The Best Gluten-Free Pizza Crust + Sauce

I read the comments after I assembled the dough and all my hopes of finding the real copycat deal flew out of the window. But, after the first few bites, I was pleasantly surprised. No, it doesn’t resemble wheat based pizza at all, and it does taste a little bland, even though I threw some spices in. But it does fulfill my dying need of pizza. I don’t know if I’ll try this recipe again, but for tonight, it’s all good.

I’m not sure why you would rate and comment on a recipe when you didn’t follow the recipe. The directions say to use the flour blend given in the notes.

I make this pizza over and over again! I love it so much. It’s my favorite friday night treat after a long work week. Thank you so much! <3 <3 <3

I had such high hopes for this recipe but was very disappointed. I didn’t not use the suggested flour, I used Krusteaz 1:1 gf flour, so maybe that was my downfall.
Crust was very bland and pretty crumbly. Both my husband and I didn’t finish the pizza because it was left much to be desired. Disappointed because I love so many of MB other recipes!

I made this tonight and it was delicious! I did not alter the recipe (pet peeve when people rate a recipe after they changed it). The crust tasted like traditional crust and was tender. I used the entire recipe and it covered a large rectangular sheet pan. Thanks for all of your recipes, your site is my go-to when I start looking to make something. I’ve used a ton of them and they never disappoint!

I made this recipe using Open Nature Gluten Free Baking Flour – it contains white and brown rice flour, potato starch, tapioca flour and xanthum gum. I didn’t have all the ingredients you recommend and was in a rush. The crust was delicious and its texture was almost identical to pizza crust using all-purpose flour. Thank you!

Great recipe, thank you!

For anyone wondering, I used Bob’s Red Mill 1:1 gf blend. I measured carefully by scooping the flour into the measuring cup and leveling with a butter knife (I’ve found that gf flours can get packed too densely and result in a gummy or dry end product). I was a little worried because the dough seemed quite dry and crumbly as it came together. Was tempted to add more water, but refrained since I didn’t want my crust gummy. I wound up using my hands to bring the dough together fully, then pressed it into an oiled pizza pan. I only par-baked for about 15min as it seemed dry and cracked enough at that point and I like my crust a little underbaked :) I found the end product tasty, the part of the crust with toppings was tender and nice. The bare edges were a bit dry/tough, but I’m sure that was my fault for using Bob’s Red Mill instead of the suggested flour blend. Once I get my hands on some white rice flour I’ll for sure be trying this again!

Thank you!

I tried this recipe on last evening, using chickpea, gf ap flour, and tapioca, also without the xanthan gum, in it turned out great!

I made it twice using “Perfect Flour Blend” by Namaste. The second time I added an egg. It made the texture of the crust softer.

This recipe makes the best GF pizza! I have made it dozens of times and it always is spot on. I use dairy free cheese, mushrooms, onions, green peppers, olives, a bit of Italian sauage, and the drizzle EVOO on top when serving . . . YUM!

BAKING: When the pizza is topped, I bake it hot, 450-500 degrees or even better in a pan on the grill. I do check and rotate it periodically during the baking time.

I have recommended this recipe to so many people. Thanks for sharing it!

This is the best GF pizza crust I’ve ever tried! It’s so easy to make and delicious. I used the GF flour recipe in the notes and it came out perfect.

I used Bob’s Red Mill 1 to 1 baking flour. Easy crust to make but the flavor was….😖. SO disappointing! Might try King Arthur next time.

Wow! This was fabulous! I use this website all the time for yummy treats but have never come across this crust recipe until last weekend. So easy and universal. I used Bob’s GF 1:1 flour and it came out beautifully. I followed directions exactly and it was so great I’m making it again this weekend! I was even able to stretch the dough out and make it into stuffed crust pizza! Delish! Thank you for this gem!

I’ve been on a pizza making kick and this is my favorite of the crust recipes I’ve tried so far. The flavor is spot-on restaurant quality. I added just the 1Tbsp sugar when mixing the dry ingredients and the dough was subtly sweet. The texture on my first attempt is close to perfect; crispy outside and tender inside. On my next attempt, I’ll experiment with a slightly thicker crust as some of my edges came out a bit too tough. I topped this with sauce, peppers, onions, kalamata olives, and pepperoncinis and didn’t miss the cheese at all.

This really is THE BEST G/F pizza crust. I used 2 tsp. salt and also added 1 tsp. minced garlic for added flavor.

