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.”
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 ; )
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.
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.
What are you waiting for? Make. This. 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!
Note: based on reader feedback and retesting, we reduced the pre-bake time by 5 minutes on 10/17/2021 to ensure a perfectly baked crust every time!
The Best Gluten-Free Pizza Crust + Sauce
Ingredients
- 1 Tbsp dry active yeast
- 1 ¼ cup warm water (divided)
- 2-3 Tbsp sugar (divided)
- 3 cups gluten-free flour blend (see notes)*
- 1 tsp salt
- 1/2 tsp baking powder
- 1 Tbsp olive oil
Instructions
- Preheat oven to 350 degrees F (176 C).
- In a small bowl, combine yeast and 3/4 cup (180 ml) warm water – about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (12 g) of the sugar a few minutes in.
- In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp (12-25 g) sugar depending on preferred sweetness. Whisk until well combined.
- Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
- If using the whole dough to make one large pizza, spread onto a generously greased baking sheet or a pizza stone. Otherwise, make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch.
- Put the pizza in the oven to pre-bake for roughly 20-25 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
- Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 15-25 minutes (depending on toppings), or until the crust edge looks golden brown and the toppings are warm and bubbly.
- Cut immediately and serve. Reheats well the next day in the oven or microwave.
Video
Notes
*Nutrition information is a rough estimate calculated with lesser amount of sugar and without toppings.
*Recipe yields enough for 2 small-medium pizza crusts or 1 large.
*The gluten-free flour blend is a suggestion, but a strong one. However, try your own blend if you prefer, or sub all-purpose if not gluten-free.
*You can make this recipe ahead of time, up to 1-2 days in advance, stored covered in the refrigerator until time of use. However, it is best when made fresh.
*If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.
*Recipe by my dear friend, Laura (and Laura’s mom).
*Laura’s favorite sauce is 1 small can of tomato paste, 1/2 cup water and equal pinches salt, pepper, dried basil, oregano, thyme, and garlic powder.
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.
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:)
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.
James says
You didn’t need xanthan gum? I’m surprised that worked out!
Clare says
I didn’t use it either, and used only brown rice flour (used in place of the white) and it still came out great. It reheated well the next day for lunch, too.
judy says
Hi, do you have the exact measurements for your substitutions for this recipe? Thanks.
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.
Rosanna says
If you have a Whole Foods in your area, they carry vegan pesto.
Nicki says
We use a vegan sweet basil tapenade and it’s delicious! Add a little maple syrup, and YUM!
Andy says
Garlic aelioli it’s a meditaranian sauce pretty much.
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.
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!
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.
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.
Laurel says
Enjoyed this very much!! The kids all liked it too :) Thanks for the recipe.
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
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
Good catch! thanks Penny. Fixed.
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!
Kay says
The crust consistency is good but has a sweet aftertaste-consider leaving out the 2 Tablespoons of sugar?
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
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.
Thanks so much, Julie! Yep, scissors work great for cutting pizza!
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
Hi Jenni, we haven’t tried it in a wood fired oven, but it sounds promising! Let us know if you try it!
Shirley says
Success!!!!! All my kids loved it (not only my celiac kid). Thank you!!!!
Any simple GF bread recipes??
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
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
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!
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
Roberta says
This crust looks so good! I am sharing this on pinterest.
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.
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.
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.
Seth says
I’m with you on this, Mike! No pre baking!
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!
Beth Teague says
Hello! If you are vegan how do you get around the egg? Do you use a substitute? Thank you!!
Mike says
The recipe does not call for eggs
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.
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…
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?
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 way it was a good lesson learned and I will definitely try the recipe again to perfect it :) Thanks for this post!
Quinn says
The gluten free pizza is litterly the BEST GLUTEN FREE PIZZA I HAVE MADE. It’s much better than lots of the restaurant pizza as well) 5 stars!!!!!!!!
Kea says
Just made this crust for dinner!
I don’t use any gums, but a tablespoon of psyllium and a tablespoon of chia did the the trick just fine.
I also don’t use any particular flour mix anymore, but at 140g/cup of flour i just used a mix of what i had on hand (Mostly buckwheat and oat flour, some white rice) but I actually find GF baking quite forgiving once you get the hang of the whole science of it.
I know I didn’t follow the recipe exactly the first time (Really, i never do!) But i did follow your proportions exactly as well as the instructions.
