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Best Gluten Free Pizza Crust

This Best Gluten Free Pizza Crust is so delicious, no one will every know that it’s gluten free! Pile on the toppings and enjoy!

The Best Gluten-Free Pizza Crust Recipe Ever. From Allergy Free Alaska

Pizza is one of those timeless classics that never loses popularity. It can be personalized according to individual preference, and thankfully, allergies. Just because you’re gluten and/or dairy free doesn’t mean you still can’t sink your teeth into a delicious slice of pizza. 

I developed this Best Gluten-Free Pizza Crust out of necessity. Shortly after my girls and I went gluten-free, we became desperate for pizza. I used to make all of our gluten-filled pizzas from scratch, so I had to re-learn how to make our favorite recipe gluten-free. This Best Gluten-Free Pizza Crust isn’t a thin one, but it’s not overly thick either. It’s just thick enough to hold up to a plethora of toppings; you can pile them on! It’s a subtly sweet crust, since I prefer mine not too sweet. If you prefer a sweeter crust, simply add a tablespoon of sugar to the dough (I don’t recommend adding more honey, as that would make the dough too heavy). 

Gluten-Free Pizza Crust Recipe - Allergy Free Alaska
While this recipe isn’t written as egg-free, I think substituting a chia egg for the egg would work just fine. To make a chia egg, combine 1 tablespoon chia seed meal and 3 tablespoons boiling water. Let the slurry sit for 10 minutes before adding it to your dough. 

What’s your favorite way to top a pizza? 

Gluten-Free Pizza Crust Recipe from Allergy Free Alaska

Gluten-Free Dairy-Free Pizza Crust Recipe from Allergy Free Alaska

Best Gluten Free Pizza Crust

Best Gluten Free Pizza Crust

Yield: one 14-inch pizza
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes

This Best Gluten-Free Pizza Crust isn’t a thin one, but it’s not overly thick either. It’s just thick enough to hold up to a plethora of toppings; you can pile them on!


Yeast Ingredients

  • 1 tablespoon honey
  • 3/4 cup hot water (between 105 – 115 degrees F)
  • 2 1/4 teaspoons active dry yeast

Dry Ingredients

Wet Ingredients

  • 1 egg
  • 1/4 cup olive oil
  • 1/2 teaspoon apple cider vinegar


  1. Lightly oil and dust a large 14-inch pizza pan with sorghum flour (or corn meal if you tolerate it). I use this cast iron pizza pan.
  2. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure to have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  3. Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
  4. In a separate mixing bowl, whisk together the egg, oil, and vinegar.
  5. When the yeast is done proofing, add the wet ingredients to the dry ingredients. Stir until it’s a little paste-like and then slowly add the yeast mixture. Using the mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl and then mix on medium 2-3 minutes or until the dough is smooth (you may need to scrape the sides of the bowl a few more times).
  6. Place the dough on the prepared pizza pan. Use a frosting spatula (I like this one) to spread the dough out into an even round. If you are having difficulty spreading out the dough, wet your hands, and press the dough out with your hands (continue to wet them as needed). Start in the middle of the dough and work out to the edges. Rise in a warm place for 30-40 minutes.
  7. Prebake the crust in a preheated 425 degree (F) oven for 10 minutes.
  8. Top with desired toppings, and bake for an additional 10-14 minutes. The crust should be nice and golden brown around the edges when done.


While this recipe isn't written egg-free, I think it would do quite well with a chia egg as a substitute (1 tablespoon of chia seed meal + 3 tablespoons of boiling water = 1 chia egg. Allow the mixture to sit for 10 minutes before adding it to the dough).

Best Gluten-Free Pizza Crust from Allergy Free Alaska - This crust is amazing!

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Sunday 4th of April 2021

I love your recipes!! However, I don't use rice flour. Could I substitute millet flour or just double up on the sorghum? Also, the only non-dairy milk I can have is cashew. If it is OK to use I think I would have to add a little more as it is somewhat thicker, right?


Monday 5th of April 2021

Hi Pegi, I would sub millet flour in place of the rice flour. And I'm confused about your question on the cashew milk? I don't call for any dairy-free milk in this crust?

Cora Whitmoyer

Monday 22nd of March 2021

Would this work to use instant yeast instead of the active dry yeast?


Monday 5th of April 2021

Hi Cora, Yes, it should.

Jesica Doane

Friday 25th of December 2020

Omg, hands down thee best GF dough recipe on the internet! Thank you!!!


Friday 25th of December 2020

Absolutely! So happy to hear that, Jesica! Thank you!


Friday 13th of November 2020

I have tried many GF pizza doughs and this one is our favorite by far! Sometimes I just make it and brush with olive oil garlic and salt and we eat it with our soup, like a flat bread. Delicious! Thank you for all of your recipes - we enjoy many of them at our house.


Tuesday 17th of November 2020

Thank you so much for coming back here and leaving me a comment, Chloe! I'm thrilled you love this recipe!


Friday 17th of January 2020

I have tried many GF pizza crust recipes, even tried box mixes. All have been so disappointing until this recipe! Thank you!! It is really good. It totally satisfied my "real" pizza craving! I cannot wait to explore more of your GF recipes.


Thursday 23rd of January 2020

That's great news, Gina! I'm so happy you enjoyed it! :) Thank you for coming back here and leaving a comment - I really appreciate it!