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    Home » How To

    Gluten-Free Pizza Crust

    By Sarah Pilley Updated May 28, 2024 · Published May 28, 2024

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Slice of vegan pizza with a fluffy gluten-free crust, more pizza is in the background; text reads "vegan gluten-free pizza crust".

    This Gluten-Free Pizza Crust is the perfect fluffy yet crispy base for all your favorite pizza toppings. With this vegan gluten-free recipe, no one has to miss out on Friday pizza night!

    Slice of vegan pizza with a fluffy gluten-free crust, more pizza is in the background.

    While quinoa pizza crust is perfect for those who love a thin & crispy crust with a nutty, savory flavor, this recipe is a game changer if you’ve been looking for a classic pizza.

    You can enjoy all the fun of making the dough and watching it rise, but it’s gluten-free!

    Top it off with vegan cashew mozzarella, your favorite tomato sauce, and fresh basil for a classic pizza dinner turned vegan gluten-free!

    Jump to:
    • Ingredients
    • How to Make Gluten-Free Pizza Crust
    • Top Tips
    • Pizza Topping Ideas
    • Storage & Reheating
    • More Vegan Pizza Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make gluten-free pizza crust:

    Ingredients needed to make pizza crust with labels: sugar, water, gluten-free flour, salt, and yeast.
    • Gluten-Free Bread Flour - I tested this recipe with King Arthur ‘00’ Neapolitan-Style Gluten-Free Pizza Flour. A standard gluten-free flour blend would not work because this blend includes psyllium fiber, inactive yeast, and xanthan gum.
    • Granulated Sugar
    • Salt
    • Instant Yeast
    • Water
    • Olive Oil

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    How to Make Gluten-Free Pizza Crust

    Here’s a step-by-step guide to making the best gluten-free pizza crust:

    Mix dry ingredients in a bowl.
    1. Mix the dry ingredients in a large bowl.
    Pour water over dry ingredients.
    1. Form a well and add the water to the dry ingredients.
    Mix together to form a dough.
    1. Mix to form a rough dough.
    Knead the dough until it forms a smooth ball.
    1. Knead the dough until it is smooth, then let it rise.
    Roll the dough into a circle.
    1. Roll out the dough into an even circle.
    Add your favorite toppings and bake the pizza.
    1. Add your favorite toppings, then bake.

    Top Tips

    Kneading the Dough - Kneading the dough right inside the bowl works best. With gluten-free bread, the dough often requires more water to help moisten all of the “flour”. The pizza dough will be a bit wetter than a traditional pizza dough.

    Letting the Dough Rise - Let the dough rise first at room temperature then in the refrigerator. We’re working with gluten-free flour which needs extra time to fully hydrate. This gives the gluten-free crust the perfect texture.

    Baking the Pizza Crust - With this recipe you do not need to prebake the crust. Just add all your favorite toppings at once and bake until golden brown and crisped on the outside. Brushing a little olive oil or melted vegan butter onto the dough just before you bake it gives a nice golden crust.

    Gluten-free pizza sliced with a hand pulling out one slice of pizza.

    Pizza Topping Ideas

    Here are a few topping combinations to try out:

    • Cashew mozzarella + sliced tomatoes + basil
    • Vegan pesto + spinach + broccoli + vegan parmesan
    • Buffalo chickpeas + vegan ranch dressing
    • BBQ sauce + pineapple + red bell pepper

    Check out pita bread pizza and quinoa pizza for more pizza topping ideas!

    Storage & Reheating

    Store leftover gluten-free pizza in an airtight container in the refrigerator for 2 to 3 days. Reheat leftover pizza in the oven or air fryer at 350°F for 3 to 5 minutes.

    Slices of gluten-free pizza in a row on a cutting board.

