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.
Sandra says
Absolutely delicious-thanks for sharing!
Caroline says
I made this yesterday and it was like concrete, couldn’t eat it. So disappointed
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!
Kitchenyogi says
Or if you leave the dough too thick it wont really work. Try to press it as things as possible.
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!
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?
Try our Vegan Pepperoni recipe! We recommend keeping the yeast in the recipe, but if you experiment with leaving out, report back on the results!
Lauren S says
Can I tweak this recipe to make is yeast free somehow?
We’d recommend this recipe for a yeast-free crust: https://minimalistbaker.com/easy-vegan-gluten-free-pizza-crust/. Hope that helps!
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.
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!
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!!!!
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!
Dodd says
What kind of pepperoni is that?
Can’t remember! Here’s our vegan pepperoni recipe: https://minimalistbaker.com/vegan-pepperoni/
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)
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!!!!!!!
William Corr says
Can this Dough be used to make Calzone?
Hi! We haven’t tried it, but if you do let us know how it turns out!
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?
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??
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.
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!
Hi Lorman, activating it in step 2 is enough to give the crust some fluffiness. Hope that helps!
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.
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 –
Stephanie FL says
I just made this tonight for dinner. I followed the recipe exactly and it was very good!
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 :)
Michelle says
Every time time I make this I am reminded of how yummy it is!
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.
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
Melissa says
Hi – I just want to be sure I understand before I try this recipe – a total of six cups of flour?
Hi Melissa! Just 3 cups of flour! It is just explaining what is in the gluten-free flour blend!
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.
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.
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!
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)
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!
Yes! Another reader mentioned doing so, but par baking first!
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.
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
Tsianina says
Agreed!!
Pizza Purist says
I can’t believe she is cutting the pizza with scissors, I’m heartbroken!
Dorie says
I’m going to try this using flour mixture I make in my vitamix.
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.
Kristin Knoble says
Have you tried grilling this dough?
We haven’t! Let us know if you try it!
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!
Angel Mae Roa says
I love this pizza – this really looks good. thank you for sharing
Kate says
I like pizza. A good and useful recipe! I’ll try to make this pizza. The photos look very tasty.
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!
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.
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.
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?
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!
Tami says
i am going to try this out, but wondered can i make this ahead and freeze cooked crust until I serve?
Hi Tami! Hmm, not sure! I would probably prebake, then freeze. Let me know if you give it a try!
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!
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!!!
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.
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.
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.
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?
You got it Margaret! Active dry yeast indeed.
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!
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.
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!
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!
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
We’re so glad you enjoyed it, Linda! Thanks so much for the lovely review!
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?
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!
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!
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!!!
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?
Hi! It might be your pan? Hope this helps!
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! (;>
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
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). ???
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!!
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.
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.
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!
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.
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!
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
Jessica says
Just replying for the DT comment. I’m so bummed. ?
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!!
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.
Hi Susan, it should rise a little, but it won’t rise like a gluten dough.
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?
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!
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.
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…
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.
Italiangirl says
There was too much sugar. I used only 2 TBSP the next time.
Clare says
Thanks, so helpful – I thought it was just me! I will try with less next time.
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!
Lauren says
My boyfriend is a native-Chicagoan & pizza lover and said it tastes like regular pizza! thank you!
plasterer bristol says
This turned out perfect for us, great tasting recipe. thanks.
Simon
Gemma says
Great pizza, the whole family loved it!
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
Hi Chi, we haven’t tried that, but a few other readers have par-baked with success!
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.
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.
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?
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.
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!
pretty much any size will work! This one was a large pizza stone
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 :-)
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
Thanks for sharing, Jack!
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.
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.
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!
Yay! Thanks for sharing, Jacque!
Cole says
What kind of yeast do you recommend? Not sure what to look for at the store..
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.
Jennifer says
Hi there – are you using active dry yeast, fresh yeast, quick rise, etc? Not sure which one to buy.
Thanks!
I think quick rise and active dry are best!
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.
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??
Ligaya says
Any suggestion for subbing out the sugar?
Hi Ligaya, some sugar is needed to activate the yeast, but you could reduce or omit the remaining sugar.
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.
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.
Great, thanks Susan!
Cindy says
Sounds yummy. Curious to know if anyone has tried this with a sugar substitute like swerve etc.
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.
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 !
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.
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.
Nick says
Right?
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!
Rashmi says
Can I use oat flour + all purpose + rice flour combination. Will I get similar texture and taste ?
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!
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
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 :)
Hi Dania, another reader mentioned success with par-baking and freezing. Hope that helps!
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.