The Best Gluten-Free Pizza Crust You Will Ever Make
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Stop eating cardboard. This gluten-free pizza crust is chewy, crispy on the bottom, and actually holds up to your favorite toppings.
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Stop Settling For Cardboard
If you have celiac disease or a gluten intolerance, you know the struggle.
You order a gluten-free pizza, and it comes out looking like a cracker that shatters when you bite it. Or worse, it has the texture of wet sand.
We have all been there. We have all mourned real pizza.
But I promise you—this recipe will change your Friday nights.
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Why This Works (When Others Fail)
Most gluten-free pizza recipes try to mimic regular dough by kneading it. Don't do that.
Gluten-free dough needs moisture to hydrate the starches. It should resemble a thick, sticky batter, not a smooth, elastic ball.
The secret to this crust is the absolute hydration and the double bake method:
If you try to load wet sauce onto raw GF dough, you will end up with a soggy, gummy nightmare in the middle. The pre-bake is mandatory!
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Recommended Ingredients
The flour mix you use is 90% of your success. Do not use an almond flour or coconut flour blend for this. You need a dedicated 1-to-1 baking flour containing xanthan gum.
We highly recommend:
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The Recipe
*Prep time: 15 mins | Rise time: 45 mins | Cook time: 25 mins*
Ingredients
Instructions
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The Best Gluten-Free Pizza Crust You Will Ever Make
Stop eating cardboard. This gluten-free pizza crust is chewy, crispy on the bottom, and actually holds up to your favorite toppings.
Ingredients
- 2 cups (280g) high-quality gluten-free 1-to-1 baking flour (like Bob's Red Mill)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tbsp sugar or honey
- 1 cup warm water (105-115°F)
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp olive oil
- 1 large egg (at room temperature)
Instructions
1. In a small bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine the gluten-free flour, salt, and baking powder.
3. Add the activated yeast mixture, olive oil, and the egg to the dry ingredients. Mix on medium speed for 2-3 minutes until a thick, sticky batter forms. GF dough is wetter than regular dough—don't worry!
4. Cover the bowl with a damp towel and let it rise in a warm place for 45 minutes.
5. Preheat your oven to 425°F (220°C). Place your pizza stone or baking sheet in the oven to get hot.
6. Scrape the dough onto a piece of parchment paper generously dusted with GF flour or cornmeal. Using wet hands or an oiled spatula, press the dough out into a 12-inch circle or rectangle. Leave the edges slightly thicker for the crust.
7. Transfer the parchment paper with the dough onto the hot stone/baking sheet. Bake naked crust for 10-12 minutes until the edges are just starting to turn golden.
8. Remove from the oven, add your sauce, cheese, and toppings, and bake for another 10-15 minutes until the cheese is bubbly and the crust is beautifully browned.
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About the Author
Rachel Lopez
Recipe Developer & Certified Pastry Chef
Rachel is a classically trained pastry chef who transitioned to gluten-free baking after her daughter was diagnosed with celiac disease. She develops and tests every recipe on Check Gluten, ensuring they work perfectly with GF ingredients.
Meet our full team →Medical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
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