Growing up, we had homemade pizza almost every Friday night! The kids’ pizza was always extra pepperoni and extra cheese. The adults’ pizza was always sauerkraut and sausage. Not much has changed. I never thought I would see the day when I like kraut on my pizza, but hey pregnancy can make people do strange things!
Now, about that whole gluten thing. We don’t eat the stuff. Who likes a pizza without the crust? Well, I came up with a great cauliflower crust pizza recipe…and now I have come up with another gluten-free pizza crust option that tastes just like the real thing!
Easy Gluten-Free Pizza Crust
Homemade pizza night can be such a fun night with the family. Now, you can make it gluten-free with this easy, delicious crust recipe. Just add sauce, cheese, and your favorite toppings!
Ingredients
- 2 1/3 cup gluten-free all-purpose flour, plus more for kneading the dough
- 1 envelope fast-acting dry yeast
- 1 tsp sea salt
- 1 1/2 cups warm water
- 2 Tbsp olive oil
- 1 tsp cane sugar
Instructions
- In a medium mixing bowl, combine warm water, sugar, and yeast.
- Allow to sit on the counter for 10 minutes, or until the yeast “blooms” (foam will start to form on the surface).
- Add flour and salt to the water.
- On a floured surface, knead the dough until a nice ball is formed.
- In another clean mixing bowl, cover the dough ball with the olive oil (making sure to cover the entire ball).
- Cover the bowl with a moist flour sack towel.
- Let the dough rise in a warm area in the kitchen for 2 hours.
- After two hours, punch the dough down, cover, and allow to rise for another 30 minutes.
- On a Silpat lined baking sheet, roll out your dough (you can either make two round pizzas or one large rectangular pizza, just make sure you are baking on either an oiled pizza pan or a Silpat covered baking sheet).
- I like to roll out my dough with my bare hands, gently moving the dough towards the edges of the pan with my fingers until it is uniform thickness throughout and covers the entire pan.
- Top your Gluten-Free Pizza Crust with your favorite ingredients. We typically do half pepperoni (nitrate-free) and raw cheese, and half pastured pork sausage, raw cheese, and sauerkraut. Yum! Of course, don’t forget the pizza sauce.
- Bake at 400°F for 30 minutes, or until the edges are browned and your cheese is bubbly.
- I love to serve my pizza with a drizzling of olive oil, freshly torn basil leaves, and grated raw parmesan! Cut into slices or squares.
- Another variation: you can divide the dough up and make individual small Gluten-Free Pizza Crust pizzas for the kids too.
Notes
Make your own homemade tomato sauce here.
Recommended Products
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P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!
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65 Replies to “Easy and Delicious Gluten-Free Pizza Crust”
This is the best, most authentic pizza crust (gluten-free) I've had in FOREVER. Amazing. Thank you! 😀
So glad you enjoyed it! It is definitely working its way into our regular rotation, my kids request it all the time!!!
Is there something else I can replace the sugar with? We gave up refined sugar…I usually use honey or maple syrup but not sure for this recipe
You could just try leaving it out.
I use honey, equal amounts. I do the same in regular pizza crusts,
I tried making this with 1.5 cups water and when I added the flour, it was like soup. Any suggestions?
You can add more flour, I have not had that happen though. Or use less water.
I made this today and mine was like thin pancake batter as well. Maybe not all flour mixes are the same.
That’s a good point Heather, maybe not all gluten free flour mixes are the same!
Mine was like soup too, I had to add close to 4 cups of flour, I hope it turns out!
Same thing happened to me lol
I added a bunch more flour
Does this dough freeze ? If so freeze the dough or bake the.crust some and freeze I am the only one gluten at my house
I have not tried freezing it yet. Give it a go and let me know how it turns out. 🙂
making this now – doesn't seem to be rising much – does it usually double in size?
No, it does not rise as much as traditional pizza dough does
Trying your recipe for the first time. I also had soup/watery dough using Trader Joe’s gluten free AP flour. I ended up using the entire 16 oz pkg. I will post again to let you know how it went.
It is very good. The 16oz of TJ AP flour was perfect. I also par cooked the extra for 12 minutes. I am going to try freezing it. I will let you know when I try making a pizza with it. NICE WORK!