    More Vegan Pizza Recipes

    • Slice of veggie pita pizza topped with arugula, tomato, onion, and tofu.
      Vegan Pita Bread Pizza
    • Hand taking a piece of vegan quinoa pizza with sliced tomato, basil, and vegan mozzarella from a sliced pizza pie.
      Quinoa Pizza Crust (Vegan Gluten-Free Recipe)

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Slice of vegan pizza with a fluffy gluten-free crust, more pizza is in the background.

    Gluten-Free Pizza Crust

    This Gluten-Free Pizza Crust is the perfect fluffy yet crispy base for all your favorite pizza toppings. With this vegan gluten-free recipe, no one has to miss out on Friday pizza night!
    5 from 11 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Resting time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 1 12" pizza, or 8 slices
    Author: Sarah Pilley
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    Enter your email & get this recipe sent to your inbox to save for later! Plus you’ll get even more tasty vegan recipes from us every week!
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    Ingredients

    • 2 cups gluten-free pizza flour
    • 1 tablespoon granulated sugar
    • 1 teaspoon salt
    • 2 teaspoon instant yeast
    • 1 cup warm water plus 2 tablespoons
    • olive oil for brushing on top

    Instructions

    • Mix all the dry ingredients in a bowl.
    • Form a well and add the water to the dry ingredients.
    • Mix everything to form a rough dough.
    • Knead the dough inside the bowl until it is smooth.
    • Add a drizzle of olive oil to the bowl and spread it over the dough.
    • Cover and let the dough rest for 1 hour to rise at room temperature and then an additional 30 minutes in the refrigerator.
    • Roll out the dough into an even circle directly on your pizza pan or stone.
    • The pizza should be about 12” in diameter. Push the edges of the dough to form a thicker crust, or roll it out even more for a thin and crispy crust.
    • Add your favorite toppings, then bake at 500°F for 14 to 16 minutes.

    Notes

    See more expert tips, pictures, and variations above for making the best vegan gluten-free pizza crust!
    Yield: 1 pizza, about 12”
    Flour Note: I tested this recipe with King Arthur ‘00’ Neapolitan-Style Gluten-Free Pizza Flour. A standard gluten-free flour blend would not work because this blend includes psyllium fiber, inactive yeast, and xanthan gum.
    Storage & Reheating: Store leftover gluten-free pizza in an airtight container in the refrigerator for 2 to 3 days. Reheat leftover pizza in the oven or air fryer at 350°F for 3 to 5 minutes. 
    Equipment: If you don’t have a pizza pan or stone, you can also use a baking sheet lined with parchment paper.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 952kcal | Carbohydrates: 214g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2350mg | Potassium: 230mg | Fiber: 9g | Sugar: 12g | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg

    This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on March 5, 2019.

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    Comments

      5 from 11 votes (9 ratings without comment)

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      Recipe Rating




    1. Kimbra Wellnitz says

      June 15, 2019 at 1:48 pm

      5 stars
      Seriously easy to make and shockingly delicious! Doesn't matter if your vegan or gluten-free...a spectacular crust!

      Reply
      • Abigail says

        January 19, 2024 at 3:26 pm

        5 stars
        hi thank you for the recipe! do you know if I can easily double this recipe and freeze the other dough (without toppings) but it would probably be after the initial bake, yes?

        Reply
        • Sarah Pilley says

          January 20, 2024 at 2:54 pm

          Hi Kimbra! You should be able to freeze it, although I haven't tested that yet. I would recommend prebaking it and cooling it before freezing.

          Reply
    2. Hana says

      November 29, 2020 at 2:27 pm

      Hi,
      Do you know if this would work without the tapioca starch?

      Reply
      • Maggie says

        November 29, 2020 at 8:52 pm

        Hi Hana, probably not. It helps hold it together and makes it chewier. You could also use corn starch or arrowroot starch in place of the tapioca.

        Reply

    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Slice of vegan pizza with a fluffy gluten-free crust, more pizza is in the background; text reads "vegan gluten-free pizza crust".
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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