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Allergy Free Alaska

Gluten Free & Allergy Friendly Recipes

Best Gluten Free Pizza Crust

by 50 Comments

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. 

Need a yeast-free gluten-free pizza crust recipe? Try this Gluten-Free Pizza Crust from Nicole of Gluten Free on a Shoestring. Doesn’t it look amazing?! 

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

Yield: one 14-inch pizza

Best Gluten Free Pizza Crust

Best Gluten Free Pizza Crust
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!
Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

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

Instructions

  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.

Notes

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).

© Megan Ancheta
Category: Gluten Free Bread and Flatbread
Best Gluten-Free Pizza Crust from Allergy Free Alaska - This crust is amazing!

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Reader Interactions

Comments

  1. so, you don’t preheat your cast iron pan? I have only used mine once and read different things about preheating. thanks for the recipe 🙂

    Reply

    • Hi Gail,
      No, I don’t preheat the cast iron pizza pan for THIS recipe. 😉 The dough is wetter than a gluten-full pizza dough, and has to be spread out with a spatula. It will not work well with a pre-heated pan… not unless you spread the dough out on parchment, and then transferred the parchment to a pre-heated pan. That might be a little tricky though. Great question – thank you for asking!
      Megan

      Reply

  9. Is the dough to thin to bake on a stone? I usually bake mine on a stone. Your pizza looks so good. I can’t wait to try your recipe.

    Reply

    • Hi Terri,
      No, this works great on a stone! I have a stone in addition to my cast iron pizza pan. Bakes beautifully on it! 😉
      Megan

      Reply

        • Yes! This dough is too wet to do otherwise. I’m working on another one though (that uses psyllium husk instead of xanthan gum) and that one can be transfer much easily (like to a preheated stone)… so stay tuned!

          Reply

  11. This looks awesome. I’m in the process of trying a lot of different GF pizza crust recipes. Yours just bumped to the top of my list. I like that it is not too thin, not too thick but will hold lots of toppings…I always get carried away! If I cook it on a stone, would you suggest spreading out on parchment, then parchment to stone?

    Reply

    • Hi Linda,
      Another great question – I also have a pizza stone, in addition to the cast iron pan you see in my pictures. It’s worked great! I recommend lightly oiling the stone, then lightly dusting it with flour. No parchment is needed if you do that, and you honestly want the dough directly on the stone anyways. 😉 Thanks for asking!
      Megan

      Reply

  12. So this one is better than the one with pectin on your website? Just pondering which I should try tomorrow! Of course I have all these ingredients and would have to find pectin so that may be the decision making point.

    Reply

    • Hi Carla,
      I don’t have a recipe with pectin on my website… so I’m not really sure what recipe you’re referring to??

      Reply

        • LOL! Well if you’re going to confuse me with another blogger, I’m so happy it was Laura of Petite Allergy Treats! She’s pretty amazing. 😉

          Reply

  13. Hi,

    When you use the pizza stone, do you preheat it? Or, do you let the dough rise on a pan and then transfer to the got stone? I know the dough is wetter than traditional dough, so, wanted to check.

    Thanks!

    Laurie

    Reply

    • Hi Laurie,
      No, I don’t preheat the pizza stone. The dough is wetter, and has to be spread out with a spatula. It would be very difficult to spread it on a different pan and then transfer it. I spread mine on the lightly oiled and floured stone (or cast iron pan – I have both), at room temperature, and then bake. Still works awesome. 😉
      Megan

      Reply

  14. Hi Megan,
    I was just wondering what you use for “cheese” on your pizzas since you don’t use soy in your diet? Is there another “cheese” alternative besides the soy versions?

    Thanks so much!
    Andee

    Reply

    • Hi Andee,
      I use goat or sheep milk cheeses (although real mozzarella is what you see in the pictures above). Me and my girls do very well with goat and sheep milk cheeses because the proteins in these milks are different than cow’s milk. Not everyone does well with these cheeses, so if you’re interested in trying them, I would recommend you talk about it with your doctor. That said, there’s also Daiya Cheese, which is vegan and soy free. Daiya also makes some dairy-free macaroni and cheese box mixes, which we have had. For dairy-free, Daiya is very good – the best one I’ve ever tried!

      Reply

      • Good Morning Megan!
        Great, thanks so much!
        Looking forward to trying it!?
        I had another question too, if you
        Don’t mind me asking? Are all of the foods you listed that you avoid common inflammatory foods, or are these all ones that you have tested as having an allergy or sensitivity to? I am trying to eliminate foods in my diet as well that I am sensitive to or that are common inflammatory foods so I was just wondering!
        Thank you so much!

        Reply

        • Hi Andee,
          You’re welcome! 😉 I avoid the foods that bother my tummy, which most of them are known to be inflammatory foods (gluten, corn, processed sugars and foods, etc). Some foods I avoid simply because they are known to be unhealthy (canola oil, dyes, some preservatives, etc). Hope that answers your question!

          Reply

  15. Wow this dough looks amazing. I would love to try it but am allergic to xantham gun. Can I omitted or substitute to something else?
    Thanks for sharing

    Reply

  16. My baby girl is allergic to wheat, egg, dairy, nuts and soy. She was finally diagnosed after more than a year of pain with Eosinophilic esophagitis, right beforw her 6th birthday. Trying to find versions of allergy free foods i can make for her has been difficult. She still remembers the origional versions and its been hard for her to understand. While i havent baked it yet, this dough (even with the egg free chia sub) looks and smells closer to the pizza dough i have always made, than any of the other dozen we have tried. Thank you! I can follow a recipe, but developing one is not something I have ever done well. If it wasnt for the talented bloggers like you my poor kid would starve.

    Reply

  17. I can’t eat tapioca, do you think arrowroot would substitute well? We really need a pizza recipe!

    Reply

  18. I have a gluten-free blend flour that has all of the flours and xanthum gum already mixed together. Would I just used 2 1/2 cups flour? Thanks.

    Reply

    • Hi Alanna,
      I’ve only tested this recipe with the flours listed, so I can’t guarantee the results if you use a blend. But yes, if you want to give it a go, you would use 2 1/2 cups.

      Reply

  20. I absolutely love this crust! I use it every time I make pizza and my husband who is not gf loves it as well. Thank you so much for sharing! It tastes just like glutinated pizza 🙂

    Reply

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