Gluten-Free Pizza Crust {Dairy-Free & Vegan}

5 from 89 votes
Jump to RecipePin Recipe

This post may contain affiliate links. To learn more check my disclosure page.

An easy recipe for homemade gluten-free pizza crust. Make your own gluten-free pizza with this thick and chewy gluten-free pizza crust that is also naturally dairy-free and vegan. 

gluten-free pizza topped with cheese and peperoni with basil, tomatoes and kitchen towel in the background.

Originally published in January 2019, updated and republished December 2020. 

Gluten-Free Pizza Crust

Pizza is one of my all-time favorite things to eat! And, as most of you probably know, it’s really hard to find good gluten-free pizza whether it is a frozen gluten-free pizza or a pizza that is safe to eat from a restaurant. That’s why I decided to make my own homemade gluten-free pizza crust.

One thing that most gluten-free pizzas have in common is their thin crusts. Oh, how I have missed thick pizza crusts like Pizza Hut, Dominos, Papa Johns. (See I told you I love pizza!)

So, I set out to make an easy gluten-free pizza dough recipe that would be a thick crust gluten-free pizza. No more thin and crunchy gluten-free pizzas for my family!

Making your own gluten-free pizza crust only takes a few simple ingredients.  I bet you already have what you need already in your pantry! You can see just how easy it is to make a homemade gluten-free pizza crust in the recipe video.

How To Make Gluten-Free Pizza Dough

gluten-free pizza crust photo college for recipe steps 1-5

  • Preheat your oven to the proofing setting or to 200°F. Once it gets to 100°, turn off your oven.
  • In a large bowl, combine the all-purpose gluten-free flour, instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients. (photo 1)
  • Warm the water to 110°-115°F. I microwave the water in a large glass measuring cup for 45 seconds. I also use a thermometer to check the temperature. If your water is too hot it will kill the yeast.
  • Add the honey (or pure maple syrup for vegan) to the warm water and stir until it is dissolved.
  • Pour the warm water and honey mixture into the gluten-free flour mixture and mix with your mixer on low. (I used my stand-up mixer with the paddle attachment). (photo 2)
  • Pour the olive oil and apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes, until the dough starts to form. The dough will be very sticky. (photo 3)
  • Place the pizza dough in a greased ovenproof bowl (I used olive oil cooking spray) and cover with plastic wrap. Cover the bowl with a towel and place in your warm oven for 30 minutes to rise. (photo 4 & 5)
  • Remove the dough from the oven and preheat the oven to 425° F. (photo 6)

gluten-free pizza crust photo college for recipe steps 7-11

How To Make Gluten-Free Pizza Crust

  • Pour 1 tablespoon of gluten-free all-purpose flour onto a large sheet of parchment paper. Spread the flour into a circle the size of the pizza crust (15″).
  • Turn the bowl over on top of the floured parchment paper. Sprinkle 1 tablespoon of gluten-free all-purpose flour on top of the dough. (photo 7)
  • Gently pat the circle in an outward motion. Work from the middle and push to spread the dough out to the edge to make a 15″ circle. Use your fingertips to press down into the dough to form the crust edge. Use your hands to finish shaping and rounding the edges. (photo 8)

How To Make Gluten-Free Pizza

  • Place the pizza crust on the parchment paper on a pizza pan or baking sheet. Bake for 15 minutes. (photo 9)
  • Remove the pizza crust from the oven and top with the gluten-free pizza sauce, cheese, and your favorite toppings. (photo 10)
  • Bake for another 10-15 minutes, until the cheese, is nice and melted and the crust is golden brown. Allow the pizza to cool a little before slicing the pizza. Enjoy! (photo 11)
  • Store leftovers in an air-tight container and refrigerate.
  • Reheat leftovers in the oven or microwave.

proofing yeast in a measuring cup

Is Yeast Gluten-Free?

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, active dry yeast, and instant yeast, are gluten-free.

I use Fleshman’s Rapid Rise Yeast, and it is labeled gluten-free. Always check your labels.

I have not tried this recipe with active yeast (I used instant yeast). If you want to use active yeast, you will need to proof the yeast first (like in the photo above) and you will need to double the rising time.

Where Is The Best Place For Rising Gluten-Free Pizza Dough?

Yeast pizza dough rises best in a warm location. My oven has a bread proofing mode and that is where I allow my pizza dough to rise. When the oven is set in bread proofing mode it is 100°F.

If your oven does not have a proofing mode you can preheat the oven to 200°F. Once it gets to 100°, turn off your oven.

I know that some people proof their dough ontop of their oven as they preheat it to 425°F. The pizza dough needs warmth to rise properly.

Can I Freeze The Gluten-Free Pizza Dough?

Yes, you can freeze the pizza dough. Just let it fully rise before you freeze it.

Wrap the risen dough in plastic wrap and then place it in a plastic freezer bag. The dough can be frozen for up to three months. Thaw the dough in the refrigerator overnight before you use it.

gluten-free pizza crust dough, the baked crust , and the crust with the toppings.

What Is The Best Type Of Sauce To Use To Make Gluten-Free Pizza?

I recommend Prego gluten-free pizza sauce as it is labeled gluten-free. You can also use your favorite gluten-free Marina sauce.

What Is The Best Type Of  Cheese To Use To Make Gluten-Free Pizza?

My family likes the taste and flavor of mozzarella cheese. You can use shredded or thinly sliced.

If you are dairy-free or Vegan I think the VioLife Just Like Mozzarella Shreds tastes and melts the best.

How Can I Make The Pizza Crust Crispy?

Place your pizza pan in the oven while it is heating up. After the pizza pan has been preheated place the pizza dough on it and bake the dough as directed in the recipe.

Gluten-Free Flour

I like baking with a cup for cup all-purpose gluten-free rice flour blend. A cup for cup rice flour blend is one that already has the starches and xanthan gum in it.

Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do you will get gummy pizza dough!

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Can I Make This Pizza Crust With Almond Or Coconut Flour?

No, but if you are looking for a recipe that uses almond flour try Wholesome Yum’s Paleo Low Carb Almond Flour Pizza Crust.

Tips For Measuring Gluten-Free Flour

The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup or you could get more gluten-free flour than the recipe calls for. 

Also, use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup).

3 slices of gluten-free cheese and pepperoni pizza with basil and tomatoes in the background

Dairy-Free And Vegan Cooking

This gluten-free pizza crust recipe is naturally dairy-free and egg-free. So, that makes this both a dairy-free and gluten-free and gluten-free Vegan. Just substitute pure maple syrup or granulated sugar for the honey for a Vegan pizza crust.

I use either Violife or  Daiya Mozzarella Style Shreds in making my dairy-free and gluten-free pizza.

Some of my favorite dairy-free alternatives that I like to cook with are unsweetened almond or unsweetened coconut milk. I also like baking with coconut oil or Smart Balance butter. 

Easy Gluten-Free Pizza Crust

If you are tired of thin and crunchy gluten-free pizza crusts, then I’ve got you friend! My gluten-free pizza crust recipe is super easy to make and requires no kneading.

The pizza crust is thick, soft, and has just the right amount of chewiness. Making your own gluten-free pizza crust is so worth it! No more frozen gluten-free pizzas or overpriced pizzas from restaurants.

If you are a pizza lover like me, you will love my recipe for easy gluten-free pizza crust.

More Gluten-Free Dinner Recipes For You To Try!

newsletter signup for free recipe e-book

Let’s Connect! You can FOLLOW ME on FacebookInstagramPinterest, or YouTube!

5 from 89 votes

Gluten-Free Pizza Crust {Dairy-Free and Vegan Option}

Prep: 10 minutes
Cook: 30 minutes
rising: 30 minutes
Total: 1 hour 40 minutes
gluten-free cheese and pepperoni pizza with basil and tomatoes in the background
An easy recipe for homemade gluten-free pizza crust. Make your own gluten-free pizza with this thick and chewy gluten-free pizza crust that is also naturally dairy-free and vegan. 

Ingredients 

Gluten-Free Pizza Crust

  • 2 1/2 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1 packet rapid yeast/instant yeast, or 2 1/4 teaspoons of rapid yeast/instant yeast
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon salt
  • 1 1/2 cups warm water (110°-115°) , (heat 30-45 seconds in the microwave)
  • 1 tablespoon honey , Vegan use pure maple syrup or granulated sugar.
  • 1 teaspoon apple cider vinegar
  • 1/2 cup olive oil
  • 2 tablespoons gluten-free all-purpose flour, for dusting

Gluten-Free Pizza

  • 1 cup gluten-free pizza sauce, I used Prego gluten-free pizza sauce.
  • 2 cups Mozzarella cheese, Dairy-free/Vegan use Violife or Daiya Mozzarella Style Shreds.
  • your favorite pizza toppings

Instructions 

Gluten-Free Pizza Crust

  • Preheat your oven to the proofing setting or to 200°F. Once it gets to 100°, turn off your oven.
  • In a large bowl combine the gluten-free all-purpose flour, instant yeast, gluten-free baking powder, and salt. Stir to combine the ingredients.
  • Warm the water to 110°-115°F. I microwave the water in a large glass measuring cup for 30-45 seconds. I also use a thermometer to check the temperature. If your water is too hot it will kill the yeast.
  • Add the honey to the warm water and stir until it is dissolved.
  • Pour the warm water and honey mixture into the gluten-free flour mixture and mix with your mixer on low. (I used my stand-up mixer with the paddle attachment).
  • Pour the olive oil and apple cider vinegar into the dough mixture and mix on low speed for 1-2 minutes, until the dough starts to forms. The dough will be very sticky.
  • Place the dough in a greased ovenproof bowl (I used olive oil cooking spray) and cover with plastic wrap. Cover the bowl with a kitchen towel and place in your warm oven for 30 minutes to rise.
  • Remove the dough from the oven and preheat the oven to 425° F.
  • Pour 1 tablespoon of gluten-free all-purpose flour onto a large sheet of parchment paper. Spread theh flour into a circle the size of the pizza crust (15″).
  • Turn the bowl over on top of the floured parchment paper. Sprinkle 1 tablespoon of gluten-free all-purpose flour on top of the dough. Gently pat the circle in an outward motion. Work from the middle and push to spread the dough out to the edge to make a 15″ circle. Use your fingertips to press down into the dough to form the crust edge. Use your hands to finish shaping and rounding the edges.

Gluten-Free Pizza

  • Place the parchment paper with the crust on a pizza pan or baking sheet. Bake for 15 minutes.
  • Remove the pizza crust from the oven and top with the gluten-free pizza sauce, cheese, and your favorite toppings.
  • Bake for another 10-15 minutes, until the cheese, is nice and melted and the crust is golden brown. Allow the pizza to cool a little before slicing the pizza. Enjoy!
  • Store leftovers in an air-tight container and refrigerate. Reheat leftovers in the oven or microwave.

Video

Notes

  • I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. 
  • For the dairy-free/Vegan option I use Violife or Daiya Mozzarella Style Shreds. 
  • Store leftovers in an air-tight container and refrigerate. 
  • Reheat leftovers in the oven or microwave.
  • To freeze the pizza dough, let it fully rise before you freeze it. Wrap the dough in plastic wrap and then place it in a plastic freezer bag. The dough can be frozen for up to three months. Thaw the dough in the refrigerator overnight before you use it. 

