This is the easiest, best gluten-free pizza crust! With minimal ingredients and no kneading, you can have gluten-free pizza your whole family will love on the dinner table in no time.
If you’re new to baking gluten-free, this is the perfect recipe. With my step-by-step directions, there’s no need to be intimidated.
This gluten-free pizza dough is medium-thickness, not too thin or thick. So skip out on the sub-par (and expensive!) pizza delivery. You can do this!
8 Simple Steps To Make Gluten-Free Pizza Crust
- Oil and dust with cornmeal (sorghum flour or gluten-free all-purpose flour) in a large 14-15″ pizza pan. Do not preheat the pan.
- Get the yeast proofing by combining honey and hot water, sprinkle in the yeast, and give it a quick stir to combine.
- Combine the dry ingredients in a heavy-duty mixer.
- Combine the wet ingredients in a separate bowl.
- When the yeast is done proofing, combine the wet ingredients in the mixer and slowly add the yeast mixture. Scrape down the sides and mix for 2-3 minutes.
- You can place your dough on the prepared pizza pan and spread it evenly using a pizza roller or a rolling pin.
- Let the gluten-free pizza crust rise for 30-40 minutes in a warm, draft-free area.
- Pre-bake your crust for 10 minutes, top it with all your favorite toppings, and bake for 10-14 minutes. The crust should be a delicious golden brown around the edges when it’s done.
If you enjoy this gf pizza crust, you’ll love my other gluten-free bread recipes.
Top Tips For Working With Gluten-Free Pizza Dough
- Oil your hands and the rolling pin or whatever you use to spread the dough. My favorite tool to use for pizza dough is this pizza roller.
- Place the ball of dough in the middle of the lightly greased and dusted pizza pan, and then press it into a disk.
- Roll evenly from the middle out, and spread the dough out just a little past the sides of your pizza pan. As the dough bakes in the oven, it shrinks slightly.
- If you have significant air bubbles that form while the pizza crust dough rises, gently pierce them with a toothpick or fork to deflate them before baking.
Best Pizza Pan
What pan is best to bake your gluten-free pizza crust on?
- Stone Pizza Pan– Pizza stones are my top choice for baking this pizza; the heat is conducted evenly, giving your gluten-free pizza a beautiful, evenly baked crust.
- Cast Iron Pizza Pan– My second favorite option for baking gluten-free pizza is a cast iron pizza pan. The heat is conducted evenly but doesn’t create beautifully crisp leftovers like the pizza stone.
- Aluminum Pizza Pan– I will use an aluminum baking pan in a pinch, but it is not my first or second choice here if you can go with stone or cast iron before choosing aluminum.
What If I Don’t Have A Pizza Pan
You can still make this gluten-free pizza recipe if you don’t have a pizza pan. Instead, use a standard-sized baking sheet. If you’re worried about the crust sticking to the baking sheet, line it with parchment paper.
Pizza Sauce
We all know that next to the crust recipe, the secret to a delicious pizza is all in the sauce. So try my pizza sauce recipe!
Freezing
While I don’t recommend freezing this gluten-free pizza dough raw, a partially baked (par-baked) crust freezes beautifully for later use.
To freeze the par-baked crust for later use: Following the recipe directions, please pre-bake the gluten-free crust at 425 degrees (F) for 10 minutes, just until the edges are slightly golden brown, and cool completely. Wrap tightly in plastic wrap, and store in the freezer for up to a month.
To use frozen par-baked crust: Remove plastic wrap and place crust on pizza pan. Please feel free to go ahead and top as you’d like. Bake in a preheated 425 degree (F) oven for 12-18 minutes, or until the pizza is hot and the crust is golden.
To freeze leftover gluten-free pizza: I prefer to wrap 2-3 pieces together, so my kids can grab a pizza pack out of the freezer and reheat it in the microwave for a quick meal. First, separate the slices of pizza with small squares of parchment paper (so they don’t stick together) and then wrap them with plastic wrap. Place in a freezer bag and store for up to a month in the freezer.
Reheating Gluten-Free Pizza
To reheat leftover pizza, place the desired slices on a pizza pan. Place in a cold oven, then preheat to 425 degrees (F). The pizza will be hot in 10-15 minutes. If reheating frozen leftovers, you may need to bake a few additional minutes.
Substitutions
Egg-Free/Vegan- To make this gluten-free, dairy-free pizza dough vegan, you need two simple swaps:
- Maple syrup in place of honey for proofing the yeast.
- Substituting a chia egg to make this an egg-free pizza crust. To make a chia egg, combine one tablespoon of chia seed meal and three tablespoons of boiling water. Let the slurry sit for 10 minutes before adding it to your dough.
