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.
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 🙂
chinachef says
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!
Alaina says
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.
Amy says
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!
Karen says
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.
Linda Tanzini says
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
Audrey says
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!
Lindsey says
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 🙂
Dawn Parks says
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!!!
Liz Hanley says
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!
Kerry says
This was such a great recipe. My son absolutely loves it and I can stop buying the Daiya pizza.
Michelle says
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!
Niala Mohammed says
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.
Jaye says
Came out perfectly. Family pizza night=dream come true!
Lisa says
Excellent! I’m intimidated by using yeast, and your step by step instructions gave me confidence! Very easy to make, thank you
Keilah says
Such an amazing GF DF pizza crust. I can’t wait to make it again!
Stu says
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.
Audrey says
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!
Rose says
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.
Amy says
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
Jennifer C says
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.
Kathryn says
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!!
Megan says
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
BVee says
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.
Audrey says
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!
Kim says
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! 🙂
Audrey says
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!
Vanessa M. says
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!
Audrey says
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!
Vanessa M. says
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.
Audrey says
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!
Patti says
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!
Audrey says
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!
Joan says
This was so good!!! Thank you for sharing!!!
Audrey says
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!
Mita says
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!
Penny says
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!
Audrey says
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!
Kelly Pizzarella says
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 ?
Audrey says
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!
Melissa says
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!
Audrey says
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!
Megan says
It’s a great recipe! My whole family loves it!
Audrey says
Thank you so much for the awesome 5-star recipe review! I am so happy that your whole family loves the pizza. Thanks again!
Jenifer Dempsey says
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!
Audrey says
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!
Georgina says
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!
Audrey says
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!
kim hauck says
Finally a great crust recipe!
Thank you.
Audrey says
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!
Trena says
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.
Audrey says
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!
Carol D. says
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!!!!
Audrey says
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!
Rachel says
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!
Audrey says
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!
Melanie Reyes says
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!
Audrey says
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!
Brooke Anderson says
Do these freeze?
Audrey says
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!
Rebekka says
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.
Audrey says
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!
PattiM (Pattie’s passion) says
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.
Audrey says
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!
Alexia says
Can’t wait to try this! Can you make this in a pizza oven? If so, any adjustments?
Audrey says
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!
Amy says
Can you make this dough and then freeze it in a ball?
Audrey says
Hi Amy! Yes you can make it into a dough ball and then freeze it. I hope you enjoy the pizza. Thanks for asking!
Mallory Kulesza says
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!!
Audrey says
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!
Lourae Fitzgerald says
I love this pizza recipe. I’ve made it a few times and it never disappoints.
Audrey says
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!
Sage says
Wonderful recipe- exactly what has been missing from my menu!! Thanks!!!
Audrey says
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!
Samantha says
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!
Audrey says
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!
Lourae Fitzgerald says
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.
Audrey says
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!
Theresa says
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
Audrey says
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.
Marcia says
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.????
Audrey says
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!
TrishS says
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.
Audrey says
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!