How to Make the Best Gluten Free Pizza Crust at Home

Picture this: It’s Friday night, the oven’s humming, and your kitchen smells like comfort. But instead of reaching for a takeout menu and hoping the local pizzeria remembered your gluten intolerance this time, you’re pulling your own homemade pizza crust out of the oven. It’s golden, crisp on the bottom, chewy in the center, and 100% gluten free.

Whether you’re just starting a gluten-free lifestyle or you’ve been navigating it for years, making pizza at home might sound intimidating. But trust me, with a bit of practice and the right ingredients, it becomes second nature. This guide breaks down how to make an allergy-friendly crust that holds up to the heat and holds your favorite toppings with pride.

We’ll walk you through the ingredients, step-by-step instructions, and even troubleshoot the dough quirks. From dairy-free adaptations to freezing tips and quick pita pizzas, we’ve got you covered.

Craving comfort without compromise? Let’s dive in and if you’re looking for more cozy, gluten-free creations, check out our recipe for Easy Gluten-Free Crackers.

What Makes a Gluten Free Pizza Crust Great

If you’ve ever tried making pizza without wheat, you know it’s not just about swapping flour. A truly great gluten free pizza crust is all about balance crispy edges, a soft, chewy middle, and enough structure to hold your toppings without crumbling.

The Key Ingredients for a Reliable Gluten Free Pizza Crust

The backbone of any gluten free pizza crust is a solid flour blend. Most blends use a mix of white and brown rice flour, potato starch, and tapioca starch. These mimic the stretch and softness you’d expect from a traditional crust. Look for brands labeled “1-to-1” or “measure-for-measure” they’re designed to replace wheat flour directly and work beautifully in pizza dough.

But flour alone isn’t enough. Since gluten gives regular dough its signature elasticity, you’ll need a binding agent. Xanthan gum or psyllium husk powder step in here, helping your crust hold together and bake up with a satisfying bite.

For rise and flavor, yeast and a pinch of sugar activate the dough, while olive oil adds tenderness. If you want your gluten free pizza crust to be extra flavorful, a touch of garlic powder or dried oregano in the mix doesn’t hurt either.

Gluten Free Doesn’t Have to Mean Dairy Free (But It Can)

You might be avoiding more than just gluten. Luckily, this crust adapts well to a dairy free pizza too. Swap out mozzarella for dairy-free shreds like Daiya or Violife, and skip the parmesan for nutritional yeast if you’re going vegan. Just like the crust, the cheese should stretch and melt—even without the dairy.

Whether you’re baking a personal pie or feeding a crowd, your gluten free pizza crust should be easy to prepare, delicious to eat, and flexible enough to meet your dietary needs. This foundation sets the stage for the homemade pizza experience you deserve.

Step-by-Step: Gluten Free Pizza Crust Recipe

Crispy & Chewy Gluten Free Pizza Crust (Dairy-Free Friendly)

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• Author: Casey Monroe
• Total Time: 40 min
• Yield: 2 crusts 1x

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Description

A crispy, chewy, and totally gluten-free pizza crust that’s easy to make and flexible for dairy-free diets. Perfect for weeknight meals or freezer prep!

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Ingredients

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• 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum, or add 1 tsp)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp sugar
• ¾ tsp salt
• 1 tbsp olive oil
• 1 cup warm water (110°F)
• Optional: ½ tsp garlic powder, ½ tsp dried oregano

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Instructions

• Activate the Yeast
  In a small bowl, stir together warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.

• Mix the Dough
  In a large bowl, whisk flour, salt, and any seasonings. Add yeast mixture and olive oil. Mix well until smooth and sticky.

• Let it Rise
  Cover the bowl and let the dough rise in a warm spot for 30–45 minutes.

• Preheat & Shape
  Preheat oven to 425°F. Line a pizza pan or stone with parchment. Spread dough into two 10–12″ rounds with oiled hands or spatula.

• Par-Bake the Crusts
  Bake for 10–12 minutes until set and lightly golden.

• Top & Finish Baking
  Add your sauce, toppings, and cheese (dairy-free if needed). Bake an additional 10–15 minutes until golden and bubbly.

Notes

• Dough will be sticky—don’t over-flour. Use wet or oiled hands.
• For crispy crust, use a preheated pizza stone or bake directly on parchment.
• Freeze par-baked crusts for quick future meals.
• Makes a great base for gluten free stuffed crust or pita pizzas.

• Prep Time: 15 min
• Cook Time: 25 min

Nutrition

• Serving Size: 1 slice (1/8 of a 12″ crust)
• Calories: 200
• Fat: 4g
• Saturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Protein: 2g
• Cholesterol: 0mg

Ready to get your hands in some dough? Making your own gluten free pizza crust at home is simpler than you think and way more rewarding than a store-bought base. This method gives you a crispy bottom and a soft center, just like the real deal. Here’s how to do it right.