It was one of the best crusts we’ve eaten (we’re always changing it up with pizza!)
Super crispy!!
Jessica says
Was the white rice flour you used sweet rice flour or plain white rice flour? Thanks!
I believe it’s just plain white rice flour.
JoAnne says
We followed the recipe exactly, but ours came out as hard as a rock. Any idea where we went wrong?
Sounds like you either altered the flour combination, spread the dough too thin, or overbaked it.
Laurie says
I made this pizza dough last night and was very pleased. I have tried others but none have equaled the satisfaction that we got from this recipe.
I did make one change however as I can not tolerate xanthan gum I substituted psyllium husk (2 tsp) for this recipe.
Robin says
We just bought a Breville pizza oven for our selves for x-mas and I have been so excited to try this crust in it. OMG! HEAVEN! it is fluffy crispy chewy amazing. Thank you again for solving another guilty pleasure food recipe. Amazing, perfect and fool proof. NO more spending a ridiculous amount of money ordering gluten free vegan pizza from the fancy pants place down town.
Kim Killam says
Excellent recipe. The best GF pizza crust I have had, even better than restaurants. I added ricotta cheese for a slightly different flavor with my GF all natural pepperoni. One thing I did differently, is I made the dough in my Cuisinart. I used to do this before I had a Gluten allergy and it mixes nicely and you can see if the dough is dry and if it needs a little more water so it doesn’t stick to sides.
Michelle says
This is the best pizza crust and sauce I have ever made, gluten free or not. I have been looking for a good wheat free crust for 3 years, ever since I quit eating it. This even satisfies wheat eaters. The sauce recipe is simple and perfect. My new favorite pizza and will look for no other recipe. Thank you!
So wonderful! Thanks for sharing!
Coatstory says
Made it, was good, little chewy but amazed that it turned out! Made a home made white sauce, was beautiful, artichokes and prosciutto, fresh herbs. Will make again and use red sauce!
Thanks
Katie says
Tried this last night and it was super tasty and easy, I will definitely make again. I used my own gf flour mix that she suggests. Just ONE tip or edit for the author of this blog…it isn’t until the end of the recipe in the “notes” section that you mention this amount makes 1.5 pizzas. I didn’t read this until the dough was in the oven, so my dough was way too thick. I know this is partly my fault for not reading the recipe all of the way through, but as an author of a blog with a cooking section, such pertinent info should be included in the directions. However, I still ate it and will link to your site from my blog! Thanks for a great recipe! :)
Thanks for the feedback, Katie! We’ll take another look at the recipe and see if we can make that more clear.
Dennis says
I like pizza, but I also like bread, so I always make bread, thanks for your tips, very useful for me.
Linda says
I was set to make pizza tonight. I’m gluten free and my husband is not. I had a gluten free ready made crust and a Boboli in the freezer. Lo and behold the Boboli had disappeared (I’m sure I’ll find it later in some random spot). So I got on internet and found this recipe. I had all ingredients and went to town. IT IS SUPERB!! I have tried other GF pizza crusts from scratch but somehow never ran across this one. It is now saved and I will use it forever. So easy. I usually have yeast in the fridge and luckily did. Thank you!
That’s great! Thanks for sharing, Linda!
Illythia says
I needed a quick and easy gluten free crust. Thank you! This was fantastic.
Melissa says
So I keep thinking about this recipe, and I waded through the comments again. Jake, Dave, and Shelly, I’m following your tips next time to get a crust more like my traditional wheat thin crispy crust baked on a pizza stone using a peel and cornmeal. I never oil my pizza stones, normally bake pizza at 450-500 degrees and struggled mentally with baking this in a pan at a lower temperature. The toppings didn’t crisp and bubble like I wanted. Great advice!
And some advice on xanthum gum: look for Hodgson Mill brand. They sell a .32 oz packet. My sister found it in her local grocery for 69 cents. I had no such luck and had to spring for an 8 oz bag of Bob’s Red Mill for $13.99. Ouch!
Linda says
If you are gluten free and bake much you will use Xanthum Gum again and again. I bought a large – probably 16 oz — package over a year ago and keep it in my freezer. I still have more than 1/2 left because only use 3/4 teaspoon or so usually. It’s not a bad investment since you’ll keep using it!
