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

The Best Gluten-Free Pizza Crust + Sauce

A 7-ingredient gluten-free pizza crust that requires 1 hour from start to finish and rivals any pizzeria-style pizza crust.
Author Minimalist Baker
Print
A whole homemade Gluten-Free Pepperoni Pizza on a big plate
4.7 from 508 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

Ingredients

  • 1 Tbsp dry active yeast
  • 1 1/4 cup warm water (divided)
  • 2-3 Tbsp sugar (divided)
  • 3 cups gluten-free flour blend (see notes)*
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 Tbsp olive oil

Instructions

  • Preheat oven to 350 degrees F (176 C).
  • In a small bowl, combine yeast and 3/4 cup warm water (180 ml // amount as original recipe is written // adjust if altering batch size) – 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 of the sugar (12 g // amount as original recipe is written // adjust if altering batch size) a few minutes in.
  • In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp sugar depending on preferred sweetness (12-25 g // amount as original recipe is written // adjust if altering batch size). 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 warm water (120 ml // amount as original recipe is written // adjust if altering batch size) 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 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 25-30 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 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
  • Cut immediately and serve. Reheats well the next day in the oven or microwave.

Video

Notes

*To make 3 cups GF flour: 1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum)
*Nutrition information is a rough estimate calculated with lesser amount of sugar and without toppings.
*Recipe (as originally written) 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 servings Calories: 215 Carbohydrates: 48 g Protein: 3.2 g Fat: 1 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.27 g Monounsaturated Fat: 0.35 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 7 mg Potassium: 89 mg Fiber: 2 g Sugar: 3.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 6.43 mg Iron: 0.64 mg

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Reader Interactions

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  1. 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!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Lucas! Freezing the dough should be okay. Let us know how it goes!

  2. 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!

  3. 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 :(

    • Dana @ 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!

  4. 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.

  5. 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!

  6. 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!

  7. 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

  8. 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.

  9. Christina Ristau says

    Hello!

    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!

  10. 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?
    Thanks

    • 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!

  11. 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

  12. 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.

  13. 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.

  14. 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

  15. 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?

    Thanks

    • Dana @ 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!

  16. 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!

  17. 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 ^-^

  18. 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!

  19. 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.

  20. 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:)

  21. 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!

  22. 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.

  23. 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

  24. 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.

  25. 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.

  26. 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!!

  27. 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.

  28. 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!

  29. 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!

  30. 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.

  31. 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!

  32. 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.

  33. 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?

  34. 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?

    • Dana @ 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.

  35. 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

  36. 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…..

  37. 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.

  38. 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.

  39. 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!

    • Dana @ 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.

  40. 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!

  41. 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!

  42. 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 :)

  43. 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!

  44. 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 :)

  45. 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?

    • Dana @ 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.”

  46. 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! ?

  47. 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.

    • Dana @ Minimalist Baker says

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

  48. 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!

  49. 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?

    • Dana @ 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!

  50. 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

  51. 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!

  52. Judith Dobson says

    Hi,

    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!

  53. 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!

  54. Patrick says

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

  55. 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!

  56. 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?

    • Dana @ 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…

  57. MJ says

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

  58. 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!

  59. 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!

  60. Rico’s Berkow says

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

    • Dana @ Minimalist Baker says

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

  61. 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.

  62. 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???

  63. 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!

  64. 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!

  65. 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.

  66. 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 ?

  67. 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 :)

  68. 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.

  69. 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

  70. 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 !

  71. 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.

  72. 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!

  73. 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.

  74. 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!

  75. 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.

  76. 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.

  77. 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.
        Thanks.

    • Support @ Minimalist Baker says

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

  78. 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).

  79. 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!!

  80. 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!

  81. 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!

  82. 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.

  83. 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.

  84. 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 :)

    • Dana @ 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!

  85. 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.

  86. 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

  87. 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!

  88. 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,
    Diane

  89. 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.

    Thanks!!

  90. 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!

  91. 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!

  92. 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?

  93. 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!

  94. 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!!!!

  95. 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!

  96. 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)

  97. C-Love says

    This was by far my favorite GF pizza dough recipe I’ve eaten! Crispy on the outside and soft in the middle. I didn’t pre-bake it, and it turned out amazing! I live in Indonesia and found everything in this recipe spot on! This is my new go to recipe! Thanks!!!!!!!

  98. Jane says

    Thank you for sharing this recipe. My little one recently had to go GF and was missing our homemade pizza night, until I came across this.

    While the texture was great (slightly chewy middle with a crunchy crust) it tasted strongly of yeast. (It was the first thing my husband noticed when he ate some.) I double-checked my proportions and I followed the exact recipe. Any idea why that might be?

  99. Minoo says

    I used tapioca , cassova and almond meal. But followed the recepies exactly. It is very nice. My daughter doesn’t like gluten free pizza and I didn’t tell her. She said it was lovely and taste like normal pizza??

  100. Francesca says

    Omg I just made this and it was amazing! Held together beautifully, texture of the crust was great. Not too light or too dense right in the middle. Prep was super easy this was such a low maintenance recipe. Seemed almost too easy to be this good. Thank you! Oh, and I followed the recipe almost exactly just used a preset gf flour blend and extra xantham gum. Worked great!! Will 100% make again.

  101. Lorman says

    I’m excited to try this recipe but am confused about the role that the yeast plays. My experience so far making breads and doughs, both gluten free and conventional, is that the dough sits for awhile to rise. As this recipe doesn’t suggest letting the dough rise, I’m wondering what role the yeast plays and whether it is possible to leave it out? I’m definitely no expert so I might be missing something. Thanks!

    • Support @ Minimalist Baker says

      Hi Lorman, activating it in step 2 is enough to give the crust some fluffiness. Hope that helps!

  102. Linda says

    Hi – in my previous comment, I forgot to mention that I use sweet white rice flour in this recipe, instead of regular white rice flour. I haven’t tried the recipe with regular white rice flour because it turns out so good as it is. I get the glutinous (sweet) white flour sold in the Chinese aisle at the grocers, that’s very finely ground, and less costly, but isn’t certified GF. For someone with celiac, Bob’s Red Mill also sells a GF sweet white rice flour that’s certified GF. I use a Tbls of garlic infused olive oil on the pizza pan to coat the dough and that helps with the stickiness.

