This is the best easy Gluten-Free Pizza Crust – it’s fluffy, chewy, crispy, and works great for either a thin or thick crust. It’s vegan & Top 8 allergy-friendly, and made with just 8 ingredients in about an hour. Time for pizza night! Thanks to Bob’s Red Mill for sponsoring this post.
I’m eating the pizza that you’re looking at while I write this…oh my, it is so good. I wish I could teleport a slice right to you so you too can be enjoying delicious gluten-free pizza at this very second.
Teach you how to make this amazing fluffy and crispy gluten-free pizza crust. It’s so easy, you can be enjoying it in about an hour and a half, give or take a bit.
Gluten Free, Dairy Free Pizza Crust Recipe
If you don’t want to mess with yeast, I do have this other amazing gluten-free vegan pizza recipe, but if you have a little extra patience, I think this one is even better. Working with yeast is pretty simple, and the results are truly outstanding. Let’s get into it!
If you’re looking for more perfected gluten-free recipes try thisamazing homemade gluten-free bread, the best gluten-free chocolate chip scones, and my all-time fave gluten-free chocolate chip cookies!
Activate the yeast with warm water (should be pretty hot, but just cool enough to hold a finger in without it burning) and sugar, which feeds the yeast. Let this bubble and activate.
Awesome Gluten Free Pizza Recipe
Combine the flours. I use a combination of starches (like potato, tapioca, and/or arrowroot) and whole grain flours (like brown rice flour, sorghum flour, millet flour, quinoa flour, etc.) for the best crispy, chewy texture. All of my flours and starches come from Bob’s Red Mill! Mix the salt in here too.
Mix the yeast and psyllium into the dry ingredients and combine until a dough forms. You should have a soft, pliable dough.
Let rise for 30 minutes and then divide into two if you want two thinner crusts. Leave as one ball if you want a thick crust. Press into your crust shapes on parchment paper.
The Best Homemade Gluten Free Pizza
Parbake for 10 minutes until the bottom is golden and the crust is firm. Bake for 15 minutes if doing the thicker crust.
Add toppings to your pizza and then finish baking for another 10 to 15 minutes or until your toppings are golden and done to your liking!
You’ll want to prepare the crust all the way through the first par-bake. Once you have your crust (if you went thick) or two crusts (if you want thin), you will let them cool and then wrap well in foil or another wrap, tuck into a freezer zip bag, label with the date and contents, and freeze for up to six months.
Homemade Breakfast Pizza Recipe (gluten Free)
When you’re ready to use, simply take it out and let it thaw at room temperature for a bit. Add all of your toppings, and bake your pizza! Voila —
This is the best easy Gluten-Free Pizza Crust – it’s fluffy, chewy, crispy, and works great for either a thin or thick crust. It’s vegan & Top 8 allergy-friendly, and made with just 8 ingredients in about an hour. Time for pizza night!
For the pizza in the photos, I used homemade vegan cheese (recipe is in this pizza post) and the vegan pepperoni I used is from The Very Good Butchers.The best simple recipe for gluten free pizza dough that anyone can, and should, make is here. Even if you've never made homemade pizza before, we're bringing back the chewy, crisp-edged pizza you remember!
Yeast Free Gluten Free Pizza Dough. Ready In Minutes!
A basic recipe for gluten free pizza dough is one of the single most important staples to have in your kitchen. It's super simple to make, freezes well, and defrosts easily.
It's so easy to make this basic gluten free pizza crust that the day you make it for dinner, it'll feel like a night off. I promise. I first started Friday night pizza nights in my house when my oldest child started full-day kindergarten.
All my daughter could talk about was that they served pizza in the school cafeteria every single Friday. The kids lined up forever to buy it—and you know it most likely wasn't very good. But they got it every Friday!
Gluten Free Vegan Pizza With Mushrooms & Onions • Bakerita
By the end of the week, I'm usually worn out from a week of work and the last thing I want to do fuss with a multi-step meal. Gluten free pizza is about all I can manage!
For so many years, this was my tried and true pizza crust recipe—until I wrote Gluten Free on a Shoestring Bakes Bread. When I wrote that book, I thought I had turned the page from recipes like this basic crust forever.
