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 š
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
Not sure why, but my dough isn’t dough, it’s very funny. Not sure what could be wrong? Did all the right measurements you listed.
Hi Saraya, I’m sorry it’s not coming together for you. What kind of flour did you use? I always recommend the Bob’s 1:1 Gluten Free Baking Flour and haven’t had any issues with it.
This was SO delicious, thank you so much!
I’m so glad you liked it!! š
I hardly ever make pizza because it’s just usually way too much work. But this crust came together so quickly and easily with hardly any mess! And it came out great, too!
That is so great to hear, Amy! I’m so glad you enjoyed it! š
Made this last night and the flavor was GREAT. However it was super chewy and hard to cut. I’m wondering if I maybe rolled it out too thin and/or cooked it a bit too much? It was really tasty though, I want to make it again but would like to make it less chewy.
Hi JJ, Sorry it was too chewy for you. I’ve made this recipe so many times and I still like to experiment with making it a little thicker sometimes and thinner and crispier other times. I would try making it a little thicker this time and hopefully that will fix the problem!
Not sure what went wrong followed
The recipe like clock work baked it before the toppings them added the toppings baked it again I felt it was the worst crust I have ever made couldn’t cut it with a fork husband gonna feed it to the birds if they will
Eat it
Hi Lucille, did you use the Bob’s Red Mill Gluten Free 1:1 Baking Flour? That is usually where it goes wrong for people.
This pizza crust…it has simply changed my gluten-free pizza experience. The first time I made it I followed the recipe but used honey as the sweetener and ghee instead of a butter substitute. I’m vegan-ish because there are certain things I’m just not ready to let go of. I digress…The second and third times I added fresh garlic that I sauteed in the ghee that I used to replace the butter sub. I also added basil and mixed away. I thank you for this more than you will ever know. To hear my husband say a gluten-free pizza was delicious just made my day. You are my Shero.
Hi Ej! Awww, your comment just made me so happy!!! I’m SO glad you and your husband loved this crust! It is one of the only gluten free homemade crusts my husband will eat with me and actually like! There are certain things I don’t want to let go of either, so I hear you on that! I am so happy that this crust could get you back to eating and enjoying pizza! š
I made this for the first time yesterday. It worked but needed to add additional flour as it was too runny to form a ball in order to let it rise. It this normal?
Hi Michael, No, that is not normal. Did you use the Bob’s Red Mill Gluten Free Baking 1:1 flour that I recommend using? I’ve only made this crust once using regular gluten free flour and I had to add a lot more flour because it was very runny. The dough is also a lot denser using just regular gluten free flour. I hope that helps solve your problem!
Thanks for your feedback. I wrongly assumed that Bob’s gluten free baking flour was one and the same. However looking into it more closely found that it is not. The 1 to 1 is a different product. Thanks for your feedback. Your description of what I experienced is exactly was it was. Thanks
Yeah, it is a completely different flour and is the only gluten free flour I use these days. It works miracles! I hope you give it another try and enjoy it!
Not quite sure that this should be called vegan as it has butter in it. Vegan is no animal product at all – maybe update this to vegetarian.
Thanks for posting.
Hi Anne, I do know what vegan is and I actually use Earth Balance in my recipe, which I make note of, so it is a vegan recipe. I have the word butter in there too just in case someone doesn’t know what Earth Balance is.
This recipe was a disaster , came out raw on inside, followed your directions to a tee, it looked fab , but a waste of time-
Hi Sandy, I’m sorry the recipe didn’t work for you. I make this recipe almost once a week and it turns out perfectly every time. A few things I can think of: did you use the Bob’s Red Mill Baking 1:1 flour? How big was the pizza pan that you used? Did you pre-cook the crust until is was almost completely cooked through before you put the toppings on?
I was wondering, can you freeze this and use it later? If so, would you freeze it after you bake the crust or just freeze the dough. I’m looking for “make ahead” gluten free meals since I work full time and don’t have the time (nor the motivation) to make it when I get home from work. Thanks in advance.
Hi Candie, I think that either way would work well. I’ve had a few people say that they froze the dough and then defrosted it to make the pizza and that worked great. I haven’t heard from anyone, nor have i done it myself, about freezing the already baked crust but I don’t see why it wouldn’t work, especially if it was just for a week or two. I hope that helps!
Just made it and it is excellent! love love love.