  103. Linda says

    Hi Dana – thanks for posting this recipe. I’ve tried so many different pizza crust recipes from cookbooks, online, boxed mixes, frozen and at pizza places and this one is the best gluten free pizza crust ever. This is way better gluten free crust than the pizza place in town serves here. I’ve been making your recipe for many months now and I decided to try adding an ingredient. To your flour mix, I add 1-1/2 cups of millet flour and increased the xanthan gum to 1 teaspoon. I left everything else the same and I think it gives the crust just a little more of a crunchy texture that I like. I’m the only one eating GF, I live alone, so from your recipe I mix half the flours, half the millet flour, salt, baking powder and sugar, leaving out the xanthan, yeast, oil and water, and store it in an airtight container in the fridge. It will last me about a month. When I want pizza I take the amount I want out, I use about 1/2 cup or 80 grams of the mix, add about a tsp of yeast, 1/4 tsp xanthan, 2 tsp garlic infused olive oil and about 1/4 cup water to make an 8 inch pizza, because that’s all I can eat. I prebake it at 350 degrees F about 5-6 minutes on the rack just below the center. Then I add the toppings and bake on the center rack at 350 degree F about 12-14 minutes. It comes out perfect, done in the middle, it’s great!!! For a bigger pizza you would probably need to adjust the times. Thanks again –

  104. Alana says

    This recipe is the best! We use it all the time and love it! My husband isn’t GF, so that says a lot. Thanks for all the great recipes :)

  105. Lizzy says

    I made this today as our family is on a gluten free diet. It came out very good … as good as regular pizza. Plus it is very easy to make.love it. I will be making this more often now.

  106. Rowena Morrison says

    Oh my goodness thank you so much! I am coeliac and have made my house gf! No gluten in sight except for the hubby’s beer!
    This dough has made pizza night fun again
    Thank you thank you

    • Support @ Minimalist Baker says

      Hi Melissa! Just 3 cups of flour! It is just explaining what is in the gluten-free flour blend!

  107. Rachel says

    I have made this pizza crust many times now, and I came back to it just now because I got a huge craving for a pizza dinner tonight! This is by FAR the best gluten free pizza crust I have had, and trust me, I have tried just about every gluten free/vegan pizza option in Portland, OR. I like to use the sauce recipe given at the bottom, and top it with Daiya mozarella, mushrooms, onion, olives, bell pepper, and spinach. YUM! Thank you for this fabulous recipe.

  108. David Uminski says

    I am the cook at a small summer Oceanography Camp in Seal Harbor, Maine. It seems like there is at least one gf camper each session. I used to buy packaged gf crusts at the grocery store for pizza night. At $8 for two crusts, I thought it’s gotta be cheaper for me to make a crust…it was just a matter of finding one. I came across this crust when I had a camper who had gluten and dairy allergies. This was the first, and last, one I tried. She said it was the best pizza crust she’s ever had.

    I use Bob’s Red Mill all purpose flour baking mix in place of the individual flours. The dough can be a bit sticky so I just line my sheet pan with parchment paper and use gloves to press out the dough.

    Thank you so much for sharing this recipe.

  109. AE says

    Followed the recipe using Bob’s Red Mill pizza flour mix, RAO’s Homemade pizza sauce, no cheese, and loaded it with green pepper, vine tomatoes, yellow onion, black olives, and portobello mushrooms. Tossed veggies in olive oil, pinch of salt, garlic powder, black pepper and chili pepper flakes. Delicious! My husband requests that I make it every week! I used a medium size cookie sheet and worked the dough to reach all edges… Did not crack or crumble. I’ll definitely be digging into the leftovers later tonight!

  110. Tsianina says

    I only made the crust as I was looking for a simple, healthy, gluten free, vegan crust and omg… This is the best gluten free pizza crust I have ever had!! You cannot tell it’s gluten free, I honestly have never had anything like it. I used coconut sugar instead of cane sugar and I used coconut oil instead of olive oil. I also used GFJules gluten free flour blend instead of making my own but her blend is similar to the suggested one.

    I think this dough recipe could work well for rolls or breadsticks, too.

    I also want to add that I kind of did this on a whim, I’ve never made pizza crust before of any sort and I was so nervous. But as I blended the dough it came out SO beautifully! Better than any other gluten free dough I’ve made–again, you would not know this is gluten free! And the dough smelled delicious too! (but don’t eat dough, you don’t want to ingest active yeast lol)

  111. Chrissy says

    Can this be made to freeze for later?! Trying to find a healthy homemade pizza recipe to stash in my freezer for a busy night later on!

  112. Bob F says

    The crust was acceptable but had very little taste. Even with the expected cracks after baking just the crust, I was pleasantly surprised that the crust held together when cut into triangle pieces. Its easy to make but I wish it would have more flavor and crunchiness on the bottom.

    • Tsianina says

      I thought this crust tasted AMAZINGLY. I tasted like the unhealthy crap I used to get at pizza places where eI would indulge on the crust, only it didn’t make me feel horrible and was much more satisfying. Next time I’m going to sprinkle on some garlic :)
      I never had a pizza where it was crunchy on the bottom. Regardless of personal preference though, this stuff was the first time I tried gluten free pizza dough that actually tasted like the “real” thing.

  113. Luann says

    If you track the pepperoni back to its inception, you’d leave it off. cruelty free is the way ??Before that, it looked darn good

  114. Beth says

    This is BY FAR the best GF crust I’ve ever made, and I’ve tried many! Next time I’ll spread the dough thinner, and it will be even better. I used Domnico GF flour blend, and it worked perfectly.

  115. kelly anne says

    How old is this recipe, and people are still writing with compliments? Add ME to the list.

    After 20 years of IBS and almost dying in the hospital after a rupture in my GI line, they finally figured out I had celiac. After some months of crying and misery, I started finding things that I enjoyed eating. I’m not much of a bread person, but pizza and pasta are my thing. Thankfully, I found a delicious Italian pasta brand that I can sink my teeth into. But pizza?!? No. Friggn. Way!

