The Best Gluten-Free Pizza Crust + Sauce

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Freshly baked pie of The Best Gluten-Free Pizza Ever

This time last summer our friend Laura found out she had food allergies. Not the kind that can be cured with an enzyme pill or avoidance of cheese. The kind that require eliminating half your diet. She was heartbroken for it and we were, too. We ate together all the time and the allergies imparted all kinds of complications. But after rallying our spirits we ventured to explore new and better recipes together, namely ones free of gluten since it seemed to be the main culprit in her diet.

Laura’s family has always had homemade pizza on Sunday nights – a tradition she loved then resented after she couldn’t participate. She and I both searched for gluten-free crust alternatives but always ended up with doughy, bean-flavored, less-than-memorable results. Then Laura had the brilliant idea to try her mom’s traditional crust recipe, only subbing in a gluten free flour blend in place of all purpose to keep it allergen-free.

The result – oh man – no joke, the best gluten free pizza crust I’ve ever had. She even prefers it over restaurant versions now and I nearly prefer it over GLUTEN versions at regular pizzerias! It’s that good. If you have gluten free eaters in your life you simply must try this recipe. As Nacho Libre says, “It’s the baaayyyyysst.”

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

I convinced Laura to let me share her recipe and photograph her making it. So John and I joined her and her husband Ben at their place on a recent weeknight evening. We split a couple bottles of wine, made pizza and I took photos. Oh yes, and we laughed and joked. We always do. These guys are the best. Husbands watched on as the women worked. Typical ; )

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

We went with pepperoni for our main topping, boys’ request. The girls pizza had Daiya mozzarella shreds to keep it dairy-free, since Laura and I try to avoid dairy whenever possible. It was insanely delicious. This pizza is super, seriously. Insanely good. It’s so good, in fact, that just looking at it I want it again, RIGHT NOW.

The best part? Just 7 ingredients (with the gluten free flour blend) and about an hour from start to finish! The result? A crust that actually gets crisp on the outsides and stays a little tender on the inside. It is a bit delicate as most gluten free breads are, but certainly nothing one can’t master. I’ve watched Laura make it dozens of times now and she’s getting quite good at it. She doesn’t even need the recipe and eyeballs when something looks off.

As Shauna Niequist shares in her new book “Bread and Wine,” try a recipe once and follow it to a “t.” Try it a second time and make your own tweaks. Try it a third time by memory and it’s yours. Enjoy.

Adding pepperoni slices to a homemade pizza

Troubleshooting Tips & FAQs

Crust too crumbly or dry?

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

Crust too tough or hard?

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

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

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

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

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

Laura cutting slices of pizza

More Gluten Free Pizza Crust Recipes

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

Plate and pizza stone with delicious Gluten-Free Pepperoni Pizza

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

The Best Gluten-Free Pizza Crust + Sauce

A 7-ingredient gluten-free pizza crust that requires 1 hour from start to finish and rivals any pizzeria-style pizza crust.
Author Minimalist Baker
Print
A whole homemade Gluten-Free Pepperoni Pizza on a big plate
4.67 from 583 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 (servings)
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (par-bake before freezing)
Does it keep? 1-2 Days

Ingredients

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

Instructions

  • Preheat oven to 350 degrees F (176 C).
  • In a small bowl, combine yeast and 3/4 cup (180 ml) warm water – about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (12 g) of the sugar a few minutes in.
  • In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp (12-25 g) sugar depending on preferred sweetness. Whisk until well combined.
  • Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).
  • If using the whole dough to make one large pizza, spread onto a generously greased baking sheet or a pizza stone. Otherwise, make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge (see pictures). You want it to be pretty thin – less than 1/4 inch.
  • Put the pizza in the oven to pre-bake for roughly 20-25 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
  • Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy-free. Pop back in oven for another 15-25 minutes (depending on toppings), or until the crust edge looks golden brown and the toppings are warm and bubbly.
  • Cut immediately and serve. Reheats well the next day in the oven or microwave.