Nutrition

Serving: 1sliceCalories: 348kcalCarbohydrates: 33gProtein: 11gFat: 21gSaturated Fat: 6gCholesterol: 22mgSodium: 629mgPotassium: 283mgFiber: 5gSugar: 5gVitamin A: 322IUVitamin C: 2mgCalcium: 235mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

You Might Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




145 Comments

    1. Hi Alicia, if your hand mixer has a paddle attachment, that would be best. The standard beater attachment will not work well for this recipe. Otherwise, you can mix the dough by hand!

  1. Best gluten and dairy free pizza crust recipe that I have found by far! I love to bake and have tried numerous recipes from you and they all are amazing! this site is the first place I come when I’m looking to try something new.

  2. Thank you for the recipe! I made my allergenic daughter her very first pizza for her end of the year homeschool event. I didn’t want her to feel left out so I gave this recipe a shot and it came out good! I used Primal Palate gluten free flour. I appreciate you!

  3. Best pizza ever! Recipe was easy to follow. It was even good reheated the next day.
    I used President’s Choice GF Flour Blend.

  4. I’ve wanted to try a “homemade” pizza crust for a long time but so many recipes have weird ingredients that I don’t have or have complicated directions. I made this recipe last night and it was delicious! I especially loved the crispy edges! It also went together easily. I just have to figure out how to make it thinner-but that’s on me. I will try it again for sure!

  5. I have been making this for almost a year now. I usually turn this recipe into two smaller pies and thinner crust. My whole family loves it

  6. I made this with Bob’s Red Mill multi purpose flour. It came out very good. There is a distinct bean flavor to the flour but didn’t detract from overall success of the recipe.
    What else can be made from this dough. It was so soft and not at all crumbly.

  7. I halved this recipe because I’ve tried (and tossed) so many other gluten free pizza doughs, but next time…I’m making the full recipe for sure! I followed the recipe using Cup4Cup GF flour and ended up with a delicious, focaccia-like fluffy crust. I made a “white pizza” using a spreadable herb cheese with mozzarella and veggies layered on top, and it was FABULOUS. Already looking forward to leftovers for lunch tomorrow!
    Regarding the sticky dough…boy was it! I have to admit…I had my doubts, but I’m so glad I trusted this recipe. I didn’t handle the dough at all…I used my Ninja blender with the dough hook to do all the mixing, scooped it from there to the bowl with a spoon to proof, and when it came time to spread it on the parchment paper, I used a large plastic cooking spoon (almost as large as a ladle) to shape it so it wouldn’t stick to my hands. Easier clean up and less mess, so I’ll definitely do that again, but next time I’ll likely spray it with olive oil first which should make it a breeze. Thank you for this great recipe! SO exciting to find something I can make at home that’s even better than what I’ve been able to find “out”.

  8. I love this recipe! I’ve made it almost a dozen times…I add 1ts of psyllium husk powder and only used 1/4 cup olive oil…just perfect! Thank you!

  9. THANK YOU SOOOOOO MUCH!!! This Pizza recipie is a life changer!!! My daughter in law is celiac, and after she ate it? She felt like a NORMAL person eating it.NOT celiac. I thank uou from the bottom of my ❤️….was fabulous!!!

  10. I recently tried this recipe without much expectation for a truly good gf pizza crust (other recipes were unimpressive). I was pleasantly surprised! It had just the right texture and flavor to make my homemade pizza a success. My husband echoed my sentiments. Thank you for this great crust recipe!

  11. We make homemade pizza occasionally but one of my kids is gluten-intolerant, this was a fantastic crust, she loved it! I’ve tried other options with no luck, this is by far the best!

  12. This is the best gluten free pizza crust we have tried. Recently gluten free diagnosis, so trying recipes and we love this one!

  13. This is the BEST GF Pizza crust recipe. People do not have use any other recipe!! My family, that include 2 celiacs love it. Our “non” celiac say its better that the real pizza crusts! I have been making it at least every month for a year and it has came out tasty each time. I use what ever brand of 1-1 flour that I have and haven’t found a difference in any one of them. Thank you for helping make Family Pizza Night such a treat!!! It is on the menu for Super Bowl Sunday once again!

  14. I made this pizza for the first time today, it is delicious! I have been gluten free for six years and I miss real pizza, I will be making more to freeze so I can have pizza when I want it. Thank you so much for sharing this recipe.

  15. my flour blend has Guar Gum not Xanthan gum, any tips? I’m not sensitive to Xanthan Gum or anything, should I add Xantham gum? how much?

    1. Hi Mia! If your blend already has guar gum in the blend you do not need to add xanthan gum. If you are ussing the blend for yeast baking (pizza), please make sure that it is recommended for yeast baking. Not all gluten-free flour blends are recommended for yest baking.

  16. This was fantastic! Seriously turned out great. Very thick and everyone in the family loved it. We will definitely make it again with various cheeses/toppings. One question- any ideas for making it a bit more thin crust? My gf husband is from Jersey and loves a bit more thin crust!

    1. Hi Suzy! I am so happy to hear that your family loved the pizza. You could roll out the crust to a large size to make a thinner crust. Thank you for the wonderful 5-star recipe review!

  17. This pizza is amazing! I eat gluten-, dairy-, and egg-free but the rest of my family doesn’t, so we decided to try this recipe for a homemade pizza night for New Year’s Eve, and it was a hit! I’ve tried a lot of gluten-free crusts over the years, which have been good but always thin, and I knew my husband and kids would want something thicker and more similar in texture to “regular” pizza crust—and this totally hit the mark. The kids were raving about it, and my son even said it was the best pizza he’s ever had! I also loved how the addition of the apple cider vinegar gave it a sourdough-like aroma during the mixing and baking process. It gave us a great base that we were able to use to make a few different options (some with regular cheese and some with vegan cheese that I could eat). Highly recommended—this will now be our go-to for when we want to do pizza night at home. Thank you for this awesome recipe! (Note: I used King Arthur’s Gluten-Free Measure for Measure flour mix, for reference.)

