The BEST Gluten-Free Pizza Dough Crust | Gluten-Free Palate (2024)

My go-to Gluten-Free Pizza Dough Crust recipe is a simple staple for your gluten-free kitchen and one of the best no-knead gluten-free pizza recipes out there. You are going to love this perfect pizza crust!

If you love pizza, you'll alsoenjoy these delicious Gluten-Free Cheesy Bread Sticks. Don't miss out on the fun-sized Gluten-Free Pizza Rolls, perfect for any gathering and super kid-friendly. And if you're into the classics, this Homemade Gluten-Free Pasta offers a pasta base for various dishes. For dessert, have you ever tried aGluten-Free Fruit Pizza? (It's amazing!)

Don't feel like making your pizza from scratch tonight? Then check out these Best Gluten-Free Frozen Pizza Brands You Need To Try!

Gluten-Free Pizza Dough Crust Recipe

Perfectly thick and chewy, with no kneading required, this quick and straightforward gluten-free pizza dough crust recipe will have you adding gluten-free pizza to your regular meal rotation.

This recipe is your secret weapon when you need a dinner that will be eaten, as the taste is just that good, especially with picky eaters. My children come to the dinner table quickly as they realise what's for dinner and these go down so well. Make sure to use your children's favorite toppings. I tend to tone down the garlic and spices, so there are no complaints or leftovers.

I must confess, though, that I tend to double or even triple this recipe so I can have leftovers for lunch the next day. I even freeze a few dough balls for a seamless dinner when I have no idea what to make.

We use this gluten-free pizza recipe several times a month and have passed it on to friends and family members to show them how easy it can be to make your pizza at home. So say goodbye to takeout and hello to fresh, tasty pizza with your choice of toppings and seasoning.

Why You’re Going to Love These Gluten-Free Pizza Dough Crust

Easy and hassle-free preparation - This gluten-free pizza dough crust requires no kneading and can be made quickly with simple ingredients.

Deliciously thick and chewy crust - The resulting crust is perfectly thick and chewy, providing a satisfying texture that rivals traditional pizza crusts.

Versatile and customizable - You can add your favorite toppings and sauces to create a pizza that suits your preferences, making it a versatile option for satisfying your pizza cravings.

Ingredients in Gluten-Free Pizza Dough Crust

Gluten-free flour blend - The gluten-free flour blend forms the base of the pizza dough and provides structure and texture. It typically consists of a combination of gluten-free flours and starches, such as rice flour, tapioca starch, and potato starch.

Yeast - Yeast is used for leavening the dough, creating air pockets, and contributing to a lighter texture in the crust. It helps the dough rise and adds flavor.

Sugar - Sugar acts as a food source for the yeast, helping it to activate and ferment, which leads to the rising of the dough. It also adds a touch of sweetness to the crust.

Warm water - Warm water activates the yeast and facilitatesits fermentation process. It helps dissolve the sugar and allows the yeast to multiply and produce carbon dioxide, which causes the dough to rise.

Olive oil - Olive oil adds moisture and richness to the dough, enhancing its flavor and texture. It also helps to keep the crust tender and prevents it from drying out.

Salt - It helps regulate the fermentation process and strengthens the gluten-free dough structure.

Equipment Needed for This Gluten-Free Pizza Dough Crust

This equipment will ensure you have everything you need to prepare and bake the gluten-free pizza dough crust successfully.

Mixing bowl - A mixing bowl is required to combine and mix the ingredients together.

Mixer (optional) - While it's not totally necessary, a stand mixer can make the mixing process easier and more efficient. It helps to thoroughly combine the ingredients and create a cohesive dough.

Baking sheet or pizza stone - A baking sheet, pizza pan or pizza stone is used to place the pizza crust and bake it in the oven. A pizza stone can help create a crisper crust by evenly distributing heat.

Parchment paper - Parchment paper is useful for rolling out and shaping the dough. It prevents sticking and makes it easier to transfer the crust to the baking sheet or pizza stone.

Spatula or oiled hands - A spatula or oiled hands are helpful for handling the sticky gluten-free dough, spreading it into a circle, and transferring it onto the baking sheet or pizza stone.

Pizza cutter or knife - A pizza cutter or knife is used to slice the baked pizza into portions for serving.

If you have any questions about making Gluten-Free Pizza Dough Crust, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Pizza Dough Crust and Gluten-Free Pizza

1. Mix your warm water, sugar, and yeast. Let it sit until proofed.
2. Add ingredients to a mixer and mix until combined.
3. Scrap the sides of the bowl until the dough is in a loose ball.
4. Using oiled hands, spread the dough into a circle about 10-12 inches in diameter.
5. Bake for 8-10 minutes or until the center is set. Remove from the oven. (Note the high-altitude baking tips, too).
6. Spread marinara sauce (or sauce of choice). Leave a little bit of space between the sauce and the edges.
7. Sprinkle on the cheese of choice.
8. Add any additional toppings and place them back in the oven. Bake for 8-10 minutes or until the cheese is melted and turns brown.