Melissa says
Just tried this last night. Very easy dough to mix up, a nice soft consistency. Very easy to press into shape. The finished pizza seemed a tiny bit raw due to being too thick. I did a generous 1/4″, and the first bake for 25 minutes. Next time will go thinner and longer on the first bake. Also, we used prosciutto as our topping. I think a spicier pepperoni will compliment the sweetness of this dough, which is very mild in flavor. But in a good way! We really liked this a lot. Nice to be able to have pizza that everyone can enjoy!
Cindy B says
Maybe I rolled it too thin, but after 10 minutes in the oven the bottom and edges were already brown. When I placed the toppings on I only put it back for a few minutes just to melt the cheese. The crust created a wonderful aroma in the air. Taste was ok, probably would be much better if it wasn’t overcooked.
Shelly says
I’ve been gluten free for nearly a year now, and this recipe just MADE MY LIFE SO MUCH BETTER! I’m so happy to have pizza back in the rotation. One modification I made is to use a baking steel (http://www.bakingsteel.com/) heated to 550 degrees F, this speeds up the first stage of baking to about 15 minutes and gives an awesome crispy crust. Then, when I remove the pizza to put on toppings I reduce heat to 350 and it only has been taking about another 10-15 to finish the entire pizza. The baking steel is a must have for gluten pizza dough (which my husband excels at making) and so I’m happy to report the technique works just as well on the gf dough. Also a big thumbs up to Laura’s pizza sauce recipe– yum! Thanks for sharing these recipes, I’m on a cloud 9 made of pizza dough right now. Shelly
Leah says
Wow! This recipe was scrumptious! I really enjoyed it!
Thanks so much for all the awesome recipes!
Andrea says
This crust is amazing!!! I’ve tried several other recipes in the past only to throw them away disappointed, but yours was absolutely delicious! I cannot tolerate the gums so I mixed my own GF flour and substituted 3/4t flax meal in place of the Xanthum gum and it worked great!
All of your recipes I’ve tried have tasted great and been a life saver. I have recently become gluten intolerant and my daughter is dairy free so it has been a challenge to make meals for everyone. We make your dairy free pudding every other week?. Thank you SO much for all of your time and effort in making there recipes!
Deborah Walsh says
I tried your pizza recipe, and it was a hit with my family. Thank you
Gaye says
FANTASTIC! We’ve tried a lot of homemade pizza crusts, and this is definitely the best so far! A bit chewy in the center, but it’s at the top of our list!
Sharon says
This really is the best pizza crust and I have tried a lot! It’s crispy and chewy and delicious. I used Bob’s Red Mill all purpose GF blend and it worked just fine. No one even realized it was GF! I will be saving this one. Thank you so much for sharing.
MaryAnne Duerrstein says
Bakers beware: I made this amazing Pizza and was sick for 24 hours straight…I found out I am severely allergic to xanthym gum! My family got sick too…try gar gum instead.
Ang says
My son has food allergies. Since he is allergic to rice as well, I used 1 cup potato flour, 1 cup tapioca flour, 1/2 cup millet, and 1/2 cup sorghum. It was amazing. The crust was soft and fluffy like a bread. Sooo good! Thanks for sharing
Danielle says
Tried this today with gluten free mukti-purpose flour from pillsbury. Turned out great! My gluten free boyfriend really liked it. Most he does not.
This is my go-to!
Thanks
sue reinberg says
Hello! I made this recipe last night and it turned out pretty good. At first when I mixed the wet with dry ingredients it seemed a little dry but just left it as is and poured it all in my pizza pan and flattened with my hands the best I could. It did seem a little dry but cooked it for the amount of time it said to first before adding the toppings. And yes it did crack and look dry when I took it out of the oven. I then added sauce and fixings and cheese and baked it again for another 25 minutes or so. This pizza crust turned out great. Everyone in my family thought it was very good. We found after cutting slices they stayed together and didn’t fall apart. This was my first attempt of making GF pizza dough and it is a keeper. Thank you so much for the recipe.
Hannah says
It worked like a charm. I did not add the gum to it though! Thank you!
Bobi Scaturo says
First off, I WISH I could give this 10 STARS!!! WOW!
We have a dear friend that has celiac and when we planned a pizza night, he was so disappointed he couldn’t participate, so I promised I’d find a gluten free option for him… his exact words…”I forgot how good bread-like pizza dough was!”
