This is, hands down, the best gluten free pizza crust. It’s crisp on the outside, chewy on the inside, and is also dairy free and vegan. Having a really easy gluten free pizza dough recipe makes life that much better. With just a handful of ingredients, you can have the best gluten free, dairy free, and egg free pizza ever.
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I don’t know about you, but once I started eating a gluten free diet, this became one of my top priorities to figure out:
Find gluten free pizza. Find the best gluten free pizza.
For a date night a while back, my sweet husband took me to a pizza place that had the coveted gluten free pizza crust. I was thrilled. And extra thrilled that I didn’t have to bring my own dinner (which is a thing as a gluten-free person).
That experience, however, can be summed up in one word:
(Not my date. My date was hot. My pizza was lame-sauce).
It was not good pizza. It was edible, sure. But it wasn’t good.
Perhaps you’ve had a similar experience?
The joy of seeing there’s a gluten free pizza option only to plummet to disappointment as you actually eat…whatever the heck that cardboard is (can you really call that pizza?).
If you want something done right, you have to do it yourself
I don’t think this is a rule to always live by, but it’s very applicable here. Making my own pizza crust became a priority. I couldn’t find a good gluten free pizza spot.
But even if I had, I like to make pizza more often than I can afford to go out anyway.
I searched for years to find a half decent gluten-free pizza crust recipe.
I wanted to find the best gluten free pizza crust recipe.
And after many soggy bottoms, disappointing mush, and cardboard replicas, I found our staple pizza recipe.
I seriously make this almost every Friday for our family movie night.
Easiest gluten free pizza crust
This gluten free pizza crust recipe not only has fantastic texture, but it’s stinkin’ easy to make.
And did I say easy?
You barely need any ingredients.
Tips on how to make the best gluten free pizza crust
Gluten free dough is different than regular pizza dough.
Thus you’ll want to make sure to do these following things for best results and the best experience (no cussing necessary).
Tip #1: Because this recipe relies on the use of xanthan gum, you’ll need to beat the pizza dough . This activates the gum and gets them chewy.
Using a kitchen mixer makes it that much easier, but you can use good old fashioned elbow grease, too.
Tip #3: When forming the pizza crust, you’ll want to scoop out the
dough batter onto the center of the prepared pizza pan or silicone mat. Then use wet hands to press the crust out, working from the middle outward.
Keep re-wetting your hands as you work (I keep a bowl of water right next to my work area), and smooth out the top when you’re finished.
How to make gluten free pizza crust from scratch
It’s so easy.
Here’s are the basic step-by-step instructions on how to make this delicious gluten free, vegan pizza crust:
- Stir together warm water, cane sugar or honey, and yeast and let it proof (get frothy) for 5 minutes.
- While your yeast mixture is proofing, toss together gluten free flour, salt, and xanthan gum in a mixing bowl.
- Pour yeast mixture into flour and add some oil. Mix it well (I like to beat it in my KitchenAid).
- Cover and let the dough rise for 10-25 minutes.
- Divide the dough in half and spread it out with wet hands onto two pans (this recipe makes TWO pizza crusts!).
- Bake for 10 minutes at 400 degrees F and then add your toppings. Pop it back in the oven and bake until cheese is melty.
- Cool (wait a hot minute) and eat.
This is the best gluten free vegan pizza crust
No substitutions are needed to make this pizza crust dairy free and vegan.
There is naturally no egg or milk in this recipe.
I’m amazed at how beautiful a texture is created with such simple ingredients.
Even if you’re not technically vegan (like me) or dairy free, you won’t miss the milk or egg.
This easy vegan pizza crust tastes bomb. Just ask my husband who eats ALL the things.
Gluten free pizza dough isn’t really a dough.
This gluten free pizza dough is not stretchy. This pizza dough is more like a thick, sticky batter.
It’s ok that it’s sticky! Because guess what?
You aren’t going to knead this pizza dough. Nope.
And don’t even think about punching it.
You’ll have to find another way to get out your frustration.
After your dough has proofed, you’l scoop/pour it onto your prepared pans and then wet your hands really well.
Water is going to be your friend.
You’ll keep wetting your hands to gently press the pizza dough out.
You can also use oil on your hands, but I find water works best.
What is the best flour for gluten free pizza crust?