    I took the compliments of this recipe with a grain of salt…. why? Knowing that everyone’s tastes are different, I have tried TOO MANY of “this is the world’s best pizza dough!” pomp, and you try one after the other with this promise and you end up with any of these problems: (1) a thin crust that you can get at the store in a cardboard box with cardboard crust, (2) biscuit-based pizza, thick and fluffy but not chewy. (3) cookie pizza crust, crumbly and oily like shortbread or peanut butter cookies. I read the comments and countless sheep marvel at the “best pizza ever!” Maybe you’ll understand, or your friend will.

    Again… grain of salt… but the dough seemed easy enough. I keep all that stuff on hand. But… an hour later, when I’m finally eating… WHOMP! I realized I could eat pizza again! I felt like I was eating a chewy crust, not thin, and not a thick crust, with some actual chew, a little crispy on the outside edges, but in the middle–and I’m talking about a pizza about 1/4″ thick, but 1/2 or more on the outside edge because that’s how I roll–I actually got some doughy chew in the crust!

    So what you are getting is a golden brown slightly dry, slightly crisp crunch, with a NORMAL pizza feel inside and you are not tasting tons of globules of mouthfuls of “crust” that you cannot chew or normalize with all the sauce in the world.

    OK things I had to change: 1) just 1T of olive oil? LIGHTWEIGHT! Use 2T. It’s good for you! (2) If the water isn’t enough when you add a little extra after you mix the liquid ingredients, what I did was add 1/2C and mix, and an additional 1/2C and mix, until the texture was nice.

    ALSO lemme tell you I believe your dusting your hands with flour is not the best for GF dough. Use OIL. I used olive, but you can use anything too, even Crisco. I picked that dough up like a cymbal player and sculpted the pizza around and around until I got the crust thin in the center and thick around the edges. I put the pizza crust down and I worked it until it was consistently 1/4″ thick where you would put the sauce and 1/2″ or more on the crust.

    THANK YOU. This is the best thing I have learned I could do in my GF kitchen for a LONG LONG time!

  116. Kate says

    I like pizza. A good and useful recipe! I’ll try to make this pizza. The photos look very tasty.

  117. Gillian says

    I LOVE this recipe! As always thank you MINIMALIST BAKER, you are a GODDESS! I often make this recipe once every two months…at least! I absolutely love it! However, I would HIGHLY recommend completing steps 1 – 4 in the morning before work, then complete steps 5 – 8 about an hour before you eat. The reason why I would HIGHLY recommend letting the dough rise for that length of time is because the dough needs that much time to rise! After 6-10 hours of sitting in the fridge in a ball with a wet towel covered the dough, lets the dough rise more! Gluten free dough is tricky and it seems like it needs more time to become it’s best form. I believe by allowing it to rise for a lot longer it will allow the dough to taste much better, and gives you time to make a quick meal for you and your family!

  118. Lana says

    I made this dough today and it while we liked the taste, it was definitely on a hard side. I’ve made a lot of GF dough in the past but still love to experiment with new recipes. I made the dough exactly as described. Will probably try one more time and make some modifications to soften it up a bit as I had to stick it into a microwave (which I dislike going very much) once we got to the third piece.

  119. Liz says

    I have used many delicious, successful recipes from Minimalist Baker… unfortunately, this was not one. This crust was like eating a crust of clay. Husband and I ate about half the pizza before scraping the toppings off and chucking the crust. GF pizza crust is pretty much an oxymoron, but this was the worst gf pizza crust I’ve tried. Way too dense. Two stars because it is edible, albeit not good.

  120. Kristyna says

    I follow your blog religiously and would like to give you a huge THANK YOU for all the amazing recipes. It’s been really cool watching you go through your dietary transformation over the years and the recipes that have come out of it are absolutely incredible.
    I was wondering if your vegan pepperoni would work alright on this pizza? Has anyone tried adding nutritional yeast to the crust to add a more cheesy flavour?

    • Support @ Minimalist Baker says

      Hi Krtsyna, we think our vegan pepperoni would work well! And nutritional yeast in the crust might work. Let us know if you try it!

    • Support @ Minimalist Baker says

      Hi Tami! Hmm, not sure! I would probably prebake, then freeze. Let me know if you give it a try!

  121. G says

    Was in oven 5 min extra because edges didn’t look golden. Could hardly cut it. Hard as brick. Sat on my stomach like a brick and I used the suggested flour blend. Aweful!

  122. Jenn says

    Wow. After years of horrible tasting cardboard pizza crusts, this one worked wonderfully! Soft on the inside, crispy on the edges, and mild taste. Thanks so much for developing this recipe… finally I won’t dread my family’s weekly pizza night!!!

  123. Sheri says

    This was positively inedible. I’ve eaten my share of mediocre gluten free pizza crusts over the years. I made this recipe twice, thinking the first time I must have messed up something. Nope. It came out like flavorless brick. The kids and I scraped off the pizza toppings and ate those. Crust when to the garbage. I’ve been an avid cook for years, and gluten free for the last 3 of them. I’ve had my share of flops, but usually I enjoy the recipes by Minimalist Baker. Not this one. I won’t make it again.

    • Support @ Minimalist Baker says

      Hi Sheri, so sorry that was your experience! We wonder if it was the type of GF blend. We recommend using the homemade version in the notes for best results.

  124. Cinn Jenn says

    Delicious! I need to pat my dough out a little thinner next time, but it was quite delicious. This recipe is a keeper! Thanks for sharing.

  125. Margaret says

    Hello,

    Can someone clarify a question about the yeast. The recipe calls for 1 Tbsp (10 g) yeast. Is this the active dry yeast that is sold in packets? A packet is 1/4 oz and you would need 2 packets to equal 1 tbsp. Is this correct or is it a different yeast?

  126. Jamie says

    I have attempted to make a few gluten free pizza crusts and this one is by far the best–great texture, just like the “real” thing. And–bonus!–it’s super easy, no proofing required. I did not have xanthan gum, so subbed in chia seeds (with the dry ingredients) and it still turned out delicious. My newly gluten-free kids thank you!