  18. I had to add 2 cups more flour, BUT IT TASTE GREAT!!!!!!I’ve made this in the past with Bobs Red Mill 1-to1 baking flour and I remember it turning out great (though I don’t remember if I had to tweak it at all). Today I made it with Bobs Red Mill All-Purpose baking flour, and it looked like thin pancake batter after mixing, I ended up adding two extra cups of flour. I measured and remeasured all the ingredients before combining, so I know I didn’t measure incorrectly. I have noticed that this flour mix is just not that great in general, but I have never had it do this before. After 30 mins in a lukewarm oven, it did rise about 1/3 of its original size.
    It covered a 18” X 12” baking sheet and cooked well. 1-to-1 ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Starch, Xanthan Gum. All-Purpose ingredients: Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Fava Bean Flour

    1. Hi Jax! I am so happy that you enjoyed the pizza. It looks like the reason you had to add extra flour was your flour blend was made with bean flours. The Pillsbury gluten-free flour that I use is made with rice. The bean flours do not absorb liquid the same as rice flour blends. I am not a big fan of bean flours for gluten-free baking for use in recipes. Also Bob’s 1-1 is not recommended for yeast baking according to their website. Thank you so much for the 5-star recipe review!

  19. I made this last night. We liked it, it is the first pizza crust that is gluten free and didn’t taste like cardboard. I was wondering if an egg could be used in place of some of the oil? Our favorite pizza crust that I used to make had an egg in it and the flavor was so good. I may try to make it that way last time. I baked it on a baking stone and the texture was really good. Thanks for a great recipe.

  20. This crust is excellent. Some gf pizza crusts that I’ve made from a mix have been like a brick. Not this one. Light, flavorful and spongy. Mmm, I’m saving this one.

  21. Thank you for this recipe. When I saw that there were so many 5-star reviews with so many good things to say, I hoped this recipe would be a keeper. My daughter has missed “good” pizza since she had to go gluten free and dairy free. I made this on her birthday, and she thanked me over and over for giving her a wonderful pizza. I made it according to the recipe, using dairy free mozzarella shreds, except that my pizza pan is 12″, not 15″, so I made it a little smaller and had to cook it a little longer due to the thickness. We may add a little garlic butter to the crust the next time just for our tastes, and we also thought maybe a little vegan parmesan substitute might be nice on the crust edges. Those are just ideas, but it was great, as is. Thanks.

  22. God bless you for sharing this recipe ! I don’t own a mixer cos I don’t bake so I did the mixing with my whisk ( phew) and it was sticky , just like the pix , I was so excited!! I can’t wait for my son to get back from school and see the look on his face . He’s on a low FODMAP diet . Thank you so much !!

    1. I would love to make this and others but cannot have vinegars. Do you have suggestions on what to use in its place? Thanks!

  23. Audrey, this is my family’s go-to recipe for pizza crust! Do you know if I can successfully double this recipe?

    1. Hi Jaye! That makes me so happy to hear. Yes, you can easily double the recipe to make two pizzas. I have a large family so I double my recipe all of the time. Thank you so much for asking.

      1. This is the question I was coming to ask, glad I have a quick answer! About to try it, but one pizza is never enough for my family, so I’m starting with a double recipe. Here goes!

  24. Fantastic!!! I am second generation Italian American and we make something called tomato pie. It’s not a pie as we know it, it’s thick crust with a light marinara sauce, lots of Pecorino Romano grated cheese and lots of oregano. I have a son and two grandsons who have celiac and I have not been able to make this beloved tomato pie for them in so long…. Until now!! I have also used it for another traditional Sunday morning treat…pizza fritta! Thank you! Thank you! If I can figure out hope to send a photo, I will! @MamaKnowsGlutenFree #MamaKnowsGlutenFree

    1. Thank you so much Josephine you just made my day! I can’t tell you how much it means to me that your family can enjoy your tomato pie again using my recipe. You are so welcome, I love sharing the recipes I make for my family and helping others.

  25. Fantastic recipe! Is the nutrition info given just for the pizza crust or does it assume specific toppings? Thank you!

    1. I am so happy that you enjoyed the pizza Jax! The nutrition information given is for all of the ingredients listed, which include the pizza sauce and mozzarella cheese. Thank you for the wonderful 5-star recipe review.

  26. I’ve made this over and over and my family likes it every time! If you double the amounts, it works well to bake it on a cookie sheet, as well. Thanks so much for the recipe!

  27. My daughter has been gluten free for a year and has missed pizza and cheese sticks. I used your recipe ( substitute club soda for water) and it was amazing! Nobody could believe it was gluten free! Thank you so much! Now she can enjoy pizza night with her family.

  28. I have tried several, but this is by far the best GF crust I’ve made. Full disclosure, I used Pamela’s Artisan flour with guar gum, yeast was opened a year ago and not fast acting, I had no honey so I used turbinado sugar, and I used white vinegar. I followed the recipe otherwise, and I’m over the moon with the result. Can’t wait to see if having all the right ingredients improves on an already great product.

  29. This pizza crust was a gamechanger. I will be making pizza all the time now.
    Very fluffy, good grain, and nice flavor. It is wonderful to feel like pizza is special again, instead of crunchy and metallic the way restaurant and store bought gf pizzas usually are (in my experience). The only problem I had was that it kept sticking to my hands. It didn’t affect the taste or cooking or anything. It just drove me a little nuts.I used a home made flour blend of:5c brown rice flour, 1/2c tapioca starch, 1/2c potato starch, 2Tbsp xanthan gum.

  30. We tried out this recipe over the weekend and it was so good! It was perfect for our gluten free/ vegan needs. The crust was soft and fluffy and had great flavor. Thanks!