I made exactly as directed using Bobs. red Mill Gluten Free flour.it was awful. Not edible. So dry.

I’m trying to go gluten-free and tried this recipe. I’m sorry but it was horrible. I guess I’m still looking for something closer to a real pizza crust.

Delicious and really accurate instructions and comments. Yes the cracks look like it’ll fall apart but it doesn’t, it’s a proper delicious base. And for those that baulk at the price of getting all the ingredients first time around, it’s just the flour that’s on going and cheap to get everything else with the amounts needed will take a long time to use up. Very happy thank you (have another base baking right now haha).

Thank you so much! One daughter cannot tolerate gluten, egg, or corn. This is a recipe we all love with homemade sausage and sauce and Kerry Gold cheese. Brilliant!

Honestly I did not expect much after seeing the video and how dry the crust is🙈, but it is delicious! I used a totally different flour blend, (found it in the supermarket), but it worked – rice flour, tapioca and potato starch, buckwheat flour, corn starch, psyllium husk.
Thanks! ❤️

Loved this pizza crust. So easy to make, takes no time at all and adds a nice nutty flavor to the pizza. I didn’t have white rice flour so just used 2 cups brown rice flour but no issues, still tasted great :) will be bookmarking this one for future use

Loved this crust – we used King Arthur gluten free flour and ended up adding more water, probably 1/2 cup. after rolling out into the pan, i dusted the crust with olive oil, which helped to keep it more most and less cracked.

Easy to make and very good! (For a GF dough, haha – we’re not strictly GF and it’s definitely a different texture, but it’s a good option to have.) Next time I’ll try some of the tips I see in other reviews to roll the dough very thin and add some more oil. I used Bob’s 1-1 Baking Flour and baked it on a slightly preheated cast-iron pizza pan.

I made this pizza with the sauce tonight and it was outrageously good! I made it with the gluten free flour blend. I didn’t have enough brown rice flour and substituted a little almond flour and a little sorghum flour. The sauce was far easier to make and much less expensive than my usual sauce. I topped it with Violife dairy free cheese, ( my favorite) butternut squash, figs and prosciutto, then sprinkled on a little high quality balsamic vinegar. My husband kept telling how good it was and I agree 100%!!

Really good, but too dry for me. Instead of 3 cups GF flour mix, I use 2 cups King Arthur Measure for Measure + 1/2 cup of Almond flour. I also add garlic powder, italian seasoning, garlic powder, and grated parm to the crust. Just spread the dough onto parchment paper with the wooden spoon, thinner than you think you should. Bake the crust for only 8-10 min before adding sauce and toppings.

This really is the best gluten free pizza that I have ever made and tasted. It looks pretty weird and cracked when only prebaked, but once the sauce and toppings are on it and it’s baked again it it delicious! Not fluffy as you would get with wheat based dough, but it has the same chewiness and flavour and holds it’s shape when eating it! This will be our regular Friday night pizza from now on!

By far the best GF crust ever! I consider myself a crust connoisseur and a total pizza lover.
The only changes I would make next time are: put the full 2-3 tbs. of sugar. Add a bit more salt. Pat down the crust as thin as possible. Brush a little oil on the crust edges when baking the completed pizza. So good!

I made this crust for the first time recently. I used Bob’s Red Mill 1:1 and seasoned it with Flavor God’s Pizza Seasoning (so I added only a pinch of salt). I let the dough rise for about an hour. I made two small pizzas–one on a pizza stone and a second on a baking sheet. I didn’t prebake the crust. The one on the pan turned out chewier than the one on the stone (both equally great though). Will definitely be using this recipe from now on!

Hi,
I’ve been cooking for Coeliac for 6years, have picked up a few tips on baking that I’d like to share.

Best flours for baking are equal portions of Sorghum & Buckwheat flours mixed with a commercial GF flour like Whitewings. I’ve baked with Coles & Aldi GF flours with varying outcomes.