For the people that ended up a with floury mess…you may not have used the right amount of water…the recipe has it separated, but a total of 1 1/4 cup is required…
This recipe was crispy on the outside and still soft on the inside, it had a great taste and I’m beyond pleased!! And THANK YOU for keeping it simple!! I’m keeping this for when my kids want pizza at the last minute! It’s faster than delivery!
Gloria Hall says
It was a pleasure to read your recipe for gluten free pizza crust. It was also great to have the illustration of cutting the pizza with kitchen shears! I guess half the trick is to pre-cook the crust and go with a recipe you liked pre-restrictions, just substituting the flour. We did the same thing with pumpkin and apricot pie recently using my mom’s tried and true crust protocol. It is funny but you seem to be able to cook the gluten free crust for a long time without it burning as I had made a mistake setting the timer and even with an extra 20 minutes there was no problem with the crust burning. I still think a lot of gluten free baking is like eating cardboard or burnt wall paper paste, but at least it doesn’t smell as bad as dog food. I also use two sheets of parchment paper to roll out the dough so I don’t have to make too much of a mess.
Heather says
I made this tonight and don’t know where I went wrong? It ended up so dense and heavy that I didn’t enjoy it. Used the exact ingredients. Is the amount of time the yeast activates critical, I definitely left it more than 5 minutes? Is the dough mixed until just incorporated or require kneading? My dough was not sticky so I think not enough moisture? Does the dough need time to rise?
emma says
I have just made the dough and its in the oven.. we think my 5yr old has a wheat allergy and she loves pizzas.. fingers crossed!! Looking good so far, thank you for sharing.
Sarah J says
I’ve made this 4 times now. The first time I forgot to pre-bake before I put the toppings, but it turned out well anyway. The 2nd time I remembered to pre-bake and it was even better; also, (after reading the “powdery mess” comment) I added an extra 1/2 cup of warm water, and used slightly more yeast (1 whole envelope). The third time, after an epiphany, I added about 3/4 cup extra water and put everything in a ziploc, cut off the corner, and piped it into the pan! It was just the shape I wanted, and no messy hands. The 4th time, yesterday, I actually didn’t make pizza dough; instead, I again piped it from a bag, into a loaf pan, and baked for about 1 hr 10 min. Now I get to have sandwiches again! Turned out great :D :D
Bernie Krause says
Fan.tastic. First off, I like cooking, but normally don’t do dough. Bored on a Friday night tho, craving pizza. Checked the freezer, and lo and behold I had everything except the brown rice flour, so I subbed Millet flour.
Recipe came together easily. One other difference was that I let it rest on the counter while I got my ingredients, probably 45 minutes or so. It had risen nicely, and I used the whole bowl of dough on a cookie sheet so it was probably a bit thicker than yours..
Taste test – um.. 2 years of Udi’s and other horrid crusts are fading in the rearview mirror. This was excellent. Grease from the pepperoni even melded into the dough like a good thick crust should. :) It had none of the sickly sweet sticky chewiness of the commercial doughs, just a nice crunch and decent chew.
Love it. Saved. thanks!
bk
So great!! Thanks for sharing, Bernie! xoxo
Noddy says
when you substituted the brown rice for millet flour did you use exactly the same measurements?
Caterina says
I just made this tonight and it was amazing! It’s the best gluten free pizza base I’ve come across (including shop bought and restaurant). The edges were deliciously crunchy and it was perfect all the way through. My only alteration to the recipe was to leave out the 2 tbs sugar in the dough (I still used sugar with the yeast though). This is now my go to pizza dough recipe. Thanks so much for sharing it!
That’s wonderful! Thanks for sharing, Caterina!
John G says
We are 1 month into a gluten free diet. I followed this recipe exactly as written and it turned out fantastic. Definitely not the elasticity of regular flour, but this crust was really very good. We made a Margharitia pizza. I let mine rise a bit and used oil on my hands to prevent sticking while I worked it onto the pizza stone. Thanks for sharing this recipe – this will be our base from now on
Anja says
I’m on a gluten free diet since 2 months and haven’t tried to make a pizza myself until today. I have to say, I didn’t expect it to taste sooo yummy.
I used 1 cup brown rice flour, 1 cup sorghum flour and 1 cup tapioca starch. And I used dry yeast, I mixed with the dry ingredients.
The pizza looked dry enough after 15 min in my oven and then with all the toppings I backed it for another 20 minutes. I couldn’t believe how good it was. Compared to the gluten free bread I tried so far. ;) my 4 year old daughter is on a gluten free diet as well and I haven’t seen her eating so much pizza in a while. She wants me to pack her a leftover slice for school tomorrow. :) Thank you so much for this recipe.
