The Best Gluten-Free Pizza Crust
Master the best gluten-free pizza crust with this foolproof recipe. Crispy, chewy, and delicious—perfect for busy families and beginners!
You know what? I used to think gluten-free pizza was just something you had to settle for. Like, sure, it’s edible, but it’s never going to be pizza pizza, right? Then I discovered this recipe, and honestly, it changed everything about Friday nights in our house.
The best gluten-free pizza crust doesn’t have to be a compromise. This recipe creates a base that’s genuinely crispy on the outside, tender on the inside, and sturdy enough to hold all your favorite toppings without turning into a soggy mess. Whether you’re brand new to gluten-free cooking or you’ve been at it for years, this dough is going to become your go-to.
What I love most is how forgiving it is. You can make the dough ahead, keep it in the fridge for up to five days, or even freeze portions for those nights when you need dinner on the table fast. Let me walk you through exactly how to create pizza magic in your own kitchen.
Table of Contents
The Best Gluten-Free Pizza Crust
Equipment
- 5-6 quart lidded container
- 5-quart mixing bowl
- Heavy-duty stand mixer (optional)
- Wooden spoon
- Whisk
- Medium bowl
- Baking stone or heavy-duty baking sheet
- Parchment paper
- Rolling pin (optional)
- Pastry brush
- Cooling rack
Ingredients
Mixture #1: Gluten-Free All-Purpose Flour Blend
- 6 cups stone ground white rice flour 36 oz / 1,020 g – do not substitute with sweet white rice flour
- 3 ¼ cups sorghum flour 16 oz / 455 g
- 1 ¾ cups tapioca flour or starch 8 oz / 225 g
- 1 ¼ cups potato starch 8 oz / 225 g – do not substitute with potato flour
- ¼ cup xanthan gum 1.4 oz / 40 g – psyllium can substitute only for loaf pan recipes
Gluten-Free Pizza & Flatbread Dough
- 5 cups mixture #1: gluten-free all-purpose flour 27 oz / 755 g
- 1 ½ cups cornmeal 9 oz / 255 g
- 1 cup potato starch 6 oz / 170 g
- 2 teaspoons xanthan gum or ground psyllium husk – if using psyllium, double the quantity
- 1 tablespoon granulated yeast 0.35 oz / 10 g
- 1 ½ tablespoons kosher salt 0.9 oz / 25 g
- ¼ cup granulated sugar 1.75 oz / 50 g
- 3 ¾ cups lukewarm water at 100°F or below, 30 oz / 850 g
- ½ cup olive oil 3.75 oz / 110 g
- 4 large egg whites 4 oz / 115 g
- parchment paper or cornmeal for pizza peel
Neapolitan-Style Pizza Margherita (Per Pizza)
- 6 ounces gluten-free pizza & flatbread dough large peach-sized portion
- ⅓ cup thick prepared tomato sauce
- 3 ounces fresh mozzarella cheese torn into 1/2-inch pieces
- 6 leaves fresh basil thinly slivered or torn, plus more for garnish
- coarse salt for sprinkling
- gluten-free flour for dusting
- parchment paper for forming dough & baking pizza
- olive oil for forming dough
Instructions
- Whisk all the ingredients together in a 5- to 6-quart lidded container. This flour blend is the foundation of your gluten-free pizza crust, so take your time here. Once whisked, pick up the container and shake it vigorously—and I mean really shake it—until everything is completely blended.
- The ingredients must be thoroughly mixed so the xanthan gum distributes evenly throughout. If you skip this step, you’ll end up with inconsistent results where some bites are perfect and others fall apart. If you’re using U.S. cup measures, pack the flour tightly into the cup as you would with brown sugar.
- Whisk together the flour blend, cornmeal, potato starch, xanthan gum, yeast, salt, and sugar in a 5-quart bowl or the large bowl of a heavy-duty stand mixer. Make sure everything is evenly distributed before moving to the wet ingredients.
- Combine the lukewarm water, olive oil, and egg whites in a medium-sized bowl. Add this liquid mixture to your dry ingredients and mix well using a sturdy wooden spoon or a stand mixer fitted with the paddle attachment. Keep mixing until all the dry ingredients are incorporated and you have a smooth, thick batter—this won’t look like traditional pizza dough, and that’s perfectly normal.
- Cover the bowl loosely (don’t make it airtight) and let the dough rest at room temperature for approximately 2 hours until it rises. You’ll notice the dough will puff up and develop a slightly domed top. This rise time is when the yeast works its magic, creating those lovely air pockets that make your gluten-free pan pizza crust light and delicious.
