This gluten free pizza crust is chewy and delicious and will go perfectly with all your favorite toppings!
If you love pizza and you are gluten free, you know just how hard it can be to get your hands on some pizza that is A) affordable B) doesn’t taste like cardboard C) has a great chewy texture. Trust me, I have tried so many gluten free pizza crust mixes and all of them have been pretty unappetizing. That is he reason I decided to create this Gluten Free Pizza Crust!
GLUTEN FREE PIZZA CRUST
Gluten free pizza crust can be really hard to get right. Pretty much all of them that I’ve tried have different textures and different tastes. I would characterize my gluten free pizza crust recipe as buttery and chewy.
And don’t even get me started on eating the cold pizza leftovers the next day, which is one of the best things about pizza, right?! Some mixes were better than others, but I felt like they all lacked something important and I was beginning to think I would never eat satisfying pizza again.
As more brands were starting to embrace gluten free I found some frozen pizzas that actually tasted pretty good, my husband even declared one of them as being better than regular pizza, but they were like $10.00 for a small frozen pizza and that is just so hard to justify. Especially when my husband and I would split one and still both be hungry! And, ideally, I try to stay away from most frozen entrees and make my own from scratch, so I knew I had to come up with a better solution!
This pizza crust that I’m so fondly calling the Best and Easiest Gluten Free Pizza Crust, is just that. It forms nicely into whatever thickness pizza crust you desire, it produces a perfectly chewy, perfectly crispy crust, and best thing is that in order to make it, you just add all of the ingredients to a bowl, form the dough into a ball, let sit for 30 minutes and then you can form your crust! It really couldn’t be any easier!
Sometimes when I’m testing a recipe a few times I get kinda sick of it and don’t really want to eat it again for a while, but I have to admit that I tested this pizza crust like ten times and I’m still not sick of it! It seriously is the best and easiest gluten free pizza crust that will help satisfy all your pizza cravings 🙂
CHECK OUT EXACTLY HOW I MAKE MY GLUTEN FREE PIZZA CRUST BELOW!
The Best & Easiest Gluten Free Pizza Crust {vegan}
Description
This Gluten Free Pizza Crust is so easy to make and goes perfectly with all your favorite pizza toppings!
Ingredients
- 2 cups + 3 tablespoons gluten free all purpose flour, I used Bob Red Mill’s 1:1 GF Baking Flour***
- 1 (1/4-ounce/7.5-g) package active dry yeast
- 1 teaspoon salt
- 1 teaspoon pure maple syrup
- 1 1/2 tablespoons butter, melted, I used Earth Balance
- 2 tablespoons extra virgin olive oil
- 1 cup warm water
Instructions
- Place the flour, yeast and salt into a large bowl and mix until combined. Next add the maple syrup, melted butter, olive oil and warm water and mix again until everything is combined. Using your hands, form the dough into a ball. Cover bowl with plastic wrap. Set dough aside for 30 minutes.
- While dough is rising, preheat the oven to 450 degrees Fahrenheit. Cover a pizza pan (whatever size you like*) with parchment paper and place the ball of pizza dough on the paper. Use your hands to spread the dough out until it is in an even layer. Dough works best if it isn’t too thick.
- Bake pizza dough for about ten minutes, until firm and cooked through, but not completely browned. Add all desired toppings and place back in the oven until toppings are heated through.
Notes
This recipe is adapted from the recipe, Perfect Pizza Crusts from Cooking for Isaiah by Silvana Nardone
***This recipe works best with Bob’s Red Mill Gluten Free 1:1 Baking Flour! I have made it with regular gluten free flour mix and the dough is much stickier to work with and once cooked it is much more dense than when using Bob’s Red Mill 1:1 Baking Flour. You will also have to add more flour if you don’t use Bob’s Red Mill 1:1 Baking Flour because dough will be too liquidy.
*You can use this dough to make one large pizza or two smaller pizzas. It does freeze well for up to a few weeks. If you are using a smaller pizza pan, I would recommend not using all of the dough or it may not all get cooked through. Works best when spread out on a large pizza pan for a thinner crust.
- Category: Entree, Gluten Free, Vegan
Thank you for posting this recipe. I’m sorry it took me so long to find. It’s very easy to make and us parents need something we can put together without much effort and please the kiddos. I was in the same boat: didn’t want to pay an absurd amount for a small GF pizza that barely can feed one person. I was also looking to avoid certain unnecessary oils and extra ingredients. I think the variation that people are experiencing in the dough does have to do with the type of GF flour used because that makes a huge difference. I used Extra White Gold GF all purpose flour and measured by weight instead of by cup (heard it’s better?). Extra White Gold GF flour ingredients are different from Bob Red Mills and produced a dough that was very sticky and wet. Not a problem, I used a silicon spatula to spread the dough across a cookie sheet and, as stated in the instructions, made it thin (like a flatbread). Baked using the min. time according to directions and the crust turned out amazing. It was buttery and chewy, not crumbly or dry, the perfect texture as if I had bought a high quality one from the store or overpaid for gluten-free crust at a restaurant. I am not vegan so I used real butter (for all, no olive oil) and it was indeed very buttery, but not complaints here. If it wasn’t for the extra toppings, I’d actually say the star of the pizza was the crust!