  127. Heather says

    I was looking for a gf pizza crust recipe as my son’s friend who is gf was spending the night. I followed the recipe as written except I used a gf flour mix from the grocery store (not sure exactly what the flours are – we are in Germany) and the yeast had more than the 5 minutes as the timer didn’t go off. My son was not a fan but his friend who has been gf for about 4 years LOVED it. I also liked it. Thanks for a great, easy recipe.

  128. Tracy says

    Made the crust and sauce! I’m not gluten free at all but tried it anyway and absolutely love it! It’ll be our go to now! I used a cookie sheet and it was crispy and chewy as said. It did take scissors to cut through… no biggie! Leftover heated under a low broil wasn’t as crispy as fresh but just as tasty! The sauce is perfect! It’s super easy and one batch is just right for a single crust batch! Yum!

  129. Sandra Zimmerman says

    The BEST GF crust I have ever tasted! Thank you so much. I had to eliminate gluten from my diet due to health reasons and how I missed pizza! This recipe takes care of that. Thanks again!

  130. Melissa says

    My son recently tested negative for celiac (yay!!!) But still spends the next day in the bathroom if we get a gf pizza from several local pizza places. I’d only tried one boxed mixed and it was awful! This recipe is AWESOME! I have made it several times now with different gf flour and it is delicious and forgiving. Thank you so much for this!!

    • Linda says

      This turned out to be one of the gluten free pizza doughs I’ve ever made – I added a bit extra olive oil & let rest for longer than the recipe asked fir which created a better elasticity to the dough

      • Support @ Minimalist Baker says

        We’re so glad you enjoyed it, Linda! Thanks so much for the lovely review!

  131. Blaubeerläuferin says

    I’m shurely going to try this out. Since I’ve got au gluten-free friend to, making Pizza has become more difficult when she’s here. You’re crust sounds really good. But what ist tapioca flour and where can I get it?

  132. Anastasia C says

    This is a great and relatively easy to make crust! I am gluten free and soy free, and my husband is gluten free and corn free. It is so hard to find a pizza crust recipe that meets our needs, and almost impossible to buy one where we live. Thank you so much for this recipe!

  133. Leah says

    This is bar none the best gluten free crust out there. My husband described it as luscious! My only problem has been the perimeter sticks to the pan but yesterday l bought some parchment paper and will try not to make the perimeter so thin, plus brush it with olive oil. This is seriously broke your mouth tasty as we say in Hawaii. Deeeeelicious! Out of five stars l give it a ten. Thumbs up!

  134. Julia says

    This is a simple recipe with fabulous results. The only thing I did differently was mix the dough by hand a little bit when I realized the spoon wasn’t able to incorporate all of the flour. I also used olive oil on my hands to spread the dough, which worked well.
    This crust is slightly chewy, has a smooth texture, holds up to extra toppings without breaking, and tastes great.
    I don’t like tricky baking, but this was super easy.
    Thanks for sharing this great recipe!!!

  135. Ariasmom says

    I tried this recipe three times and every time the outside of the crust got fused to the pan while the rest of the pizza was spectacular. Any idea wbybthis is happening?

      • Leah says

        I have two other pans, so will try it again with one of those, we cut the pizza out of the pan and ate it minus the fused on edge part and it was spectacular. Maybe the 4th time will be the charm! (;>

  136. Gustavo Woltmann says

    I want to make this tomorrow but I don’t have all the ingredients. Thank you for the gluten free pizza.

    – Gustavo Woltmann

  137. Natasha says

    Hi, I’ve tried some of your recipes and they are amazing! Whenever I try to print one, though, it prints blank (other than the photo). ???

  138. Jessica says

    We bought a new kitchen aid mixer on Black Friday and it finally showed up. I’m celiac and allergic to dairy but my boyfriend was dying to make himself some gluten and dairy filled pizza. I usually use a pizza mix when we make homemade pizza but this recipe was absolutely the best pizza dough I’ve had in the 5 years I’ve been gluten &a dairy free. Thank you for sharing!!

  139. lisapizza says

    Posting again because I forgot the star ratings. Just made this crust and it turned out better than any other crust I’ve ever made. We love, love, love it! I have a pizza stone but I don’t treat it with anything so instead of oil or non-stick spray I just use corn meal.

  140. lisapizza says

    Just made this and it turned out better than any other crust i’ve ever made. We love, love, love it! I have a pizza stone but I don’t treat it with anything so instead of oil or non-stick spray I just use corn meal.

  141. Colleen says

    This was great. I let the dough proof for 30 minutes and that helped. I oiled my hands to spread the dough out. The extra oil seemed to make the texture really nice. I used Namaste flour blend. It was crispy and chewy, really yummy!

  142. Jcw says

    We have friends that need gluten-free. We had them over for pizza and they loved it! I made one substitution, Chia seeds for the xanthan. That meant soaking the seeds and adding with the wet ingredients, minor adjustments. Also my dough came out moister, but it was still great. One pizza very thin, other much thicker. Friends said it was just like having regular flour dough pizza, chewy and bread-like.

  143. Amelia says

    This was awesome, I did a few alterations (used chickpea flour and teff instead of rice, and didn’t use the xantham) and the whole family loved it. One of the easiest and yummiest crusts we’ve made, thank you!

  144. JC says

    I really can’t wrap my head around why people feel the need to comment on such things as pizza dough recipes, but hey that’s just me…I guess I like eating pizza, but not really talking about it.
    Sounds delicious BTW : )
    Oh and one more thing whilst I’m in rant mode…

    I cant believe Donald Trump is the President of the USA…come on people, WTF

  145. Elisabeth says

    Having never had pizza before, because of her numerous allergies, my 11 year old daughter wanted pizza for her birthday. We made it and everyone loved it so much we are going to have it often!
    thank you!!

  146. Susan says

    I’ve made my own pizza crust with flour for years and it always rises. This is the first time I’ve made it gluten-free and it didn’t rise at all, is this normal? I’m new to gluten-free baking. Thanks for posting the recipe, I appreciate it.

