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 Stuffed Crust Pizza
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.
Best Gluten Free Pizza Dough (neapolitan Style)
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.
Gluten Free Veggie Protein 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.
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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.This gluten-free pizza crust recipe is thin and crisp, with beautiful soft air bubbles and a thick bready edge that bakes up a soft and chewy. Make it in your oven or a pizza oven and top with your favorite toppings!
Easy And Fast Gluten Free Deep Dish Pizza Recipe
Like brownies and chocolate chip cookies, I realize that pizza crust preference is one of those foods where people have strong divisive opinions on texture. Some like it thin and crispy with a chewy crust (that's us), others want it thin and foldable like New York Style pizza, and, on the opposite end, others want it thicker, soft, and chewy, almost bready. You're entitled to love it just the way you want it, but if you're in that former camp like me, have I got a pizza crust for you...
This gluten-free pizza recipe is the second recipe in a year-long partnership with Bob’s Red Mill. Here's a list of all the recipesI’ve made in partnership with Bob’s Red Mill over the years!
Ever since we got a tabletop wood-burning pizza oven, we've been experimenting to create our perfect gluten-free pizza crust recipe. Notice I said our perfect. This pizza crust recipe is thin and crispy, but not too thin, with beautiful bubbles and a crisp but super chewy crust. It's the gluten-free pizza crust I've been dreaming of for years. Having reached what we deem the perfect crust, it's become a weekly pizza night staple in our house.
Soft Gluten Free Egg Free Vegan Pizza Crust (dairy Free)
A few readers saw my gluten-free pizza dough on IG stories and offered to test the recipe. Many have told me it has become a weekly staple in their houses as well.
Gluten-free pizza is made using a combination of gluten-free flours, with milk and apple cider vinegar added in to help with the structure of the yeast development. My gluten-free pizza recipe starts with the same flour blend I made into gluten-free soft pretzels:Bob’s Red Mill gluten-free oat flour, sorghum flour, tapioca starch, and corn starch. The texture of the inside of the pretzels is doughy and chewy, just how I wanted my gluten-free pizza crust, which made it perfectly suited for the adaptation.
When I made the soft pretzels, I broke down each flour and what it brings to the dough, as well as why I used milk in gluten-free dough. To read more in detail head over to that gluten-free soft pretzel post. Here's a brief summary:
The Best Gluten Free Pizza Crusts: Brands And Recipes
Sorghum flour, like oat flour, is wholesome and whole grain, but with slightly sweet notes it adds flavor depth. I use sorghum flour in my gluten-free sourdough starter and bread because of what it adds.
The more and more I bake gluten-free the more I learn that having a consistent brand of flour makes a huge difference. For example, I've found some brands of tapioca starch are less finely ground, which makes a less chewy and more gritty texture and will negatively impact the moisture absorption. For each of these flours, I use only Bob’s Red Mill brand, which is finely ground and consistent in quality. Using Bob's Red Mill flours will provide the best texture of gluten-free pizza crust!
To encourage and trap the most air bubbles from the yeast in gluten-free pizza dough, I use milk and add apple cider vinegar (a trick I also use in my gluten-free cinnamon rolls).
Yeast Free Gluten Free Pizza Dough. Ready In Minutes!
Milk: I use milk in place of water. As I described in more detail in the soft pretzels post, the proteins in milk (caseins) help provide structure to the dough by mimicking gluten. If you want the crust to be vegan or dairy-free, subbing in water will work, the outer crust just won't be quite as fluffy.
Apple cider vinegar:The apple cider vinegar in the dough will help to strengthen it and slightly increases the acidity. This allows the yeast to grow easier, causing your pizza dough to rise a bit better.
If you've made homemade pizza dough before, you'll find that the texture of this gluten-free pizza dough is a bit different. You want it to be soft and pliable, but not too sticky. When you first pull it out of the mixing bowl, it might feel sticky, but as you work it into a ball, it should become less sticky and hold together as a smooth ball. When you poke the dough, it should feel a bit softer than fresh playdough or unchilled sugar cookie dough. If you notice your dough is too firm, knead in a tablespoon of milk to soften it up.
The Best Gluten Free Pizza Dough Crust
Just like traditional pizza dough, cover and let the dough rise for an hour until it doubles in size. When you roll out the crust, I find it's easiest to use a rolling pin. When it's large enough, roll in the outer ½-inch to create a thicker crusted edge.
I first developed this recipe using my wood-burning tabletop pizza oven, but I've now made it just as many times in the conventional oven. It works great in either!
In a wood-burning pizza oven, the gluten-free pizza crust turns out more browned on top with slightly larger air bubbles. The wood also helps flavor the crust. I've written the instructions for a conventional oven because that's probably what most people have. To use a pizza oven, reduce the baking time according to the manufacturer's instructions.
How To Make Gluten Free Pizza
In a conventional oven, I recommend using a pizza stone for the best results, but if you don’t have a pizza stone, you can use a large cast-iron skillet or dark baking sheet. Your crust may be a bit less crispy using the baking sheet. Whatever you use, have it in the oven while preheating.
You can absolutely freeze gluten-free pizza crust dough! I recommend letting it rise and rolling it out then freezing on a baking sheet before transferring it to a freezer bag or wrapping it well in plastic wrap for longer
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