let cool and top OR let cool completely then use a double layer of plastic wrap and then foil, label, date and freeze. They keep well for several months in the freezer. I make 4 at a time.”

  105. Patricia Richetto says

    Ah! A lovely gluten free pizza crust! Bellissimo! We added 1 cup Pomi strained tomatoes made in Italy with 1 sliced red onion, 1 large cloves of garlic, 1 tsp sugar, 1 handful of fresh Italian herbs from my garden, sliced Swiss chard to replace spinach, Portobello mushrooms, and Prosciutto. That’s Italian! ?

  106. Lapura says

    It would be helpfull in the future if you include the recipe for the flour mix somewhere within the mixing instructions rather than at the bottom of the page seeing as it’s one of the first steps. I just wasted A LOT of $$$ in gluten free flour to make this and it came out awefull. Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry for any confusion there. We’ll look at the recipe to see if there’s any way to make improvements!

  107. Joanna says

    This is the best GF pizza I have ever had, totally scrumptious! I do not usually eat GF and made this to accommodate a visitor and it was so good I ate it instead of the wheat crust pizza! Much yummier than any of the frozen GF pizzas we have tried. Thank you!

  108. Adam Gretton says

    Hi, I intend to prepare these this week, in advance of a party on the weekend when they will be topped and cooked. I’m going to try using a small amount of coconut sugar as I’m also sugar-intolerant. Do they have to be par-baked? I am also making a batch with gluten, and the recipe says I can freeze the balls of dough, and then roll them out after thawing. Could I also do this with your GF recipe do you think?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Par-baking before adding toppings is helpful (as instructed), yes. And as for the GF dough being frozen and then rolled out. I think that should work but we haven’t tried it so let us know if you do!

    • Support @ Minimalist Baker says

      Hi Mivvy, our understanding is that dry active yeast is gluten-free, while Brewer’s yeast typically isn’t. This recipe uses dry active yeast. Hope that helps!

    • Gay says

      Because yeast is a commonly associated with bread, people with celiac disease often question whether it is safe for them to eat. … Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like baker’s yeast and active dry yeast, are gluten-free.

    • Kate Rife says

      I love this recipe! And the vegan GF crust as well! Has anyone had any success making this crust without yeast? I’m having trouble finding yeast at the moment in quarantine.

      • Support @ Minimalist Baker says

        Hi Kate, we’re so glad you enjoy it! We would recommend searching the comments for “yeast” to see what others have tried!

  109. Tiffany says

    This is AMAZING!!! Thank you for posting this. My family loves it too. They say it tastes better than store bought pizza. The dough has good resistance to bite without being had, and it has a nice chew. You can fold a slice New York style without the crust flopping or breaking.
    I used Bob’s Red Mill gluten free 1-to-1 baking flour, and I added some garlic powder to the dough to give it more flavor. I accidentally put all the sugar in with the yeast water (OOPS), but the pizza turned out perfectly anyway.
    I used a cookie sheet for my pan. I greased my pan with shortening and dusted it with the gluten free baking flour.
    Because I used a cookie sheet, I was able to get the crust nice and thin. The pizza didn’t take as long to cook this way.
    I am so happy to be able to have pizza again, and since this is so GOOD, I can make this for all of us instead of buying frozen pizzas :). I will be making this pizza from now!

    • Support @ Minimalist Baker says

      We are so glad you and your family enjoyed this recipe, Tiffany! Thanks so much for the lovely review! xo

  110. YV says

    This crust is really good. It has a nice crunch and chewy texture. I used a pan with tiny holes so the crust could crisp up. The best gluten free crust recipe I’ve tried!

  111. Judith Dobson says


    We did the pizza base, it looked great but when it came to cutting. It was soo hard very crisp we used our Baby Q so whether that made it too hard. The topping was great.

    • Support @ Minimalist Baker says

      Hi Judith, we would say try rolling it out less thin next time and/or reducing the baking time/temp. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Renee, it does need some sugar for feeding the yeast, but you could certainly try cutting it back or replacing with another sweetener such as honey? Hope that helps!

  112. Ana says

    What would happen if I kicked out the sugar? I have friends who cannot eat sugar due to autoimmune. Does it absolutely need sweetener? Maybe rice syrup instead? Thank you!

    • Support @ Minimalist Baker says

      Hi Ana, it does need some sugar for feeding the yeast, but you could certainly try cutting it back or replacing with another sweetener such as honey? Hope that helps!

  113. Patrick says

    Just found this recipe right now and will try asap… Regarding the yeast: I’m assuming you use dry yeast? Thanks!