Hope this helps.
Karen 🌺

New to GF and to be honest, as I was making this I wasn’t feeling too sure about it! In the end, it turned out great!!! Really happy with the texture and flavor. You get a little bit of the chewiness of a wheat flour dough but it’s almost a biscuit consistency. Great recipe, will make again.
I used 1/2 pilsbury 1:1 and 1/2 bobs red mill 1:1 (and added the xanthan gum)

I made this crust last night & followed everything exactly. I made up the 3 cups of flour using the MB recipe in the notes. I’m from Australia & this dough tastes like the kind you get with a frozen pizza from the supermarket. It’s not the gluten free crust you would have at a pizzeria, this one is more firm & almost biscuity (firm & dense). The flavour is nice, however I was not a fan of the dry mouthfeel & texture. However, once cooked it holds toppings very well & you can pick up a slice with your hands, it won’t fall apart.

I would love if MB could update us with a new gluten free pizza crust recipe, perhaps using buckwheat.

My first pizza attempt! I’ve used 3 cups of ground oats, reduced to 1 tsp of sugar, and excluded the oil for personal preference. It turned out to be slightly crumbly but it’s still very much enjoyable!

Love this GF pizza crust. I used Amy’s GF mix (sorghum, garbava, potato starch & tapioca starch). The last time I replaced half cup of the flour with quinoa flour. Each time the crust was lovely and easy to handle. Both times I used a little more flour so dough was less sticky. I use olive oil to spread the dough as sticky dough is easier to manage. I made two 15 inch pizza crusts.

This was great — only adjustment I made was let the dough rise for 1.5 hours after making it. I made 1.5 times the recipe, and it was excellent. My gluten free friend said it was as good or better than any pizza she has had, and that it was definitely the best crust. Thank you :)

Just made this for a pizza lunch and used the second half of the batch to make some cheesy garlic bread/fingers. This is my first gluten free recipe since being diagnosed with gluten intolerance and my husband had no idea it was gluten free! Thank you so much, I’ve found a new staple 🥰

Okay, on the second time I let the dough rise, then spread it much thinner than the day before. I reduced the cooking time by five minutes before adding the sauce. The crust had a really nice snap to it. Of the three recipes we tried, this is my favorite, even beating out Bob’s Red Mill pre-mixed GF pizza crust (which is pretty similar).

This is by far the best Gluten free pizza crust I’ve ever tasted let alone made! Crisp with perfect chewiness! My non gf husband declared it better than his naan crust pizza! Thank you so much!
I’m going to make multiple crusts and freeze them to have handy!

Thank you for the step-by-step! I love reading your recipes. We especially love your gf pizza dough! My household is recently gluten free so it’s been a learning curve. ❤️

I found the baking time too long for my oven. Otherwise, really good AND easy!

I’ve been using this recipe for a year now and my kid and husband LOVE it. One thing I’ll tell you is that it’s absolutely crucial to use a kitchen scale to measure the flours and water. My Cup was over 40 g over and when I was making it without measuring, the crust was thick and hard when baked up. If I measure with the scale, it comes out yummy and chewy.

This is great! I did have to add extra water to my dough. I did use Bob’s Red Mill 1 to 1 flour. So maybe that’s why? I also added rosemary and Italian spices to the dough!! Yum.

I have never made pizza dough of any sort, nevermind a gluten free version. I followed the recipe to a t, and it turned out fantastic! I definitely rolled the dough too thick, but it was still so so good – I can’t wait to try this again. Thank you Laura and Dana, I have missed pizza so much since developing gluten/dairy allergies, this was unbelievably satisfying and delicious!!!

This crust was a perfect base for my cook club’s signature vegan Thai Peanut Pizza! We made one gluten-free crust and one with a substitute of all purpose flour. Both pizzas turned out great!

This. Was. Fantastic! I made the crust too thick for lack of a large enough pan and even then it was still delicious, just a bit doughy. This was my first time making my own pizza from scratch ever and I definitely thought I was going to mess it up, but it was amazing. Did the oiled parchment as readers have suggested and it worked great. Thank you so much for sharing these recipes with us.

I’m a big fan of Minimalist Baker but this is my first review. I felt it was time since I’ve been on a restricted diet for health reasons for about four years and the thing I miss the most is pizza.

This recipe (and believe me, I’ve tried many) is, by far, the best I’ve ever had. Nothing else quite captures the chewy crispy-ness of a “real” pizza crust. It’s even better than most “regular” crusts I’ve had.

I followed the recipe except couldn’t find white rice flour in time, so I subbed Bob’s all purpose gluten free for one of the cups and added to the brown rice flour and tapioca flour. Also, I only had one package of yeast which I proofed a bit longer than 5 minutes in a warm oven. Other than that, the ingredients were the same as the recipe.

