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
do u have to use a sweetener at all? if so can i use stevia or is maple syrup essential?
Yes, the sweetener is needed to help activate the yeast, but you could probably use stevia instead š
do u have any idea how much stevia at all? lol….sorry its just that i have cavities and am trying to drastically cut sugar down and stevia is the only sweetener my teeth can tolerate….if not ill google it, thanks for ur help
just wanna follow-up and say thank u! im eating a pizza right now and this crust is the bomb, even w/ 5-drops of stevia that i used in lieu of honey, for anyone wondering about stevia
Found this recipe earlier today. Made it for dinner. It is delicious!! Thanks for the tip about making it thinner than thick. I added a little more maple syrup and butter than called for, but that’s because both are two of my favorite things. š Thank you for sharing the recipe!
Hi Pamela! I’m so glad you enjoyed this recipe! It’s one of my favorites š
I really have enjoyed it!! I even had a slice for lunch AND then dinner today. Just thanking you again for sharing such a great recipe that is so simple and delicious!
I used this recipe and substituted maple syrup with honey and it turned out great! We made great pizza tonight.
Awesome! I’m glad you all enjoyed it! š
What is the white stuff you put on as a topping? Is it cauliflower? I originally thought it was crumbled goat cheese or something.
Hi Elisabeth, It’s a “feta cheese” that I made out of tofu with some olive oil and herbs! It’s really good! You can find the recipe if you search my site for “vegan greek pizza” š
Yes I am. I find it to be heavy too, not sure why.
Hi.
I have a go-to pizza recipe, but I like this one since it’s a lot easier. This is the second time making this pizza and the issue that I am having is that it comes out really hard and crunchy. I use a pizza stone. Any suggestions?
Hi Amber, I’m sorry it isn’t coming out for you. Are you using the Bob’s Red Mill 1:1 baking flour? Maybe you’re cooking it too long? You could try making it a little thicker or cooking it for less time. I hope that helps!
Hi,
Which brand of tomato sauce did you use?
Hi Amber, I don’t always use the same brand, but usually I just buy Barilla because it’s cheap and tasty š
We found out my girlfriend had an issue with gluten and I made this pizza for her yesterday. I now have a new found appreciation for you guys that need to eat this crap. The recipe itself was easy to make and she said she liked it (I guess I was expecting my good old Champion greasy pizza). I gave it 5 stars out of sympathy for all that need to eat this stuff for medical reasons.
Hi Bill, sorry you feel this way! I make this crust for my non-gluten free husband all the time and he seems to enjoy it. Glad your girlfriend enjoyed it though! It’s definitely not your regular greasy pizza though.
Thank you so much. I made this today and even my fussy 2 year old who lives on pasta (gluten free) and home made pesto loved it. He even wanted more. To say I am pleased would be an understatement. His eating habits have had me feeling low. This has made my day, week and month.
That’s great to hear, Aishah! I’m so glad your little guy liked it! š
I substituted 1/4c of the 1to1 with millet flour. I like it and it was less “gritty.”
This recipe is a waste of ingredients.
followed it to the letter and had a soupy dough. Added a little more flour
, then a little more and then I couldn’t make a ball. tried freezing it after the dough had risen but still ended up throwing it out
Hi Bev, what brand of flour did you use? I state in the recipe that it only works well using a specific gluten free flour.
I used what you recommended( Bob’s !:1)
Hi – Husband was diagnosed with celiac a few weeks ago so I am a novice here. We have found some good products but I know he is craving pizza and I plan on making it tonight so I was searching out recipes as I’ve always made my own crust. A GF pizza from a local pizza restaurant was horrid – soft, mushy, definitely required a fork (or SPOON) to eat. Italians like to pick up the pizza, we rarely cut it up. LOL The question I have is why maple syrup? I know if the syrup is really needed, he would prefer honey. He has been using that as a sweetener for years. Just curious. Also I know you mentioned some frozen GF pizzas are good but expensive. Again curious to know which brands you recommend. It doesn’t hurt to keep something like that in freezer for an emergency meal. Thanks again.
Hi Rose, you can definitely use honey instead. I use maple syrup because I always seem to have it on hand and don’t use honey much. As for frozen gluten free pizzas, I really like Amy’s Kitchen and Freshetta š
Thank you for the reply. Appreciate the information. Unfortunately, I have been under the weather so I haven’t made it yet, but now have all the ingredients and hope to try it soon.
I wonder how well it would work with the pamalas GFflour(that’s the one GFflour we usually use?
Hi Rose, I haven’t made it myself with that type of gluten free flour, but I’ve really only had good luck using the Bob’s Red Mill 1:1 baking flour. You could try it out and see though!
I am about to try this recipe and I am glad I found it. I have celiac and have been GF quite a while, and make good pizza different ways. Bob’s company website has many good recipes for their products, submitted by users and then tested. When Bob’s came out with one to one a year or 2 ago I began watching for an easy pizza recipe using it. Never found one! Please consider submitting this recipe of yours to Bob’s website, shared with the world! š Wish me luck trying it this evening! (although it looks like I won’t need luck, it is easy!)
Hi Gary, I hope you liked this recipe! I’d love to hear how it turned out! Thank you! š
Im new to gluten free cooking. You mentioned that you could freeze the dough. Do you freeze right after the rise, and when thawing do you use as soon as you are able to work with it.
Hi Cindy, Yes you should freeze if after it is finished rising. I don’t think you need to use it immediately as soon as it is thawed, but probably within a day or so. I hope you enjoy it!
Made this today. I cut the recipe in half since I have tried other gf pizza crusts and hated them. Also I needed the pizza to fit in my Teflon free toaster oven.
I’m happy to report I liked it. Yay! Note: I swapped the syrup for raw honey and butter for coconut oil.
I’m so glad you liked it, Sirena! I’ll have to try using coconut oil next time I make it š