  147. Clare says

    I had issues with the mix being to wet. The only thing I had altered was using all brown rice flour and no white rice flour – but same quantities overall. I rectified it by adding additional flour, and the end product was delicious, if a bit sweet for me.

    Could subbing out the white rice flour have caused this?

    • Support @ Minimalist Baker says

      Hi Clare, that may have been the issue. For the sweetness, you can use the sugar to activate the yeast and then reduce or omit additional sugar. Hope that helps!

  148. Danielle Erdman says

    I just got done making this with Bob’s Red Mill GF Bread flour mix and while I was super skittish that it would turn out beany-tasting (because it has bean flour), it has a really nice flavor. It’s a very tasty crust and has a good texture, despite being so thin. The dough was very dry with the flour I used, but it still turned out. If anyone prefers a thicker rising crust, Hodgson Mills makes a great GF pizza crust kit that has a great rise and is more like gluten crust. However, this is definitely a great recipe to have on hand and is the best thin GF crust I’ve had. And I’ve had a lot.

  149. cameron says

    Would I be able to substitute the flour mixture with the costcos GF flour? I wanted to make it tonight but do not have all the ingredients…

    • Support @ Minimalist Baker says

      Hi Cameron, we aren’t familiar with that blend. We would recommend scanning the comments to see what others have tried. 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 in the post and comments.

  150. anne says

    Besides serious reactions with wheat, I don’t tolerate tapioca flour at all, so I used my own GF blend of flour (brown rice flour, sweet rice flour, potato starch, and sorghum), and where I am now, = no xanthan gum available, so used ground flax seeds sub in your proportions, and it still turned out really nice. It tasted like a “real” pizza crust.

    I topped it with tomato sauce, thinly sliced yellow peppers, thinly sliced precooked potatoes, and dollops of cashew cheese which complimented the sweeter crust nicely. Experimenting with veganism and was one of my few successes in the last few weeks. Thanks!

  151. Lauren says

    My boyfriend is a native-Chicagoan & pizza lover and said it tastes like regular pizza! thank you!

  152. Chi says

    Hi Dana,

    I’m looking forward to trying this recipe for an upcoming family vacation for “Make-your-own” Pizza night. Is it possible to pre-make the pizza crust, freeze them and then bake them weeks later? Should I thaw beforehand or bake crust frozen with fresh toppings? There’s going to be 27 of us and I want to streamline the process as much as possible on family night.

    Thanks!
    Chi

    • Support @ Minimalist Baker says

      Hi Chi, we haven’t tried that, but a few other readers have par-baked with success!

  153. Jack says

    Sorry, I tried this for friends with “issues” and it tasted like the box it came in. I did everything you suggested, but you have to have gluten. I’ll be glad when this silly fad is over. Great website though!

    • KS says

      This is not a silly fad to quite a few million people in this country. Celiac is a aerios auto-immune disease that, at times, has gut-wrencging symptoms with even the slightest little bit of gluten ingested. These symptoms happen to the majority of us.

    • Maria says

      Wow, talk about rude. Count your lucky stars you’re not gluten intolerant. I’d like to see how well you handle the ‘fad’ should you be the one bent double in pain! Also, the vast majority of people said their pizza came out great, so it seems like you might have got the instructions wrong after all!!! :)

    • Cherie says

      It really makes me cringe a little inside every time I see someone make a comment about “gluten free” being a silly fad. I don’t doubt there are a portion of people out there who believe eating gluten is bad because that’s what they’ve been told (or they read a blurb about it on the internet). However, don’t discount the many of us who legitimately can’t eat it, because we do exist. Like myself for example, I ate gluten my entire life, then in my early 30’s I started to develop multiple stomach issues. I was told by a several doctors and some friends to try an elimination diet in order to identify the culprit. My doctors always suggested wheat first. I dismissed the idea for quite some time before sheer agony and chronic suffering finally broke me and I tried it. I cut out wheat, dairy, and soy eventually (after figuring out they were my enemies). Several times, I tried the re-introduction of gluten back into my diet only to have my horrific stomach issues return within 2 weeks. I have no idea why this is happening to me; call it an intolerance, call it an allergy, call it whatever you want. Simple fact is I can’t eat it anymore. They’re not imagined symptoms, I’m talking about being in the bathroom feeling like I want to die and having to leave work meetings because I’m having an attack. So in short, I would really appreciate being able to look up gluten free alternatives to the foods I love/miss, without having to see insensitive comments that add “insult to injury” by labeling my condition a “silly fad”. Thanks.

  154. Proud Vegetarian says

    This pizza looks hell a good. It’s hard to fin a good gluten free pizza recipe so i think i’ll use this one and substitute the regular sugar with a healthier sweetener.

  155. Gallia says

    Hi Dana ,

    Thanks for this great recipe . I was wondering where the flour blend is best kept . I sometimes get these darker spots on the dough after using the blend that had been sitting in the jar for a while ( tried both in cupboard and fridge) . Could it be the Xanthan Gum?

    • Support @ Minimalist Baker says

      Hmm, were not sure what would cause the dark spots, but we like to store the flour blend in a dark cabinet. It can also be stored in the fridge or freezer to extend the shelf life.

  156. Danika says

    Hello, Dana! Your recipe doesn’t say what size pizza pan you use? There are many sizes of “medium” and “large” pans and I’d like to get the size that fits the dough the best… Thanks!

  157. Alice says

    Turned out super chewy and tough, it was hurting my jaw and the crusts were like rocks. Might have been the flour I used, it was a premix. Otherwise the flavour was great and I still thoroughly enjoyed my pizza (probably because of the toppings) I just wouldn’t make it again.

    • Clare says

      The specific flours used in recipes, particularly any kind dough/bread recipe are often key to its success. I use a commercial mix for cakes and pancakes, but used suggested ingredients and found texture pretty good.

      It’s a tastier enough result to suggest you give it another go but using the listed flours :-)

  158. Jack Cactus says

    Yes hello food goddess. Thank you for this recipe. It, like so many other of your amazing offerings, has changed the landscape of my food life completely.