  114. Crystal says

    My new favorite pizza crust recipe! The taste and texture is just like Domino’s gluten free crust and I love it. And it was so easy to shape into my pizza pan. I topped mine with marinated tomatoes, feta, and fresh basil and it was amazing. Can’t wait to make more pizzas with this crust!

    • Support @ Minimalist Baker says

      Hi Kimberly, we haven’t tried it without tapioca and aren’t sure whether almond or coconut would work. Our best recommendation would be arrowroot starch. If you do some experimenting, we would love to hear what you discover!

  115. Lani says

    I made this tonight and used my KitchenAid instead of doing it by hand – only mixed until it came together, no massive kneading. I’m not sure what I did wrong but the outside was cooked and it was raw/dense/sticky inside. I tried to cook it a little longer but then it just turned into a rock. ?? Where did I go wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’m wondering if either a) you switched up some of the flours? Or b) you spread it too thick. This pizza crust definitely needs more time to bake and it needs to be on the thin side…

  116. MJ says

    I used this as the Smitten Kitchen Summer Squash Pizza as the base for this pizza recipe and it was phenomenal

  117. Elena says

    Made a double recipe, and found it to be a bit dry. Added two eggs and some additional water. There was some extra dough left over from my initial pizza-making (more about this later) so I stuck it in the fridge. The sauce was incredible, definitely my go-to recipe from now on, and I used turkey kielbasa sausage instead of pepperoni (due to common gluten as a binder in deli meats) with kale, red onion, and mozzarella. Delish! Made a second pizza with chicken (cooked earlier with just salt and pepper), red onion, feta, and spinach. It was a super hit, but I found the crust to be a bit flat (which I was expecting).

    I then made pizza rolls using kielbasa sausage with the leftover dough. It was a lot better than my initial dough, so I would recommend letting it rise for a bit in the fridge for a fluffier crust.

    Would definitely make again! Thanks for the great recipe!

  118. ANGELA WESSEL says

    This recipe is so good!! I’m keeping this recipe for future use. I didn’t quite follow the recipe at the end. I topped the raw dough with sauce and toppings, then baked it for about 30 minutes. It was done and very good!

    • Support @ Minimalist Baker says

      Hi Andrew, For a yeast-free pizza crust, we would recommend that you try this recipe instead. Hope that helps!

  119. Rico’s Berkow says

    Not sure what I did wrong. My dough came out more like cake batter. It was really runny.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sounds like the gluten-free flour needed to be increased. Did you add more when you saw it was runny?

  120. Stacey H says

    I’m making this again tonight for my Mother’s day Celebration and am so excited. I have been gluten free due to allergy for almost a year and after trying many frozen pizzas, this recipe brings back my favorite comfort food! I used to make homemade pizzas all the time. Thank you for sharing! Last time the crust was too thick so I’m looking forward to making 2 thinner crust pizzas tonight for movie night.

  121. Sarah says

    We tired this recipe twice. It was way to dry with the instructions you gave us, how can we make it moist like in the video???

  122. Sheila Rajan says

    Thanks so much for posting this :) I realized I was gluten sensitive 6 months ago and haven’t had pizza since then until now. I turned out great!

  123. MissAcumen says

    Thank you so much for sharing this recipe! What a lucky lady to have such great friends! Sadly, I understand the issues w food allergies, which is why I need to thank you for this dough recipe. The texture is out of this world! I added cornmeal to the bottom for additional crunch.
    Even my hubby likes it = HUGE plus!!
    Great recipe!

  124. Bustercluck says

    I found this recipe ok, but I’m willing to try it again and make a few modifications. First off, I found the texture fairly crumbly and I think it was over cooked. When I tried spreading the dough out on the pan it stuck to my fingers and wouldn’t stick to the greased pan. I used my normal technique of greasing the pan with butter and then putting the pan in the freezer so it’s not so slippery and putting olive oil on my hands to spread it out, but it wasn’t enough. After a few minutes of frustration my wife stepped in and tried her sugar cookie technique where she put the dough on the pan and sprinkled some more gluten free flour on top as she spread it out. This worked to get the dough thinned out, but it might be why it came out too dry. Second, it seemed over cooked. I Tried cooking it for 25 mins and pulled the crust out of the oven, put my toppings on and cooked it for another 15 mins or so. Next time I’ll try leaving out some flour for the extra I have to add while spreading it out and try cooking the crust for 15-20 mins before adding toppings. Like I said it was ok, just not as good as other gluten free recipes I’ve tried.

