Gluten Free Pizza Recipe: Crispy, Chewy, and 100% Delicious (No Compromises)
If you’ve ever bitten into a gluten-free pizza crust and thought, “This tastes like cardboard,” you’re not alone. But let me promise you — it doesn’t have to be that way. Over the years, I’ve tested dozens of gluten-free flours, binders, and tricks until I landed on the one.
This gluten free pizza recipe is light, crisp on the bottom, chewy in the center, and flavorful enough to stand on its own — even before the toppings go on. It’s the kind of crust that makes everyone at the table say, “Wait… this is gluten free?”
So whether you’re celiac, gluten-sensitive, or just trying to cut back on wheat, this one’s for you. Let’s make pizza night safe — and insanely delicious — for everyone.
🍕 Ingredients: Simple, Real, and Gluten-Free
| Ingredient | Amount |
|---|---|
| Gluten-free all-purpose flour | 2 1/4 cups (280g) |
| Warm water | 1 cup (240ml) |
| Active dry yeast | 2 1/4 tsp (1 packet) |
| Sugar | 1 tsp |
| Olive oil | 2 tbsp |
| Salt | 1 tsp |
| Apple cider vinegar | 1 tsp |
| Xanthan gum (if not in flour mix) | 1 tsp |
Note: Use a good-quality 1:1 gluten-free flour blend that contains starches and rice flour (like Bob’s Red Mill or Cup4Cup). If it already includes xanthan gum, skip adding more.
👩🍳 Step-by-Step: How to Make Gluten Free Pizza Dough That Actually Rocks
1. Activate the yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. This is your proof that the yeast is alive and ready to go!
2. Mix the dry ingredients
In a large bowl, whisk together gluten-free flour, salt, and xanthan gum (if using).
3. Combine wet and dry
Pour the yeast mixture, olive oil, and apple cider vinegar into the dry ingredients. Mix with a wooden spoon or stand mixer until it forms a sticky dough.
4. Let it rise
Cover the bowl with a towel or plastic wrap and let it rise for 60–90 minutes. It won’t double like wheat dough, but you’ll see a visible puffiness.
5. Preheat and prep
Preheat your oven to 475°F (245°C). If using a pizza stone, place it inside while the oven heats.
6. Shape the crust
Line a baking sheet or pizza pan with parchment paper. Lightly oil your hands and press the dough into your desired shape. Aim for about 1/4-inch thickness.
7. Par-bake the crust
Bake the crust (without toppings) for 8–10 minutes until just starting to firm up.
8. Add toppings and bake again
Add your sauce, cheese, and favorite toppings. Return to the oven for another 8–10 minutes until golden and bubbly.
🔥 Pro Tips for the Best Gluten Free Pizza Ever
- Don’t skip par-baking: It’s the key to a crisp, not soggy crust.
- Oiling your hands helps shape sticky dough without frustration.
- Use a pizza stone or steel if you want extra crunch — it mimics that restaurant oven vibe.
- Cool slightly before slicing to help the crust set and hold up.
- Try flavor boosts like garlic powder, dried herbs, or parmesan mixed into the dough.
🧀 Favorite Topping Combos
- Classic Margherita: Tomato sauce, mozzarella, fresh basil, olive oil.
- BBQ Chicken: BBQ sauce, cooked chicken, red onion, mozzarella, cilantro.
- Veggie Supreme: Red peppers, mushrooms, black olives, spinach, red onion, and goat cheese.
- Buffalo Cauliflower: Roasted cauliflower in buffalo sauce, mozzarella, blue cheese crumbles, green onions.
❓ FAQ: Gluten-Free Pizza Crust Questions
Can I make this crust dairy-free too?
Yes! Just skip cheese or use a vegan cheese substitute. The dough itself is naturally dairy-free.
Can I freeze the dough or crust?
Yes. Freeze the par-baked crust (without toppings) and reheat directly from frozen at 475°F for 8–10 minutes.
Can I use almond flour or coconut flour?
Not in this recipe. Those flours behave very differently. Stick with a proper gluten-free flour blend for best results.
Why is my dough so sticky?
Gluten-free dough is naturally more tacky. Use oiled hands or a spatula to work with it instead of adding more flour.
Do I need xanthan gum?
Yes, unless your flour blend already includes it. It’s what mimics the elasticity of gluten and keeps your dough together.
❤️ Final Thoughts: Why This Gluten Free Pizza Recipe Works
I’ll be honest — gluten-free baking can be tricky. Pizza crust especially. But once you crack the code, it’s so worth it. This recipe has become a staple in our house — not because it’s “good for gluten-free,” but because it’s just plain good.
It’s crispy, chewy, holds toppings like a champ, and doesn’t fall apart when you take a bite. That’s the goal, right?
So grab your favorite flour blend, some bold toppings, and get baking. Gluten free or not — you deserve great pizza.
And hey, tag me if you try it — I love seeing your creations! 🍕
See Also: 00 Flour Pizza Dough Recipe – Authentic, Chewy & Easy Homemade Crust