  31. Wow! This is the best pizza crust recipe and I’ve tried many, this is closest to a gluten like pizza that you can make. Thank so much!😊

  32. I’ve made this recipe so many times and it’s always SO GOOD. I do half the oil and maple syrup instead of honey. It’s perfect!

  33. I’m going to give this 5 stars because I believe that next time I try I will have more success. I used Bob’s Red Mill 1 to 1 gf flour. Despite whatever I did wrong I was able to salvage and the flavor was amazing. The outside edges were perfect but the inside was too moist. When I mixed all of the ingredients together I noticed it was not just sticky but also a little runny. I rechecked all the measurements to make sure I had them correct so I don’t know what went wrong. The dough rose which was very exciting to me and I was so pleased with the aroma. When I turned the dough onto floured parchment paper the dough was still way wetter than it should have been. I added the one tablespoon of flour but then I actually added more and worked it through and made quite the mess. My daughter was certain we would be chalking this up to experience but I was determined. I washed my hands and spread the remaining dough with a floured spoon into a mostly uniform shape. I baked it 15 and it was still not fully done. I did proceed with adding the sauce and toppings. I ate a decent amount and it was really good. I will try again because I see that others are having success. Any suggestions are welcomed! Thanks for such a great recipe.

    1. Hi Anne! I am so happy that you enjoyed the pizza crust. Bob’s Red Mill 1 to 1 flour is not recommended for yeast baking according to their website. It also has sourgum flour in the blend and does not absorb liquid the same as the Pillsbury gluten-free flour that I use. That’s why the dough was wetter than mine. I normally have to add extra flour to most of my recipes if I use the Bob’s. Another blend that I recommend for yeast baking besides the Pillsbury gluten-free is Better Batter flour.

        1. Hi Jamie. King Arthur does not recommend their measure for measuring flour for yeast baking. They say that on their packaging and their website. Thanks for asking!

        2. I would recommend the great value (gv) brand (by walmart) gluten free all purpose flour. I used to buy pillsbury before the pandemic and then couldn’t find it for awhile and switched to this flour (gv) has worked great.

  34. After seeing this recipe and reading the reviews I was super excited and had high expectations! I have tried many recipes and some are “ok”, but none have blown me away, until now. This is a great recipe and was quite easy to make. I am Canadian but moved to Norway this year so I have been getting used to the locally available ingredients and modifying most of what I have been used to using. If anyone from in Scandinavia sees this, I used Jytte glutenfri flour, the original variety with the man in blue on the packaging. It turned out marvelous! I proofed in my oven at 30 degrees Celcius for a couple hours since I didn’t have fast acting yeast, just to make sure it rose well enough, and it did! I also would recommend baking a few minutes less for each part (I did about 12-13 minutes for the prebake, then for the pizza with toppings because it was browning up quite a bit). This crust is thicker than most gluten free recipes I have seen and had such a nice texture and flavour to it. I am so happy to have found this and will definitely be making regularly! Thank you for posting this 🙂

  35. I’ve tried many GF pizza crust recipes. This one really rocks! The first time, I used instant yeast. Today, I used active yeast. I preferred the active yeast version better, but it is important to poof the yeast first in warmer-than-lukewarm water. I used a mini-roller to roll out the dough with Saran wrap on top of the dough so there’s no mess with handling the sticky dough. I plan to use this recipe next for flatbread with fig jam and goat cheese!

  36. Fantastic. My 7 year old son recently had to go gluten free. We have tried other recipes he didn’t like. He loved this one. I also had some and it was very good. Thank you.

  37. This is an amazing pizza dough! Really easy to make and perfect. By far the best gluten free pizza crust I’ve ever had. My husband is not gluten free and loves this crust too. Thank you for sharing this!!

  38. I have been wanting a thick crust pizza ever since I found out I had to be gluten free. This was the best crust. Thank you for such yummy recipes!

  39. Best pizza dough recipe I have made for ages. I was generous with the yeast and this came out light, crusty and soft at the same time. Would reccommend.

  40. Audry, I make my own flour blend with brn rice flour, tapioca and potato starch but no xanthan. How much xanthan would you suggest to add for this mix. Sometimes I just fudge it but it’s nice to hear a starting point first. Looking forward to trying this as I love so many of your recipies, thanks, Linda

    1. Hi Linda! The normal rule of thumb is to add 1/4 teaspoon of xanthan gum per cup. The pizza dough needs a little bit more because the dough needs to strech. You could try and add 1 1/4 to 1 1/2 teaspoons of xanthan gum to the 2 1/2 cups of your blend. Please let me know how it turns out!

  41. Thank you for this recipe! I do not have a dough hook so I whisked by hand and expected the worst with a batter-like consistency after proofing. But, once I spread it out into two pizza circles on parchment and popped it in the oven it worked out beautifully! Very delicious, chewy, and a crispy crust. My first homemade pizza crust and I’m definitely adding this recipe to my dinner rotation 🙂

  42. Excellent!!! Was very surprised how soft the pizza crust is. Made two thinner crusts with my batch. Worked out beautifully! Thanks for all the wonderful recipes!!!

  43. Thank you so much for sharing this gf pizza dough recipe! Best gf pizza dough we have ever tried and we have tried quite a few!! It was also so easy to make. My hubby is so happy as pizza is one of his favourite foods and it’s been hard to find a great, easy to make recipe. He really liked how thick and chewy the crust was. He’s already looking forward to the next time I make it! I made it on a rectangle cookie sheet and I used Robin Hood All Purpose Gluten Free flour. I am looking forward to trying the focaccia bread recipe too. Thanks again!

  44. I can always count on you! Since I did not want to make 2 separate pizza crusts, a normal flour and GF one, I made 3 of these pizzas for everyone and they were DELICIOUS! Even my 17 year old son who does not have dietary issues preferred this pizza crust over the wheat flour ones I normally make. It’s a keeper!

