🍕 Gluten-Free Pizza Crust Recipe: Crispy, Chewy, and 100% Delicious
Let me tell you a secret: going gluten-free doesn’t mean saying goodbye to real pizza. It just means getting creative. And after years of trial, error, and countless pizzas that broke my heart (and teeth), I finally nailed it. A gluten-free pizza crust recipe that’s crispy on the outside, chewy on the inside, and actually tastes like pizza. Not cardboard. Not cracker. But real, honest-to-goodness pizza.
If you’re gluten intolerant, celiac, or just experimenting with gluten-free living, this is the gluten-free pizza crust you’ve been waiting for. And bonus: it’s easy enough for weeknights and tasty enough for pizza night with friends.
📝 Ingredients for Gluten-Free Pizza Crust (Makes 2 Medium Crusts)
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour (with xanthan gum) | 2 ½ cups (300g) |
| Active dry yeast | 2 ¼ tsp (1 packet) |
| Warm water (110°F/43°C) | 1 cup (240ml) |
| Olive oil | 2 tbsp |
| Honey or sugar | 1 tsp |
| Salt | 1 tsp |
| Apple cider vinegar | 1 tsp |
🚨 Make sure your gluten-free flour contains xanthan gum, or add 1 tsp if it doesn’t. This gives elasticity.
🍳 Step-by-Step Instructions
✅ Step 1: Activate the yeast
In a small bowl, combine warm water, sugar (or honey), and yeast. Stir and let sit for 5–10 minutes until frothy. If it doesn’t foam, start over—the yeast is dead.
✅ Step 2: Mix the dough
In a large bowl, combine the gluten-free flour, salt, and any added xanthan gum. Add olive oil, apple cider vinegar, and the yeast mixture. Stir until a sticky dough forms.
☕ This dough won’t feel like traditional pizza dough. It’ll be soft, sticky, and more like thick cake batter.
✅ Step 3: Let it rise
Cover the bowl with a damp towel or plastic wrap. Let it rise in a warm spot for 30–45 minutes. It should puff slightly, not double like wheat dough.
✅ Step 4: Shape your crust
Preheat oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment. Divide dough in half. With oiled hands or spatula, spread into 10-12 inch rounds, about ¼ inch thick.
✅ Step 5: Par-bake the crust
Bake the plain crusts for 12–14 minutes until firm and lightly golden. Remove, add sauce and toppings, then return to oven for 8–10 more minutes until cheese is bubbly.
💫 Tips & Tricks from a GF Pizza Addict
- Flour matters. Use a quality 1-to-1 gluten-free baking mix. My go-to brands: Cup4Cup, Bob’s Red Mill (with xanthan gum), or King Arthur.
- Use parchment. Always. Gluten-free dough sticks like glue without it.
- Oil your hands. Don’t try to roll this dough. Pat it down gently with oiled fingers or a silicone spatula.
- Par-bake! Crucial for a non-soggy crust that can hold all your dreamy toppings.
- Freeze for later. Par-bake and cool crusts, then freeze. Instant pizza any night.
🧵 FAQ: Gluten-Free Pizza Crust Edition
Can I use almond or coconut flour instead?
Not for this recipe. It needs the structure of a 1-to-1 gluten-free mix. Almond/coconut flours act very differently.
Can I make this dairy-free too?
Absolutely! The crust itself is dairy-free. Just use vegan cheese and toppings.
How do I make the crust crispier?
Use a pizza stone or preheat your baking sheet for 10 minutes before adding the crust. It mimics the effect of a pizza oven.
Can I grill this crust?
Yes! Par-bake first, then grill the topped pizza for a smoky, charred finish.
❤️ Final Thoughts: The Pizza You’ve Been Waiting For
Gluten-free doesn’t mean joy-free. It doesn’t mean chewy, cardboard-like crusts. This recipe is proof.
You can make a pizza crust that’s crispy, flavorful, flexible, and truly delicious — without gluten. It’s the kind of dough that welcomes you back into the world of pizza night. And trust me, after one bite, you’ll forget you ever missed the old stuff.
Try it. Tweak it. Top it with your favorites. And most importantly — share it with someone you love.
Pizza always tastes better that way.
See Also: Flatbread Pizza Recipe You’ll Crave Every Week: Easy, Crispy & Ready in Minutes!
