The Best Gluten-Free Pizza Crust: Crispy, Flavorful, and Effortlessly Homemade

Prepare to have your expectations redefined! When I say this is truly the best gluten-free pizza crust, I mean it. This recipe consistently delivers a crust that is spot-on in both taste and texture – perfectly crispy on the outside and wonderfully chewy within, just like traditional pizza should be.

My journey into the world of gluten-free baking began with my nine-year-old granddaughter, Sophia, who was diagnosed as gluten intolerant. Finding delicious, reliable gluten-free options became a mission, especially for our family gatherings. While the market has thankfully expanded with many good products – from delectable baked goods to surprisingly good pasta and bread – crafting homemade favorites posed a unique challenge.

Over time, I’ve had great success with various gluten-free treats that Sophia absolutely adores, like my gluten-free ice cream sandwiches and chocolate lace sandwich cookies. The gluten-free corn pups are also a huge hit! (Feel free to explore all my gluten-free recipes by typing “gluten-free” in the search box on my site.) However, mastering homemade gluten-free pizza remained a persistent quest.

Pizza night is a cherished tradition in our family, and with several more family members now also embracing a gluten-free diet, perfecting a stellar gluten-free crust became a top priority. My breakthrough came thanks to Dr. Jeff Hertzberg and Zoë François, co-authors of the incredible book, Gluten-Free Artisan Bread in Five Minutes A Day. It turns out, the secret to making an excellent gluten-free pizza crust at home was sitting on my bookshelf all along!

The Foundation: Understanding Your Gluten-Free Flour Blend

This part is so crucial that it bears emphasizing: successful gluten-free baking, especially for a perfect pizza crust, hinges entirely on the right flour blend. I learned this the hard way during my first attempt at making gluten-free artisan bread, a recipe from the same authors. My initial efforts didn’t go well because I hadn’t read the instructions carefully enough and made ingredient substitutions based on what was “readily available.” This was a big mistake.

Why the Right Ingredients Matter

In gluten-free baking, you cannot simply swap one flour for another and expect the same results. Each gluten-free flour has unique properties that affect the final texture, moisture, and structure of your baked goods. For instance:

• You absolutely **cannot substitute sweet rice flour for stone ground white rice flour**. Sweet rice flour (also known as glutinous rice flour, despite being gluten-free) is much stickier and creates a very different texture compared to stone ground white rice flour, which is lighter and more absorbent.
• Similarly, **potato starch and potato flour are two very different things**. Potato starch is a pure starch, used for thickening and creating a light, airy texture, while potato flour is made from whole dried potatoes and is much denser, acting more like a regular flour. Using the wrong one will drastically alter your dough.

These distinctions are vital for achieving the “spot on” taste and texture we’re aiming for. The specific combination of flours in this recipe is carefully balanced to mimic the characteristics of wheat flour, providing structure, chewiness, and crispness without the gluten.

Sourcing Your Specialized Flours

If you find it challenging to locate any of the specific ingredients required for this all-purpose gluten-free flour mixture at your local grocery store, don’t fret. Many specialized flours can be conveniently purchased online. Bob’s Red Mill is an excellent source for a wide variety of high-quality gluten-free flours, and they are also widely available on Amazon. I’m happy to report that since I first shared this recipe, all the Bob’s Red Mill ingredients pictured are now consistently available at my local market. Hopefully, you’ll find the same improved availability in your area!

Please don’t let the list of ingredients intimidate you. While it might seem like a lot initially, if you or a loved one has a serious gluten intolerance, you’ll quickly find that this effort is immensely rewarding. The best part is that once you mix up your custom gluten-free all-purpose flour blend, you can store it in a large container on your pantry shelf, making it readily available for all your gluten-free baking needs.

Precision is Key: Measuring in Grams

The key to consistent success in gluten-free baking is precise measurement. I highly recommend measuring each ingredient carefully using a digital food scale. Measuring in grams, as opposed to volume (cups), eliminates discrepancies and ensures your flour blend is perfectly balanced every time.

For illustrative purposes, I used a glass bowl (though it was almost too small!) so you could see the distinct layers of ingredients in the photo. However, when you’re making your own blend, remember the authors’ vital instruction:

“The ingredients must be very well mixed, otherwise, the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.”

Crafting Your Gluten-Free Pizza Dough: The Process

Once your all-purpose gluten-free flour blend is ready, making the actual pizza dough is surprisingly quick and straightforward. This “master dough” recipe is designed for convenience, allowing you to prepare a large batch and use it over several days.

Initial Dough Preparation

• Begin by thoroughly combining all the dry ingredients, including the granulated yeast, with your prepared gluten-free all-purpose flour.
• Next, gently warm your water to approximately 100°F (38°C). This specific temperature is crucial for properly activating the yeast without killing it. I find keeping my electric kettle filled with filtered water on standby very helpful for achieving the perfect temperature.
• Once the water is ready, add it along with the egg whites and olive oil to the dry mixture.
• If you have a stand mixer, use the paddle attachment to mix the dough for one to two minutes until it’s very smooth. If you’re mixing by hand, stir vigorously with a sturdy wooden spoon for about two minutes to ensure all ingredients are well incorporated.

