Don’t miss out on Pizza! This is the best Gluten Free Pizza Crust Recipe EVER! So simple to make for a weekly pizza night. 
I have been asked several times for my gluten-free pizza crust recipe. This is the best one I have ever found. I have tweaked it and changed it until I think I have it perfect. Now this recipe makes a big enough crust for 1 medium sized pizza or 1 order of breadsticks.
For my family of five, I make 3 batches. One breadstick and 2 pizzas. That is plenty!
For those of you that eat Gluten Free on a regular basis, you know it can be dry, crumbly, and lose flavor when it gets cold. I am happy to say that this is not the case with this recipe at all. It is chewy, moist and delicious!
Ingredients
- 1 1/4 Cup Gluten Free Biscuick (or other gluten free baking mix)
- 1 TBSP Dry Yeast = 1 Packet
- 2 tsps Xanthan gum
- 1/2 tsp salt
- 1 tsp Unflavored Gelatin = 1/2 packet
- 1 tsp italian seasoning
- 1/2 tsp sugar or honey
- 2/3 cup warm water (110 degrees f)
- 1 tsp olive oil
- 1 tsp cider vinegar
Instructions
- Preheat oven to 425 degrees F
- In mixer bowl mix all dry ingredients, add water, oil and vinegar and beat at medium speed for 3-4 minutes. Dough will pull to the sides of the bowl. Dough will be sticky!
- Line a baking sheet or pizza pan with parchment paper. This is the best way to keep it from sticking to the pan. You can grease the baking pan, but I have had the best luck with parchment.
- Put mixture on pan. Wet hands with water and press it out making the edges thicker for the crust. If you are making breadsticks just make it even the whole way. If you would like a fluffy chewier crust allow to rise for 20-30 minutes.
- Bake pizza crust for 10 minutes.
- Remove from oven and topwith your favorite sauce and toppings.
- Return to oven for 15-20 minutes or until top is nicely browned.
- Breadsticks Option
- Follow all of the above directions. Drizzle the top of the dough with olive oil and seasonings. Bake for 20-25 minutes or until golden brown.
- Slice and serve with Marinara sauce.
TIPS
- You want to make sure that you beat the dough long enough in the mixer. That is key. Here is what mine looks like when it is done.
- The only way to press the dough out with out making a mess is to wet your hands! Trust me…I learned this the hard way.
- If you would like a loftier, chewier, thicker crust let the dough sit in a warm place and rise for about 30 minutes before placing it in the oven. I know it is hard to wait, but…it makes it good!
- Looking for a regular pizza crust…try this one!
Check here for more gluten free recipes
Amanda is a busy mom of 3 that is constantly on the lookout for shortcuts to add more happiness to the day. She loves creating recipes, printables, DIY, and sharing family fun tips with you.
Meghan
April 17, 2011 at 7:41 pmThis looks incredible! Pizza is the one food I miss the most. We have a local pizza place that sells GF pizza and breadsticks but I just can’t get over the texture. Will definitely be trying this soon!!
Meghan
April 17, 2011 at 7:41 pmThis looks incredible! Pizza is the one food I miss the most. We have a local pizza place that sells GF pizza and breadsticks but I just can’t get over the texture. Will definitely be trying this soon!!
Shari
April 26, 2011 at 1:29 pmAnother option for rolling out gf pizza dough is to spread a little cornmeal on top and then cover with plastic wrap. Then you can use a rolling pin and get a little more even thickness for the crust. I also use pizza crust for making pepperoni bread and using plastic wrap underneath and on top allows me to roll gf dough up into a log.
Amanda @ A Few Short Cuts
April 26, 2011 at 1:32 pmShari,
The gluten free dough is really sticky. Wetting my hands is the only option I have found that works. Cormeal does the trick, but it can still be sticky and dry the dough out. Great Idea for the pepperoni bread!
Shari
April 26, 2011 at 1:29 pmAnother option for rolling out gf pizza dough is to spread a little cornmeal on top and then cover with plastic wrap. Then you can use a rolling pin and get a little more even thickness for the crust. I also use pizza crust for making pepperoni bread and using plastic wrap underneath and on top allows me to roll gf dough up into a log.
Amanda @ A Few Short Cuts
April 26, 2011 at 1:32 pmShari,
The gluten free dough is really sticky. Wetting my hands is the only option I have found that works. Cormeal does the trick, but it can still be sticky and dry the dough out. Great Idea for the pepperoni bread!
Julia in West Des Moines
May 10, 2011 at 10:12 pmI’d like to add a link to your recipe in my frugal family column at examiner.com next week. It will be part of my Frugal Tuesday Tip blog linky.
Julia in West Des Moines
May 10, 2011 at 10:12 pmI’d like to add a link to your recipe in my frugal family column at examiner.com next week. It will be part of my Frugal Tuesday Tip blog linky.
Rose
March 17, 2013 at 10:11 pmThis was the best recipe yet!!! 🙂 Thanks so much!!! 🙂 yummy! It is not crumbly or anything like a gluten free recipe! 🙂
Carlyn Berghoff
April 29, 2013 at 5:50 pmQuestion – do you mix triple the batch of dough all at once? I make gf pizza every Friday in our house but I always go through the recipe twice to make 2 pizzas because I’m scared doubling or tripling the recipe will screw it up. You may have just made my life a lot easier 🙂
Beechbaby
June 4, 2013 at 10:50 amIf you splash a little of oil on your hands it reduces the stickiness without using any water.
Katie H
August 15, 2014 at 10:28 amLooks like a good recipe! I love making homemade pizza crusts!
Nicole
September 1, 2016 at 12:08 pmwhat are some good GF toppings? I’m just starting out and the top picture, bacon? looks yummy!