That’s so great!!
I made this for my husband (I can’t have grains), and he said it was the best gluten free crust he’s eaten! He said he wouldn’t have known it was gluten free if I hadn’t told him. This recipe is a “keeper”! Thank you!
Yah!! That is SO nice to hear! Glad he enjoyed it!
Do you freeze the raw dough or a cooked crust?
I think you can freeze it both ways!
Great recipe. Thanks!! I’ve tried a few different GF pizza dough recipes yours is definitely the best. Will keep coming back to it!
That’s so nice to hear!!
This held together really well and was SO delicious, wow. I made it last week and have already been craving it again nonstop ?
I used Bob’s 1-1 flour as recommended and could not have been easier. Thank you for sharing!!
That is SO nice to hear!!
I made this last night and the cooked dough ultimately turned out great even though the dough was *quite* sticky and I followed the recipe exactly (yes, including the type of flour). I’m not sure what happened there. Maybe it was a fluke? I wound up using a spatula to spread the dough out in the pan since I couldn’t use my hands to do it. It worked.
At any rate, I will be making this again. Thank you so much for sharing!
Hmm, not sure why it was so sticky but glad you enjoyed it!!
Hi!
I was wondering if this could be done in a bread machine. Or if you have a gluten free pizza dough recipe that you have made in a bread machine?
I don’t have a bread machine so I’ve never tried it in one and not sure how, or if, it would change the recipe. Sorry!!
Our go to pizza recipe for a few years now!
Awesome!! I’m so glad you like it and make it often! 🙂
This recipe was/is deliciously perfect! My grandson is gluten, dairy and egg sensitive so finding a tasty recipe takes effort. This satisfied in taste and ensured his allergies were addressed. AMAZING!!!!
I used King Arthur GF flour blend as well as the Simple brands that I recently purchased. The Simple blend didn’t have the density. Maybe they have too much rice flour. I used about 1/4 cup before switching to King Arthur for the remaining 1 3/4 cups.
I also proofed my yeast first. I used honey instead of maple syrup. Once the yeast grew I added it to the dry mixture and then added the “Earth Balance butter”, olive oil and additional 3/4 cups of water before mixing it together. I didn’t shape it into a ball because it was a little loose but I allowed it to rest in my largest glass measuring cup for the 30 minutes. It rose beyond the 4 cup mark. I scooped it out to form 6 5 inch crusts AND a 5″ round to make a HUGE burger bun! They weren’t thin so I was surprised to get so much!
Cooked at 450° just less than 7 minutes. The tops were a golden brown so I flipped them and put sauce on what would have been the bottoms. I froze and refrigerated some but I made two pizzas with a purchased red sauce and vegan provolone. I did add a bit of garlic butter made from some Earth Balance and freshly minced garlic cloves. Grandson is not yet two but he has a refined palate!
His other grandmother didn’t realize it wasn’t a “regular” pizza. It’s SO GOOD!
Thanks for the recipe!
That is so nice to hear!! Everyone should be able to enjoy pizza! 🙂
I have been looking for a long time for a good pizza recipe and have been disappointed until now!!!!
Wow this is amazing and works so good! The pizza is “pickupable” something most gluten free crusts don’t do!
Just wondering if anyone has used this recipe for bread or rolls?
I’m so glad you liked this recipe! I personally have no used it for bread or rolls
Hi there!
We have tweaked the time a bit and we have really enjoyed this recipe! We are vegan but just recently became GF and it was really tough finding a good recipe. Thank you so much for the recipe!
I’m so glad to hear you enjoyed it!
This was didn’t rise at all and was gross. I am disappointed that I wasted my GF flour on this recipe.
Sorry you didn’t enjoy it 🙂
Hi Izzy, nice to meet you. I was looking for a recipe for vegan gluten free pizza crust. I was making gluten free, vegan flat bread to serve as the pizza crust, adding sauce and dairy free cheese- Yes, I can’t have dairy either. Lo and Behold I saw this site and the recipe. So my husband with it, by placing all in a bread machine. The outcome was very promising. The pizza was pretty awesome. My husband even liked it.
I took some of the pizza to my friend who is a vegan and now gluten free for 7 days loves it. She , her kids gobbled it up. My other friend, she and her daughter (who is pretty picky) really likes it too.
I just wanted to let you know this!
Yah! I’m so glad to hear it was a hit!! 🙂
I had high hopes for this crust. It came together beautifully. It handled very well. Rose nicely. The taste was very good. But the end result was like cardboard on the outside and strangely raw on the inside. I used the 1:1 flour and followed instructions to a tee.
I’m sorry it didn’t work out for you.
My sister and I made this recipe for our family’s pizza movie night. Every member of our family commented that was the best pizza crust they have ever had! Even better than our favorite pizza places! This is so much better than all the store-bought brands of gluten free crust. What a wonderful recipe! Will definitely make again! Thank you so much!
Thank you so much for your wonderful comment! I’m so glad to hear you and everyone in your family enjoyed this pizza crust! It’s my favorite GF crust as well 🙂