  45. Honestly, this is the BEST gluten free recipe i have tried to date. I have been gluten free for 2 years now and this is the first thing i have made that made me feel like i was eating a normal wheat based pizza. I raised my pizza and gently ripped off my parchment paper when it was finished and left it in the oven for an extra 5 minutes to give it a slight crunch. Was perfect. Truly, bless you for this recipe.

  46. Excellent! I’m intimidated by using yeast, and your step by step instructions gave me confidence! Very easy to make, thank you

  47. Love your recipes and I’m looking forward to trying this out. What should we do if our oven doesn’t have a proofing setting? I can’t get below 170 degrees Fahrenheit.

    1. Hi Stu! Thank you so much for your kind words about my recipes. You can set your oven to the lowest temperature and once it reaches temperature, just turn it off. Yeast baking needs to have a warm place to rise. Some people also put the pan on top of the warm oven to rise. I have not tried this because my oven is inside the wall. Thanks for asking and I hope you enjoy the pizza!

  48. Thank you for this awesome recipe! Hands down best GF VG pizza crust. I’ve tried a few of them and nothing came close to authentic pizza texture and taste I enjoyed before I had to go GF. I didn’t have instant yeast so had to proof active dry yeast. I let it rise for a bit over an hour. May have been ready before then but I was prepping toppings. Made a buffalo “chicken” with cashew cheese and a veggie with packaged vg mozzarella shreds. Everyone was a fan, even the non GF carnivores! It’s on the menu again this week.

  49. Loved this recipe I let it sit for like 20 mins then put it in a deep dish pan and pre baked the crust and it was so fluffy and delicious so glad I found this

  50. I made 2 crusts from this recipe tonight. One with PC GF flour (a Canadian Brand) and one Bob’s Red Mill 1:1 GF flour. The PC brand dough was easier to work with and baked crust was fluffier. So for any Canadians reading this I would recommend PC GF All Purpose Flour! Thanks for this great recipe! I’m adding it to our meal planning app.

  51. Oh my gosh. This turned out SO good! My non gluten free husband loved it as well and said it reheated just like normal pizza! We cooked it a little longer and added melted butter with onion powder and garlic powder to the crust when we added toppings. It turned out perfect! I love your recipies!!

  52. I don’t usually leave comments, but this has been the best gluten free pizza crust of my life and I want to say THANK YOU. I’ve been making it twice a week using Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and topped with Daiya cheese and the tvp sausage crumbles recipe from The Hidden Veggies, and it had been making me SO happy. Thank you thank you thank you <3

  53. I made pizza with this and it was excellent! thank you for the recipe. I was wondering if you’ve tried making pita bread (stove top) with this dough? I’d love to know 🙂 thank you again.

    1. Thank you so much BVee for the awesome 5-star recipe review! I am so happy that you enjoyed the pizza and it turned out excellent. I have not tied using this dough for pita brad. If you try it will you please let me know how it turns out? You are so welcome, I love sharing the recipes I make for my family. Thank you again!

  54. This pizza crust is perfection! I’ve been gluten free for 6 years and haven’t had a decent pizza in that amount of time as well. This is hands down one of the best pizza crusts I’ve ever made. The dough is so simple to mix and I love that there is no kneading involved. The texture of the crust is amazing, light but a bit chewy and has a crunch…so similar to the real deal. )As a side note, I used Cup4Cup gluten free flour, its my favorite)
    I’m filing this recipe in my recipe binder and will definitely be making the focaccia bread. Off to look through the rest of your recipes to see what other gems I can find. Thank you so much for making pizza enjoyable again! 🙂

    1. Thank you so much Kim for the awesome, 5-star recipe review, it really made my day! I am so happy that the pizza crust was one of the best you have ever made. That is was easy to make and the crust was light but a bit chewy and has a crunch…so similar to the real deal. Thank you for sharing the brand of gluten-free flour you used as I know it will help others. I hope you fond more recipes to try and that you enjoy them as well. Thanks again!

  55. I had already left a comment, but to add a bit more…
    I had doubled the crust recipe and used a recipe’s worth of crust for the breakfast pizza. The other recipe’s worth of crust I split into two smaller s’mores dessert pizzas. I mixed two cups of Graham cracker crumbs into the dough with some extra sugar, and they turned out great. Thank you!

    1. Thank you so much Vanessa for the awesome 5-star recipe review! I am so happy that you enjoyed the pizza crust. Breakfast and dessert pizza sounds amazing. you have inspired me to try it as well. You are so welcome I love sharing the recipes that I ake for my family. Thanks again!

  56. I bastardized this crust recipe so many different ways due to what I did and did not have on hand during a stay-at-home order, and the recipe was EXTREMELY forgiving of my substitutions. The kids declared it the best pizza we’ve ever made, and I’ll happily use this recipe again – I found the crumb much more pleasing than the typical gluten-based pizza crusts I am used to making. We made the crust for a breakfast pizza, and the texture lent itself beautifully for the style of crust I was hoping for.

    1. Thank you so much for the awesome 5-star recipe review, it really made my night! I am so happy that you and your kids enjoyed the pizza and they said it was the best pizza you’ve ever made. That really made my heart happy. I need to try this as a breakfast pizza, my kids would love that. I am so glad that you will be using the recipe again. Thank you again for the recipe reviews, they really blessed me!

  57. Thank you so much for this recipe. I have been searching for a good gluten/dairy/corn free pizza crust recipe for some time. This was absolutely delicious. I made a Margarita pizza and before I added the tomato and basil and Violife mozzarella cheese, I brushed the crust with olive oil and sprinkled it with a little salt and pepper. I topped the whole thing off with oregano and it was scrumptious. Will be trying some more of your recipes in the future!