    I’m self-employed and struggling financially so I have to use what I have on hand right now. Luckily, I happen to be pretty well-stocked with GF flours and stuff. I was craving some bread. I thought about making pizza, but I didn’t have tomato sauce or Daiya and without those two things it just seems like it’s not worth the effort… but I really wanted some bread… but the only decent GF/vegan bread out there is $6-7 a loaf… screw that! It’s also hot and muggy here in southern Virginia and I’m trying to use the AC as little as possible, so I didn’t want to turn on the oven.

    Guys, I made naan. With this dough. So good. SO GOOD! I followed the dough instructions to a tee (except my flour blend was 1c soy flour, 1c tapioca starch, 1c brown rice flour, and a scant teaspoon of xanthan gum because i suck at measuring). Then I heated up my cast-iron pan, coated that sucker with oil, and used generous, generous amounts of masa flour to make and flatten lumps of dough. I tried a couple different ways of frying and found that a light coating of vegetable oil over medium-high heat works best, although it tastes great burnt, too. hehe

    Now I have a stack of fresh, warm, delicious, gluten-free naan beckoning me on my countertop. So far I’ve eaten, like, 4 of them by themselves. One with a little of my friend’s mulberry jam. I’m thinking about making some kind of tofu curry later on to have with the naan but it might all get eaten before then. Hehe. I can’t wait to try making pizza with this one day when I can afford Daiya again… :D

    • Gigi says

      Hi there, I’m Intolerant to dairy so cheese is off my list and yes it is so sad. I have been looking around for Daiya products but to no avail. I live in Canada by the way so not sure where to get it. Tonight, I made Focaccia instead with tomatoes(sliced) and black olives on them. Drizzled the pizza with a little bit of olive oil extra virgin and on the ingredients as well. On my pan, I put cooking parchment paper and spread a little olive oil and placed pizza on it. 15 mins into cooking remove from pan and place on your oven rack so it can finish baking underneath the pizza. Didn’t have to pre bake pizza. I cooked it in a 350 F oven for 15-20 mins only once. It came out amazing. Will be making this again. Thank you Dana for the delicious recipe.

  159. Alexis says

    I have a friend who is celiac and I am searching for a pizza dough so she won’t feel so bad leaving the bread behind. I do have to say I am a little disappointed with how easy you think lactose intolerance is. Being lactose intolerant myself for 3 years I can’t eat out without fear of upset and the pills, don’t work like you think. I in all honesty would rather give up gluten (which I have done) instead of my cheese, butter, and icecream. :(

    Thanks again for the recipie I will be trying it out with my girlfriend in hopes it can help her step away from gluten. Like any allergy diligence is key and none are easy.

  160. Jacque says

    Thank you so much for this pizza crust recipe! My husband is always skeptical about eating any of my gf stuff so the first time I made this I also had to make him a separate gluten filled pizza. He tried a bite of my crust that night and loved it so much that I now only make one pizza with this crust every time! We could never see wanting a gluten crust again after making this one. Thank you again!

    • Gigi says

      Hi Cole, the one I use is Red Star. Doesn’t include any sorbitol in it. My dough rises with it after is sets of course. Try it out and see for yourself. If you’re allergic to sorbitol or any of the polyols then you need to get the same brand but just without sorbitol. The one I get as ingredients, shows just yeast and nothing else.

  161. Judy W Johnson says

    I make this recipe almost every weekend. I do add more baking powder(2 tbsp) and I roll it out between two pieces of oiled plastic wrap. I bake it on a well seasoned baking stone to get a crisper bottom crust. Thanks for the recipe.

  162. shelly says

    Was wondering if anyone has ever tried this recipe as a colzone dough? Havnt made this before but wondering if its the right consistency or if it would just fall apart??

    • Support @ Minimalist Baker says

      Hi Ligaya, some sugar is needed to activate the yeast, but you could reduce or omit the remaining sugar.

  163. Dominique says

    Sounds great, definitely trying this tonight!

    To Marie, I have not used tomato sauce on pizza for a while now, I much prefer homemade pesto! You should give it a try.

  164. Nicole says

    This is INDEED the best GF crust I’ve made in my kitchen – and I’ve tried sooooo many since changing my diet to be gluten-free and plant-based. Truly delicious, easy to spread out – completely covering my cookie sheet, hold all my yummy toppings and then be slid off the pan onto my waiting cutting board!

    I used Bob’s Red Mill GF all-purpose flour blend and followed the recipe to a tee, otherwise! :)

    This will now be my dough recipe of choice!
    Thank you for sharing your recipes!!

    • Bruce says

      How much xanthan gum did you use? The bag of Bob’s Red Mill GF all-purpose flour blend suggest using 6 tsp for 3 cups where as this recipe calls for 3/4 tsp.

      • Susan Fondren says

        I just made this with Bob’s Red Mill All-purpose GF Flour and didn’t add any xantham gum (oops, my oversight!). It still turned out GREAT! Total cooking time for me was about 35 minutes.

    • Support @ Minimalist Baker says

      Hi Cindy, we aren’t sure that would work as the sugar is needed to activate the yeast. But you could just use enough to activate the yeast and then reduce or omit the remainder.

  165. Alicia says

    This is crazy good, it can even substantially hold toppings – ive never found this with homemade GF bases. Ridiculously delicious. I made a cream sauce using 1/2 C coconut cream, rice flour, garlic and onion powder, miso paste, and italian herbs, thickening over the stove and drizzled diagonal lines (my pizza was rectangular) instead of cheese.. BBQ sauce as my base with Sautéed capsicum red onion garlic and spinach. Crazy crazy good, I dont want my flatmates to try it, theyll love it !

  166. Kat says

    The crust was OK. I am not a huge fan of Tapioca as it tends to hold onto the liquid too much. My yeast was old but this crust was better than I expected. It is nice to find a recipe I am not allergic to.

  167. Marita says

    Hi, this looks like a great recipe I would like to try, but I am confused by your addition of yeast. Since there is no gluten to form stretchy strands and trap the air bubbles (a by product of the yeast in it) there should be no need for yeast. Unless you are putting it in for taste??

    Anyway I will still be trying this pizza base – I miss pizza!!