  125. Gina says

    I just made the dough using King Arthur measure for measure flour (already has xanthan gum in it) then I added a couple tbsp of flour after mixing in my kitchenaid with the dough hook since it was sticky and it’s the perfect dough consistency now. I just put it in the fridge to use later for dinner.. is this ok or should I leave at room temp ?

  126. Janelle says

    Good basic recipe! We tried it exactly as is and an other time with namaste gluten free flour. We prefer it with the namaste flour as it wasn’t so chewy. Next time is try 1 tbsp sugar instead of 3. The crust was definitely too sweet for my liking. Overall great base recipe to make your own :)

  127. Gloriajean says

    I made this dough and am very with the way it taste. Thank you. Now I can enjoy pizza with the rest of the family.

  128. Johana says

    Hi! I just would like to clarify something. Allergy and food intolerance is two very different things, some one that can’t eat gluten because is celiac doesn’t have an allergy is intolerant to gluten.

    • Julie says

      I made this in my stand mixer using the dough hook. I used a measure for measure gluten free flour blend. After mixing – I let it rest – divided into 2 balls -rolled out on an oiled cookie sheet very thin- pre-baked for about 10 minutes – then topped and baked until cheese was melted and crust was crisping. Perfect chewy texture!!! I will add more salt (I likely didn’t use a full tsp) and less sugar next time. Made 2 good sized pizzas – and gluten free people didn’t even notice!!!!

      • Support @ Minimalist Baker says

        Thanks so much for the lovely review, Julie. We are so glad everyone 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

  129. Steve Skovira says

    Made this today. Very easy. One minor issue was that I made the dough too thick, but it still worked, like a thick style crust ! There were some thin areas that were awesome also ! Next time I will make the dough thinner.
    The simple tomato paste sauce is fantastic ! It will become my new go-to pizza sauce ! Thanks for a great recipe !

  130. The wave says

    I made this, and it turned out like cardboard. Dough didn’t rise eventhough yeast was ok. Will try different yeast and different recipe.

  131. Karen says

    I’ve made this many times, essentially following the recipe. I don’t use as much sugar and I often add garlic powder and some sort of grated cheese (like cheddar to the dough). This recipe has been a lifesaver for my GF BF and his GF daughter. I loooooovvvve pizza so it was critical to find a great GF option, which this is!

    My question is about substitution. I usually use the specified flours but don’t have any brown rice on hand. I have everything else. I do have some Pillsbury GF multi-purpose flour. Can I just substitute it for the brown rice flour? Thanks!

  132. Amar says

    I have made this plenty of times. It is my go to recipie. I can put this together in less than 10mins in my kitchen aid. I usually add physillum husk to it. The dough is soft pliable and easily rolls out with a nonstick rolling pin. No dusting of flour needed. Thank you for an excellent recipie.

  133. Lauren S says

    First off…I LOVE your blog! I have a son who is severely food restricted and we get so many great recipes from you so thank you!!! Without your recipes we would be tasteless and bored over here! So I am trying to make my first gluten free pizza crust and my son cannot have the xanthan gum that is mentioned in making your own flour blend. Can I forgo this ingredient and still get a delicious crust for him?

    • Support @ Minimalist Baker says

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

  134. joan davidson says

    I made this for supper this weekend. It was the worst tasting crust I have ever made. In fact the commercial crusts ,which I deplore are better. Back to King Arthur.

  135. Bill says

    I made this tonight or the first time. I followed the ingredients exactly but used pamela’s gf flour mix. The dough looked close to normal dough from the mixer, I left it to rise for 30 minutes but it didn’t do much. The dough was easy to spread to a quarter inch thick on silicone baking sheets. After reading some comments I only pre baked the crust for 5 minutes. The first pizza I baked for 25 minutes and the crust was hard, the second I baked for 18 minutes and was tender and delicious, a bit under but really good, 20 minutes would be perfect for what I made. I will be making this again and all my kids loved it.

  136. K says

    Something went really wrong with my recipe, does it matter if the yeast is expired or was I supposed to let the dough rest after it was mixed?
    After I followed the recipe very closely it was just a pile of powdery crumbs, even more powdery than a shortbread dough.
    I kept adding liquid, a little water, a drizzle of EVOO, 1/4 cup melted butter. I still ended up with a crust that was very similar to communion bread/unleavened bread.

