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.

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We love pizza - and at one time ordered one every Friday night. It had become a tradition. Then 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.

Then I started eating gluten free and now Kelsie is eating gluten free, and I stressed.

Stressed mainly because Kelsie is also allergic to tree nuts, so using almond or coconut flour 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 with a few tweaks, it was perfect.

This gluten free pizza crust doesn't require a mixer, kneading, or rise time. It's ready to go once you get it mixed up, and flattened out.

To flatten it, you can use a rolling pin but I prefer to use my hands. It gives me better control of the thickness.

So let's get to some FAQ's when it comes to gluten free pizza crust:

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?

This recipe can not 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 only tested this recipe with Bob's Red Mill Gluten Free 1 to 1 Baking Flour.

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.

I want a crispier gluten free pizza crust?

This is when I suggest using a pizza stone. You'll want to place the stone in the oven as it's preheating.

You will still use parchment paper - you'll want to make the pizza on a pizza pan or pizza peel. Once the oven is ready, you'll slide the rack out with the pizza stone, and using the pizza pan or peel, slowly slide the parchment paper with pizza dough onto the stone.

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.

Here are some of our favorite sides to go with gluten free pizza:

Yield: 8 to 12 slices

The Best Gluten Free Pizza Crust

Name: The Best Gluten Free Pizza Crust
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8
Cuisine: Italian
Ingredients: 1 cup warm water 110 degrees; 2 1/4 teaspoon active dry yeast or 1 packet; 1 teaspoon sugar; 1 tablespoon olive oil; 2 1/2 cups Bob's Red Mill Gluten Free 1 to 1 Baking flour; 1 teaspoon salt

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.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

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:

Serving Size:

1
Amount Per Serving: Calories: 52Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 178mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 1g