I read many of the reviews and decided to use some of the suggestions like mixing in a Kitchen Aid mixer for 6 minutes, using oiled parchment under the crust and spreading the dough out using a piece of plastic wrap with oil on one (touching dough) side. I also sprinkled a little cornmeal on the oiled parchment to give the crust some extra crunch. I have a cast-iron pizza pan which worked well. When I pulled the pie out of the hot oven, I pulled the parchment out from under it and the crust got a great thin crispy layer on the bottom from the still hot pan.

This was a huge hit with my daughter and husband and I was so happy with the results that I ordered the white rice flour on line just to have an excuse to make it again with the correct ingredients.

Thanks so much for all of your delicious and creative recipes. You’ve turned my restricted diet into a cooking adventure!

Oh my goodness! The pizza dough recipe I’ve been waiting for! I have had a couple GF pizza dough recipes that were ok; they functioned as a pizza, but they did not make me WANT to make pizza. Enter this recipe! I modified it a bit, and the results were incredible! Crunchy edges, soft, chewy middle, and wonderful flavor. I read some of the comments and appropriated some ideas. This was my minor tweaking of a wonderful recipe: I used 1 cup fine white rice flour, 1/2 cup cassava flour, 1/2 cup chickpea flour, 1/2 cup arrowroot starch (flour/same thing) 1/2 cup tapioca starch, 1/2 tsp guar gum, 1 tsp psyllium, and followed recipe for the rest of the ingredients except the xanthan, which I can’t tolerate, and cut sugar down in the crust to 1 T. I followed the instructions, except I incorporated a reader’s comment, to blend in a stand mixer, which I did on speed 2 for 5 minutes. I let it rest for 20 minutes. The dough was wonderful and pliable and smelled yeasty. I lightly coated my hands with olive oil, and spread it out on a baking sheet with lightly oiled parchment paper and a dusting of cornmeal. I used a rolling pin with a little bit of olive oil to get it to fill the sheet, pushing from the middle so the edges were a bit fuller. Put it in a 400 degree oven for 15 minutes, cooled it, put on my sauce etc. and baked at 350 for 15 minutes. Sheer heaven! Thank you for this!

I made this crust to the “T” as the recipe stated with the noted GF flour combo. It turned out just as expected. I took advice from another rater and baked the pizza on parchment paper on the pizza pan. I brushed the crust with olive oil after baking it solo before putting my toppings on to bake longer. It got golden and crispy on the edges. On thing I wish I would have done different is make the crust thinner. I used the whole batch of dough for one pie and it was a bit thicker than I normally enjoy. Newly started eating GF due to recent autoimmune diagnosis. I will keep this recipe in my circulation.

My pizza turned out great! Thanks so much!

I love this recipe! It’s now the only one I use since it’s consistently delicious every time. I use Cup4Cup and let the dough rise just a tiny bit (20-30 minutes). LOVE IT! Thank you for bringing this to the GF pizza lovers of the world. :)

Made this using Cup4cup gf flour bc that’s what we had for another recipe, used 3 cups total, and used instant yeast instead of active dry (also didn’t use the added sugar). It turned out SO BEAUTIFULLY!! Absolutely delicious. Will definitely be making again. Honestly can’t wait!! Thank Minimalist Baker for my first successful gf pizza!

Followed this closely but I had the oven hotter at 550 due to making regular pizzas simultaneously. This got good reviews from the gluten free folks who ate it. I did a 10 min initial bake @ 550 with a greased pan (I used a bit of olive oil) and it totally stuck. I’d opt for parchment paper 100% on this recipe, almost did it myself and wish that I had. Lower bake temp is probably better to get it more crust-like and less cracker like and avoid excessive burning around the edges and thinner parts. Overall an easy recipe to follow and execute and well loved by the tasters when compared to other GF pizzas.

Not sure why but this turned out like pancake batter for me? I had to improvise and add a bunch of almond flour and potato starch. In the oven right now but looks good!

This was so good! I made this with 1 cup tapioca flour and 2 cups gluten free Cup 4 Cup blend in a cast iron skillet, and it turned out great. I made this twice so far, and I actually prefer chilling the dough overnight. It was easier to work with and it also gave me a crispier crust.

You know it’s a hit when I had to tell people it’s gluten free, they thought it was regular pizza!

I have made this several times and it is easy and tastes pretty good for G/F!

