Gluten-Free Pizza Crust

Vegan, gluten-free pizza crust is light and chewy! This ideal pizza crust takes minutes and uses common materials.

Our family has pizza night on Fridays like many others. Perhaps unlike other families, our pizza order is more intricate.

Gwen needs vegan crust and cheese because she’s allergic to eggs and dairy, while the boys like traditional crust and cheese.

However, what should be a pleasant and easy supper at the conclusion of a hard week may sometimes be too much work. I would travel the world for pizza.

Our family’s pizza night has been completely transformed by the Gluten Free Pizza Crust recipe, which is gluten-free, egg-free, and dairy-free (vegan). Easy to make and freezer-friendly!

No-Mix Gluten-Free Pizza Crust

Light and fluffy, this gluten-free pizza dish tastes and feels like hand-tossed pizza. How often have you eaten gluten-free pizza crust that was mushy or chalky?

This no-knead, airy, bouncy crust from scratch feeds my whole family. Every time I make it, now regularly, I get excited. Five of us can eat one pizza? Together? At once?! Incredible!

We press the dough onto a half sheet pan instead of a round pizza pan, slice it into squares, and eat.

What Makes Gluten-Free Pizza Crust?

I love that this gluten-free pizza crust recipe uses pantry goods, so I always have everything. What you need.

For Gluten-Free Pizza Crust: Gluten-free baking flour blend: This recipe was tested using five gluten-free flour blends. View the results below.
Can open a packet of instant yeast? Make gluten-free pizza dough. Avoid intimidation! I enjoy Red Star quick-rise instant yeast.
Baking powder: Lightens gluten-free pizza crusts.
Sugar feeds yeast. You can use honey instead.
Salt: To balance dough flavor.
Water moistens dough.
Extra virgin olive oil: Softens and chews the dough and gives it a beautiful golden brown shine!

Replace gluten-free pizza sauce with marinara or spaghetti sauce if available.
Look for “pizza blend” cheese next to shredded mozzarella in stores. I think it melts better and gives pizza slices a satisfying cheesy stretch.
Toppings: Go wild! Pepperoni, cooked Italian sausage, and sliced black olives are our favorites, but use what you like. Canadian bacon, artichokes, tomatoes, peppers.

The Best Gluten-Free Pizza Crust Flour

If you’ve never made gluten-free pizza crust, the unbaked dough may startle you. Gluten-free pizza dough must be pressed into the baking pan with lightly greased or watered fingertips, unlike traditional pizza dough, which can be tossed, tugged, and rolled.

This gluten-free pizza dough recipe has been tried with many blends and brands of gluten-free flour, and the flour matters. However, the uncooked batter/dough will be more inconsistent than the pizza crust.

If you can’t locate Schar, mix it! If your gluten-free pizza dough is batter-like and made with universal flour, bake it anyhow.

Make gluten-free pizzas individually
We usually bake the gluten-free pizza crust in a half-sheet pan, but sometimes I split the dough into five even portions and make them into mini/individual pizzas.

Kids love receiving their own pizza and picking their sauce and toppings.

• Tips for the Best Gluten-Free Pizza Crust
  Use parchment. For easier cleanup and pizza crust removal, line the baking sheet with parchment paper. I prefer these pre-cut parchment paper sheets for work.
  Do not underbake. Try slightly overbaking the pizza dough to make it light and fluffy instead of dense and chewy. Before adding pizza sauce and toppings, make sure the crust is deep golden brown.
  GF flour combination. Use a 1:1 gluten-free flour baking blend (preferably Schar Mix It! Universal Flour for best results) instead of almond flour, coconut flour, brown or white rice flour, or tapioca starch (see my GF Pizza Breadsticks for tapioca starch). Binders like xanthan gum hold the cooked crust together.
  Do not worry. The pizza dough batter will be soft, sticky, and possibly soupy before baking, but keep going!
  Watch the video. I recommend viewing the video above to see what uncooked pizza dough looks like and how golden brown you want the crust before topping.

Enough talking—let’s get you gluten-free pizza!

Making Gluten-Free Pizza Crust

Start by mixing wet components.

Add gluten-free flour blend to an electric stand mixer or large mixing bowl if using a handheld mixer. Stir in salt, sugar, instant yeast, and baking powder on low.

Use a whisk to blend ingredients in a handheld mixer to avoid spills.

Step 2: Heat water.

Next, microwave water to 110 degrees to activate yeast. Too chilly water prevents yeast activation. Too much heat can kill yeast. Ideal temperature is 110–115 degrees.

I adore my Thermapen instant-read thermometer, but swirl the water before taking it to avoid sticking it in a chilly or hot pocket.

Step 3: Mix water into dry ingredients.

Add water to the dry ingredients and mix on medium speed until smooth. For 1 minute, let the batter rest so gluten-free flour can absorb water.

Fourth: Add extra-virgin olive oil.

Pour extra virgin olive oil into the bowl and mix on low until it incorporates. Start with too much speed and oil will slosh. Not good!

Increase the speed to medium and beat for 1 minute once the oil starts to mix.

As mentioned, your batter will be thick like cookie dough or soupy like cake batter, but that’s okay! Stir the ingredients with a spatula to ensure everything is incorporated.

Step 5: Raise dough.

Place the bowl of pizza dough in a warm position with a tea towel for 30–40 minutes to rise. The bowl can be placed on a low-heating pad or in a warm area, but I prefer my oven’s “bread proofing” setting.

Pizza is made when the dough is puffy (swoon).

Preheat the oven to 425 degrees for crust baking.

Step 6: Press dough.

Scoop rising dough onto a parchment-lined baking sheet.

Spray the dough and your hands with nonstick spray or lightly wet your fingertips, then press the dough into an even layer. It fits neatly in the half-sheet pan.

Step 7: Bake crust.

The gluten-free pizza dough should be deep golden brown after 13-15 minutes in the oven. The crust should be slightly over-browned at this point rather than undercooked to avoid a dense, sticky crust.

Step 8: Add sauce and toppings to pizza.

Spread pizza sauce, spaghetti, or marinara sauce over the dough, then top with your preferred toppings. Bake for 10-12 minutes until the cheese melts and the toppings are hot.

Cool the pizza somewhat, then cut it with a pizza cutter and have fun!

Let’s debate: ranch dressing with pizza? Or no ranch?

This Midwesterner always has ranch for dipping when she has hot pizza!

Store leftover pizza

This pizza reheats well, so store leftovers in an airtight container in the fridge and microwave on a plate or bake on a foil-lined baking sheet in a 375 degree oven until cooked through.

Freezing Gluten-Free Pizza Dough

I am thrilled to announce that this Gluten Free Pizza Crust freezes well, making pizza night easier! What to do:

Freezing gluten-free pizza dough: Prepare the pizza crust to step 3, then scoop the risen dough into a Ziplock bag or freezer-safe container and freeze. Thaw in the fridge for 24 hours before pressing onto the half sheet pan and baking as directed.
You think? Will you try this revolutionary gluten-free pizza crust? From our family to yours, enjoy!