    • Support @ Minimalist Baker says

      Hi K, if you read the instructions you’ll notice that letting the dough rise is not needed for this recipe. Secondly, if your yeast is expired then that would affect the rising of the crust. I am not sure why your dough ended up so dry, but it sounds like there may have been some changes to the recipe? Did you happen to use a different flour?

      • K says

        I used Namaste all-purpose GF flour mix, so not exactly the same but similar. I guess it is either that or the yeast issue. I didn’t see anything about it rising but thought maybe I missed it.

    • Support @ Minimalist Baker says

      We’d recommend keeping it covered with some oil on top to ensure it doesn’t dry out, Sadie!

  137. Alex says

    This was perfect- I am constantly trying to find gluten free recipes that taste as good as the glutinous stuff and this is my go-to pizza crust. I even used it for build your own pizzas at a party.
    my question: how much calories in the entire pizza crust (not sauce, just the entire crust).

  138. Sabrina says

    I followed All the measurements in the recipe and this crust came out perfect!!! My son is 5 and has celiac and he just kept saying “Mom this is really good!” We finally have a go to pizza crust recipe!! Thank you!!

  139. Cookingyogi says

    I have been making this pizza dough recipe for several years now using pesto, pears, caramelized onion and goat cheese as topping and it is my kids’ favorite. I used to make the original recipe with the three different flowers but now buy Bob’s Red Mill 1:1 gluten free flower mix (blue bag) and use three cups of that instead without the added xanthan gum and it also works wonders. If you are concerned about sugar the dough doesn’t need the extra 2 tablespoons of sugar at all, however you do need the one tablespoon sugar for the yeast. Getting the consistency of the dough just right is important. It should feel like very thick Play-Doh but not crumbly at all so make sure if it’s too dry to add a little water and oil at a time until it holds together like super thick Play-Doh. I also like to add some extra olive oil to the crust so it molds better and gets a bit more crispy. To keep the dough from sticking to my hands while pressing it I rub olive oil on my hands
    Thank you for a great recipe that tastes just as good as a leftover!

  140. Matthew says

    This is actually my go-to recipe when I need to provide a vegan alternative at a pizza party. I have made this recipe multiple times and it always comes out very well and my students rave about it! I actually use the Pillsbury pre Blended flower which has all of the flowers suggested the recipe already blended together. The one thing that I would caution folks about if you are planning on keeping the recipe completely vegan is to check your non-stick spray as I have noticed that these often contain dairy products. Just to be safe I usually oil my pan with just a little olive oil and always comes out perfect!

  141. Jodi B says

    This really was a fantastic gluten-free crust! I made it for a small group of friends, only one who was celiac, but everyone enjoyed it. A couple of us even thought it was better than a wheat crust. Try to press it as thin as you can. This makes it taste like a traditional thin crust pizza. I also baked it on parchment paper to avoid over-browning.

  142. Enzo says

    I didn’t follow it exactly (Used 1 cup of rice, 1 cup of chickpea, 1 and something more of tapioca starch) and probably less water I’m not sure but the dough I ended up with was amazing and it was super soft, flexible and light, and if I wanted it to be crisipier I just need to leave it more in the oven. Super pleased about the result, it was my first time cooking something like this.

  143. Ekaterina says

    I just made pizza with this crust recipe and I think I must have done something wrong, because the crust is almost like rock. I was really shocked it had to be in the oven for 25-30 minutes before putting the ingredients, but I did since it was written in the recipe. It came waaaaay to hard. I should have put it for maybe 10 minutes or even less. For the rest I did almost exactly what was written in the recipe (I used a flour blend made of rice, tapioca, potato and xanthan gum). Do you think the problem was the blend or that it was in the oven for a very long time? Maybe it is because I did the crust very very thin? Thank you for sharing the recipe! I will try next time and I want to know what was my problem :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it’s hard to know. We prefer pre-baking for that long otherwise the center can remain a little doughy when toppings are added. Also, I would recommend using the gluten-free flours listed for best results!

    • Danielle Bissonnette says

      I made my own blend with equal parts white rice, tapioca and potato starch flours, plus the xanthan gum. I found I had to add more water than suggested in the recipe, so I suppose the potato starch call for more water. The crust was excellent and I pressed some leftover dough in my tortilla press. It made some delicious tortillas!

  144. JOC says

    I made this recipe once without the correct flours- I used Cassava, Tapioca and a Gluten Free four blend and the crust was semi-hard but still edible. We loved it.
    I made it today with the white rice, brown rice and Tapioca flours and followed the rest of the directions except that I use date sugar and the crust was perfect- it was not hard. Letting the yeast activate is the key and I allowed it go a bit longer than 5 minutes. My son who is Celiac loved the pizza crust and told me we do not need to go to our favorite Vegan restaurant here in Austin as often for Pizza.
    Thank you for this recipe and I agree that the flour blend makes a huge difference.

