Traditional recipes

Gluten-Free Pizza Crust

Gluten-Free Pizza Crust

Preheat the oven to 400 degrees.

Spray a 12-inch round pizza pan with vegetable oil spray, and then sprinkle it with corn meal. Fill a small bowl with some cool water.

In a large mixing bowl, whisk together the sorghum and millet flours, the potato and tapioca starches, salt, and guar or xanthan gum. Combine the water, yeast, oil, and sugar and mix for 1 minute. Pour this wet mixture into the bowl of dry ingredients and mix well. This should yield a sticky dough.

Drop the dough onto the center of the pizza pan. Dip your fingertips into the water bowl and gently press the dough out to the edges of the pan. You will need to dip your fingers repeatedly to prevent sticking.

Bake the bare dough for 10 minutes. After 10 minutes, use a fork to prick the top of the crust several times, then bake it for an additional 5 minutes. Remove the dough from the oven, load it up with your favorite toppings, and then bake the topped dough for 10-15 minutes, until the crust turns golden brown.

(Deep Dish Style) Gluten Free Pizza Crust Recipe

This gluten free pizza crust recipe tastes better than any gluten free pizza I&rsquove had in restaurants or tried at home. Because it&rsquos made in a cast iron skillet the texture is great with a crispy outside, chewy fluffy inside. It just can&rsquot be beat!

Homemade Gluten-Free Pizza Dough

There are a lot of flour substitutes on the market today, but if you&aposre new to the gluten-free scene, do yourself a favor and make this easy homemade gluten-free flour mix. By using a gluten-free flour mix, you&aposll have the best chance of replicating the same texture and consistency in recipes calling for all-purpose flour. Our gluten-free pizza crust is made just like its wheat-filled counterparts (yeast included!), which makes it the perfect vehicle for topping with your favorite ingredients. To achieve a restaurant-caliber taste and signature crispy texture, we recommend baking gluten-free pizza on a pizza stone ($11, Target).

Recipe Summary

  • 3 tablespoons olive oil, divided
  • 1 cup garbanzo bean (chickpea) flour (such as Bob's Red Mill®)
  • 1 cup water
  • 3 cloves garlic, pressed (Optional)
  • ½ teaspoon salt (Optional)

Preheat oven to 500 degrees F (260 degrees C).

Coat the bottom and sides of a cast-iron skillet or an oven-proof baking dish with 1 tablespoon olive oil heat in oven for 5 minutes.

Whisk garbanzo bean flour and water together in a bowl until batter is smooth. Add remaining olive oil, garlic, and salt mix well. Pour batter into the heated skillet.

Cook crust in the preheated oven until lightly browned, about 15 minutes.

The best gluten-free pizza crust

Okay, folks. Please don’t think that I’ve used the term loosely. When I claim this to be the best gluten-free pizza crust, I’m not messin’ with you. It is “spot on” in taste and texture.

Ever since my nine-year-old granddaughter, Sophia, was diagnosed as gluten intolerant, I’ve been searching for the best options to have on hand for when she visits. There are so many good products out there. Way more than a few years ago. Especially delicious baked goods …even some really good pasta and bread products. I’ve had real success in making some treats for her …she goes crazy over my gluten-free ice cream sandwiches and chocolate lace sandwich cookies , to name just a few. Oh wait, the gluten-free corn pups are a big hit, too. There are so many that you should check them out …just type “gluten-free” in the search box and you’ll be able to see them all. But, really, the whole pizza thing has been buggin’ me.

As a family, we all enjoy homemade pizza and now that my daughter, Jen, is also gluten-free …the importance of figuring out how to make a good gluten-free crust has become a top priority! Thanks to Dr. Jeff Hertzberg and Zoë François, who co-authored the book, Gluten-Free Artisan Bread in Five Minutes A Day, it is now possible to make excellent gluten-free pizza crust at home. Who knew? And I had this cookbook on my shelf the whole time.

I need to repeat myself on this one since it bears repeating. It is that important. This is an excerpt from my earlier post on gluten-free artisan bread… “I will confess that my first attempt at this didn’t turn out so well. It had nothing to do with technique. It had everything to do with my not reading the instructions carefully. As a result, I substituted a few of the ingredients with what was more readily available to me at my local store. I found out the hard way that you cannot substitute sweet rice flour for stone ground rice flour. And that potato starch and potato flour are two very different things. If you have trouble finding any of the ingredients listed for the all-purpose flour mixture, don’t worry. You can purchase them directly from Bob’s Red Mill . Also, they are all available on Amazon.” I am happy to report that since I published that post last year, every one of the Bob’s Red Mill ingredients pictured is now consistently available at my local market. Hopefully at yours, too.