Marge Svoboda says
This is the best GF pizza crust! I made “stuffed crust” pizza and the dough was so easy to work with.
Anne says
Could I used Cup4Cup gluten free flour blend in substitution of all the flours and xanthan gum?
That should work! I haven’t tried it myself, but let me know if you do!
Elizabeth says
I don’t have the time to scroll through all the comments, so forgive me if this is a repeat. This is the second time I’m making it (the first time was clearly the test run and we knew we needed to try it again, giving us more time to follow the precise directions). Anyway, if I decide to split the dough in 2 medium size pizzas, can the other half be frozen for a later date?
Yes, it can! We’d recommend par-baking for best results. For future reference, 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.
Ruth says
Hello everyone from Spain! This pizza dough worked great! I made half of the amount and I just had to a add a bit of extra water but it worked out great. Thank you for sharing such a great recipe! Kisses :)
Nicola says
Just finished off 3 slices using this crust recipe. I was a bit weary that it would turn out dry and weird but it was delicious! I wasn’t sure which kind of yeast to use, as the recipe didn’t specify, so I went with instant. Not sure if that makes a difference, but it seemed to work well for me! I topped it with fennel sausage, caramelised onions, peppers, and mozzarella. Amazing combination of flavours. I do suggest turning up the heat of the oven once the toppings are on to 400 degrees. This gets a nice browning happening on top of the pizza. I will definitely be making this again!
Dill says
Let yeast rise for 15 minutes and add a generous amount of garlic&herb and creole. Then you have the best GF crust in the known world
Dill says
Let yeast rise for 15 extra minutes and add the sugar at the beginning then its perfect
Kristin says
This was delicious. It is the first gluten free pizza (homemade or restaurant) that my 9 year old has approved of. I used Bob’s Red Mill 1 to 1 baking flour for the flour blend. I put the dough on a greased baking stone and used a rolling pin to flatten it out.
Great to hear that blend worked here! Thanks for sharing, Kristin!
Ashley says
I made this last weekend and whoa! It was amazing! By far the best gluten free crust I have had ever – better than at any restaurant that’s for sure. I will definitely be making this regularly! This coming from someone who’s favorite food is pizza. I thought I would never get to have good pizza again after I became gluten free. I’m so thankful!
Lisa says
Can I use brown/white rice and grind it up to make the flour? Is there an alternative to xantham gum?
It probably won’t get fine enough. I wouldn’t recommend that. Just leave out the xanthan gum.
kerry says
I’m about to make this and noticed that there was no time for the dough to rise – is this correct?
thanks!
K
Hi Kerry, yes, that’s correct.
Leticia says
Hello! I made this last night to much success. Not only was it super easy to make, the result was exactly what I was after…thin, crispy, able to hold a few toppings and really delicious. Restaurant quality, if you ask me! I don’t have xanthan gum and it didn’t seem to cause an issue to omit this ingredient from the dough. Thanks for sharing!!
Michelle says
OMG!!! Please say thank you to your friend!! This is seriously tasty and easy base (and sauce) – I do not think I’ll bother getting takeaway gf pizza anymore!! My topping: caramelised onions, roast pumpkin and feta… Delicious!! Amazing!! I’m so impressed I’ve interrupted eAting it to write to you to say thank you!! This will be a weekly menu cook for me!!
Of course! She now has a blog of her own. Check it out!
Inge says
Tried this recipe with my own GF flour mix and it was great. I usually do as a rule of thumb 1 tsp xanthan gum per cup of flour for cake/cookies and 2 tsp xanthan gum for bread/pizza dough. It holds better together this way.
I added the extra xanthan gum to this recipe and the dough came out great. You can roll it out really thin using a rolling pin, just like you would with regular pizza dough.
Suzie says
Made this for the first time tonight. I added a flaxseed gel consisting of 1 tbs flaxseed and 3 tbs water to help bind the dough and it turned out perfectly.. Fantastic crust, held well against the toppings we put on. Great recipe! Thank you
Nancy says
Can you use the the KitchenAid dough hook to mix the dough? Can’t wait to try the recipe going gluten free from now on?
Hi Nancy, we haven’t tried that, but another reader mentioned doing so with success!
ct says
Has anyone made this in a brick oven pizza? Do I still need to pre bake?
