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A whole homemade Gluten-Free Pepperoni Pizza on a big plate
4.55 from 303 votes

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
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 2 (1/2-pizza servings)
Category: Entree
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 Month (par-bake before freezing)
Does it keep? 1-2 Days

Ingredients

  • 3 cups gluten-free flour blend (see notes)*
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3 Tbsp sugar (divided)
  • 1 Tbsp yeast
  • 1 1/4 cup warm water (divided)
  • 1 Tbsp olive oil

Instructions

  1. Preheat oven to 350 degrees F (176 C).
  2. In a small bowl, combine yeast and 3/4 cup warm water (180 ml // amount as original recipe is written // adjust if altering batch size) - 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 of the sugar (12 g // amount as original recipe is written // adjust if altering batch size) a few minutes in.

  3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp sugar (25 g // amount as original recipe is written // adjust if altering batch size). Whisk until well combined.

  4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional 1/2 cup warm water (120 ml // amount as original recipe is written // adjust if altering batch size) before stirring. Then stir it all together until well combined, using a wooden spoon (see photo).

  5. Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. 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.
  6. Put the pizza in the oven to pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
  7. 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 20-25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
  8. Cut immediately and serve. Reheats well the next day in the oven or microwave.

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 without toppings.
*Recipe (as originally written) yields 1 1/2 crusts, enough for 2 small-medium pizzas or 1 large and 1 personal pan.
*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 Per Serving (1 of 2 half-pizza servings)