This is the only Gluten Free Pizza Crust you'll ever need. Easy to make - no knead - no rise - chewy and crispy. Perfect every time.
Rating: 4.5 Stars
What others are saying: Andrea - "This Italian thinks this is the best quick gluten free pizza crust I’ve been able to find."
Kim - "This dough is flavorful, easy to make and fun to put together a gluten free dinner that the family will enjoy!"
We love pizza - and at one time ordered one every Friday night. It became a tradition.
Joanna's Personal Plate
No mixer, kneading or rise time: Once you get it mixed up with a spoon, and flattened out, it's ready to bake.
Use your hands: You don't even need a rolling pin. I like using my hands because, for me, this gives me better control of thickness. I also find using my hands, it's easier to work with this dough.
No fancy ingredients: Besides a 1 to 1 Gluten Free flour, you aren't going to need any fancy ingredients.
No special tools needed: No thermometer if you don't have one. No pizza stone, etc. Just everyday kitchen tools!
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This was before I learned how to make our own crust, that didn't require a rise time and decided that it was far superior to what we were buying weekly. Not to mention better for you.
Fast forward to when I started eating gluten free! Then Kelsie also started eating gluten free, and that pizza crust wasn't going to work any longer for our family.
As I began think about making a gluten free pizza crust, I became stressed.
The stress was simply because Kelsie is allergic to tree nuts, so using almond or coconut flour to make a gluten free pizza crust was out of the question.
I decided to start with my favorite gluten free flour, Bob's Red Mill Gluten Free 1 to 1 Baking Flour, and use my tried and true No Rise No Fail Homemade Pizza Dough, and after a few tweaks, it was perfect.
To flatten it, you can use a rolling pin, but I prefer to use my hands. It gives me better control of the thickness.
Ingredients needed to make gluten free pizza crust
- warm water - 110 degrees
- active dry yeast
- sugar
- olive oil
- Bob's Red Mill Gluten Free 1 to 1 Baking flour
- salt
How do you make gluten free pizza?
- Preheat the oven to 425 degrees, and line a pizza pan with parchment paper. Set aside.
- Stir together the water, yeast, sugar, and olive oil in a measuring cup. Allow to rest for 8 to 10 minutes to activate the yeast. The yeast should bloom and the top should be some what foamy. If it doesn't bloom, your yeast may not be any good.
- While the yeast is blooming, in a large bowl whisk together the flour and salt.
- Once the yeast is ready, pour the mixture into the flour and salt, and using a rubber spatula or wooden spoon, stir together until the dough comes together.
Gluten Free Pizza FAQS
Does gluten free pizza crust taste different? This one does not. There isn't any taste difference between this recipe and my popular No Rise No Fail Homemade Pizza Dough.
Can I freeze gluten free pizza dough? No, this recipe cannot be frozen.
Do I need to prebake gluten free pizza dough? This is one of the things that I tested a couple of times. I found that it actually over baked the pizza crust in this particular recipe.
So, no you do not have to prebake gluten free pizza dough. Unless the recipe you are using calls to.
Can I make gluten free pizza with other flours? I have not tried any other gluten free flours at this time. I only know that by using Bob's Red Mill Gluten Free Flour, this recipe will turn out.
Do I need a pizza stone to make gluten free pizza? No, it's totally optional. I used my traditional pizza pan. We have had this pan and use it for years.
It is extremely important that you use parchment paper when baking with this gluten free pizza crust.
How do I make gluten free pizza crust crispy? This is when I suggest using a pizza stone. You'll want to place the stone in the oven as it's preheating.
Baking on a hot stone will help create the crispier crust you are looking for.
You can also place your pizza pan in the oven, instead of a stone, and use a peel or the back of a large cookie sheet to prepare the pizza and slide it onto the pan.
However, this won't get you a crust that a stone will.
The Best Gluten Free Pizza Crust
This is the only Gluten Free Pizza Crust you'll ever need. Easy to make - no knead - no rise - chewy and crispy. Perfect every time.
Ingredients
- 1 cup warm water 110 degrees
- 2 ¼ teaspoon active dry yeast or 1 packet
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 2 ½ cups Bob's Red Mill Gluten Free 1 to 1 Baking flour
- 1 teaspoon salt
Instructions
- Preheat the oven to 425 degrees, and line a pizza pan with parchment paper. Set aside.
- Stir together the water, yeast, sugar, and olive oil in a measuring cup. Allow to rest for 8 to 10 minutes to activate the yeast. The yeast should bloom and the top should be some what foamy. If it doesn't bloom, your yeast may not be any good.
- While the yeast is blooming, in a large bowl whisk together the flour and salt.
- Once the yeast is ready, pour the mixture into the flour and salt, and using a rubber spatula or wooden spoon, stir together until the dough comes together.
- Turn the dough out onto the parchment paper, and form a dough ball. Gently press the dough, turning the pizza pan around as you go, into a large flat disc that covers the pan, creating a small edge as you go. I use a 16 inch pan. This doesn't have to be perfect!
- Once the dough is ready, top with your favorite sauce and toppings of choice.
- Place in the oven and bake for 10 to 12 minutes. Longer, for a crispier crust.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 52Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 178mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 1g
