You’ll forever be saying goodbye to tasteless frozen pizza after you try this Gluten Free Easy Pizza Crust recipe out. It utilizes simple, pantry-staple ingredients and comes together in less than an hour.
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Looking for More Gluten Free Recipes?
Best Gluten Free Pizza – Philly Cheesesteak Pizza, Sirloin Steak – Uses this same crust!
Gluten Free Fruit Pizza – Mini Fruit Pizza Recipe – A sweet take on “pizza”.
Breaded Parmesan Stuffed Zucchini Halves – The BEST Side Dish – Seriously tastes like Olive Garden breadsticks.
Gluten Free Easy Pizza Crust Recipe
Thick, chewy, and delivery-level dreamy.
My Gluten Free Easy Pizza Crust is ready in less than an hour. Yes, that means sitting down to eat within the same hour you whipped this out of your pantry. If that’s not kitchen magic, then I don’t know what is.
I have to be honest… I never thought I’d be eating pizza like this again. I’ve ordered dozens of gluten-free pizzas, made pre-boxed mixes, and tried a handful of frozen pizzas. Some came close (sorta?) to the real deal, but hardly in comparison to this recipe. Most of the gluten free pizzas I’ve tried in the past were strangely gummy, thin and stale like cardboard, or just had an off taste about them. One boxed mix even called for cheddar cheese in the crust mix… I guess to cover up the taste of everything else?
Making this Gluten Free Easy Pizza Crust is simple, and you most likely already have all of the ingredients in your pantry.
Dairy Free Pizza
Heck, my Gluten Free Easy Pizza Crust is even dairy-free, meaning all you have to do to make this completely dairy free is sub out cheese for a plant based alternative and add your toppings of choice.
Can I freeze this Gluten Free Easy Pizza Crust?
Yes! In fact, I’ve started to make two at a time so we can always have one ready to go in the freezer. Make this recipe as usual, but only partially bake the crust (8-10 minutes total time, until cooked through). You can either add toppings now or add them fresh at the time of re-heating. Either way; let cool completely, wrap in plastic wrap, and store flat in the freezer for up to two months. When you’re ready for a pizza night, pull it out of the freezer, add your toppings, and bake. Easy as can be.
Do I have to dust the pan with cornmeal?
Nope. However, if you want the most delivery-like gluten-free pizza ever, I highly recommend dusting the bottom of your pan or parchment paper with cornmeal.
Cornmeal not only prevents your dough from sticking, but it adds a little extra flavor and helps crisp up your dough. Most delivery pizzas have cornmeal on the bottom of their crust (those crispy little yellow balls you gaze at during every bite), and adding that to homemade Gluten Free Easy Pizza Crust will send it over the top.
Not using cornmeal? Dust the bottom of your non-stick pan or parchment paper with a pinch or two of gluten-free all purpose flour. Not only does this prevent the crust from sticking, it gives the crust a more artisanal approach (this is actually becoming my favorite way to bake this crust!)
How do I prevent my dough from sticking?
I use a nonstick cookie sheet from Rachel Ray’s Oven Lovin’ line (not sponsored). I’m not a Rachel Ray fan, I just took a chance on a set of pans when I moved into my new home. Seriously you guys, nothing sticks on these pans. I mean, you can see in the picture above that I put pizza dough right on them and had no problems.
If you don’t own any nonstick pans, cover a cookie sheet in parchment paper. You can roll out the dough right on the parchment and also transfer the pizza by placing/picking up the parchment. A reusable silicone mat for baking sheets should also do the trick.
All or most gluten free doughs are sticky. I recommend rubbing a little bit of olive oil on your hands when spreading out my Gluten Free Easy Pizza Crust and using a silicone or oiled spatula when moving it from bowl to parchment.
Update: I have found that flouring the surface of the dough helps prevent sticking even better than the olive oil method! (Though, I do a little of both for good measure)
Tips for Pressing out the Dough
- Always use a high-quality nonstick pan dusted with either gf flour or cornmeal. If not using non-stick, use parchment paper dusted with gf flour or cornmeal.