Hi CT, we haven’t. But for future reference (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. Hope that helps!
Lauren says
I make this using regular plain (all-purpose) flour and after a few tries I think I have mastered it! The last time I made the dough I kept it in the bowl, covered it and left to prove for an hour. It tripled in size and then I punched the air out and made my pizza bases! I think the proving made it extra fluffy inside but it’s great without proving too if pushed for time. I was always scared of yeast and attempting dough before but now I love making my pizza from scratch on a Saturday night. I find the recipe makes enough dough for two quite deep bases.
Fanny says
Hi, I tried this recipe last night.
Just had to put some more warm water at the end because the mix was too dry. I added approximately 1/3 cup of water.
Tasted alright after baking in the oven, but not the best gluten free pizza crust ever.
Michelle says
Hi- so I am new to making GF foods from scratch like this.
I bought Namaste Foots Gluten Free Perfect Flour Blend. It has Sweet brown rice flour, tapioca starch, arrowroot powder, sorghum flour and xanthan gum. Can I use this for this recipe? If yes- I do not need to add more xanthum- right?
Thanks- Can’t wait to try this!!
Hi Michelle, we haven’t tried that blend, but some other readers have. To see what they have to say, you can press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as namaste) in the post and comments.
michele says
Do you have to use the sugar in this pizza crust recipe? One thing I don’t like about commercial pizza is that there are always sweet notes…….thanks!
I don’t think it’s necessary, but I haven’t tested it without so can’t confirm that. Let me know if you give it a try!
Alycia says
Would this pizza be good to cook until right before the toppings and just freeze it for a quick meal to replace a regular frozen pizza?
I think so! Let me know if you give it a try.
Trey says
Dana –
I don’t leave comments very often, but I wanted to be sure to let you know that your web site has become our “go to” site for gluten-free and dairy-free recipes.
Yesterday, I made your gluten-free and dairy-free pizza recipe. To be honest, I was skeptical during various stages of the process, including as I was spreading the dough out on the baking sheet, and even as we were about to taste it. But my family of four (myself, my wife and our two fairly picky teenagers) ended up eating the whole thing and enjoying it. For what it is worth, I used Daiya mozzarella shreds on the pizza and then sprinkled your vegan parmesan over the whole thing after it came out of the oven.
Thanks again and please keep the recipes coming!
Trey, you’re so kind! I’m so glad you’ve been enjoying the recipes. This one is by my friend Laura – wish I could take the credit. Let me know if you have any recipe requests / suggestions in the future! xo
Cat says
Love this!
Made it just now and it will be my go to gf pizza recipe from now on! Thank you so much for sharing.
Mostly due to operator error it wasn’t perfect, but pretty close.
I’m a slap dash, measure by eye kind of cook, with enough experience to get away with that for the most part, but I’m also lazy, so here’s what I did differently, which resulted in a slightly cakey middle:
Slap dash measure, using cups – this bit worked perfectly, great recipe!
I don’t have baking powder, and I’d just been to the supermarket and didn’t want to go back, so I subbed in a little gf self raising flour to get the effect, about half a cup.
I used pre mix gf flours, Orgran brand.
I’m in Australia, and hadn’t thought in Fahrenheit for years, so guesstimated 200° Celsius, worked great!
I used passata for sauce, it was a bit thin really, but delicious!
Thanks again
McFadden's Glendale says
I love to do pizza for parties — especially pizza on the grill. My friends Mary taught me a great method:
Sileah Brock says
Love the recipe. This is my go-to pizza for all occasions
Tracee says
After some shenanigans of converting cups to UK grams and mls, plus a random substitution of bicarb instead of baking powder (as I didn’t have any but felt it needed something), this came out really well. The only thing I think I’ll do differently is less cooking. Went in for 20 mins blind and was on the verge of catching so I think 15 mins would have done, then just another 15 with toppings. Very happy to have found this recipe.
Emi Cuoss says
Hi, after yesterday’s gluten-free pizza disaster from some other recipe I decided to find sth doable. This one seems alright but one question before I start: can I change tapioca for sth else? It’s pretty expensive where I live, but don’t want to do any changes on my own to be sure I don’t waste ingredients. Let me know :) cheers
Hi Emi, we haven’t tried swapping out the tapioca for another flour and aren’t sure how it would turn out. Let us know if you try it!