Awesome! Keep me posted 🙂
I have made this recipe twice now and both times have been great! I used 2 different flours to see which turned out better, was easiest to use, and so on. The first time I used Pillsbury Gluten Free Flour Blend (https://www.pillsburybaking.com/products/gluten-free-flour-1553). I was able to follow the recipe without making any adjustments to it. The crust turned out really good but was a little dense and got really hard when I refrigerated the leftovers. I’m not sure if it was the flour or if I just didn’t knead it enough. The second time I used Bob’s Red Mill 1-to-1 Baking flour (https://www.bobsredmill.com/shop/flours-and-meals/gluten-free-flours/gluten-free-1-to-1-baking-flour.html). I had to use almost the entire pack of flour, but the crust turned out fluffier and tastier with this mix. It also stayed soft after being refrigerated. Thanks for the recipe! It’d been way too long since I had good pizza 🙂
Wow, thanks for the tips Maria! Glad you liked the recipe!
I used a lot more flour…more like 4 instead of 2 1/3. But, it was wonderful!!
Making this for the first time. Used about I/3 cup more flour of Bobs Red Mill 1-1. Dough seems fine but I question the 1/2 cup of olive oil. Seems to be excessive if only coating dough.Used a lot less.
I agree … 1\2 cup is too much olive oil. Is that possibly a typo? My pizza is in the oven and it looks fantastic. Can’t wait to taste it. Thank you for the recipe. ☺
I also thought the 1/2 cup of olive oil had to be a typo. I drizzled the olive oil to coat and then flipped it in the bowl to cover.
My initial dough was like soup. I used Bob’s Red Mill 1 to 1 Baking Flour. I kept adding flour until it reached a consistency that allowed me to knead it and form it into a ball. Fortunately, it baked fine and tasted good.
After reading all the previous comments, I think this recipe may need some modifications especially regarding the amount of olive oil.
Is it bad if I leave this pizza dough to rest while I’m in class (four hours), or will that ruin the dough?
I think it should be fine for that length of time. Just don’t let it dry out. Keep it oiled and covered.
Is the sugar required for the yeast to activate in this recipe? I do not eat any sugar and can usually taste even the slightest bit added. If it’s added for taste, I will leave out. If it’s necessary for the yeast, I will leave in. Looking forward to trying this crust!
Yep the sugar activates the yeast
My crust turned out kinda soggy inside. I cooked it for longer then suggested but only the outside was affected. Any ideas as to why? Thanks
I used Namaste gluten free blend and also honey in place of sugar. Turned out spectacular!! Thank you!
Glad you liked it Kelly! 🙂
How do you measure out the yeast? I have a 4oz jar.
I think each packed is 1 Tbsp
I’m making this now. I used Bob’s Red mill 1:1, I mixed it in the bowl before turning it out to knead. It’s resting now, can’t wait!
Awesome Shawna! I hope you liked it!
What are your thoughts on making it ahead to use the next night? Basically keeping it overnight in the fridge.
I think that should work. Just make sure it doesn’t dry out.
Your photo is of Living Now flour but your link goes to Bob’s Red Mill. Which one did you use?
They no longer sell the Living Now flour on Amazon, so I had to change the link to a different flour (that is the same)
Do you need to prebake it first? So many GF dough for pizza you have to bake first.
Nope, we don’t
I wondered the same thing about the amount of olive oil – 1/2 cup is a lot of oil. I made it according to the directions and I wish I hadn’t because all of that oil was wasted. Next time I will just brush the dough with maybe a tablespoon full.
Also, I’m thinking that the cooking time might need some adjustment. Mine was very doughy in the middle. So much so that I couldn’t eat anything but the crust of the pizza. I think part of the problem was too much oil but also I wondered if the crust should be cooked first for a few minutes prior to adding any toppings. I know you said pre-baking isn’t necessary but if I made it again I definitely would.
Looks fabulous. Going to try this week on pizza night, thanks for testing it out for me ?
Do you have a simple way to print just the recipe?? I want to try this, but I am frustrated because I can’t find a way to print the recipe. I don’t want to have to print pictures and all, just the recipe and the directions.
yep at the top of the recipe there is a green “print” button.
I dont see a print button? Help! I promised a friend I would print it for her
it a green button at the top. 🙂
Could you use parchment paper instead of the silicone mat?
definitely!
Can you freeze the crust if making individual small pizzas?
yes, I have done that
Hi! Would Saf-instant yeast work for this recipe? It’s all I have. I wanted to try this dough for a pepperoni roll since it doesn’t need to be cooked first like most gf pizza crusts. Thank you.
I think it would work just fine. Let me know how it turns out!
This is my first time working with gluten free flour. I’m using King Arthur. If feels really grainy. Is this how it supposed to feel?
It is definitely more grainy than regular flour.