    • Matt says

      I’m curious about this as well, especially since the amount of yeast called for in the recipe is REALLY HIGH compared to similar recipes using regular wheat flour. There also seems to be a LOT of sugar in there, which makes me feel like this dough would be particularly sweet.

      • Support @ Minimalist Baker says

        Hi there, the yeast causes it to rise a little, but it won’t rise like a gluten dough. The sugar is used to activate the yeast, but additional can be reduced or omitted, if desired. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Rashmi, we haven’t tried that and aren’t sure how it would turn out. But it might work! Let us know if you try it!

  168. Gilly says

    I just read all my baking powder ingredients and they seem to be wheat based so is this recipe gluten free?

    • Zoe says

      The following baking powders are gluten free:
      Rumford Baking Powder – Non-Aluminum
      Clabber Girl Baking Powder
      Davis Baking Powder
      Hearth Club
      Hain Pure Foods Featherweight Baking Powder
      Bakewell Cream Baking Powder with Cornstarch

  169. Dania says

    Hi there! Recipe looks great and M wondering if you can tell me…does this dough freeze well if made in advance? Thanks so much :)

    • Support @ Minimalist Baker says

      Hi Dania, another reader mentioned success with par-baking and freezing. Hope that helps!

  170. Metha says

    Hasilnya keras, anak ga suka. I used gf flour blend too (160gr rice flour + 120gr oat flour + 120gr tapioca flour) no xanthan gum coz i dont have.

  171. sophie says

    Still tweaking this recipe to make it work for me – so far I’ve found that just 2 tbsps sugar is better; and that 20-25mins cooking time, x2, is too long! Maybe it’s my flour blend (I just use dove’s organic gf plain flour) but after just 15-20mins on the first bake the edges are browning. I did just 15mins on the second bake and the crust was very solid! The flavour is good though and it’s so easy, I will persevere adjusting times and oven temp til I get it right.

  172. Andrea says

    This recipe is awesome, but I find it I brush the crust with a bit of olive oil before I bake it, it keeps it from getting dried out and cracked. Doesn’t affect it otherwise at all :)

    • Russell says

      I like the options of flour ratios too. Here my tip: to ease the stickiness, I use the same whisk to drop the dough onto my stone and use wax paper to spread. No messy hands:)

  173. Marie says

    Hi Dana,
    First of all thanks for all the goodness, you’re my savior!
    Second, would you have any tip/recommendation on what to use to make a pizza sauce without tomato? I’m intolerant to tomato, dairy, eggplant, and a bunch of other stuff. Life is hard.
    I would love to hear from you if you have any idea :)

    • Elaine says

      To Marie,

      Have you ever tried spreading hummus over your pizza crust for a sauce? Roasted red pepper hummus is awesome for this! I’ve even steamed some butternut squash, mashed it well, and added basil, oregano and garlic to it, then spread it over my pizza crust for something different than your average tomato sauce. You could even forego tomato sauce altogether and just rub some olive oil on top of the crust and sprinkle some seasonings or fresh herbs, then add your other toppings. Best wishes and I am sorry to hear of all your food allergies.

      I haven’t tried this particular crust yet, but it is bookmarked for an Easter gluten free vegan pizza. :)

      • Kat says

        A restaurant I love over here makes an apricot sauce and a rhubarb sauce when the fruits are in season. I am allergic to garlic and 11 other food items so I love these fruit based tangy sauces.

      • Elaine says

        I just wanted to share that I made this pizza crust, but I made a few changes. I did not use xanthm gum, but did add chickpea brine (water from a can of chickpeas) along with the warm water, and I used almond flour in place of brown rice flour along with white rice flour, sorghum flour, and starches. This made an awesome crust! The dough was pliable and easy to work with, not dry like many gluten free blends. And the crust came out thick and a lovely texture.

    • Gwendolyn says

      Pesto is a delicious substitute for tomato sauce.

      You can also try an alfredo or garlic butter herb sauce for a “white sauce” pizza.

    • Richard says

      I make a dairy free pesto using basil and rocket or any other fresh seasonal green (flat leaf parsley and baby spinach also work well) plus lightly toasted pine nuts (optional and can be exchanged for almonds if you can’t get pine nuts) lightly moistened with olive oil and whizzed up in the food processor (or ground on the pestle and mortar if you feel like a workout). My mother as she is coeliac like me but also suffers from a tomato allergy and loves it as an alternative to my preferred tomato sauce.

      Be wary of commercial Pesto as it usually contains parmesan.

    • janice says

      I make olive tepanade made of coarsely chopped (food processor) black olives, capers, and garlic as the base for my tomato-free side of the gf pizza. top with mozzarella and whatever fresh veggies we have.

  174. Conrad says

    The pizza sauce was simple but the best I think I’ve ever tasted. The pizza base was nearly impossible to remove from the sheet the first try I mad, so I put down greased tin foil on top of the sheet and the. It was a breeze to remove. The crust is great – even better than the gf stuff I get from the local pizza joint. I didn’t add the sugar or oil and it was fine, just don’t expect it to rise like dough made with gluten flour.

    It’s harder to work with than the gluten version – seems that the gluten helps it stick to itself. But that’s the reason exactly why we’ve gone gf. Thanks!

  175. Shawna McGregor-King says

    Hello from California.

    We have a pizza restaurant here that my husband LOVES, only now that he has to eat GF, we can no longer dine in this establishment. He was missing his favorite pie like you wouldn’t believe.

    Thank you for creating this crust. It is SO CLOSE to the pizza crust at his favorite place, I cannot even tell you! The first time I made it was for Thanksgiving so we could have something to snack on while the rest of the meal was being prepped. We liked it so much, we served it again for Christmas along with dinner. Guess what has been part of our dinner rotation? That’s right, pizza made from this recipe. In fact, I am making it again tonight.

    Thanks again. It’s easy and delicious.

  176. Laurel says

    The whole family enjoyed this recipe! I am on a special diet right now that is requiring me to avoid gluten and dairy so I also used the Daiya cheese. Thanks so much for the recipe. I will definitely be recommending it.

