Gluten Free Pizza Crust Recipe - Wonders Of Cooking (2024)

This Gluten Free Pizza Crust Recipe makes the best gluten-free pizza. You can press it out as much as you like for thin crust or thick crust. I like to keep my dough thick for a fluffy, deep dish-style pizza.

All you need to make this gluten free pizza dough recipe is basic pantry-staple ingredients that you likely already have on hand. You can have homemade gluten free pizza on your table in about an hour and a half from start to finish. Goodbye gummy boxed mixes and frozen cardboard gluten-free pizzas.

This is one for your meal rotations.

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If you want to venture in to the world of Gluten Free Sourdough, try my Gluten Free Sourdough Pizza Crust - Best Sourdough Discard Recipes. It's inspired by this recipe, and I think it makes it 10x better. Check out the dough below.

Gluten Free Pizza Crust Recipe Ingredients:

You only need basic ingredients to make this gluten free pizza dough.

For the Yeast Proof:

• Instant yeast. I used one packet of Fleishmann's Rapid Rise Instant Yeast.
• Granulated sugar, or honey
• Warm water between 115-120 degrees

For the Gluten Free Pizza Dough:

• High quality gluten-free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
• Egg
• Olive oil
• Apple cider vinegar
• Salt
• Cornmeal, optional. This is for dusting the bottom of the pan/pizza stone to create more of a delivery-level pizza crust.
• Melted butter for basting the crust. If dairy free: Use dairy free butter like Earth Balance.

Gluten Free Pizza Crust Recipe:

For the yeast proof:

• In a small mixing bowl, combine the yeast packet, sugar or honey, and water (between 115-120 degrees). Stir until the yeast has dissolved. I use a meat thermometer to take the temperature of the water. Let sit for 5 minutes, or until foamy.

For the gluten free pizza dough:

• In a large bowl, stir the flour and salt together. Add in the egg, vinegar, olive oil, and proofed yeast mixture.
• Mix with an electric mixer fitted with greased dough hooks on low for 1-2 minutes. The goal is to whip air into the dough. Use your hands to gently shape the top of the dough into a dome, being careful to not compact it. It will resemble more of a thick batter than a dough.

First Rise (25-30 minutes)

• Cover the bowl with plastic wrap, a clean tea towel, or a plate, and set aside in a warm place to rise for 25-30 minutes. Prepare a large sheet pan with parchment paper dusted with the cornmeal (optional).
• After the gluten free pizza dough has had time to rise, carefully guide the dough ball out of the bowl, guiding it with an oiled rubber spatula, onto the prepared sheet pan. You don't want it to plop out so it doesn't pop any of the air bubbles inside.

Shaping the Gluten Free Pizza Dough:

• Lightly flour the top of the dough (just a pinch or so of flour) and begin lightly patting the dough from the middle-out and working around the newly exposed sides, not ever really pressing the outer rim or what will become the crust - this guarantees intact air pockets in the crust. Repeat this motion as necessary until its to your desired thickness, about ⅛ to ¼-inch or thicker. Do not knead, stretch, pull, or roll with a rolling pin. I like to use three fingers in light tapping motions.

Second Rise (15-20 minutes)

• Cover the pizza and the sheet pan with plastic wrap or a clean tea towel and carefully set in a warm place to rise for another 15-20 minutes.
• Halfway through the rise time, preheat the oven to 425 F.
• Remove the plastic wrap once the dough has finished rising, and use a basting brush to brush the dough with melted butter.

Baking Instructions

• Bake for 10-12 minutes.
• Remove the pizza crust from the oven. Spread your pizza sauce on top, cheese, and any toppings. Baste the crust once again with melted butter.
• Bake an additional 10 minutes. Broil on low an additional 2 to 5 minutes to encourage further browning, or until the cheese is completely melted and bubbly.
• Remove from the oven and let cool 5 minutes before slicing with a pizza cutter.
• Enjoy!

Equipment

You only need basic kitchen tools to make this Gluten Free Pizza Crust Recipe. I recommend:

• A pizza stone is optional. Pizza stones absorb moisture, help make the bottom crust crispy, and distribute heat evenly.
• A pizza pan with holes also achieves a really crispy crust.
• A pizza cutter is a must whenever cutting pizza to get the perfect slices.
• A basting brush is recommended for basting the crust with butter.
• You can use a handheld electric mixer or stand-mixer to whip up the dough.
• Parchment paper is always a must when working with gluten-free dough. Or a non-stick baking mat with measurements (perfect guide for rolling out a circular pizza)
• If you're a pizza-holic, you might want to consider an indoor pizza oven (comes with a pizza stone).

Is this Gluten Free Pizza Crust Recipe Dairy Free?

Yes, this gluten free pizza dough can easily be made dairy-free. Simply swap the melted butter for dairy-free butter like Earth Balance. From there, top with your favorite pizza toppings and/or dairy-free cheese.

Can I freeze this Gluten Free Pizza Crust Recipe?

Yes, you can! In fact, I've started to make two at a time so we can always have one ready to go in the freezer.

Make this recipe as usual, but only partially bake the crust (8-10 minutes total time, until cooked through). Let cool completely, wrap in plastic wrap, and store flat in the freezer for up to two months. When you're ready for a pizza night, pull it out of the freezer, let it thaw for 30 minutes, then add your toppings and bake. Easy as can be.

Do I have to dust the pan with cornmeal?

Nope. However, if you want the most delivery-like gluten-free pizza ever, I highly recommend dusting the bottom of your pan or parchment paper with cornmeal.

Cornmeal not only prevents your dough from sticking, but it adds a little extra flavor and helps crisp up your dough. Most delivery pizzas have cornmeal on the bottom of their crust (those crispy little yellow balls you gaze at during every bite).

Not using cornmeal? Dust the bottom of your non-stick pan or parchment paper with a pinch or two of gluten-free all purpose flour. Not only does this prevent the crust from sticking, it gives the crust a more artisanal approach.

Notes on Gluten Free Easy Pizza Crust

• Tested with Great Value All Purpose GF Flour, Bob's Red Mill 1 to 1 GF Baking Flour, and King Arthur's Measure for Measure. (Avoid using Bob's All Purpose GF Flour (the red bag) as it contains chickpea/garbanzo bean flour which can add a weird aftertaste to baked goods.) You can find King Arthur's at a discounted rate on Thrive Market. (Get 40% off your first order + sometimes a free gift.)
• Make sure your yeast has proofed before continuing with the recipe (it should look foamy and a little bubbly). I use one packet of Fleischmann's Rapid Rise Instant Yeast Fast-Acting per pizza crust. That means if you double the recipe, you will need two packets of yeast.
• Lightly pat the dough when shaping it - do not knead, stretch, pull, or roll with a rolling pin. I like to use three fingers in light tapping motions.
• Allow the dough to rise in two different sessions: (1) after mixing together and forming a ball, about 25-30 minutes. This first rise aerates the dough, develops the flavors, and allows the flours to absorb moisture, eliminating any possible grittiness. (2) After shaping the dough into its pizza form. This allows the dough to rise again, building up air pockets in places that may have been popped during shaping. It also makes the crust even better. Do not eliminate the second rise or the pizza crust will be gummy. Cover and allow to rise 15-20 minutes.

Most importantly, don't overthink this recipe. It really is simple and turns out great every time, especially if you're used to working with gluten-free dough.

Gluten Free Pizza Bubble-Up Bake

You can also use this gluten-free pizza crust recipe to make fun pizza bakes such as my Bubble-Up Pizza Bake.

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