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
Has anyone tried BRM all purpose flour and added xantham gum for this recipe? Was hoping I could use what we have on hand.
I’ve tried to make this recipe with different GF flours but I think there’s just something with the BRM 1:1 flour that makes it so good. If you use a different flour you might have to adjust liquid levels.
Just wondering .. Does the crust freeze well?
I’ve never frozen it myself but I think it would!
Hi Izzy, I tried your recipe today and I was told by my sister to stay away from yeast, so I used baking soda with lemon as a substitute. The pizza turned out well! Of course I used Bob’s Red Mill Gluten Free 1 to 1 Flour. I’ve never baked before, but I have a longing for pizza after staying off it for years! It was all that I had hoped for! Although I will put less sugar and I will spread it out thinner next time cause otherwise the crust won’t be able to keep overnight. I’m not vegan, but I have plenty of allergies so I slathered on the tomato paste (didn’t have puree) and experimented on one corner with Picante Sauce just to know if it’ll go well (it’s going to expire soon!) and topped with cheddar cheese on one side and mozzarella cheese on the other just to experiment and find out which cheese I’ll prefer. I was horrified when I realized I should be putting the cheese last cause I was worried it wouldn’t melt if it was under my beef bacon (I can’t eat pork pr chicken) but it melted nicely any ways! You are incredible and I hope you can come up with more gluten free/egg free recipes like this for stuff like taco shells or wraps for burritos/veg kebabs!
I’m so glad to hear you enjoyed it!! I will definitely think about making some more gluten free and egg free recipes! Thank you! 🙂
Recipe looks easy enough. But, I’m not a seasoned Baker. Pls explain “1.1 Bob Mills flour” part. 1 part KA flour, 1 part BM flour??? Ty
Hi Allie, It’s a special kind of flour made by the company Bob’s Red Mill and you are supposed to be able to use it at a 1 for 1 cup substitute for regular flour. I hope that helps!
I made this so my newly gluten-free, dairy-free daughter wouldn’t miss out on pizza night with her youth group. I subbed olive oil for the butter, but otherwise made no changes (I used the Bob’s 1-to-1 flour). It was much too liquidy, so I added more flour till the consistency seemed to match what I saw in the video. I was worried, but it baked up beautifully and was a big hit. Thank you for this recipe. I have a feeling I’ll be returning to it again and again!
Hi Molly! I’m sorry it was liquidy but glad you were easily able to fix it! So glad to hear it was a hit and that your daughter enjoyed it! 🙂
I have to say, I made this again today, and it came out perfectly. Even though I was absolutely certain I followed the recipe to a T the first time — well, I obviously didn’t, because it was perfect and not at all too liquidy this time. [insert embarrassed emoji here] Just wanted to update my comment so as not to scare anyone off. This is truly the easiest and yummiest gluten-free pizza crust I’ve ever made.
Haha, I’m glad it came out better today and that you really enjoyed it! Thanks so much for the update! 🙂
I discovered this recipe just a few months ago, and the recipe name is spot on. I’ve been looking for straightforward, delicious GF pizza crust recipe for several years now. This recipe is the best I’ve tried. Thank you!
Awesome!! I’m so glad you liked it!
My boyfriend and I just made this recipe. Bottom line: the baked pizza looked beautiful – we could hold a slice in our hands – the bottom crust came out a bit cardboardy – the inner crust was moist. I would be willing to try again on parchment. We used the ATK gf flour blend that was handy in our kitchen. The dough came together exactly as described and rose well. It spread easily on my silpat. It baked up a little tough on the bottom and the dough was less chewy than we had hoped for but it was worth a try. note: baked at 9253′ elevation. Thanks for sharing your work Izzy.
Hi Stephanie! Thanks for our comment! I think I’m at pretty low elevation here in Arizona, so the higher elevation might have changed it a little bit. I’m glad to hear that you both still enjoyed it though 🙂
Tried to make this pizza with my mom today. It was quite strange that the we used Bob’s red mills but it came out quite gooey. She added more of the flour until it was a better consistency. Despite this, the pizza came out so good! My stomach was full and I went for seconds that’s how good it was lol! Definitely going to keep this recipe!
Hi Cailin! I’m sorry you had a little issue with the consistency, but so glad to hear that it you still enjoyed it!!
What cheese is on the pizza in your photo? It looks amazing, I am hoping it’s vegan and I can buy it somewhere or make it?! I saw the recipe for your tofu feta but the cheese in your photo looks different and awesome.
Hi Airin, unfortunately, that cheese is not vegan, so sorry! But, I have bought the Trader Joe’s brand of vegan mozzarella and it actually melts really well and tastes great too!