  177. Heather says

    Such a good recipe changed it slightly to what was in the cupboard. Changing tapioca for gram flour. Really tasty!! Thank you for sharing ? X

  178. penny says

    Just a correction to the water measurement 1 1/4 cups water is 300 ml not 200 ml may be why some people had a powdery result. Have made it twice now, hands down the best GF base iv ever had , even my gluten eating husband loves it… Thank you

  179. Cutecook says

    Maybe youre using tasteless bulk white refined sugar when there’s many tastier more flavourful options, like brown cane sugar. This dough was delicious regardless of that last comment!

  180. Cutecook says

    Amazing!!!!! I had almost given up on trying to make a good gf pizza crust. This is so delicious, I’m so thankful I tried it.

    I made only one modification-I put my sauce/ toppings onto the uncooked dough, and baked at 385 for 22 mins. Yummmmmmm

  181. Julie says

    Is she using scissors to cut the pizza? Never thought of that. Will have to try.

    Thanks for so many great recipes. Your site has been a great help in feeding my family, including one son with many food allergies.

  182. Jenni says

    Has anyone tried this in a Wood fired oven? Been advised to go GF by my doc but will miss decent pizza so much! Have a wood oven in my garden and want to find a good alternative Pizza dough! Thanks in advance for any input

    • Support @ Minimalist Baker says

      Hi Jenni, we haven’t tried it in a wood fired oven, but it sounds promising! Let us know if you try it!

  183. Isabella balkin says

    I cannot express to you enough how thankful I am for this recipe!! I never thought that as a gluten free vegan I would ever get to make a good homemade pizza that doesn’t require 10 different flours ?? I will definitely be using this for when I move out for university and will be getting your book! Incredible!
    Also- to people who don’t have tapioca flour use cornflour. It works a treat

  184. Isabella balkin says

    I cannot express to you enough how thankful I am for this recipe!! I never thought that as a gluten free vegan I would ever get to make a good homemade pizza that doesn’t require 10 different flours ?? I will definitely be using this for when I move out for university and will be getting your book! Incredible!
    Also- to people who don’t have tapioca flour use cornflour. It works a treat

  185. Jennifer says

    Wow, what a great recipe! My husband suspects he is sensitive to gluten so we’ve cut out wheat products from our diet and have been trying to make tasty substitutions to some of our favorite gluten-laden foods – including pizza. We followed your exact ingredient list but upped the oven temperature to 375 and pre-baked the crust on a pizza stone. This reduced the cooking time but still produced a crispy crust and chewy center. We liked it so much, we made the recipe two days later to see if we’d get the same results, which we did. Well done!

  186. Steve says

    We tried this last night for use in a wood fired pizza oven. We used Bob’s Flour and pre cooked the crust for about 10-15 min until the bottom was golden brown. We then made the pizza and cooked it in the pizza oven. We found the crust to be mealy – tasted ok but the texture was not great. May be due to the short cook time on the pizza oven (about three minutes at 650-700 degrees). I still haven’t been able to find a good recipe for gluten free crust for me blood fired oven that has the right texture

  187. Elizabeth says

    So far my dough looks great. Instead of sugar I used honey. A good tip that I found from another recipe is to stir warm water (at 110 degrees F.) and the yeast in a separate bowl but add the yeast a little at a time while mixing to avoid clumps. I then let it sit while I combined all the flours. Then I added the honey (substituting it for the sugar), then I let the yeast mixture sit while I mixed in the rest of the dry ingredients. After I just followed the steps from above.

  188. Seth says

    I am very impressed. I am in love with a woman who is gluten sensitive, and lately I have been eating all kinds of new (gluten free) foods. Most are pretty good! The pizzas have been the one thing leaving me flat, literally. They all seem to lack either rise or chewiness or flavor. I made this for her as a surprise and it was incredible! She said “This is the best gluten free pizza I’ve ever had!” Thank you, so much, Dana!
    *I am not from Canada. I followed the recipe fairly well, except I accidentally put in two cups of water to activate the yeast. I added more Bob’s Red Mill GF 1to1 Baking Flour and a little more Olive Oil to compensate.

  189. Mike says

    You can let the dough rise if you want. Also I didn’t see the need to bake the dough then putting on the toppings and baking again.
    I placed my toppings on and let everything bake for 25 to 30 minutes. PERFECT.

  190. Rachel says

    I make this all the time now! I prefer to make all my food rather than buying it so this recipe is perfect :) I’ve adapted it a little now I’ve made it so many times, I put chopped garlic and herbs into the dry mixture to give it more flavour. I also try to make the base as thin as possible but make the crust thick so it’s soft after being cooked. After cooking the base I cut it into quarters and freeze each quarter, it’s only me that eats it so a quarter is the perfect portion! It freezes well and I just defrost it in the microwave for a few minutes when I need it then put my toppings on and cook in the oven for 10-15 mins. If you’re a gluten free vegan like me then this is the recipe for you!

  191. Michelle says

    The pre baked crusts can also be frozen and finished off after thawing. I did this after making a bunch of personal sized pizzas with the unused crusts and it worked perfectly.
    Thanks again.

  192. Deborah VonHeeder says

    I just made this pizza crust and it’s the best recipe I have found yet! I have been Gluten Free for over 5 years and have yet to eat pizza and like it. This was sooo good! Thank you for making this recipe available. Mine turned out perfect…my go-to recipe from now on. I wish I could post a picture…

  193. Rachel Schmidt says

    I was skeptical about the lack of eggs, as most other good gf pizza mixes I’ve used have had eggs, but I tried it anyway and in the end we all found this crust rock hard and really tough to chew (followed recipe exactly). Maybe the dough needs to be left to rise first?

  194. Carmen says

    I live in Canada and made this recipe last night. The dough came out a bit too dry, so I added a bit more water around 1/4 cup. The amount of dough that was made could have been good for two pizzas. Unfortunately I used all the dough for one pizza which came out a bit too dense and dry. Really tough to eat.

    The recipe alone is great but next time I will either save half the dough with 1/4 cup more water when kneading or cut the amount of flour by 1/3 cup with the original recipe.

    Either