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Gluten Free Pizza Crust Recipe

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. 

We are going on 15 years of cooking gluten free in my house and it has been an adventure. It no longer feels as challenging and the substitutes have become increasingly better. I had a previous Gluten Free Pizza Crust recipe that we loved, but things change and I have an even better one now. This Gluten-Free Pizza Crust Recipe is simple and no fail. I use it every other Friday for pizza night and it is just as good every time!

I batch of dough makes 2 personal sized small/medium pizzas. I double this every time I make it and put the extra pizzas in the freezer. You could even turn the extra dough into breadsticks.

This is not a thin crust, and it also isn’t super thick. It is a chewy delicious pizza crust that is better than anything we have found premade in the store.


  • Gluten Free Flour ( I use GF King Arthur Blend)
  • Pea Protein (yes it makes a difference)
  • yeast
  • sugar
  • salt
  • Olive Oil
  • Water


Honestly this is super easy to make. In a large mixing bowl place all of your dry ingredients; flour, pea protein, yeast, salt, and sugar. Stir until blended.

Mix in the wet ingredients, olive oil and warm water. You will end up with a thick cake batter or brownie batter consistency. This is perfect because gluten free dough is not the same as gluten dough.

Line your pan with a silpat or parchment paper. Divide the dough in half and drop half of it in the center of your pan.

Take a little of the gluten free flour and dust your hands patting the dough to shape the crust. You want it to be about 1/4 inch thick. Allow the dough to proof for about an hour. The longer you let it rise the more of a tradition thicker crust you will have.

Preheat your oven to 45o degrees. Once hot place pan with crust in the oven for about 5-7 minutes. You are just pre-baking the crust a little bit.

Remove the pan from the oven and top with pizza sauce, cheese, and your favorite toppings. Return to the oven for about 10 minutes or until cheese is melted and bubbly


Yes, this crust is vegan and you can make your Gluten Free pizza vegan by using Vegan Cheese and toppings.


Store any uneaten pizza in the fridge for up to 3 days. You can also freeze these pizzas and crusts until ready to enjoy. Stores in freezer for up to 4 months.

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Don’t need gluten free crust? We have tons of pizza recipes including sauce, regular crust, appetizers, and more. Check them all out.

Gluten Free Pizza Crust Recipe

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. 
Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes
Proofing time:45 minutes
Total Time:1 hour 20 minutes




  • Add all of the dry ingredients (including yeast to your mixing bowl). You can even premeasure and make bagged mixes to make it easier later)
  • Add in the warm water & olive oil. Stir slowly at first, then kick speed up to medium for 1 – 2 minutes.
  • Dough will be sticky, kinda like the consistency of a drop cookie dough or thick brownie batter.
  • Line a baking sheet with parchment paper. Depending on the size of the pan you may be able to fit both crusts on one pan. Otherwise you can divide it between two pans.
  • Take half the dough and drop it on parchment. Put gluten free flour on your hands and pat the dough gently to form a crust. You may have to flour your hands more than once.
  • After you shape your crusts, let them rise for about 45 minutes. You can spray it with olive oil spray to keep the dough moist. You can also sprinkle garlic salt around the edges for added flavor. When the dough rises, you want them to be a bit puffy.
  • Preheat the oven 450 degrees. Bake the crusts for about 10 minutes. You want them to be baked enough to add the sauce and cheese.
  • Pull them out and add the toppings.
  • Return to the oven and finish baking until the cheese is melted about 10 minutes. ENJOY!


Calories: 550kcal | Carbohydrates: 107g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 734mg | Potassium: 29mg | Fiber: 17g | Sugar: 7g | Vitamin C: 0.01mg | Calcium: 98mg | Iron: 6mg
Servings: 2 pizza crusts
Calories: 550kcal

This was originally posted in 2011 with an older recipe. We have since updated it. This post was updated in 2022 to reflect the changes.

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  1. 5 stars
    This 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!!

  2. 5 stars
    Another 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.

    1. Shari,

      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!

  3. 5 stars
    This was the best recipe yet!!! 🙂 Thanks so much!!! 🙂 yummy! It is not crumbly or anything like a gluten free recipe! 🙂

  4. 5 stars
    Question – 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 🙂

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