- You can use the dough immediately after rising, but it’s much easier to handle when chilled. Transfer it to a lidded container (again, not airtight) and refrigerate for up to 5 days. For longer storage, portion the dough into 1/2-pound servings and freeze for up to 2 weeks, then thaw overnight in the refrigerator before use.
- Preheat your oven to its highest temperature—somewhere between 500°F and 550°F works best. Place a baking stone or heavy-duty baking sheet near the bottom of the oven to help achieve that coveted crispy bottom crust without burning your cheese. Give your stone at least 20 to 30 minutes to get properly hot.
- Measure and prep all your toppings before you start working with the dough. Trust me on this one—once you start shaping your quick gluten-free flatbread base, things move quickly, and you don’t want to be chopping basil with flour-covered hands.
- Brush a piece of parchment paper with about a teaspoon of olive oil in a 10-inch circle. Dust the surface of your chilled dough with gluten-free flour and pull off a 6-ounce piece (about the size of a large peach). Quickly pat it into a ball on the prepared parchment and drizzle with a bit more oil to prevent sticking.
- Cover the dough ball with plastic wrap or another piece of parchment paper. Using your fingers or a rolling pin, gently press and stretch the dough into a 10-inch circle. Check every so often to make sure it’s not sticking to the top layer—if it is, peel back the paper carefully and add a tiny drizzle more olive oil. Don’t worry about making it perfectly round; rustic pizzas have more character anyway.
- Once your dough is shaped, remove the top layer of paper or plastic wrap. Spread the tomato sauce evenly over the surface using the back of a spoon or a pastry brush—you want good coverage but not so much that it makes the crust soggy. Scatter your torn mozzarella pieces and slivered basil over the sauce, then finish with a light sprinkling of coarse salt.
- Carefully slide the pizza, still on its parchment paper, onto your preheated stone or baking sheet. For an extra-crispy crust, try this trick: once the dough has set (about 5 minutes into baking), carefully slide the parchment paper out from underneath the pizza. This allows direct contact with the hot stone.
- Check for doneness after 8 to 10 minutes, though timing varies based on your oven temperature and how thick you made your crust. You’re looking for golden edges and bubbling cheese. When it’s ready, remove from the oven and let it cool slightly on a rack for a minute or two—this lets the cheese set so you don’t burn your mouth on that first glorious bite. Top with fresh basil and serve immediately.
Notes
Gluten-Free Pizza Crust Ingredients
Mixture #1: Gluten-Free All-Purpose Flour Blend
| Ingredient | Amount | Weight |
|---|---|---|
| Stone ground white rice flour* | 6 cups | 36 oz / 1,020 g |
| Sorghum flour | 3 1/4 cups | 16 oz / 455 g |
| Tapioca flour or starch | 1 3/4 cups | 8 oz / 225 g |
| Potato starch** | 1 1/4 cups | 8 oz / 225 g |
| Xanthan gum*** | 1/4 cup | 1.4 oz / 40 g |
*Do not substitute with sweet white rice flour
**Do not substitute with potato flour
***Psyllium can substitute only for loaf pan recipes
Gluten-Free Pizza & Flatbread Dough
| Ingredient | Amount | Weight |
|---|---|---|
| Mixture #1: Gluten-free all-purpose flour | 5 cups | 27 oz / 755 g |
| Cornmeal | 1 1/2 cups | 9 oz / 255 g |
| Potato starch | 1 cup | 6 oz / 170 g |
| Xanthan gum (or ground psyllium husk****) | 2 teaspoons | — |
| Granulated yeast | 1 tablespoon | 0.35 oz / 10 g |
| Kosher salt | 1 1/2 tablespoons | 0.9 oz / 25 g |
| Granulated sugar | 1/4 cup | 1.75 oz / 50 g |
| Lukewarm water (100°F or below) | 3 3/4 cups | 30 oz / 850 g |
| Olive oil | 1/2 cup | 3.75 oz / 110 g |
| Egg whites | 4 large | 4 oz / 115 g |
| Parchment paper or cornmeal | As needed | — |
****If replacing xanthan gum with ground psyllium husk, double the quantity
Neapolitan-Style Pizza Margherita (Per Pizza)
| Ingredient | Amount |
|---|---|
| Gluten-free pizza dough | 6 oz (large peach-sized portion) |
| Thick prepared tomato sauce | 1/3 cup |
| Fresh mozzarella cheese, torn | 3 oz |
| Fresh basil leaves, slivered or torn | 6 leaves (plus more for garnish) |
| Coarse salt | For sprinkling |
| Gluten-free flour | For dusting |
| Parchment paper | For forming and baking |
| Olive oil | For forming dough |
Instructions
Making Mixture #1: Gluten-Free All-Purpose Flour Blend
Step 1: Whisk all the ingredients together in a 5- to 6-quart lidded container. This flour blend is the foundation of your gluten-free pizza crust, so take your time here. Once whisked, pick up the container and shake it vigorously—and I mean really shake it—until everything is completely blended.
