Gluten-Free Pizza Crust Recipe

Pizza Dough
Alice Day / EyeEm/Getty Images
  • 25 mins
  • Prep: 20 mins,
  • Cook: 5 mins
  • Yield: 1 large pizza (8 servings)
Ratings (8)

This gluten-free pizza crust recipe can be rolled out like traditional wheat dough. Make it a thin-crusted New York-style pizza or thick-crusted Chicago-style, then load it with your favorite toppings.

Use this recipe for homemade gluten-free flour blend or your favorite gluten-free all-purpose flour blend.

What You'll Need

  • 2 tablespoons cornmeal (gluten-free)
  • 3/4 cup flour mix (gluten-free, all-purpose)
  • 3/4 cup flour (tapioca)
  • 2 tablespoons buttermilk powder (dry, OR dry powdered milk or Vance's Dari-Free Powder)
  • 1 teaspoon agar-agar powder (vegan or unflavored gelatin powder)
  • 1 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1 package yeast (active dry granules)
  • 1 teaspoon sugar (or 1/2 teaspoon honey or agave nectar)
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons cider vinegar
  • 1/2 cup water (lukewarm, hot water will kill the yeast!)
  • 1/2 to 1 cup flour (tapioca, for rolling)

How to Make It

  1. Heat oven to 400 F. 
  2. Line a large baking sheet with parchment paper and sprinkle lightly with gluten-free cornmeal.
  3. In a large mixing bowl, whisk together gluten-free flour mix, tapioca flour, buttermilk powder, agar-agar. salt, xanthan gum, and yeast until thoroughly mixed.
  4. Add sugar, oil, and vinegar. Gradually add the water.
  5. Mix on high speed with a stand mixer or electric hand mixer for 3 to 4 minutes.
  1. Scrape the thick dough onto a large clean surface liberally sprinkled with tapioca flour. Work enough tapioca flour into the dough so that it can be shaped into a large ball. The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
  2. With a large knife, cut the dough in half to make two medium pizzas. 
  3. With a rolling pin, shape each piece into a circle, making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking. Roll thin for New York-style pizzas or thick for Chicago deep-dish style.
  4. Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with cornmeal. Bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
  5. Top pizzas with your favorite ingredients and bake an additional 7 to 10 minutes or until done. Or cool parbaked crusts, wrap and freeze for later use.

Tip: A pizza stone creates crisp crusts by absorbing moisture in the dough. If you like your pizzas crisp, consider using a pizza stone.​

Note: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Edited by Stephanie Kirkos

Nutritional Guidelines (per serving)
Calories 119
Total Fat 3 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 0 mg
Sodium 178 mg
Carbohydrates 22 g
Dietary Fiber 1 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)