    1. Thank you so much Patti for the awesome 5-star recipe review! I am so happy that you enjoyed the pizza crust and it was delicious. Thank you for sharing the toppings you used, as I know it will help others. I hope you enjoy the other recipes you try. Thank you again!

    1. Thank you so much Joan for the awesome 5-star recipe review! I am so happy that you enjoyed the pizza. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!

    2. I love pizza and missed the taste of pizza hut and pizza club bases since being diagnosed with coeliac disease 2 years ago. Ready made bases just don’t taste right. I live in NZ and made the dough using Edmonds Gluten free plain flour. I couldn’t ‘pat’ the dough into a circle as the mixture was way too wet and sticky (maybe I left it to rise too long or because the yeast was a little expired) so just poured it on to a baking sheet, spread it out a bit and put it into the oven. It looked good after the initial bake so I put my toppings on and finished it off in the oven. It turned out great!!!! Was soft and chewy and crispy on the outside and tasted so good with my toppings – pizza sauce, buffalo mozzarella and basil pesto. Can’t wait to make pizza again!

  58. I have made this crust several times with consistent results. My gluten family loves this pizza crust. I use Cup4Cup flour and get great results. If you haven’t tried it, this is a must try!

    1. Thank you so much Penny for the awesome 5-star recipe review, it really made my night. I am so happy that your family loves the pizza crust and you have gotten consistent results every time you have made it. Thank you so much for sharing the brand of flour you used, as I know it will help others. Thanks again!

  59. Wow, thank you for a wonderful, easy, tasty thick crust pizza recipe. This was so delicious my hubby(who does not have to be gluten free) said it was so good and for me to not ever make frozen pizzas again ?

    1. Thank you so much Kelly for the awesome 5-star recipe review, it really made my day! I am so happy that you and your husband enjoyed the pizza. Thanks again!

  60. I finally tried this recipe and I will say at first I was a bit timid because the dough was sooo sticky! However I was impressed with the end results, it was similar to a deep dish pizza crust. Very delicious in fact! Thanks for the recipe. Definitely will try it again, but I will divide it into two to go for a thinner crust. Now on to your bread recipe!! Will keep you posted!

    1. Thank you so much Melissa for the wonderful 5-star recipe review! I am so happy that you enjoyed the pizza crust. You are so welcome, I love sharing the recipes I make for my family. Thanks again!

    1. Thank you so much for the awesome 5-star recipe review! I am so happy that your whole family loves the pizza. Thanks again!

  61. Crust is delicious!
    Served it to non-vegan gluten lovers and they were blown away!
    You could serve this and not tell anyone it’s gluten-free and vegan and they would never know.
    Thank you!

    1. Thank you so much Jenifer for the awesome 5-star recipe review! I am so happy that everyone enjoyed the pizza, especially that no one could tell that it was gluten-free and vegan. You are so welcome, I love sharing what I make for my family and helping. Thanks again!

  62. I’ve tried so many gluten free (and vegan) pizza base recipes over the years, but none have worked out nearly as good as this! I thought it was so good I had to double check that I definitely used gluten free flour!

    1. Thank you so much Georgina for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the pizza. Thanks again!

    1. Thank you so much for the awesome recipe review! I am so happy that you enjoyed the pizza. You are so welcome, I love sharing what I make fo my family. Thanks again!

  63. I made this tonight and it was very good. I had a gf pizza the other day at Papa Murphy’s and this is so much better and easy to make. The only thing about it is that it should have cooked a little longer as it was a little doughy. Next time I thought I could add an extra 5 minutes to the baking. However, I read the review about the Detroit style pizza and thought I will try cooking it at 525 next time for 15 minutes on the bottom rack and see how that does. Other than that it was great! A little worried about the stickiness but, with the flour when you roll it out it makes it easy to work with.

    1. Thank you so much Trena for the awesome 5-star recipe review! I am so happy that you enjoyed the pizza and it was better than Papa Murphy’s. I am glad that you found the dough easy to work with. Thanks again!

  64. I have been searching for a gf pizza recipe for a very long time. Most recipes have no flavor and are cardboard in texture. This recipe is by far the absolute best I have ever tried. I know I have found the ultimate best crust in this recipe. Made a gf pizza for myself and a regular pizza for my hubby. He liked the gf pizza so much better . Thank you . I now can enjoy homemade pizza. Yeah!!!!

    1. Thank you so much Carol for the awesome 5-star recipe review! I am so happy that my recipe is the best gluten-free pizza recipe you have ever tired. It really made my day knowing you can enjoy pizza again! You are so welcome, I love sharing what I make for my family. Thanks again!

  65. Thank you for this! I made it a few nights ago and was impressed. I used Krusteaz Gluten Free blend – it’s what I had in the pantry – and it never got past the “batter” stage and into the “dough” phase, even though I followed the recipe exactly. It puffed up more like bread. Still good, though! Next time, I think I’m going to add a bunch of herbs, though. I’m planning on making the focaccia bread version tonight. We’ll see how it goes!

    1. Thank you so much for the wonderful recipe review Rachel! I am so happy that you enjoyed the pizza crust. Thank you for sharing that you used the Krusteaz flour, as I know it will help others. I have not tried this recipe with Krusteaz. I hope you enjoy the focaccia bread version as well. You are so welcome, I love sharing what I make for my family. Thanks again!

  66. This was fantastic! I added a bit of Italian seasoning and caraway seeds to mine and it tasted gourmet! My daughter and I loved it and this is now my go to pizza crust recipe!

    1. Thank you so much Melanie for your awesome 5-star recipe review! I am so happy that you enjoyed the pizza crust. It really made my day to know that my recipe is now going to be your go to recipe! I love that you added seasoning to the dough. Thanks again!