  145. ag says

    I made this crust for dinner tonight and it was by far the best pizza I have ever had, glutenous or other wise!! I have been struggling with my Celiac Disease lately because most gf breads are gummy and grainy. This pizza was delicious and I had to remind myself it was gf lol

  146. Christine says

    We’re new to gluten free eating so this is wonderful! We have been making traditional pizza dough weekly for years and am so happy to have found this! One thing I noticed is it reheats much better than traditional dough the next day!
    Thanks for this!

  147. Diane Nickerson says

    This recipe is amazing! I made it with Trader Joe’s GF flour, pepperoni, pizza sauce, and Daiya dairy-free mozzarella cheese. The crust was to die for, and it felt soooo good to eat a yummy pizza! Loved the story about the friends making it together, too. This recipe is a keeper!

    Many thanks,

  148. Amanda Eliseo says

    Hi All!

    I used the Krusteaz gluten free flour mix as well, followed the recipe to a T, and had the same problem with the dough being just a bunch of crumbles. I simply added in more warm water until it came together better, and BOOM, perfect pizza.


  149. Zoe says

    Once again I am blown away by this recipe! This crust is crunchy and chewy at the same time. I used Bob’s Red Mill gluten-free flour mix and it came out perfect! We are so excited to have pizza back in our lives. Thank you

    • Support @ Minimalist Baker says

      Hi Caroline! We’re sorry that this recipe didn’t turn out for you. So many people have had success with this recipe that it’s hard to say what went wrong. 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!

  150. Larissa says

    This was amazing! Made for my friend with Celiac, and we both devoured it. I made it exactly as written, and it turned out delicious. I used Bob’s red Mill gluten free flour that had the same ingredients as the recipe called for (white and brown rice flour, tapioca starch, xanathan gum). Even my gluten-loving husband thought it tasted pretty good. :) It amazed me how fast it was to prep! Will definitely make again! Thanks for the recipe!

  151. Nydia Barone says

    It seems weird that you put pepperoni (was it real pepperoni?) on the pizza but you don’t eat dairy. Vegan, anyone?
    I have made this pizza crust several times, but now I don’t think I want yeast in the mix. Any suggestions?

  152. Katie says

    I gave this a shot but it tasted like yeast. What did I do wrong? Did I need to wait for the yeast to activate longer? Warmer water? I’m sure I must’ve made a mistake.

    • Support @ Minimalist Baker says

      Hi Katie! It is possible that the rising temperature is just too high… and if the dough rises at too high a temperature, the bread WILL taste yeasty. Also, try and be very accurate when you measure the yeast and sugar. Too much sugar will make the yeast grow too fast or too much, and that (or just too much yeast) will result in a dough with an unpleasant, yeasty taste. Lastly, if left too long to rise, time can also cause a yeasty taste. Hope this helps!

  153. Pamela says

    I made this pizza crust with the suggested 1c. brown rice flour, 1c. white rice flour, 1c. tapioca flour, 3/4 tsp. xantham gum. It was the 2nd best pizza crust I’ve made. Crust was crisp and tasty. We put sausage, chicken, red onion, and corn on top. Yum!!!

    Several years ago I found a pizza crust recipe online that was outstanding. I made the regular version for friends, then substitute gf flour blend (with xantham gum in it), and it produced the perfect pizza. But I haven’t found it again in a long time, and I haven’t been actively trying to find it. One of these days!!!!

  154. Linda Ashworth says

    I used flour that included flax meal but all the other ingredients were the same. I rolled the dough (by mistake) instead of spreading it by hand. Turned out great. It was tasty and crisp. I was so pleased that it rolled so well because gf dough often does not. Now I am planning on using it for sausage rolls and meat pies. I have been binge watching the British Baking Show, and am interested in creating that Picnic Pie. I think this dough would work and might even be able to tolerate some spices. Thanks alot!

  155. Amanda says

    I just bought all of the ingredients, mostly from Giant, and made this dough for my non-gluten free husband. He really liked it! We will probably do a little less sugar for the next batch. I loved that it didn’t have to rise, but think the yeast/hot water/sugar combo must have had a chemical reason for being there. So I wouldn’t eliminate the yeast. Thank you! Making Vegan/Gluten free for the pizza that is still in the oven. :) (for me)