Yeast Free- For my readers with yeast sensitivities, don’t despair! My yeast-free gluten-free bread works fabulously as a pizza crust!
Gluten-Free Dairy-Free Pizza
As written, this gluten-free pizza crust recipe is already dairy-free; it contains olive oil. If you need a gluten-free, dairy-free pizza, you can use your favorite dairy-free cheese alternative or leave the dairy-free cheese off altogether.
Deep Dish Gluten-Free Pizza
If a deep dish pizza is more your style, you absolutely use this recipe to create your own deep dish gluten-free pizza. Simply use a 12-inch cast iron pan to spread your pizza dough into vs. using a 14-inch pizza pan. Pre-bake the crust until slightly golden around the edges, then top with desired toppings, and bake again, for 12-18 minutes.
This recipe was originally published in December 2015. Photos and blog post updated May 2022. Recipe directions were rewritten, and additional notes were added for clarity.
Did you make this recipe? If you did, please give it a star rating and leave a review or comment below! And remember to take a pic and share it on social! Tag @allergyfreeak or #allergyfreealaska on Instagram!
Gluten-Free Pizza Crust Recipe
Gluten Free Pizza Crust
This is the easiest, best gluten-free pizza crust! With minimal ingredients and no kneading, you can have gluten-free pizza your whole family will love on the dinner table in no time.
Ingredients
Yeast Ingredients
- 1 tablespoon honey
- ¾ cup hot water (between 105 – 115 degrees F)
- 2 ¼ teaspoons active dry yeast
Dry Ingredients
- ¾ cup sorghum flour
- ¾ cup brown rice flour
- 1 cup tapioca starch
- 2 teaspoons xanthan gum
- 1 teaspoon sea salt
Wet Ingredients
- 1 large egg
- ¼ cup olive oil
- ½ teaspoon apple cider vinegar
Instructions
- Lightly oil and dust a large 14-inch pizza pan with cornmeal (sorghum flour or gluten-free all-purpose flour).
- To proof the yeast, combine the honey and warm water in a small mixing bowl and stir until the honey is mostly dissolved. Sprinkle in the yeast and give it a quick stir. Allow the yeast to proof for 7-10 minutes; it should be foamy. Ensure you mix the other wet and dry ingredients and are ready to go when the yeast is proofing.
- Combine the sorghum flour, brown rice flour, tapioca starch, xanthan gum, and sea salt using an electric mixer with a paddle attachment.
- Whisk together the egg, oil, and apple cider vinegar in a separate mixing bowl.
- When the yeast is done proofing, add the wet ingredients to the dry. Mix on low and slowly add the yeast mixture. Continue to mix on low for 15 seconds. Scrape down the sides of the bowl, then mix on medium for 2-3 minutes until the dough is smooth.
- Place the dough on the prepared pizza pan and oil your hands. Form a disk starting in the middle of the dough and working out towards the edge. Press the dough out with your hands, or use a roller to roll the dough out evenly. Rise for 30-40 minutes.
- Preheat the oven to 425 degrees (F).
- Prebake for 10 minutes or until the crust starts turning golden brown along the edge.
- Top with desired toppings, and bake for 10-14 minutes.
Notes
To Make 2 Pizza Crusts: Double all ingredients except the xanthan gum and yeast. Instead, use 3 ½ teaspoons of xanthan gum and 4 teaspoons of active dry yeast.
If You Love Garlic: Add 1-2 minced garlic cloves to the raw dough. It's delicious!
Freezing:
While I don't recommend freezing this gluten-free pizza dough raw, a partially baked (par-baked) crust freezes beautifully for later use.
To freeze the par-baked crust for later use: Pre-bake the gluten-free crust at 425 degrees (F) for 10 minutes per recipe directions until the edges are slightly golden brown. Cool completely. Wrap tightly in plastic wrap, and store in the freezer for up to a month.
To use frozen par-baked crust: Remove the plastic wrap and place the crust on the pizza pan. Please feel free to top as desired. Bake in a preheated 425 degree (F) oven for 12-18 minutes, or until the pizza is hot and the crust is golden.
To freeze leftover gluten-free pizza: I prefer to wrap 2-3 pieces together, so my kids can grab a pizza pack out of the freezer and reheat it in the microwave for a quick meal. First, separate the slices of pizza with small squares of parchment paper (so they don’t stick together) and then wrap them with plastic wrap. Place in a freezer bag and store for up to a month in the freezer.
