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!
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).
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?
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! 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
Ingredients
Yeast Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Notes
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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!
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?