This is hands down the best gluten-free pizza crust: crisp on the outside, chewy inside, and naturally dairy-free and vegan. With just a few simple ingredients, you can make a reliable gluten-free, dairy-free, and egg-free crust that’s perfect for family pizza nights.
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Pizza.
When I switched to a gluten-free diet, learning to make a great pizza crust became a top priority.
Find gluten free pizza. Find the best gluten free pizza.
I once celebrated finding a restaurant with a gluten-free crust, only to be let down by a crust that tasted like cardboard. If you’ve been there, you know the disappointment: hope followed by a soggy, flavorless bite.
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If you want something done right, do it yourself
After too many disappointing restaurant crusts, I started making my own. I tested recipes for years until I developed a reliable, easy method that yields a crisp exterior and a chewy interior every time.
This recipe is now our go-to; I make it nearly every Friday for family movie night.
Easiest gluten free pizza crust
This gluten-free pizza crust is not only delicious, it’s simple. The batter-like dough is quick to mix and forgiving to shape. Kids can help, and you don’t need many ingredients.
Related post: The Best Gluten Free Sandwich Bread Ever
Tips for the best gluten free pizza crust
Gluten-free dough behaves differently than traditional dough. Follow these tips for the best texture and easiest experience.
Tip #1: This recipe uses xanthan gum. Beating the dough helps activate the gum and improves chewiness. Use a mixer if you have one, or beat vigorously by hand.
Tip #2: The dough is sticky. Use silicone baking mats or lightly dust pans with cornmeal and tapioca starch to prevent sticking and avoid soggy bottoms.
Tip #3: Shape the crust with wet hands. Scoop the batter onto the prepared pan, then press outward from the center with well-watered hands, rewetting as needed, until the crust is even and smooth.
How to make gluten free pizza crust from scratch
It’s very straightforward. Here’s the basic process:
- Mix warm water, sugar, and active dry yeast in a measuring cup and let proof for 5 minutes until frothy.
- Combine a rice-based gluten-free all-purpose flour blend, salt, and xanthan gum in a bowl.
- Add the yeast mixture and oil to the dry ingredients and mix until combined. Beat for a few minutes to develop elasticity from the xanthan gum.
- Cover and let the batter rise for 10–25 minutes until puffed with small air pockets.
- Divide the batter in half and place each portion on prepared pans or silicone mats. Use wet hands to press into shape.
- Bake at 400°F for about 8–12 minutes until the top is set, then add toppings. Increase oven temperature (about 450°F) and bake until toppings are heated and cheese (or dairy-free alternative) is melted. Broil briefly for a lightly charred finish if desired.
- Let cool briefly, slice, and enjoy.
This is the best gluten free vegan pizza crust
The recipe is naturally dairy-free and egg-free—no substitutions required. The simple ingredients combine to create a satisfying texture that even non-vegans enjoy. It’s flavorful, chewy, and versatile for any toppings you like.
Gluten free pizza dough isn’t like traditional dough
This mixture is more like a thick, sticky batter than a stretchy dough. You won’t knead or punch it—just scoop and shape with wet hands. Water helps prevent sticking and allows you to smooth the crust easily. You can use oil on your hands if you prefer, but water works well and keeps things simple.
What is the best flour for gluten free pizza crust?
Use a rice-flour–based gluten-free blend. Look for a blend where rice flour is listed first in the ingredients. You can buy a quality store-bought mix or make your own from bulk ingredients for consistent results.
Popular store-bought options:
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 recommend par-baking the crusts, cooling them completely, and then wrapping in plastic wrap and foil before freezing. When ready to use, top the thawed crust and bake at 425°F for 15–20 minutes, or bake from frozen at 425°F for 15–20 minutes if you topped before freezing. For fully prepared frozen pizzas, freeze them solid before wrapping and bake from frozen at 425°F for 12–16 minutes.
The Best Gluten Free Pizza Crust Recipe Ever (dairy-free + egg-free)
2 Large pizza crusts
35 minutes
20 minutes
55 minutes
Reliable, flavorful gluten-free pizza crust that’s dairy-free and egg-free. Simple ingredients, great texture, and easy to make at home.
Ingredients
- 2 1/2 cup gluten free all purpose flour (rice-based blend)
- 1 3/4 cup warm water
- 1 packet (or 2 1/2 tsp) active dry yeast
- 1 tablespoon organic cane sugar
- 2 tablespoons avocado oil (or other vegetable oil)
- 1 teaspoon salt
- 2 teaspoons xanthan gum
- Optional: 1 tablespoon corn meal
- Optional: 1 tablespoon tapioca or corn starch
Instructions
- Combine warm water, sugar, and yeast in a measuring cup. Stir and let sit 5 minutes until frothy.
- In a bowl or stand mixer, combine gluten-free flour blend, salt, and xanthan gum.
- Add the yeast mixture and oil, stirring on low until incorporated.
- Beat the batter for 2–4 minutes to activate the xanthan gum. The mixture will be wet and sticky.
- Cover and let rise 25–30 minutes until it shows small air pockets.
- Preheat oven to 400°F. Prepare pans with silicone mats or lightly grease and dust with cornmeal and tapioca starch.
- Scoop half the batter onto each prepared pan. Wet your hands and press from the center outward until even, rewetting as needed.
- Bake 8–12 minutes until the tops are opaque and dry to the touch.
- Add toppings, raise oven to 450°F, and bake until toppings are heated and cheese is melted (about 5–8 minutes). Broil briefly if desired—watch carefully.
- Let cool a few minutes, slice, and serve.
Notes
To freeze crusts: par-bake at 400°F for 12 minutes, cool completely, then wrap in plastic and foil. Thaw before topping, or top and bake from frozen. For a fully assembled frozen pizza, freeze until solid before wrapping and bake from frozen at 425°F for 12–16 minutes.