Step 2: The ingredients must be thoroughly mixed so the xanthan gum distributes evenly throughout. If you skip this step, you’ll end up with inconsistent results where some bites are perfect and others fall apart. If you’re using U.S. cup measures, pack the flour tightly into the cup as you would with brown sugar.
Preparing the Gluten-Free Pizza & Flatbread Dough
Step 3: Whisk together the flour blend, cornmeal, potato starch, xanthan gum, yeast, salt, and sugar in a 5-quart bowl or the large bowl of a heavy-duty stand mixer. Make sure everything is evenly distributed before moving to the wet ingredients.
Step 4: Combine the lukewarm water, olive oil, and egg whites in a medium-sized bowl. Add this liquid mixture to your dry ingredients and mix well using a sturdy wooden spoon or a stand mixer fitted with the paddle attachment. Keep mixing until all the dry ingredients are incorporated and you have a smooth, thick batter—this won’t look like traditional pizza dough, and that’s perfectly normal.
Step 5: Cover the bowl loosely (don’t make it airtight) and let the dough rest at room temperature for approximately 2 hours until it rises. You’ll notice the dough will puff up and develop a slightly domed top. This rise time is when the yeast works its magic, creating those lovely air pockets that make your gluten-free pan pizza crust light and delicious.
Step 6: You can use the dough immediately after rising, but it’s much easier to handle when chilled. Transfer it to a lidded container (again, not airtight) and refrigerate for up to 5 days. For longer storage, portion the dough into 1/2-pound servings and freeze for up to 2 weeks, then thaw overnight in the refrigerator before use.
Assembling Your Neapolitan-Style Pizza Margherita
Step 7: Preheat your oven to its highest temperature—somewhere between 500°F and 550°F works best. Place a baking stone or heavy-duty baking sheet near the bottom of the oven to help achieve that coveted crispy bottom crust without burning your cheese. Give your stone at least 20 to 30 minutes to get properly hot.
Step 8: Measure and prep all your toppings before you start working with the dough. Trust me on this one—once you start shaping your quick gluten-free flatbread base, things move quickly, and you don’t want to be chopping basil with flour-covered hands.
Step 9: Brush a piece of parchment paper with about a teaspoon of olive oil in a 10-inch circle. Dust the surface of your chilled dough with gluten-free flour and pull off a 6-ounce piece (about the size of a large peach). Quickly pat it into a ball on the prepared parchment and drizzle with a bit more oil to prevent sticking.
Step 10: Cover the dough ball with plastic wrap or another piece of parchment paper. Using your fingers or a rolling pin, gently press and stretch the dough into a 10-inch circle. Check every so often to make sure it’s not sticking to the top layer—if it is, peel back the paper carefully and add a tiny drizzle more olive oil. Don’t worry about making it perfectly round; rustic pizzas have more character anyway.
Step 11: Once your dough is shaped, remove the top layer of paper or plastic wrap. Spread the tomato sauce evenly over the surface using the back of a spoon or a pastry brush—you want good coverage but not so much that it makes the crust soggy. Scatter your torn mozzarella pieces and slivered basil over the sauce, then finish with a light sprinkling of coarse salt.
Step 12: Carefully slide the pizza, still on its parchment paper, onto your preheated stone or baking sheet. For an extra-crispy crust, try this trick: once the dough has set (about 5 minutes into baking), carefully slide the parchment paper out from underneath the pizza. This allows direct contact with the hot stone.
Step 13: Check for doneness after 8 to 10 minutes, though timing varies based on your oven temperature and how thick you made your crust. You’re looking for golden edges and bubbling cheese. When it’s ready, remove from the oven and let it cool slightly on a rack for a minute or two—this lets the cheese set so you don’t burn your mouth on that first glorious bite. Top with fresh basil and serve immediately.
Substitutions
Need to work around what’s in your pantry? No problem—this best gluten-free pizza crust recipe is pretty flexible. If you don’t have cornmeal, you can replace it with additional gluten-free flour blend, though you’ll lose a bit of that lovely texture and corn flavor.
For a dairy-free version of your margherita pizza, swap the fresh mozzarella for a quality dairy-free alternative or simply load up on extra tomato sauce and vegetables. Man, oh man, sometimes a simple marinara pizza with roasted garlic and fresh herbs is all you need anyway.