    1. Hi Brooke! Yes you can freeze the pizza dough. Just let it fully rise before you freeze it. The dough can be frozen for up to three months. Thawed in dough in the fridge overnight before you use it. Thanks for asking!

  67. This recipe is amazing!! We cooked it last night and my husband wouldn’t have known it was gluten free except that I was eating it. My only comment with the recipe would be to add a step for putting some flour on top of the dough before spreading it out as it is super sticky.

    1. Thank you so much, Rebekka for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the pizza, especially that he would not have known it was gluten-free. I love hearing that! Thanks for bringing that to my attention, I forgot to add that step in the recipe write up. You can see that I added flour to the top of the dough in the step 7 photos. I really appreciate you catching that! Thank you again for the lovely review!

  68. I made your pizza for dinner last night and it was so delicious. I was completely surprised that the crust didn’t have a rice flavor, nor was it too heavy. My hubby even enjoyed it. And since I usually freeze my extra spaghetti sauce in 1 quart freezer zippy bags, I was finally able to use some my supply. (Love how easy your recipes are and how yummy they taste.).
    Definitely a recipe that I will be cooking again.

    1. Thank you so much Patti for the fantastic 5-star recipe review! I am so happy that you and your husband enjoyed the gluten-free pizza! It makes my heart really happy that you find my recipes easy, yummy and that you will be making it again. Thank you again!

    1. Hi Alexia! I have never tried baking it in a pizza oven. If you try it will you please tell me how it works out? Do you have any recommendations on pizza ovens? I would like to look into getting one. I hope you enjoy the pizza. Thanks!

    1. Hi Amy! Yes you can make it into a dough ball and then freeze it. I hope you enjoy the pizza. Thanks for asking!

  69. After going gluten and dairy free, I feel like I’ve not eaten one good pizza. This felt like I was sinking my teeth into a real pizza and crust. It was absolutely delicious…even my gluten dairy loving husband liked it! Thank you for this recipe!!

    1. Thank you so much Mallory for the wonderful 5-star recipe review! This makes my heart so happy to hear. You are so welcome, I love sharing what I make for my family. Thank you again!

    1. Thank you so much Lourae for the 5-star recipe review! I am so happy that you love my pizza recipe. Pizza is one of my all-time favorites. Thank you again!

    1. Thank you so much Sage for the 5-star recipe review! I am so happy you enjoyed the pizza. I missed thick pizza crust too. You are so welcome, I love sharing what I make for my family. Thank you again!

  70. Hi Audrey!

    Great recipe and not at all difficult. I put a little twist on it and made a Detroit Style Pizza
    with this dough. I basically followed your recipe all the way through the rising. I also
    warmed up the bowl in the 100 degree oven so it was fool proof for the rising. I then
    oiled a 13 x 9 metal pan with olive oil (Detroit Style pans are available on line, but don’t
    bother, this worked just fine) I basically followed Jeff Mauro’s Detroit-Style Pepperoni
    Pizza recipe for the rest. I did a good marinara from a jar to save time and whole milk
    mozzarella since brick cheese is hard to find. I preheated the oven to a screaming 525
    degrees with the rack positioned in the bottom. When I layed out your dough, it fit perfectly
    in the 13 x 9 and I just pressed it to fit in the corners…NO GLUTEN, so no snapping back
    and waiting for it to relax. I lightly salted the base then proceeded with Jeff’s recipe.
    He has a video and that helps. Baked it on the bottom rack for 15 minutes- and as you
    always say, watch it since all ovens are different. I turned on the broiler for a minute or so
    cuz a like it a little brown and bubbly. After I pulled it out, I ran a spatula around it. The
    crispy edges make your mouth water. I then let it rest for 10 mins, then removed and
    sliced into squares. Perfection!
    Love your recipes Audrey!!! Keep them coming!

    1. Thank you so much Samantha for the amazing 5-star recipe review! I am so happy that you enjoyed the pizza. I have never had Detroit style pizza, but it sounds delicious! I LOVE pizza. I am definitely going to check out Jeff’s video. It makes my heart so happy to hear that you love my recipes. Thank you again for your kind words, the wonderful review, and your encouragement!

  71. This recipe is delicious. It makes a very thick and fluffy crust. It’s a little too thick for my liking so next time I’m going to cut the dough in half. If you’re craving pizza, this is the recipe to try.

    1. Hi Lourae thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the pizza. You could also make two smaller pizzas with the dough if you want a thinner crust.???? Thank you again!

  72. Hi Audrey!
    I’ve made a few of your recipes and enjoyed them all. Yours is one of my ‘go-to’ sites.
    One question for you on this pizza crust recipe. I see 1 Tbsp baking powder in the list of ingredients, yet not in the instructions. Does it get added to the flour, salt & yeast?
    Thanks!
    Theresa

    1. Hi Theresa! Yes you add the gluten-free baking powder in with the dry ingredients. Thank you so much for bring that to my attention. I am so happy that you enjoyed the recipe that you have tried. It really makes my heart happy that I am one of your ‘go-to’ sites! I hope you enjoy the pizza.

  73. Amazing! This recipe was so easy to follow. It made a very large pizza with a great fluffy crust. When my picky daughter approves, she said it tasted like Unos gf pizza, I know its a keeper. Thanks for taking the time to figure out these recipes to make our lives easier and my child happy.????

    1. Thank you so much Marcia for the wonderful 5-star recipe review! This makes my heart so happy to hear that you and your daughter enjoyed the pizza. Please tell your daughter to thank you for the compliment that this crust tastes like Uno’s gluten-free pizza! You are so welcome I love sharing what I make for my family. Thank you again!

    2. Made it last Friday and making it again tonight! I changed up the flours as I used what I had on hand and it was still delicious.

      1. I am so happy that you enjoyed the pizza again Trish! Can you please let me know which brand of gluten-free flours did try with the recipe? I am always like to see what other people are using. Thanks!