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.
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
- 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)
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.
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.
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).
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!
- Gluten-Free Meatballs {Dairy-Free Option}
- Gluten-Free Southern Fried Chicken {Dairy-Free Option}
- Gluten-Free Southern Baked Macaroni and Cheese
Let’s Connect! You can FOLLOW ME on Facebook, Instagram, Pinterest, or YouTube!
Gluten-Free Pizza Crust {Dairy-Free and Vegan Option}
Ingredients
Gluten-Free Pizza Crust
- 2 ½ 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 ¼ teaspoons of rapid yeast/instant yeast
- 1 tablespoon gluten-free baking powder
- 1 teaspoon salt
- 1 ½ 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
- ½ 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.
Laura Z says
I have tried many GF pizza crusts and this one has been my favorite!! Thanks for a great recipe!
Jaye says
Audrey, this is my family’s go-to recipe for pizza crust! Do you know if I can successfully double this recipe?
Audrey says
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.
Josephine Giacovelli says
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
Audrey says
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.
Jax says
Fantastic recipe! Is the nutrition info given just for the pizza crust or does it assume specific toppings? Thank you!
Audrey says
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.
Melody says
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!
Rita Strother says
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.
Felicia Bakker says
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.
Bec says
This pizza base was perfect! And so simple. Thank you so much for it <3
Nancy says
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.
CranberryMorning says
My daughter made this tonight and it was the best GF pizza I have ever eaten!
Katie says
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!
Joanne says
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!😊
Andrew F. says
I made this tonight for dinner and it was soooo good! Thank you!
Joann says
Made this dough tonight! It is delicious. Thank you
Melody says
This is the best pizza crust recipe we’ve found! Delicious!
Cat says
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!
Rob Werner says
The whole family goes absolutely nuts for this pizza every time I make it! Top notch!!
Anne says
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.
Audrey says
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.
Jaime says
Do you know if King Arthur cup for the cup would work, ok?
Audrey says
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!
Tatiana says
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.
Jaime says
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 🙂