Please don’t let this intimidate you. It may seem like a lot to go through but, really, if you have a serious issue with gluten or someone close to you does …you’ll find that it’s worth the effort. And the best part is that once you mix up your customized gluten-free all-purpose flour, you’ll store it in a large container and have it handy for all of your baking needs. The key is to measure each ingredient carefully …I found that measuring in grams on my food scale works out very well.

For the purpose of presentation, I used a large (not really large enough) glass bowl so that you could see the layers of ingredients in the photo. But, as the authors state …The ingredients must be very well mixed, otherwise, the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.”

Let’s move onto making our pizza dough. The yeast is sprinkled in with the rest of the dry ingredients. Once the dry ingredients are well combined, the lukewarm water is added along with the eggs whites and olive oil. It is recommended that the water be right around 100° so that the yeast can be properly activated. If you have a stand mixer , use the paddle attachment to mix up the dough for one to two minutes. If you don’t have a stand mixer, give it a good stir for about two minutes until the mixture is very smooth.

The dough will be thick and creamy …almost like a thick cake batter. No reason for concern here. After a two hour rest at room temperature, the dough will thicken and rise quite a bit …even more so after it is thoroughly chilled. This recipe makes a total of 60 ounces of dough.

Over the next five days, reach in the fridge & grab about a half-pound of dough (or whatever amount you need) and proceed with your recipe. If you aren’t able to use all of the dough within five days, wrap it in half-pound packages and throw it in the freezer. For best results, be sure to use it within two weeks.

Here’s a sample of how this dough can be used to make a thin-crust Margherita pizza. The dough was tacky and a bit difficult to work with since I didn’t refrigerate it first …but it was still delicious and crispy. Keep in mind that there is a definite advantage to working with chilled dough.

Helpful Hint: If you have a surplus of dough that you can’t use within a few weeks, give this a try. Measure out and form your plain pizza crusts, partially bake them undressed for about 4 to 5 minutes just so that they can set up. When cooled, wrap them well and store them in the freezer for up to 2 months. They come in handy for those last minute pizza parties.

Since this dough is very wet and tricky to work with, I’ve found that shaping the crust between layers of parchment paper does the trick nicely. And you don’t have to worry about transferring your fragile creation from your work surface to the oven. The whole thing goes in …parchment paper included.

For the crispiest crust, you can remove the parchment paper after about 5 minutes of baking although it’s not necessary. The pizza pictured here rested on the paper for the entire baking process. So what do you think? Looks like regular pizza dough, right? I am hopeful that you’ll give this a try really is as delicious as it looks.

Stay tuned for more recipes featuring this amazing dough. So many possibilities!


Step 1

Combine sugar and 1⅓ cups warm (not hot, ideally about 100°) water in a small bowl. Sprinkle yeast over and let stand until yeast is beginning to foam and smells bready (if it doesn’t foam after 10 minutes, get new yeast).

Step 2

Meanwhile, whisk flour, almond meal, flaxseeds, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Beat in yeast mixture, followed by ¼ cup oil, then vinegar. Continue to beat on medium speed until dough is smooth and sticky (it will have the consistency of cake batter), 2–3 minutes. Cover bowl with plastic wrap and let rise in a warm place until dough is puffed slightly (it will not rise as dramatically as conventional dough would), and poking a finger into dough reveals it has formed bubbles throughout, 1–1½ hours.

Step 3

Preheat oven to 325°. Lightly coat 2 large heatproof nonstick skillets with oil (sticking can be an issue with this dough, so nonstick baking sheets, or rimmed baking sheets lined with a silpat, are good alternatives). Divide dough between skillets (if you only have 1 skillet, chill remaining dough until ready to use). Using a large offset spatula or rubber spatula lightly coated with oil, spread dough to about ¼" thick. (Cook’s Illustrated also suggests spraying plastic wrap with nonstick spray and pressing onto surface of dough to press flat, which also works well the point is feel free to get creative.) Cover with plastic wrap and let dough rest until just slightly puffed again, 20–30 minutes.