Dough Consistency and Initial Rise

Once mixed, the dough will be quite thick and creamy, almost resembling a dense cake batter. There’s absolutely no cause for concern here; this is the expected consistency for this particular gluten-free dough. After a two-hour rest period at room temperature, you’ll notice the dough has thickened and risen considerably. It will become even more manageable and firm once it has been thoroughly chilled.

This recipe yields a generous batch, producing a total of 60 ounces of dough. This means you’ll have plenty of dough on hand for multiple pizzas or flatbreads throughout the week!

Storage and Longevity

One of the greatest advantages of this recipe is its make-ahead nature. After its initial rise, the dough can be stored in a lidded (but not airtight) container in the refrigerator for up to five days. This means you can simply reach in, grab a half-pound portion (or whatever amount you need), and proceed with your pizza recipe whenever a craving strikes.

If you don’t anticipate using all the dough within five days, you can extend its life by freezing it. Divide the dough into convenient half-pound packages, wrap them well, and store them in the freezer for up to two weeks. To use, simply thaw a portion overnight in the refrigerator before shaping.

Pro Tip: Prepare Ahead with Partially Baked Crusts

For those times when you want to be extra prepared, or if you have a surplus of dough you can’t use within a couple of weeks, try this helpful hint: measure out and form your plain pizza crusts. Partially bake them (without any toppings) for about 4 to 5 minutes, just until they set up and become firm. Once cooled, wrap them tightly and store them in the freezer for up to two months. These pre-baked crusts are a game-changer for spontaneous pizza parties or quick weeknight meals, allowing you to simply add toppings and finish baking.

Baking Your Perfect Gluten-Free Pizza: A Margherita Example

Now that you have your incredible gluten-free dough ready, let’s turn it into a magnificent pizza! The following steps illustrate how beautifully this dough works for a thin-crust Neapolitan-style Margherita pizza, but the possibilities are endless for your favorite toppings.

The Advantage of Chilled Dough

While the dough can be used immediately after its initial rise, you’ll find it significantly easier to handle when it’s cold. When I first experimented, I sometimes worked with dough straight from the room-temperature rise, and it was quite tacky and a bit challenging to manage. However, even then, the resulting crust was undeniably delicious and crispy. Trust me, there’s a definite advantage to working with chilled dough; it provides better structure and makes shaping a breeze.

Shaping the Dough with Ease

Because this gluten-free dough is inherently wet and can be tricky to work with, I’ve found that shaping the crust between two layers of parchment paper is an absolute game-changer. This technique allows you to achieve your desired crust thickness without the dough sticking to your hands or rolling pin. Simply place your portion of dough on an oiled piece of parchment, drizzle with a bit more oil, cover with another piece of parchment or plastic wrap, and then press or roll it out to your desired size and shape. The best part? You don’t have to worry about transferring your fragile creation from your work surface to the hot oven. The entire assembly, parchment paper included, slides directly onto your preheated baking stone or sheet.

Baking for Optimal Crispness

For the crispiest crust, you have the option to carefully remove the parchment paper after about 5 minutes of baking, once the crust has set. However, this isn’t strictly necessary. The delicious pizza pictured here was baked on the parchment paper for the entire duration, and it turned out wonderfully crispy. The baking time will typically range from 8 to 10 minutes, depending on your oven’s temperature and the thickness of your crust.

When it comes out of the oven, you’ll be amazed. It looks and feels just like regular pizza dough, doesn’t it? The golden-brown crust, the melted cheese, the fresh basil – it’s all there, without any gluten!

Enjoying Your Homemade Gluten-Free Pizza

Now that you’re equipped with the secret to making the best gluten-free pizza crust, you can confidently choose your favorite toppings and create endless pizza variations. Whether you prefer a classic Margherita, a loaded supreme, or something uniquely your own, this crust will stand up to the challenge. Gather your family and friends, bake up some fantastic gluten-free pizzas, and savor every bite!

5 from 4 votes

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The Best Gluten-Free Pizza Crust

From Gluten-Free Artisan Bread in Five Minutes A Day

Light, crispy and delicious. Finally… a gluten-free crust your entire family will love.

Don’t let the long list of ingredients & instructions intimidate you. The flour blend is whisked together in a matter of minutes, then set aside on your pantry shelf. The dough takes about 10 minutes to pull together, then after a 2-hour rise, you have enough to create at least a half-dozen pizzas and flatbreads over a period of 5 days. Thereafter, it can be frozen for up to 2 weeks.