Psyletta Gilroy says
I LOVED this recipe. I did find that I had to add MORE water than what was called for, but who knows why that was. Bottom line, this was an excellent recipe with a GREAT taste. I have tried MANY of the flours mentioned by other posters and this was by FAR the best tasting! It held up well under the sauce and ingredients. I will roll it a BIT thicker next time, though and maybe handle it a bit less. As you mentioned, it is a recipe that can be worked with and I am SO grateful to have one that actually TASTES GOOD!
Mary says
Thanks for sharing this recipe. I made it for the first time this evening, using exactly the ingredients you listed. I found I had to add about a quarter cup of water extra to get the dough to come together. I think I should have tried to get the crust a bit thinner as it was quite chewy and filling – I’ll know better next time. But I’m wondering, should I have left the dough to rise for a while after adding in the yeast? Would this have made a lighter crust?
Hi Mary, we don’t usually let it rise, but it might increase the fluffiness! Let us know if you do some experimenting!
Katie says
Phew, finally made it to the bottom! Haha, lots of comments.
This was my first time eating and making a gluten-free pizza crust. Mine tasted delicious. It’s a little chewy, but only a little. I made it on a cookie sheet, so it’s a square pizza. I ate four slices already ;)
The sauce combo is perfect. I measured all ingredients with 1/4 tsp.
I used Follow Your Heart vegan mozzarella cheese, which melted/softened nicely. I hate Daiya, and the FYH has a subtle undertone of Daiya, but I can handle it. :)
Super yummy all around. Thanks Dana and Laura!
Katie says
Also: using a kitchen knife is splendid since it’s slightly hard to cut through. I don’t have one, but I noticed Laura using one in the picture.
Wonderful! Thanks for sharing, Katie!
Katie says
Okay okay this is my last post on this pizza! I just wanted everyone to know It’s softer when left out (mine left out for 7 hours). Glad I left it out ;)
Psyletta Gilroy says
I LOVE Follow Your Heart, too! YUMMY!
Anita McKennon-Paxton says
Thank you for sharing this recipe! I thought I should comment because somebody had asked about substituting arrowroot flour for tapioca. Unfortunately, I forgot to buy the tapioca, so I had to use 1 c arrowroot flour, 1 c white rice four, and 1 cup brown rice flour. I didn’t have xantham gum. I followed the remaining recipe exact. It turned out great! My husband said he it’s the best gluten free pizza crust he’s ever had…and we’ve tried several! Next time I will make it as written (although the Dude said, “Why mess with perfection?”). My dough was more wet, and I spread it out on a jelly roll pan, so it was probably half an inch thick. I used white rice flour on my finger tips to keep it from sticking while spreading out. The crust was crisp on the outside and chewy inside. I par-baked 25 minutes, baked on sheet for 20 minutes, then slid it onto pizza stone for 5-8 minutes more. I used my own homemade pizza sauce, added cheese and pepperoni. Yum! I can’t wait to try it again and follow your recipe exact.
Stephanie says
I have tried this recipe once with mediocre results. My flour blend is brown rice, sorghum, potato starch and tapioca. I ended up with quite a dry dough and the crust baked up with a biscuit-like texture. It was dry and not at all like pizza crust y but I will try some of the suggestions and have another go.
Joy says
Like your friend Laura, I too have food intolerances. This recipe made a great crust. I suggest topping it with sauce, onions, broccoli, precooked chicken, and garlic. Finish with goat cheese right before serving. Its delicious! Thank you for the great recipe. It made it into my weekly rotation!!
Roy Lamontagne says
I’ve been using this recipe for a while with one change. The flour mix I use is 1 1/4 brown rice, 1 1/4 white rice, 1 tapioca, 1 sticky rice. Always use the xanthan gum. I use that flour mix for everything.
I’m the one with the allergy, but my second oldest declares that it is his favorite pizza ever. He’s an 11 year old fussy eater.
Teri Anderson says
Thank you!!!!! Today is the first day of our gluten free 30 day challenge and pizza night was my biggest concern. I am a ‘from scratch’ kind of cook and not making my own bread, pizza dough, bread sticks, etc. has seriously stressed me. This recipe has made my MONTH!!!! So again, thank you, thank you, thank you!!!!
I did leave out the xanthan gum and doubled the recipe for our family of six! Hubby says he likes it better than the regular pizza I make!!!