Ingredients (Makes 2 Medium Crusts)

• 2 ½ cups gluten-free all-purpose flour blend (with xanthan gum or add 1 tsp separately)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp sugar
• ¾ tsp salt
• 1 tbsp olive oil
• 1 cup warm water (110°F)
• Optional: ½ tsp garlic powder, ½ tsp dried oregano

Instructions

1. Activate the Yeast

In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy. This kickstarts the rise in your gluten free pizza crust.

2. Mix the Dough

In a large mixing bowl, whisk together the flour, salt, and any seasonings. Make a well in the center and pour in the yeast mixture and olive oil.

Use a stand mixer with a paddle attachment or mix vigorously by hand for about 5 minutes. Gluten-free dough will look more like thick batter than traditional pizza dough don’t worry, that’s exactly how a good gluten free pizza crust begins.

3. Let It Rise

Cover the bowl with a towel or plastic wrap. Let the dough rise in a warm place for 30–45 minutes, until it’s puffed up slightly. It won’t double like wheat-based dough, but you’ll see some lift.

4. Pre-Bake the Crust

Preheat your oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment and lightly oil it. Using oiled hands or a spatula, spread the dough into a 10–12 inch round. Aim for even thickness, especially in the center.

Bake for 10–12 minutes. The crust should feel set and start to get golden on the bottom. This par-bake ensures your gluten free pizza crust won’t turn soggy under toppings.

5. Top and Finish Baking

Remove the crust, add your favorite sauce, cheese (or dairy-free alternative), and toppings. Return to the oven and bake another 10–15 minutes until everything is melty and golden.

Pro Tip: For a crispier finish, bake your gluten free pizza crust on a preheated pizza stone or steel. It gives you that signature pizzeria-style crunch.

Variations & Adaptations

One of the best parts about making your own gluten free pizza crust is how easily it can be customized to fit different diets and cravings. Whether you’re dairy-free, vegan, or trying out a new flour blend, you’ve got options.

Dairy-Free & Vegan Pizza Crust Options

For a dairy free pizza, the crust itself is already naturally dairy-free, but your toppings will need some attention. Use vegan cheeses like Daiya, Violife, or Follow Your Heart for a melty finish without the dairy. Nutritional yeast adds a cheesy flavor if you’re skipping processed options.

You can even take it a step further by making a plant-based white sauce from cashews or a roasted red pepper spread for added flair. Your gluten free pizza crust won’t miss the mozzarella one bit.

Almond Flour or Paleo Crusts

Looking for something grain-free or paleo-friendly? Almond flour can be used to make a low-carb gluten free pizza crust. Just keep in mind: almond flour doesn’t rise like all-purpose gluten-free blends, so the crust will be denser and crispier.

Here’s a basic swap:

• 2 cups almond flour
• 2 eggs
• 2 tbsp olive oil
• A pinch of salt and baking powder

Mix and press onto a parchment-lined pan, then bake at 375°F for 15–20 minutes before adding toppings. It’s a quick and simple option, especially for busy weeknights.

Gluten Free Stuffed Crust Pizza

Craving that cheesy border? Here’s how to build your own gluten free stuffed crust pizza:

1. Roll out your dough as usual.
2. Line the edges with strips of dairy-free cheese.
3. Fold the outer dough over the cheese and press to seal.

After baking, you’ll get a gooey, golden crust that’s 100% gluten free and packed with flavor—no delivery menu needed.

Cooking Frozen or Store-Bought Gluten-Free Pizza

Let’s face it, even if you love making your own gluten free pizza crust, there are nights when frozen or store-bought is the faster route. But getting that perfect crispy bottom and gooey top? That takes a little know-how.

How Do You Cook Frozen Pizza?

Whether it’s homemade and frozen ahead of time or a store-bought option, here’s the method that works best:

1. Preheat your oven to 425°F.
2. Place the frozen pizza directly on the center rack or a preheated pizza stone.
3. Bake for 12–16 minutes, or until the crust is golden and the cheese is bubbling.

For extra crispiness, try brushing a little olive oil on the bottom of the crust before baking.

How Long to Cook a Frozen Pizza?

Timing can vary depending on brand and toppings, but here’s a cheat sheet:

• Thin crust: 10–13 minutes
• Thicker crust or gluten free stuffed crust pizza: 14–17 minutes
• Pita pizza (frozen): 8–10 minutes

Always keep an eye on the edges when they’re browned and crisp, you’re ready to slice.

Stouffer French Bread Pizza Cooking Instructions (Gluten-Free Style)

While Stouffer’s doesn’t currently offer a gluten-free version of its iconic French bread pizza, you can create a similar experience at home:

1. Slice a gluten-free baguette or roll in half lengthwise.
2. Add sauce, toppings, and cheese.
3. Bake at 375°F for 10–12 minutes.

It’s quick, nostalgic, and perfectly crisp. Try it with dairy-free cheese for a full allergy-friendly option.

