This is, hands down, the best gluten free pizza crust. It’s crisp on the outside, chewy on the inside, and is also dairy-free and vegan. A simple gluten free pizza dough recipe makes weeknights and movie nights so much better. With only a few ingredients you can make a reliably tasty gluten free, dairy-free, and egg-free pizza at home.
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Pizza.
When I switched to a gluten free diet, finding a great gluten free pizza became a top priority.
Find gluten free pizza. Find the best gluten free pizza.
Once, my husband took me to a place that offered a gluten free crust. I was excited—not having to bring my own dinner felt like a win. But the pizza itself was disappointing.
Disappointment. (Not my date—my date was lovely—my pizza was the problem.)
It was edible, yes, but it didn’t satisfy. If you’ve had a similar experience, you know the feeling: hope followed by that deflating first bite of cardboard-like crust.
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If you want something done right, do it yourself
Given the lackluster options available, I decided to make my own pizza crust. I couldn’t find a reliable gluten free crust at restaurants, and I love making pizza at home anyway.
I experimented for years—searching, trying, failing, and refining. After many soggy bottoms and disappointing batches, I landed on a recipe that’s become our go-to.
We have this pizza nearly every Friday for family movie night. It’s that dependable.
Easiest gluten free pizza crust
This recipe delivers excellent texture and is very easy to make. It requires minimal ingredients and straightforward steps, so even kids can help.
My children can make this dough with me—no fuss, just simple, tasty results.
You’ll only need a few pantry staples to get started.
Related post: The Best Gluten Free Sandwich Bread Ever
Tips for the best gluten free pizza crust
Gluten free dough behaves differently from wheat dough. Follow these tips for the best texture and easiest experience.
Tip #1: This recipe uses xanthan gum. Beating the dough activates the gum, creating chewiness. A stand mixer helps, but you can use a whisk or strong arm power if needed.
Tip #2: The dough is sticky. Use silicone baking mats or a dusting of cornmeal and tapioca on pans to prevent sticking and avoid a soggy bottom.
Tip #3: Scoop the batter onto the prepared pan, then use wet hands to press the crust outward from the center. Keep a bowl of water nearby and re-wet your hands as you smooth the crust—this keeps the dough manageable.
How to make gluten free pizza crust from scratch
It really is simple. Here’s a concise step-by-step overview of the process:
- Combine warm water, sugar, and active dry yeast; let it proof for about 5 minutes until frothy.
- In a bowl, whisk together gluten free flour, salt, and xanthan gum.
- Pour the yeast mixture into the dry ingredients, add oil, and mix until combined. Beating for a few minutes improves texture.
- Cover and let the batter rise for 10–30 minutes until you see air bubbles.
- Divide the batter in half and spread each portion onto prepared pans using wet hands.
- Bake at 400°F for about 8–12 minutes until the top looks set, then add toppings and increase the oven to 450°F. Return to the oven until toppings are warmed and cheese (if using) is melted.
- Let cool slightly, slice, and enjoy.
This is the best gluten free vegan pizza crust
No special substitutions are needed to keep this crust dairy-free and vegan—there’s naturally no egg or milk in the recipe. The final texture is impressive given the simple ingredient list. Even when I’m not strictly dairy-free, I don’t miss eggs or milk in this crust.
Gluten free pizza dough isn’t really a dough
This batter is thick and sticky rather than stretchy. You won’t knead or punch it. After proofing, scoop or pour the batter onto your pans and use wet hands to gently press it into shape. Water (or a little oil) on your hands makes shaping much easier.
What is the best flour for gluten free pizza crust?
A rice-flour-based gluten free blend works best. Look for a blend where rice flour appears first on the ingredient list. You can use a dependable store-bought blend or make your own from bulk ingredients.
Favorite store-bought blends:
Bob’s Red Mill 1-to-1
King Arthur Measure for Measure
Pamela’s All Purpose Gluten Free Flour
Can you freeze gluten free pizza crust for later?
Yes. I don’t recommend freezing the raw batter, but the prebaked crusts freeze very well. After the initial bake, cool to room temperature, wrap in plastic wrap and foil, and freeze.
To use from frozen: unwrap, add toppings, and bake at 425°F for 15–20 minutes. If you prefer to freeze fully topped pizzas, freeze them uncovered until solid, then wrap and store. Bake from frozen at 425°F for 15–20 minutes, or longer depending on toppings and thickness.
The Best Gluten Free Pizza Crust Recipe Ever (dairy-free + egg-free)
2 Large pizza crusts
35 minutes
20 minutes
55 minutes
Best gluten free pizza crust recipe ever. Your search is over! This is an easy, reliable gluten free pizza crust that is dairy-free and egg-free.
Ingredients
- 2 1/2 cup gluten free all purpose flour
- 1 3/4 cup warm water
- 1 packet (or 2 1/2 tsp) active dry yeast
- 1 tablespoon organic cane sugar (or honey)
- 2 tablespoons avocado oil (or other vegetable oil)
- 1 teaspoon salt
- 2 teaspoons xanthan gum
- Optional: 1 tablespoon cornmeal
- Optional: 1 tablespoon tapioca or corn starch
Instructions
- Combine warm water, sugar, and yeast in a measuring cup. Stir and let sit for 5 minutes until frothy.
- In a large bowl or stand mixer, whisk together gluten free flour, salt, and xanthan gum.
- Add the yeast mixture and oil to the dry ingredients and mix until combined. Beat for 2–3 minutes to help activate the xanthan gum.
- Cover and let the batter rise for 25–30 minutes until bubbles form.
- Preheat oven to 400°F. Prepare pans with silicone mats or lightly grease and dust with cornmeal and tapioca.
- Divide the batter in half. Scoop each half onto a prepared pan and use wet hands to spread into a thin 1/4–1/2 inch crust.
- Bake for 8–10 minutes until the top is set and dry to the touch.
- Increase oven to 450°F, add toppings, and bake another 5–8 minutes until heated through and cheese is melted. Optionally broil briefly for browned spots—watch carefully.
- Let cool for a few minutes, slice, and enjoy.
Notes
These crusts freeze well after the first bake. Cool completely, wrap in plastic wrap and foil, and freeze. Bake from frozen at 425°F for about 15–20 minutes after adding toppings. For fully prepared frozen pizzas, freeze topped pizzas until solid, wrap, and bake from frozen at 425°F for 12–16 minutes.