Tips for Making the Best Gluten-Free Pizza Dough Crust

Use a high-quality gluten-free flour blend - Invest in a reliable gluten-free flour blend. This ensures the right texture and structure in your crust.

Add xanthan gum - A binding agent helps mimic the elasticity of gluten and improve the dough's ability to hold together, resulting in a less crumbly crust.

Pre-bake the crust - To achieve a crispier crust, pre-baking the dough for a few minutes before adding toppings. This helps create a barrier and prevents the crust from becoming soggy.

Oil hands and utensils - Gluten-free dough tends to be stickier, so keep your hands and utensils well-oiled when working with the dough. This prevents sticking and makes shaping the crust easier.

Use a pizza stone or preheated baking sheet - If you have one, preheat a pizza stone or baking sheet in the oven. These heat-retaining surfaces help create a crispy crust by evenly distributing heat.

Don't overload the crust with toppings - Avoid overloading the crust with too many toppings, as this can make the crust soggy. Use a moderate amount of sauce, cheese, and toppings for a balanced and well-cooked pizza.

Bake at a high temperature - Bake your pizza at a high temperature, typically around 450°F (230°C) or higher. This promotes browning and helps create a crispier crust.

Let the pizza cool slightly before slicing - Allow the pizza to cool for a few minutes before slicing. This helps the crust set and prevents the toppings from sliding off.

Experiment and have fun - Gluten-free pizza dough crust can differ from traditional dough, but don't be afraid to experiment with different flours, seasonings, and toppings to find your favorite combination. Enjoy the process, and have fun creating your own gluten-free pizza masterpieces!

Frequently Asked Questions

How Do I Store Gluten-Free Pizza Dough Crust?

To store gluten-free pizza dough crust, I suggest you par-bake the crust, and then you can keep it in the refrigerator for 2-3 days until you are ready to use it. Ensure it is well-sealed to maintain freshness. Add your topping to the gluten-free pizza base and enjoy! You can also store your leftover pizza in the fridge for 2-3 days and reheat it as you choose.

Can I Freeze Gluten-Free Pizza Dough Crust?

Follow the steps in the recipe card until you have parbaked the crust. Place the crust in a freezer-safe bag or wrap it tightly in plastic wrap, ensuring it is well-sealed. Label the bag with the date and freeze it for up to 3 months. When you're ready to use the frozen pizza crust, transfer it to the refrigerator and let it thaw overnight. Proceed with adding toppings and baking the crust as desired.

We usually par-bake a couple of extra gluten-free pizza crusts and store them in the freezer for super busy nights when we need to make dinner quickly. Simply pull a crust from the freezer, heat your oven, top, and bake, just like store-bought pizza crusts, only better.

Can You Make This Gluten-Free Pizza Dough Crust Ahead of Time?

Yes, you can make this GF pizza dough crust ahead of time. Parbake it, and then you can refrigerate it for 2-3 days and then bake it with your toppings of choice, or freeze the gluten-free crust and defrost it when needed. Making the pizza crust ahead of time allows for convenient meal planning and can save time when you're ready to make the pizza.

Can I Substitute Something For The Egg In The Gluten-Free Pizza Dough Crust?

Sure, you can use a flax egg (2.5 tablespoons water + 1 tablespoon ground flax seed) to make the gluten-free pizza dough. Make sure to let your flax egg sit for 5-10 minutes until it gets thick and egg-like.

Just note that the crust won't be fluffy in the center. I haven't tried other egg replacers in this recipe.

Can I Bake This Gluten-Free Pizza Crust Without A Pizza Stone?

First, I highly recommend getting a pizza stone if you don't have one. It really makes a huge difference when you make gluten-free pizza.

But no worries. If you don't have one, simply use a heavy baking sheet. If you don't have a heavy baking sheet, then you can use a cookie sheet. Let it preheat in the oven just as you would a pizza stone. You can do this before you make your gluten-free pizza dough.

What Can I Do If My Homemade GF Pizza Crust Is Soggy?

If you find that your gluten-free pizza crust is turning out soggy, here are a few tips to help improve its texture:

Pre-bake the crust - Pre-baking the crust for a few minutes before adding the toppings can help create a barrier and prevent excessive moisture from seeping into the dough. This step helps to achieve a crisper crust.