You want to use a gluten free flour blend that is rice flour based.
That means that if you look at the ingredients on your bag of flour, rice flour will be listed first.
I prefer to make my own from bulk ingredients (check out how to do that here), but you can certainly buy a good gluten free flour blend, too!
These are a few of my favorite store-bought gluten free flour blends:
Can you freeze gluten free pizza crust for later?
Yes! I don’t recommend freezing the dough, but the pizza crusts can be frozen after the first bake.
Once they’re cooled to room temp, wrap them in plastic wrap and a layer of foil and pop them in the freezer.
When you’re ready to eat some pizza simply unwrap the frozen pizza crust, add your toppings, and bake at 425 degrees F for 15-20 minutes.
You can also top the pizza before freezing, then pop it in the freezer unwrapped until it’s frozen solid (about 4-8 hours).
Once it’s frozen, wrap it in plastic wrap and a layer of foil.
Cook the frozen pizza (unwrapped!) on a pan for 15-20 minutes at 425 degrees F.
- 2 1/2 cup gluten free all purpose flour
- 1 3/4 cup water
- 1 packet or 2 1/2 tsp of active dry yeast
- 1 tablespoon organic cane sugar
- 2 tablespoons avocado oil (or your choice of vegetable oil)
- 1 teaspoon salt
- 2 teaspoons xanthan gum
- Optional: 1 tablespoons corn meal
- Optional: 1 tablespoon tapioca or corn starch
- In a glass measuring cup, combine warm water, cane sugar, and yeast. Quickly stir and leave it to sit for 5 minutes until it's frothy and foamy.
- In stand mixer, combine gluten free flour flour, salt, and xanthan gum (yup, extra from what’s already in the mix), giving it a quick stir.
- Add oil and yeast mixture to dry ingredients and stir on low until it starts to combine.
- Scrape down the sides of the bowl and then beat on medium-high for 3 minutes. Beating the xanthan gum helps with elasticity, which is very important for soft, chewy gluten-free pizza crust! The dough will be pretty wet and sticky, but don’t worry. It’s very different from regular dough until you bake it! Then it’s magic.
- Leave dough in the bowl and cover with a tea towel to rise for 25-30 minutes. When you scrape the top of the dough, it should have lots of little air pockets.
- Preheat oven to 400 degree F. If using silicone mats, put the pans you'll be using in the oven. If not, lightly grease the pizza pans and dust with corn meal and tapioca starch. #nosoggybottom
- If using, take two silicone baking mats and lightly dust them with corn meal and tapioca starch, if desired.
- Scoop half of the pizza dough onto the center of the prepared silicone mat or pan.
- Wet your hands with water and press the dough into circle or rectangle. It’s OK for it to be thin. I usually make mine about ¼- ½ inch thick.
- Continue wetting hands and pressing out dough until desired thickness and size is reached. Smooth with wet hands.
- Repeat with the other half of the pizza dough.
- Pull out one hot pan from the oven and very carefully slide the silicone mat onto the sheet and then into the oven. Repeat.
- Bake for 8-10 minutes until the top is opaque and dry to the touch.
- Add desired toppings, while cranking the oven temp up to 450 degrees F. Put topped pizzas back in the oven for 5-8 minutes
- If you like, crank the oven again to broil and broil pizzas until tops are to your liking. I really like those dark brown spots on my cheese, so I broil ours for about 4 minutes. But keep an eye on it! Broilers are finicky ad varying. So, check it every minute, at least! It can get burned if you try to wash a bowl right now. Seriously. Ask me how I know.
- Take pizzas out and let them cool on the pans for 5 minutes so you don’t burn your face off.
These gluten free pizza crusts can be made in advance and frozen for later use! To just freeze the crusts, bake them at 400 degrees F for 12 minutes and allow to fully cool. Wrap them in cling wrap, and then a layer of tin foil. To use, thaw in the fridge before topping, or go straight from the freezer to the oven. Bake for 5 minutes at 425 degrees F before topping. Bake another 8-10 minutes, and broil if desired.
To create a fully prepared frozen pizza, bake for 8-10 minutes, create the pizza, and then freeze for two hours before wrapping. To bake, heat oven to 425 degrees F and cook for 12-16 minutes. Broil if desired (do not thaw before baking).