Reheating:
To reheat leftover pizza, place the desired slices on a pizza pan. Place in a cold oven, then preheat to 425 degrees (F). The pizza will be hot in 10-15 minutes. If reheating frozen leftovers, you may need to bake a few additional minutes.
No Pizza Pan?
You can still make this gluten-free pizza recipe if you don't have a pizza pan. Instead, use a standard-sized baking sheet. If you're worried about the crust sticking to the baking sheet, line it with parchment paper.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 277mgCarbohydrates: 37gFiber: 2gSugar: 3gProtein: 3g
Nutritional values are estimates and not always correct.
gail says
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 🙂
Megan says
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
gail says
thank you for the reply! that’s what I was thinking – about it being difficult because of spreading it out. excited to try this!
Megan says
You’re very welcome! I hope you enjoy it, Gail!
Shirley @ gluten free easily (gfe) says
This pizza looks fantastic, Megan! I will have to add it to the next part of my Pizza Party series for sure!
Shirley
Megan says
Thank you, Shirley! Happy New Year!!
xoxo,
Megan
Erin @ Dinners, Dishes, and Desserts says
My cousin was just complaining that she couldn’t find a good gluten free crust…sending her this now!!
Megan says
Thanks for sharing, Erin! 😉 I think this one will pleasantly surprise her!
Natasha @ Salt & Lavender says
Looks great! Pinned and hopefully more people with allergies will now have a yummy gluten-free pizza crust recipe 🙂
Megan says
Thank you, Natasha! 😉
Katerina @ Diethood says
Your gluten free pizza looks about a million times better than mine! My dough comes out all funky lookin’. 😀
Megan says
Thank you for the compliment, Katerina!
[email protected] Plaid & Paisley Kitchen says
This is great for those who have gluten intolerance. Everyone Loves and Needs Pizza!
Megan says
I totally agree, Chandra! Everyone needs pizza!!
Kimberly Ann @ Bake Love Give says
That’s a great looking pizza! Glad you perfected a delicious alternative.
Megan says
Thank you, Kimberly! I am too. 😉
Andi @ The Weary Chef says
This pizza has my name written all over it! YUMMY! Definitely a must-try!
Megan says
Thanks, Andi!
Terri says
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.
Megan says
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
Erin in AK says
Do you put it on a cold stone and then put in oven? Just like with the cast iron?
Megan says
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!
Cathy Trochelman says
This pizza looks absolutely delicious! Great GF tricks!
Megan says
Thank you, Cathy!
[email protected] says
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?
Megan says
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
Carla says
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.
Megan says
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??
Carla says
Sorry I’m getting my pins and blogs mixed up! It’s petiteallergytreats that has the pectin recipe.
Megan says
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. 😉
laurie says
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
Megan says
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
Andee says
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
Megan says
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!
Andee says
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!
Megan says
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!
Andee says
Thank you so much Megan! Have a blessed night?
Megan says
You too, Andee! Thank you!
Adriane says
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
Megan says
Hi Adriane,
You’re welcome! You can try guar gum. 😉
Mindi says
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.
Jessica Jensen says
I can’t eat tapioca, do you think arrowroot would substitute well? We really need a pizza recipe!
Megan says
ABSOLUTELY! 😉 Arrowroot would be a great substitute.
Alanna says
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.
Megan says
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.
Heather says
Has anyone tried this minus the yeast? My oldest has issues with yeast. Appreciate any advice. Thanks!
Megan says
Hi Heather,
I do not recommend making it without the yeast. That’s what is used as the leavening agent in this recipe. Have you seen this yeast-free recipe of mine? Maybe try this one instead?
Heather says
I will have to check that recipe out — thank you!! 🙂
Kelly S. says
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 🙂
Megan says
Such a high compliment, Kelly! Thank you so much! That makes me very happy!
Jkay says
The taste reminds me of biscuits and the crust is firm and crisp, but not crumbly. Very good – thank you!
Meghann Lipse says
This is SO good! My husband just discovered that he needs to stay away from gluten and this was my first pizza crust to try for him! Definitely 5 stars! Thanks for the fantastic recipe Megan!
Megan says
Yay! So happy to hear this! Thanks Meghann!
Gina says
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.
Mēgan says
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!
Chloe says
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.
Mēgan says
Thank you so much for coming back here and leaving me a comment, Chloe! I’m thrilled you love this recipe!
Jesica Doane says
Omg, hands down thee best GF dough recipe on the internet! Thank you!!!
Mēgan says
Absolutely! So happy to hear that, Jesica! Thank you!
Cora Whitmoyer says
Would this work to use instant yeast instead of the active dry yeast?
Mēgan says
Hi Cora, Yes, it should.
Pegi says
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?
Mēgan says
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?