- Sprinkle a few pinches of your gf flour over the surface of the dough. Tip: It may be easier to keep a little bowl of flour off to the side so you don’t contaminate your container with oil and dough. If dough begins sticking again, add a little more flour to the surface.
- Oil your hands (I use olive oil).
- Use a light touch when pressing the dough. I find it works best when I clench my fingers together and lightly pat the dough with my palms. If you flatten the dough out with your fingers, I recommend keeping your fingers close together (no gaps in-between fingers). The flatter the surface area, the less the dough has a chance of sticking.
- This dough tends to work best at room temp (if your house is too warm, 74 and up, it may stick more than usual).
- If for some reason you are having trouble pressing out the dough, you can try wetting your hands with a little bit of water and resume patting. OR, you can try chilling the dough in the refrigerator for 15 minutes before pressing. *I NEVER have to do this but not all of us live in the same climates.
- You can pat your dough out into any shape (circle, rectangle, square, etc.) and at any thickness. You can cut it into as many slices as you like. I personally prefer a rustic oval (working with the shape of my pan) and 8 thick, large slices.
Notes on Gluten Free Easy Pizza Crust
- Tested with Great Value All Purpose GF Flour, Bob’s Red Mill 1 to 1 GF Baking Flour, and King Arthur’s Measure for Measure. (Avoid using Bob’s All Purpose GF Flour as it contains chickpea/garbanzo bean flour which can add a weird aftertaste to baked goods.) You can find King Arthur’s at a discounted rate on Thrive Market. (Get 40% off your first order + sometimes a free gift.)
- Make sure your yeast has proofed before continuing with the recipe (it should look foamy and a little bubbly). I use one packet of Fleischmann’s Rapid Rise Instant Yeast Fast-Acting per pizza crust. That means if you double the recipe, you will need two packets of yeast.
- This recipe uses olive oil, but you may substitute vegetable oil, avocado oil, or other neutral oils of choice.
- It is best to spoon gluten free flour into your measuring cup, instead of scooping the measuring cup into the flour. This is because gluten free flour easily compacts, and you may end up with more flour than called for.
Most importantly, don’t overthink this recipe. It really is simple and turns out great every time, especially if you’re used to working with gluten-free doughs.
Gluten Free Easy Pizza Crust
- 1 packet Fleishmann's Rapid Rise Instant Yeast
- 3/4 cup warm water - (between 110-120 degrees)
- 1 tbsp granulated sugar
- 2 cups gluten free all purpose flour containing xanthum gum - Tested with Great Value GF All Purpose, Bob's Red Mill 1:1 GF Baking Flour, and King Arthur's GF Measure for Measure
- 1 tsp salt
- 1 large egg
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1-2 tsp cornmeal or more GF flour for dusting bottom of parchment paper or nonstick pan
- Set nonstick cookie sheet or pizza pan on lowest rack of oven (to warm up). Preheat to 425 F.
- Take temperature of water using a meat thermometer until 110-120 degrees. Combine warm water, sugar, and yeast packet in a small bowl. Let sit 5 minutes, or until foamy.
- In a large bowl, stir flour and salt together. Add egg, vinegar, olive oil, and proofed yeast. Mix on low speed for 1 minute. Tip: Grease mixer attachments with a little olive oil first to prevent from sticking.
- Remove hot nonstick cookie sheet or pizza pan from oven. Dust with GF flour or cornmeal. If your pans AREN'T nonstick: cut parchment paper to size of pan and lay beside the pan. Dust parchment paper with flour or cornmeal.
- Transfer dough using an oiled silicone spatula to parchment paper OR nonstick pan. Sprinkle a pinch of GF flour on surface of dough. With oiled hands, lightly spread and press dough flat to about 1/2 inch thickness. *Do not use a rolling pin* If dough starts to stick to your hands, sprinkle a little more GF flour on the surface. If using the parchment paper method, carefully pick up parchment and lay pizza crust on cookie sheet when done rolling out.
- Bake 8-10 minutes, or until center is cooked through.
- Add your sauce and toppings and bake an additional 8-10 minutes, or until crust is lightly browned. Cut with a pizza cutter and serve.