The Best Gluten-Free Pizza Crust You Will Ever Make
This post may contain affiliate links. As an Amazon Associate, Check Gluten earns from qualifying purchases. Please read our disclosure policy.
Stop eating cardboard. This gluten-free pizza crust is chewy, crispy on the bottom, and actually holds up to your favorite toppings.
Stop eating cardboard. This gluten-free pizza crust is chewy, crispy on the bottom, and actually holds up to your favorite toppings.
Want to save this recipe?
Enter your email and we'll send it to you! Plus, get new recipes every week.
✓Key Takeaways
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.
---
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!
---
📩 Want more tips like this?
Join celiacs getting weekly gluten-free tips, recipes, and hidden gluten alerts.
No spam. Unsubscribe anytime.
Recommended Ingredients
The flour mix you use is 90% of your success. Do not use an 🛒almond flourAmazon ↗ or coconut flour blend for this. You need a dedicated 1-to-1 baking flour containing 🛒xanthan gumAmazon ↗.
We highly recommend:
---
Shop Verified Gluten-Free pizza
Amazon PrimeDirect links to certified <10-20 ppm brands · Skip the label-squinting
Top-Rated Gluten-Free pizza
Caulipower Pizza Crusts
Cauliflower-based, crispy crust
Schär GF Pizza Crusts
Authentic Italian-style GF crust
Against the Grain Pizza
Cheese-based crust, unique flavor
The Recipe
*Prep time: 15 mins | Rise time: 45 mins | Cook time: 25 mins*
Ingredients
Instructions
---
🍞 Tired of GF food that tastes like cardboard?
500+ chef-tested gluten-free recipes, a baking masterclass and 4 weeks of meal plans — instant PDF download.
Never Guess An Ingredient Again
Tired of worrying if a jar of pizza sauce or bag of pepperoni has hidden gluten? Check Gluten scans any food label instantly — so you never have to wonder.
🔍 Not sure about a product?
Photograph any food label and the AI reads every ingredient, including the 500+ names gluten hides under. Free for 14 days.
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.
Essentials
As an Amazon Associate, we earn from qualifying purchases at no extra cost to you.
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.
Love this recipe? Get 500+ more.
300+ GF & DF mains, 200 soft baking recipes & 4 weeks of done-for-you meal plans. Instant PDF access.
Shop Verified Gluten-Free pizza
Amazon PrimeDirect links to certified <10-20 ppm brands · Skip the label-squinting
Top-Rated Gluten-Free pizza
Caulipower Pizza Crusts
Cauliflower-based, crispy crust
Schär GF Pizza Crusts
Authentic Italian-style GF crust
Against the Grain Pizza
Cheese-based crust, unique flavor
Celiac Safety Glossary
- Celiac disease
- Celiac disease is a serious autoimmune disorder in which ingesting gluten — a protein found in wheat, barley, and rye — triggers an immune response that damages the small intestine's villi, affecting approximately 1 in 100 people worldwide according to the Celiac Disease Foundation.
- Gluten
- Gluten is a family of storage proteins (prolamins and glutelins) found naturally in cereal grains like wheat (including varieties like spelt, kamut, and farro), barley, and rye, which acts as a binder to give food elasticity and shape.
📢 Found this helpful? Share it!
Stop Guessing. Start Scanning.
Every ingredient label has hidden gluten risks. Check Gluten's AI catches them all — in 3 seconds flat.
Camera + text input
& cross-contamination
$0 today • cancel anytime
The Essential Celiac Cookbook & Survival Bundle
Stop stressing over dinner and crumbling bread. 300+ comfort mains, 200 baking masterclass recipes, 4-week meal plans, and grocery checklists.
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.
📚Sources & Citations
- •Celiac Disease Foundation — celiac.org — Comprehensive research and patient resources on celiac disease
- •Beyond Celiac — beyondceliac.org — Research-driven celiac disease advocacy and resources
- •GFCO (Gluten-Free Certification Organization) — gfco.org — Certification standards (<10 ppm)
- •FDA Gluten-Free Labeling — fda.gov — Federal regulations for <20 ppm labeling
Content reviewed and fact-checked by our clinical & nutrition team. Last updated July 2026.
Never Miss a Hidden Gluten Alert
Weekly tips on safe eating, hidden gluten warnings, and recipes — free, and one click to unsubscribe.
Related Articles
The Best Gluten-Free Mac and Cheese: Creamy, Cheesy & Foolproof
Ultra-creamy, cheesy, from-scratch gluten-free mac and cheese that tastes exactly like the comfort food you remember. Ready in 25 minutes with a simple GF roux.
The Best Gluten-Free Pizza Dough: Crispy, Chewy & Better Than Delivery
Homemade gluten-free pizza dough that is crispy on the outside, chewy on the inside, and holds up to all your favorite toppings. Ready in under an hour.
The Ultimate Gluten-Free Lasagna: Layers of Meat, Cheese, and Zero Compromise
This gluten-free lasagna has layers of rich meat sauce, creamy ricotta, and bubbling mozzarella baked over noodles that actually hold together. My Italian father-in-law ate two plates and whispered to my wife: "Don't tell anyone, but this is better than my mother's."
Gluten-Free Chicken Pot Pie With a Flaky, Golden Crust (The Comfort Food That Started a Fight)
This gluten-free chicken pot pie has a flaky, buttery, golden crust that shatters when you cut into it, revealing a thick, creamy chicken and vegetable filling. My neighbor ate three slices and when I told her it was gluten-free, she accused me of lying. I consider that the ultimate review.