Instead of the flour blend, I used ordinary plain gluten free flour, turned out a lot better than expected. Family loved the dough, but I have no feedback on the crust as I burnt it oops. My 5 year old daughter begged me to do this again so she could try the crust, definitely a new family favourite, thank you for sharing this recipe!

I made this using Bob’s Red Mill All Purpose GF flour because I didn’t have the flours you called for in your recipe. As noted on the flour packaging I added 2 tsp of Xanthan Gum for every one cup of flour used in the recipe. That’s 3 Cups of flour so I used 6 tsp = 2 TBS of xanthan gum. The crust turned out perfectly! Great texture and flavor. After the first bake I was able to finish it in my outdoor pizza oven. It was sturdy enough to transport on a pizza peel. Something I could not do on other GF recipes I have used. Thanks for always having recipes I can count on! Now I have a left over crust for our next pizza party!

I made only half of this recipe, as I find that I do not always like the finished product. I used Bob’s 1 to 1 flour and followed all other directions. We all enjoyed it (even the one who doesn’t have to eat GF). It was thin, slightly crunchy along the edges and lighter towards the middle. It had a nice flavour and was not dense or chewy. In hindsight, I wish I had made the full recipe! I will be making this again, thanks for sharing the recipe.

Will stick to my baking powder crust,the yeast does not work well with glutenfree flours in my opinion,with 40 years of glutenfree experiance baking. Found the crust quite hard.

I wanted a larger pizza so I doubled everything. The crust turned out great!

I had to make some changes as I did not have all the flour. For GF, the recipe calls for 1 cup of white rice flour, 1 cup of brown rice flour, 1 cup of tapioca flour, and 3/4 tsp xanthan gum.

I went with 2 cups of white rice flour and 1 cup of tapioca flour with no xanthan gum. It still turned out super!

I was so excited for this, but I must have done something wrong. This did not turn out well for me. I didn’t make any substitutions and followed the instructions, even mixing up my own flour blend using a digital scale. I did forget the xantham gum. The flavor was good, but the texture was incredibly dense and hard to chew. Didn’t stop me from eating it of course because I loved the flavor of the sauce and who doesn’t want toppings and cheese, but my tummy ached later from the heaviness of the dough. Any suggestions? I would like to try again since others didn’t have the same experience.

A tasty pizza crust and easy to make. My family and I all enjoyed it. Thanks for another great recipe!

This recipe is actually the best gluten free pizza crust I’ve ever made. I’ve used pre-mixed flours before, but generally prefer to mix my own depending on the recipe and this one has it spelled out for me (win!). I followed the recipe exactly with the option of a little less sugar in the crust and it really did come out perfectly. Thank you!

Used Walmart AP GF flour and it was perfect! No adjustments needed! Thank you!

Minimalist Baker – it was great after freezing! I even forgot to part-bake the base on its own but I’m glad I didn’t as it would’ve been way overcooked. I suspect freezing and defrosting helped leech out some of the moisture that made it less cooking time.

Daniel – Just the plain flour. nothing especially special about it! Quite useful cause then you can use it for more things :)

Me and my stepmum made this with Dove’s Freee flour, which is itself a blend of rice, potato, tapioca, maize and buckwheat flour, and this worked a treat!!! Even though we (meaning, I) fluffed it by adding the yeast straight into the flour dry. The texture and taste was spot on, easily the best gluten-free pizza base I’ve had, and that’s topping the gf store bought ones!

Excited to make it again since we froze the leftover dough! (I hope freezing it is okay)
Next time I’m going to make the crust on the edges a bit thicker, or maybe even homemade stuffed crust!!

This really didn’t work for me :( I’m so disappointed as I have made many recipes from MB before, and I followed this precisely, but the result was so dry. I did use another plain flour blend from premium Shipton Mill which i’ve never had an issue with with my bread making. The crust had a good crunch but it was very airy and not doughy. Flavour was ok, but overall wasn’t great. Not sure what I did wrong :(

Great recipe, thank you. Changes I made: I ground white and brown rice really fine to make flour. Only used sugar for the yeast, none in the dough mix. I allowed my dough to rest for about 40 minutes before baking on the preheated pizza stone, not sure if this was the reason but my dough did not crack as shown on the video. So pleased that your recipe does not call for Bob’s ingredients as those are really pricey where I live. Really tasty, perfect crust, thanks again.