This recipe, and others like my gluten free sandwich bread and Japanese milk bread use only an all purpose gluten free flour blend instead of the “bread flour” blend with whey protein isolate in it from the book.
The Best & Easiest Gluten Free Pizza Crust {vegan}
If you're curious about the newer pizza recipes, the Thick Crust Gluten Free Pizza from the book is reprinted right here on the blog. You can find out how to make our gluten free bread flour on the flour blends page.
But this recipe has slowly worked its way back into our regular Friday night rotation, and I'm finding that in some ways my family and I actually prefer it to the newer recipes. Let me explain…
In the recipe as written, there really are very few gluten free pizza crust ingredients—and you don't need our gluten free bread flour blend, which is made with some specialized ingredients. But it's worth a quick discussion of that flour, to help you understand the difference between this recipe and our other gluten free pizza dough recipe.
The Best Gluten Free Pizza Crust Recipe
is a combination of an all purpose gluten free flour blend like Better Batter, whey protein isolate plus Expandex modified tapioca starch (affiliate link).
Whey protein isolate is simply a milk protein powder that is nearly 100% protein and is often used for bodybuilding and low carb recipes these days. I've found that it behaves a lot like gluten in baking.
However, whey protein isolate tends to make raw dough very soft. Together with Expandex modified tapioca starch, it allows for the creation of gluten free bread recipes that look, feel and taste more like conventional yeast bread.
Gluten Free Neapolitan Style Pizza Crust Recipe
If you can purchase whey protein isolate and Expandex, and tolerate dairy you can and should use the gluten free bread flour. There is no perfect nondairy substitute for whey protein isolate.
The whey protein is essential to the gluten free bread flour since milk protein (casein) is the protein that behaves most like wheat gluten in baking applications. Chemically, they're very similar.
But that means that I can't provide viable suggestions for a dairy-free version of those recipes. Baking with whey protein does cause the dough to relax quite a bit.
Ny Style Stretchy Gluten Free Pizza Crust
Expandex modified tapioca starch is amazing when you're trying to create the “chew” of conventional, gluten-containing bread. The combination of whey protein isolate and Expandex, plus our all purpose gluten free flour, creates gluten free bread flour.
In the bread book, I recommend a few dairy-free substitutes for whey protein isolate (pea protein isolate and rice protein isolate). None of them is a perfect substitute. Plus, each requires that you use 150% of the liquid the original recipe calls for, which nearly defeats the purpose of using protein powder.
Expandex, a chemically (not genetically) modified tapioca starch, has only one substitute: Ultratex 3. It's another version of a similar modified tapioca starch that appears to be 3 times as strong as Expandex.
Gluten Free Polenta Pizza
In this basic gluten free pizza recipe, I've discovered that I really like replacing some of the flour blend with a bit of Expandex. Expandex makes the dough easier to handle when raw and chewier when baked.
Expandex it even helps you get those blisters in the parbaked crust that you see in these photos. Plus, the leftover slices actually taste great right out of the refrigerator, like leftover pizza properly should!
If you'd like to use Ultratex 3 in place of Expandex, try using 12 grams of Ultratex 3 (instead of 36 grams of Expandex). Then, increase the all purpose gluten free flour by 24 grams to make up the difference.
Super Easy Gluten Free Pizza Crust (no Knead, Dairy Free)
Since Ultratex seems to be more available outside the U.S. than Expandex, I've located a few online resources for Ultratex 3 in various countries. For details, please see our GF Resources page.
Always measure individual gluten free flours and blends by weight, not by volume. There's unavoidable human error in measuring by volume, and dry measuring cups simply aren't standardized. Measuring by weight on a simple, $15 digital scale (Escali is a good, inexpensive brand) means that we're all on the same page.
After you've made your raw gluten free pizza dough, let it rest in the refrigerator. That allows the flours to absorb the moisture of the water, leaving the dough still hydrated, but making it much less sticky.
Gluten Free Pepperoni Pizza
If your gf pizza dough is still a bit sticky because you can't afford the time to let it rest more, or it's not cold enough, sprinkle it
Lightly with more all purpose gluten free flour, and handle it with a light touch. You can also lightly
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