My 3 year old son and I just made this crust and it was absolutely perfect. In fact I think my son only ate the crust. We had all ingredients on hand (substituting avocado oil for the butter) and went for it. It wasn’t sticky to work with, the portions were exact, and it was delicious. Pizza has been my favorite food forever. My older son (21) feels the same way and sent up limits on international travel: only if we ate pizza once a day no matter where we were. We are an organic, locally oriented group that loves to cook so we love all food but try to be as healthy as possible. When my youngest was born I was horrified by his allergic reactions, both for his health and the sake of our families set eating habits. Forty two items on the list left us feeling like air-atarians. What could we eat? This crust has finally fulfilled all my crust longings. We always made our own and for the past three years I have been splurging on expensive, overly priced and not very tasty crusts. This one is perfect and it is made without eggs, gluten or dairy. Can’t thank you enough. We will be visiting this site again!
Yah! I love hearing stories like this! It’s so important to find recipes you and your family enjoy, especially when there are some diet limitations. I ‘m so glad you and your son enjoyed this pizza crust!! 🙂
Hi! This looks really yummy! I was wondering if the dough could be made in advance and kept in the fridge. If so for how long and what is the best storing method. Thank you in advance!
Thanks! I have made it in advance before and stored it in the refrigerator wrapped in plastic wrap. It does seem to have a very strong yeast smell if stored for more than a few hours, but the taste is fine. I wouldn’t store it for longer than 2 days in the fridge. I hope that helps!
Hi, I came across your recipe that says its vegan but this recipe includes butter? Is there another recipe that doesn’t include butter?
Hi Nicole, after that I say that I use Earth Balance which is a kind of vegan butter. I will change that and specify that the recipe calls for vegan butter instead. You can use any kind of vegan butter you like. Coconut oil might also work 🙂
This was fantastic! I have been searching for an easy and good gf crust for 5 years. I happened to have Bob’s 1 to 1 flour as someone gave me some. Need to keep that flour on hand. This way I can make both gluten and gf for my family and have it back in as a regular meal. I think I can even get par baked crusts into the freezer to use later or when we order pizza. Thank you!
I’m so glad to hear you enjoyed it, Trish! I think the crust would freeze great! 🙂
I love this recipe!!! I am a huge pizza lover and dough snob and have to say I’m very impressed. I’ve found that there are few restaurants near me that make vegan pizza with good thick crust, so I figured I’d have to just learn to make it myself. Well not only is it super hard to find a good pizza dough recipe that is simple, but it always made me feel so heavy and crappy after! I made this on my lunch break, splitting it up into two small pizzas in 9″ pie pans. It’s a tiny bit doughy, but I love the texture and taste. To make it a little crispier would you recommend just baking it a little longer, or perhaps on a pizza stone or higher heat? I followed the instructions to a T. 😀 Thank you for sharing this gem!!!
That’s so great to hear, Hannah! I’m so glad you enjoyed it! You gotta have good pizza in your life 🙂
Have recently tried my hand at gluten free bread and pizza crust baking. Thank you for a simple recipe that’s is practically achievable for the kitchen clumsiest like myself! There are a few comments about freezing, but just wanted to clarify – can I freeze dough in a ball before rising, after rising or roll it out first before freezing?
Hi Arnjali! I would free dough after it’s risen and before you roll it out 🙂
This recipe cooks up perfectly as described. I used a pizza stone -with parchment paper and it was nice and crisp on the bottom. And it’s easy for my kids to help with. It’s now our Saturday night hands on meal. Im over the taste of daiya brand vegan cheese so I use Lisanatti Foods mozzeralla style which is almond based. Love this with some ‘mozzarella’ and basil toppings.
This is so nice to hear, Ingrid! That’s great that you get your kids to help too! I’m so glad you all like it 🙂 I need to find that mozzarella cheese, it sounds good!
Best gluten-free crust yet! Beats my favorite local restaurant in taste by far! Thank you so much for sharing- it’s a delicious recipe, and I am not a big fan of crustsQ
That’s so nice to hear that you liked it! It’s my fav too! 🙂
This crust came out perfectly! I replaced the vegan butter with more olive oil, but other than that followed the recipe to a T. So yummy, I can see why you make this weekly. Also, loved your super cute video!! Thanks for sharing this awesome recipe 🙂
Thanks so much, Alison! I’m so glad you liked it! 🙂
Hi There my partner is GF & Dairy intolerant so pizza has always been off the menu – until now! I stumbled on your recipe but living in Thailand GF products are incredibly difficult to find. However the Bob’s GF 1:1 Flour is available here which was excellent!!
I tried your recipe and it went like a dream and my partner loves it.
I watched your video and my experience was identical to your presentation and so easy! Made it quite thin and followed the recipe exactly so it works!
Thank you so much for this recipe !
Brian
Hi Brian, that’s so great to hear! I’m so glad you and your partner enjoyed it and so glad you could find the flour! 🙂
This is absolutely exceptional. Made my own sauce (tomato paste, water, salt, maple syrup and basil) and my own cheese (gooey cashew cheese), added veggies and we are having pizza night! Finally! Thank you!!
Yah! That’s great to hear! So glad you liked it 🙂