The Best Gluten-Free Pizza Crust + Sauce

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.

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.

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

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.

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.

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!

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!

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 ^-^

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 :(

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:)

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!

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! ♥️

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.

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.

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.

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!

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!

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.

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!

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.

This is a terrible recipe. Good luck pouring this “dough” out on your pizza stone

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

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.

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!

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!

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 :)

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.

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 :)

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! ?

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.

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!

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!

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!

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!

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

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!

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!

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.

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!

Very good !

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!

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.

Followed the recipe to the letter – came out like a rock & far too sweet.

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 :)

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.

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 !

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

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.

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.

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.

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!!

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!

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!

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.

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.

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.

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

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!

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

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!!

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