Servings 10 (6-ounce) pizzas

Author Rosemary Stelmach

Ingredients

Mixture #1: Gluten-Free All-Purpose Flour

• 6
  cups
  stone ground white rice flour *
  (36 ounces / 1,020 grams)
• 3 1/4
  cups
  sorghum flour
  (16 ounces / 455 grams)
• 1 3/4
  cups
  tapioca flour or starch
  (8 ounces / 225 grams)
• 1 1/4
  cups
  potato starch **
  (8 ounces / 225 grams)
• 1/4
  cup
  xanthan gum ***
  (1.4 ounces / 40 grams)

Gluten-Free Pizza & Flatbread Dough

• 5
  cups
  mixture #1: gluten-free all-purpose flour
  (27 ounces / 755 grams)
• 1 1/2
  cups
  cornmeal
  (9 ounces / 255 grams)
• 1
  cup
  potato starch
  (6 ounces / 170 grams)
• 2
  teaspoons
  xanthan gum
  (or ground psyllium husk****)
• 1
  tablespoon
  granulated yeast
  (0.35 ounce / 10 grams)
• 1 1/2
  tablespoons
  kosher salt
  (0.9 ounce / 25 grams)
• 1/4
  cup
  granulated sugar
  (1.75 ounces / 50 grams)
• 3 3/4
  cups
  lukewarm water, at 100° or below
  (30 ounces / 850 grams)
• 1/2
  cup
  olive oil
  (3.75 ounces / 110 grams)
• 4
  egg whites
  (4 ounces / 115 grams)
• parchment paper
  (or cornmeal for the pizza peel)

Neapolitan-Style Pizza Margherita

• 6
  ounces
  gluten-free pizza & flatbread dough
  (large peach-sized portion)
• 1/3
  cup
  thick prepared tomato sauce
• 3
  ounces
  fresh mozzarella cheese, torn into 1/2-inch pieces
• 6
  fresh basil leaves, thinly slivered or torn
  (plus more for garnish)
• coarse salt, for sprinkling
• gluten-free flour
  (for dividing dough)
• parchment paper
  (for forming dough & baking pizza)
• olive oil
  (for forming dough)

Instructions

Mixture #1: Gluten-Free All-Purpose Flour

1. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.
2. The ingredients must be very well mixed, otherwise, the xanthan gum will not be evenly distributed and your baked or fried goods will be inconsistent.

3. * Do not substitute with sweet white rice flour.

4. ** Do not substitute with potato flour.

5. *** Psyllium can be used as a substitute for xanthan gum only if the dough is to be used in recipes that are baked in a loaf pan. Psyllium causes the dough to become crumbly after refrigeration.

6. If you’re measuring using U.S. cup-measures, be sure to pack the flour tightly into the cup, as if you were measuring brown sugar.

Gluten-Free Pizza & Flatbread Dough

1. Whisk together the flour, cornmeal, potato starch, xanthan gum, yeast, salt, and sugar in a 5-quart bowl or the large bowl of a heavy-duty stand mixer.

2. Combine the liquid ingredients in a medium-sized bowl and add the mixture to the dry ingredients. Mix well using a wooden spoon or a heavy-duty stand mixer fitted with the paddle attachment, until all of the dry ingredients are well incorporated.

3. Cover (not airtight) and allow to rest at room temperature until the dough rises, approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Or store the dough for up to 2 weeks in 1/2-pound portions in the freezer then thaw in the refrigerator overnight before use.

5. **** If replacing xanthan gum with ground psyllium husk, double the quantity.

Neapolitan-Style Pizza Margherita

1. Preheat a baking stone (or heavy-duty baking sheet) to your oven’s highest temperature at 500°F to 550°F, placing the stone near the bottom of the oven to help crisp the bottom crust without burning the cheese. Most stones will be hot enough in 20 to 30 minutes.

2. Prepare and measure all toppings in advance.

3. Brush a piece of parchment paper with a teaspoon of olive oil in a 10-inch circle. Dust the surface of the prepared dough with gluten-free flour and pull off a 6-ounce piece. Quickly pat into a ball on the prepared parchment paper and drizzle with more oil. Cover with a piece of plastic wrap or another piece of parchment paper. Press with your fingers or roll out to form a 10-inch circle. Check occasionally to be sure the dough is not sticking to the top layer. If it is, gently peel back the paper or wrap and drizzle a tiny bit more olive oil.

4. Once the dough is the right size (keep in mind that it doesn’t have to be perfect – rustic is good) remove the top layer of paper or plastic wrap. Spread the tomato sauce evenly over the dough, using the back of a spoon or a pastry brush. Scatter the torn mozzarella and basil over the surface and give it a light sprinkling of coarse salt.

5. Slide the pizza into the oven, along with the bottom layer of parchment paper, onto the preheated stone or pan. For the crispiest crust, carefully slide the parchment paper out from under the pizza once it’s set, about 5 minutes into the baking.

6. Check for doneness in 8 to 10 minutes. The time will vary depending on your pizza’s thickness and your oven’s temperature. When ready, remove from the oven and let the pizza cool slightly on a rack to allow the cheese to set before serving. Top with additional fresh basil and enjoy.

Recipe Notes

Resist the temptation to use a lot of sauce and/or heavy toppings on gluten-free pizzas, even if the sauce is nice and thick. Gluten-free dough is pretty wet in the first place and using lots of sauce will make it difficult to get a crisp crust.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.

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