If you’re looking to experiment with different styles, this dough works beautifully as a gluten-free zucchini pizza crust base when you add finely shredded, squeezed-dry zucchini to the mixture. Just reduce the water slightly to compensate for the vegetable moisture. You can also explore variations with our grain-free almond flour shortbread cookies for dessert afterward.
Troubleshooting
Is your dough too sticky to work with? Pop it back in the fridge for another 30 minutes—cold dough is always easier to handle. You can also dust your hands and work surface more generously with gluten-free flour.
If your crust turns out gummy in the middle, your oven temperature likely wasn’t hot enough, or you may have added too much sauce. Next time, crank that heat up and go lighter on wet toppings. According to research on gluten-free baking science, temperature control is crucial for achieving the right texture.
Edges burning before the center cooks through? Move your baking stone or sheet to a higher rack position. Every oven has its quirks, so don’t be afraid to adjust placement until you find your pizza sweet spot.
Storage & Meal Prep
Store your prepared dough in the refrigerator for up to 5 days in a lidded container, or freeze individual portions for up to 2 weeks. I like to portion mine into 6-ounce balls (perfect for personal pizzas) before freezing—just thaw overnight in the fridge before pizza night.
Once baked, leftover pizza keeps for 3 to 4 days in an airtight container in the fridge. Reheat slices in a hot oven or skillet for the best texture—microwaving makes the crust rubbery, and nobody wants that.
Serving Suggestions
This gluten-free pan pizza crust pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens cut through the richness of the cheese perfectly. For a complete Italian-inspired feast, serve alongside our best gluten-free stuffing during the holidays.
Pizza night in our house usually includes a veggie platter with hummus for munching while the pizza bakes. Kids love building their own personal pizzas, and it turns dinner into a fun family activity rather than just another meal.
Variations
Kid-Friendly Version: Let little ones choose their own toppings and create fun shapes. We’ve made pizza “faces” with olive eyes and pepper smiles that suddenly made my pickiest eater excited about dinner.
White Pizza: Skip the tomato sauce and brush the dough with olive oil and minced garlic instead. Top with ricotta, mozzarella, and fresh spinach for an elegant variation. This quick gluten-free flatbread approach works wonderfully for appetizers too.
Breakfast Pizza: Use this dough as a base for scrambled eggs, bacon, and cheese—it’s become our favorite lazy Sunday morning treat. Just pre-bake the crust for 5 minutes before adding toppings.
Mediterranean Style: Top with hummus, roasted red peppers, artichoke hearts, olives, and crumbled feta. This combination reminds me of summers spent in coastal towns, and it’s a refreshing change from traditional pizza flavors. For dessert, try our gluten-free pumpkin roll cake for a special occasion finish.
The Best Gluten-Free Pizza Crust FAQs
Can I make this dough without a stand mixer?
Absolutely! A sturdy wooden spoon and some elbow grease work just fine. The dough is more of a thick batter than traditional pizza dough, so it mixes together relatively easily by hand.
How do I know when my pizza is fully cooked?
Look for golden-brown edges, bubbling cheese, and a crust that feels firm when you gently lift an edge with a spatula. The bottom should have nice color and crisp up beautifully when you follow the high-heat method.
What’s the best way to prevent a soggy center?
Well… the secret is using less sauce than you think you need and making sure your oven is screaming hot. Also, don’t overload with wet toppings like fresh tomatoes or mushrooms—or sauté them first to remove excess moisture.
Why does my dough spread too thin when I shape it?
This usually means the dough is too warm. Chill it for at least an hour before shaping, and work quickly with well-oiled hands and parchment. Cold dough holds its shape much better.
Can I use this recipe to make calzones or stromboli?
You bet! This versatile dough works beautifully for stuffed creations. Just seal the edges well with a fork and brush with olive oil before baking. Increase baking time by 5 to 8 minutes to ensure the inside cooks through.
Best way to reheat leftover pizza?
Skip the microwave and use a hot skillet over medium heat with a lid on top for about 5 minutes. This crisps up the bottom while melting the cheese—it tastes almost fresh-baked. Alternatively, reheat in a 400°F oven for 8 to 10 minutes.
Creating the best gluten-free pizza crust at home is one of those game-changing kitchen skills that makes the gluten-free journey so much more delicious. Once you master this dough, pizza night becomes something to genuinely look forward to—not just tolerate. Whether you’re feeding a crowd or meal-prepping for the week ahead, this recipe delivers consistently crispy, flavorful results that’ll have everyone asking for seconds.