Use less sauce - Excess sauce can contribute to a soggy crust. Try using a lighter amount of sauce, or consider using a thicker sauce to help control the moisture content.

Drain and pre-cook toppings - Some toppings, such as vegetables or meat with high water content, can release moisture during baking, making the crust soggy. To prevent this, drain any excess liquid from the toppings before adding them to the pizza. You can also consider pre-cooking the toppings slightly to remove moisture.

Increase oven temperature - Ensure your oven is preheated to a high temperature, usually around 450°F (230°C). Baking the pizza at a higher heat helps to evaporate excess moisture and crisp up the crust.

Use a pizza stone or baking sheet - Using a pizza stone or baking sheet can help to distribute heat evenly and absorb moisture, resulting in a crisper crust. Preheat the stone or steel in the oven before placing the pizza on top.

Thinner crust - If you prefer a crisper crust, try rolling out the dough thinner before baking. A thin crust tends to cook more evenly and have a better chance of staying crisp.

Can I Use A Toaster Oven To Make Pizza?

I have never used a toaster oven to make pizza, but I have used one to reheat pizza.

If you make this gluten-free pizza dough in a toaster oven, please come back and tell me about your experience.

If I ever make this gluten-free pizza dough in a toaster oven, I'll make sure to update this post with my results.

Gluten-Free Dairy-Free Pizza

This gluten-free pizza dough recipe is already dairy-free. It uses olive oil. You can top this pizza crust with your favorite dairy-free cheese to make a gluten-free dairy-free pizza.

Another option is to leave the cheese off together and brush on some dairy-free butter and sprinkle it with garlic salt after it's cooked.

Can I Use Almond Flour To Make This Pizza Dough Recipe?

While almond flour can be a great option for many gluten-free recipes, including some pizza crusts, it may not be the best choice for this particular GF pizza dough recipe. This recipe relies on a blend of flours and starches to achieve the desired texture and structure. Almond flour alone may result in a crust that is too dense and crumbly.

What other flours can I use in this gluten-free pizza crust recipe?

I have tested this gluten-free pizza crust recipe with Bob's Red Mill 1-to-1 Gluten-Free Flour Blend. It works incredibly in this recipe, and it's my other go-to flour blend.

If you want to mix your own blend for this pizza (per my original recipe), combine 1 cup white rice flour, ¾ cup brown rice flour, and ¼ cup tapioca starch.

I haven't tried this gluten-free pizza dough recipe with other flour blends. If you do, please return and let me know which gluten-free flour blend you use.

Can I Use This GF Pizza Dough Recipe To Make Gluten-Free Breadsticks?

Yes, you can use my gluten-free pizza dough recipe. I have made a recipe for gluten-free cheesy breadsticksusing the same ingredients and techniques as this gluten-free pizza recipe. The only difference is the toppings.

What To Do If Your Gluten-Free Pizza Crust Is Crumbly?

If you find that your gluten-free pizza crust is turning out too crumbly, here are some tips to help improve its texture:

• Check your flour-to-liquid ratio - Too much flour in the dough can make it dry and crumbly. Add more liquid, such as warm water or olive oil, to the dough mixture to achieve a slightly softer and more pliable consistency. But please ensure you are measuring correctly, as this can be the main cause.
• Check you have added the binding agent - The binding agent in the gluten-free dough helps hold the ingredients together and prevents crumbliness. Check you have added in xanthan gum if your flour blend does not have it.
• Handle the dough gently - Gluten-free dough can be more delicate than traditional dough, so handle it carefully. Avoid overworking or kneading the dough too much, as this can lead to a crumbly texture. Mix the ingredients until just combined, and handle the dough gently when shaping it into a crust.

Remember that gluten-free dough can be slightly different from traditional dough, and it may require experimentation to find the right techniques for the best results.

Why Is My Gluten-Free Pizza Dough Sticky?

Yep, most gluten-free pizza dough is sticky. Simply use an oiled spatula to transfer the gluten-free pizza dough from the bowl to your parchment paper.

Then rub some oil on your hands before you spread the dough.

Looking for more GF recipe ideas? Check out our55+ Best Gluten-Free Recipes.

What Toppings Can I Place On My GF Pizza Crust?

Here's some of my favorite pizza topping ideas:

• Fig and prosciutto
• Apple slices, brie, and bacon (my personal favorite)
• Caramelized butternut squash and kale
• Four cheese pizza (mozzarella, parmesan, gorgonzola, pecorino)
• Buffalo chicken
• Greek pizza (feta, olives, tomatoes, red onion)

If you make this gluten-free pizza crust recipe, please stop back by and let me know what you thought.