Troubleshooting Gluten Free Pizza Crust

Let’s be real working with gluten-free dough isn’t always smooth sailing. Whether your crust turns out gummy, dry, or doesn’t rise at all, we’ve got fixes. Here’s how to troubleshoot common issues with your gluten free pizza crust and get back on track fast.

Crust Is Too Crumbly or Dry

If your gluten free pizza crust is falling apart or feels more like a cracker than a chewy base, the dough may be too dry. Here’s what to try:

• Add more water, one tablespoon at a time, until the dough is tacky but not runny.
• Check that your flour blend includes a binding agent like xanthan gum or psyllium husk. If not, add 1 teaspoon per 2 ½ cups of flour.
• Use olive oil in the mix to help retain moisture and improve texture.

Dough Is Too Sticky or Wet

On the flip side, if your dough is too sticky to handle:

• Add more gluten-free flour blend, a tablespoon at a time.
• Use wet or oiled hands to shape the dough instead of adding excess flour up front.
• Par-bake longer to firm up the base before adding toppings.

Sticky dough can still bake into an amazing gluten free pizza crust you just need the right touch.

Crust Isn’t Rising

If your crust feels flat and dense:

• Make sure your yeast is fresh. It should foam when activated in warm water.
• Allow enough rise time in a warm (but not hot) spot about 45 minutes usually works.
• Consider adding a tiny bit more sugar to feed the yeast if your flour is particularly starchy.

Soggy or Underbaked Bottom

No one likes a soggy crust. Avoid it by:

• Par-baking before adding toppings.
• Baking directly on a pizza stone or preheated baking sheet.
• Using parchment paper, not foil, which traps steam.

Freezing & Reheating Gluten Free Pizza Crust

Making a double batch of gluten free pizza crust? Smart move. Freezing extras means you’re never more than 15 minutes away from homemade pizza even on your busiest weeknights.

How to Freeze Gluten Free Pizza Crust

You can freeze either raw dough or a par-baked crust. Here’s how to do both:

Option 1: Freeze the Dough

1. After the first rise, portion the dough and flatten it slightly.
2. Wrap tightly in plastic wrap and then foil.
3. Label and freeze for up to 1 month.

When you’re ready to use it, thaw the dough overnight in the fridge, then bring it to room temperature before shaping and baking.

Option 2: Freeze Par-Baked Crusts

1. Prepare and par-bake your gluten free pizza crust for 10–12 minutes.
2. Let it cool completely, then wrap in parchment and foil.
3. Freeze flat in a zip-top bag.

These ready-to-go crusts are perfect for quick weeknight dinners. Just add toppings straight from frozen and bake at 425°F for 12–15 minutes.

Reheating Leftover Pizza

Already baked and topped? No problem. Reheat slices in a 375°F oven for 8–10 minutes or use a skillet over medium heat with a lid to re-crisp the bottom and melt the cheese. Skip the microwave unless you’re okay with a softer crust.

Bonus: Pita Pizza & Stuffed Crust Ideas

Whether you’re short on time or just feeling creative, these bonus ideas let you turn your gluten free pizza crust into something exciting fast. From single-serve pita pizzas to indulgent stuffed crusts, there’s a version for every craving.

Quick & Easy Gluten-Free Pita Pizza Recipes

When you want pizza in under 15 minutes, reach for gluten-free pita or flatbread. Brands like BFree or Schär make soft, round bases perfect for a quick bake.

How to make pita pizza:

1. Preheat your oven to 425°F.
2. Top your gluten-free pita with sauce, dairy-free cheese, and toppings.
3. Bake directly on the rack for 8–10 minutes.

Try these flavor combos:

• Margherita: tomato sauce, mozzarella (or vegan alternative), fresh basil
• BBQ Chickpea: BBQ sauce, red onions, dairy-free cheddar, roasted chickpeas
• Mediterranean: hummus base, olives, spinach, crumbled feta (or almond feta)

How to Make Gluten Free Stuffed Crust Pizza

Craving that over-the-top cheesy crust? Stuffed crust is totally doable even with gluten-free dough.

Here’s how:

1. Roll out your dough slightly larger than your pan.
2. Line the edge with strips of cheese dairy or dairy-free.
3. Fold the dough over the cheese and press gently to seal.

Par-bake, then top and finish as usual. The result? A chewy, melty border that makes your gluten free pizza crust feel extra special.

Want more creative Gluten-free twists? Our Flavor-Packed Gluten-Free Salad Dressings pair beautifully with everything above.

Your Gluten Free Pizza Crust Questions Answered

Conclusion

Crafting the perfect gluten free pizza crust at home isn’t just possible it’s deliciously rewarding. Whether you’re making it from scratch, opting for quick pita pizzas, or customizing with stuffed crusts and dairy-free toppings, you’ve got all the tools you need to enjoy pizza night without compromise.

Remember, the key is experimenting to suit your taste and dietary needs. With this guide in your kitchen, you’ll never have to settle for dry, bland, or overpriced alternatives again. From the freezer to the oven to your table, great gluten-free pizza starts with a solid crust and now, you know how to make it.

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