Step 4

Bake, rotating skillets halfway through, until very lightly browned across the top and top of dough springs back, 30–40 minutes.

Step 5

Carefully arrange a rack in top third of oven increase temperature to 425°. Top crusts as desired with sauce, cheese, and herbs. Bake pizzas until cheese is melted and bubbling and crust is golden brown and crunchy underneath, 10–12 minutes.

Step 6

Do Ahead: Parbaked crusts can be made 1 month ahead let cool, then wrap in plastic and freeze. Let crusts come to room temperature. Lightly coat skillets again with oil, top crusts as desired, then bake in a 425° oven 10–12 minutes.


3 cups (420 g) all purpose gluten free flour (I used Better Batter), plus more for sprinkling*

2 1/4 teaspoons xanthan gum (omit if your blend already contains it)

1 tablespoon (9 g) instant yeast (or 1 1/2 tablespoons active dry yeast)

1 1/2 teaspoons (9 g) kosher salt

1 1/8 cups (9 ounces) warm water (about 95°F)*

1/4 cup +2 tablespoons (65 g) extra-virgin olive oil (plus more for brushing)

Your favorite pizza toppings

*Optional variation for chewier pizza: Instead of 3 cups (420 g) all purpose gluten free flour, use 2 3/4 cups (385 g) all purpose gluten free flour and add 1/4 cup (36 g) Expandex modified tapioca starch and increase the water by 1 1/2 ounces to 10 1/2 ounces (1 1/4 cups + 1 tablespoon) water.

Almond Flour Pizza Dough Recipe: This Gluten-free Pizza Dough Recipe Is Destined to Break the Internet by 30Seconds Food

Love pizza but trying to reduce or eliminate gluten in your diet? This easy almond flour pizza dough recipe is gluten free and the perfect foundation for your favorite pizza toppings.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes for dough
Total Time: 25 minutes

Servings: 1 large pizza


  • 2 1/4 cups almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (optional)
  • 3 eggs
  • 2 tablespoons olive oil

Here's how to make it:

  1. Combine the almond flour, baking powder, salt, garlic powder and crushed red pepper flakes, if using.
  2. In another bowl, combine the eggs and oil. Whisk until well blended.
  3. Pour the wet ingredients into the dry ingredients. Mix well to form a dough.
  4. Roll the dough into a ball and place on a sheet of wax paper. Put another sheet of wax paper on top.
  5. Using a rolling pin, roll the dough out to desired size and thickness.
  6. Remove the wax paper and put the dough onto a pizza stone or baking sheet. Bake in a preheated 350-degree F oven until lightly browned, about 10 to 15 minutes.
  7. To make a pizza, top with your desired pizza toppings. Bake another 10 to 15 minutes.

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Gluten Free Flour Options

There are a few ways to tackle the flour used in a gluten free pizza crust. First, you can simply buy a quality gluten free baking mix. If you go this route, you may consider using a sprouted mix to add extra nutrition and digestibility. This sprouted gluten free baking blend is excellent quality and is worth consideration.

The other way to go is to mix gluten free flour yourself using the tutorial in this linked article. If you wish the flour to be of maximum nutrition, substitute nonsprouted flour with sprouted flour for each grain you wish to include such as sprouted millet flour (source), sprouted brown rice flour (source), and/or sprouted quinoa flour (source). If using arrowroot, you do not need to use a sprouted version as this grain free flour is highly digestible and naturally low in anti-nutrients.

An even better approach is to purchase the sprouted grains you wish to blend and grind the flour fresh before mixing in the proper proportions. You can also sprout the grains yourself, although this can be quite time consuming!

Gluten Free Pizza Crust… What else?

What else you can make with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour?

It was a no brainer that Bob’s Red Mill ingredients were my first choice when on a gluten free trial. Bob’s gluten free ingredients made my transition to gluten free eating much easier and tastier than I imagined.

Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a blend of gluten-free flours, starches, and xanthan gum. It’s helped me create light and fluffy cupcakes, pastry for apple and pumpkin pie, tender cornbread and delectable cookies based on old favorites. Using their Gluten Free 1-to-1 Baking Flour and Almond Flour in this vegetarian pizza dough is an easy way to still enjoy fabulous pizza sans gluten.

Also, Bob’s Red Mill Psyllium Husk Fiber contributes to the chewy texture in this glutenfree pizza dough recipe, as you’d want in any pizza crust.