Yah! I’m so glad you loved it, Robin! š
Hi! This was my first visit to your website in my search for a gluten-free pizza crust that didn’t make me hate trying to eat pizza. I found out in May this year that I had to be GF & have tried a number of different pizza crust recipes since I do homemade pizza for my family, & found absolutely nothing that I wanted to make again. This is the first one I’ve tried that when I tried it, I thought, I’m eating pizza again!! My husband, who is very NOT gluten-free, would probably even like this (he wasn’t home to try it that night though). It was super easy, even easier than my regular whole wheat crust I normally make for the rest of the family, & just downright yummy. THANK YOU for a GREAT, EASY, uncomplicated gluten-free pizza crust recipe!
Hi Nicole! Yah! I love hearing comments like this! I’m so glad you liked the pizza crust recipe and that it made you feel like you were eating regular pizza again! My husband is pretty picky with some of the gluten free stuff I eat but he loves this pizza crust! I hope your husband will love it too š Thank you so much for taking the time to comment š
Can I use honey in place of maple syrup
Definitely!
I’m not sure what I did wrong but I thought I followed the recipe to a T…. 1 cup warm water, melted butter and oil is a lot of liquid to be combined with only 2 cups and 3tbs of flour. It was not even close to forming into a doughball. Am I missing something? I had to add another cup at least of flour. Hopefully it turns out!
Hi Brittany, So sorry you had to add more flour. The only thing I can think of is did you use regular gluten free flour or the Bob’s Red Mill gluten free baking 1:1 flour that I recommend? I’ve made this recipe once using regular gluten free flour and I remember it was really sticky and I had to add a bunch more flour too. The finished product was also kind of dense and dry and not at all like the crust I usually make with the other flour. I hope that helps š
That must be it! I used Bobs Red Mill Gluten Free Flour but it was not the 1:1 version. I will have to search for it š thanks for your reply!
It is so strange how two different flours can be so different but they really are! My husband (who isn’t gf) loves the crust when I use the special baking flour and won’t eat it at all if I use the regular gf flour. I hope you can find some!
Looks great, thanks for developing and sharing this recipe!
Have you made this crust ahead and frozen it? I am looking for a recipe I can use to make a bunch of crusts ahead to have ready in the freezer, either pre-baked or unbaked.
Hi Violet, thank you! My dad said that he thawed the dough in a ball (not pre-formed) and defrosted it a few weeks later and it worked great!
This dough was amazing. It is the best vegan, gluten free dough I have ever made. In fact, it is the first I have made that is actually edible! However, it is so much more than edible – it is sensationally delicious. The doughiness (when cooked) I found is more like crispy dumplings than having the lightness of a well-made wheat-based pizza, but this does not detract from the experience. It’s delightfully different. The crust is crispy and and browns to a beautiful golden colour. I topped mine with tomato sauce, red onion, sweet corn, finely chopped olives and sundried tomatoes, and halved cherry tomatoes. A smattering of black pepper and vegan cheese and it was absolutely-blooming-fantastic. Thanks. I can add this to my vegan repertoire! (PS. I had no problem spreading the dough onto the pan – it was wet but spread nicely and evenly).
Hi Sally-Ann! Thank you so much for your comment! I love hearing how things turned out when readers make them! I’ve been playing around with this recipe a bit and enjoy making it a little thinner and crisper and then also thicker and softer depending on what kind of pizza I am making. I’m so glad you enjoyed the recipe! My husband is a big pizza snob when it comes to me needing gluten free crust and he compliments this one all the time! Thanks so much for the great review š Now I want pizza for dinner!
A very well deserved good review š My husband and daughter loved it too – my husband went back for seconds (he came home late so couldn’t have more than that) and my daughter went back for fourths! Next time I need to make two pizzas!!! So excited at finally finding a pizza base worth eating. Next time I’ll try making it a little thinner and see what happens. I’ve subscribed to your site and am looking forward to trying out more of your recipes.
Hi, Just made this for dinner and am wondering how you made it look so easy to “spread out the dough.” Mine was sticky so I added more flour but still had trouble spreading it out. Any tips? Thanks – it still looks delicious and I can’t wait to eat it!!
Hi Kerry! Hmmm, that is strange, I make this pizza dough a few times a month and I’ve never had it be sticky before. Did you make any changes to the recipe? I would maybe roll the dough ball in a little olive oil and put a little olive oil on your hands so it doesn’t stick as much. I hope that helps! And I hope you enjoy your pizza š