Video

Notes

*To make 3 cups GF flour: 1 cup (160 g) white rice flour + 1 cup (160 g) brown rice flour + 1 cup (120 g) tapioca flour + 3/4 tsp xanthan gum)
*Nutrition information is a rough estimate calculated with lesser amount of sugar and without toppings.
*Recipe yields enough for 2 small-medium pizza crusts or 1 large.
*The gluten-free flour blend is a suggestion, but a strong one. However, try your own blend if you prefer, or sub all-purpose if not gluten-free.
*You can make this recipe ahead of time, up to 1-2 days in advance, stored covered in the refrigerator until time of use. However, it is best when made fresh.
*If the dough is finicky or sticky when spreading out, simply sprinkle on a little more brown rice flour to keep it from sticking.
*Recipe by my dear friend, Laura (and Laura’s mom).
*Laura’s favorite sauce is 1 small can of tomato paste, 1/2 cup water and equal pinches salt, pepper, dried basil, oregano, thyme, and garlic powder.

Nutrition (1 of 8 servings)

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

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  1. krysta Wolfangel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  2. Laura says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  3. Kath says

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

  4. Christina Ristau says

    Hello!

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  5. Aikum says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  6. Riley says

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

  7. Katherine says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  8. Pris says

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

      • Martha says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  9. Aniaberry says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. Barb Harbison says

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

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

    Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  11. Ren says

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

  12. kate says

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

  13. Nadja says

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

  14. Nancy Ofeke says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  15. Della says

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

  16. Lindsay says

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

  17. Julie says

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

  18. Jenna says

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

      • Sara says

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

  19. Johanna Brouwer says

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

  20. Raquel says

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

  21. cecilia says

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

  22. HEATHER SWIFT says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  23. James says

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

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

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

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

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

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

  24. Tay says

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

  25. Maria says

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

  26. Heather says

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

  27. Alyssa says

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

  28. Jennifer Vellios says

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

  29. Claire says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  30. kathy says

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

  31. Dave says

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

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

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

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

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

  32. Crystal Apple says

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

  33. Sandy Kerman says

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

  34. Aaron Redding says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  35. Laura elliott says

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

  36. Jane E says

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

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

  37. Ann-Marie Purvis says

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

  38. Jennifer says

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

    • Gay says

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

  39. Andrea says

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

  40. Yvonne says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • kgmom says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  41. Patricia Richetto says

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

  42. Lapura says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  43. Joanna says

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

  44. Adam Gretton says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Gay says

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

    • Kate Rife says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  45. Tiffany says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  46. YV says

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

  47. Judith Dobson says

    Hi,

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  48. Ana says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  49. Patrick says

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

  50. Crystal says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  51. Lani says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  52. MJ says

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

  53. Elena says

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

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

    Would definitely make again! Thanks for the great recipe!

  54. ANGELA WESSEL says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  55. Rico’s Berkow says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  56. Stacey H says

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

  57. Sarah says

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

  58. Sheila Rajan says

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

  59. MissAcumen says

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

  60. Bustercluck says

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

  61. Gina says

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

  62. Janelle says

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

  63. Gloriajean says

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

  64. Johana says

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

    • Julie says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  65. Steve Skovira says

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

  66. The wave says

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

  67. Karen says

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

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

  68. Amar says

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

  69. Lauren S says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  70. joan davidson says

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

  71. Bill says

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

  72. K says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • K says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  73. Alex says

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

  74. Sabrina says

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

  75. Cookingyogi says

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

  76. Matthew says

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

  77. Jodi B says

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

  78. Enzo says

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

  79. Ekaterina says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Danielle Bissonnette says

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

  80. JOC says

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

  81. ag says

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

  82. Christine says

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

  83. Diane Nickerson says

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

    Many thanks,
    Diane

  84. Amanda Eliseo says

    Hi All!

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

    Thanks!!

  85. Zoe says

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