This gluten-free pizza crust is yeast-free and comes together lickety-split! It's ready for your favorite toppings in about 30 minutes! You can be eating pizza in an hour from start to finish! And the texture...amazing!
This gluten-free pizza crust is life-changing!!
Okay. I know. I've said it before about other recipes, too.
But this truly is life-changing!
And besides, no one ever said that you can't encounter more than one life-changing thing or event, right?
Seriously, though, if you are on a gluten-free diet, this gluten-free pizza crust truly is something to celebrate!
Not only is it gluten-free, it is insanely easy to make. You can be sitting down to homemade pizza in an hour!
This sounds like I'm off on a complete tangent, but do you know "I Can't Believe It's Not Butter"? It's the vegetable oil spread that looks and (supposedly) tastes just like butter and no one can tell the difference?
Well, that's I kept thinking when I was eating this pizza..."I can't believe it's not gluten!" 😉
If you have been following along with me since I started developing gluten-free recipes, you know that I am a stickler...STICKLER...for wanting to make gluten-free baked goods that are so close to their gluten-filled cousins that you can't tell the difference. I have purchased too many gluten-free products and made too many other gluten-free recipes that were so disappointingly bad that it's no wonder gluten-free has such a bad rap. I have always wanted show that it doesn't have to be that way by really working on developing good gluten-free recipes.
I can't tell you how excited I am about sharing this gluten-free pizza crust recipe. It is ridiculously easy to make, requires no yeast, and bakes up just like a gluten-filled pizza crust. My family is in love...LOVE...with this recipe and are so happy that this is now in my repertoire!
This pizza crust browns beautifully and has the perfect balance of chew and structure. Because you pre-bake the crusts before adding the toppings, you can make these crusts ahead of time, saving time when you need to cook up the pizza before you eat! You can make small individual sized pizzas or a big one to share. You can even prepare the dough ahead of time and keep it in a sealed bag in the fridge until you're ready to roll it out!
This is a game changer!
If you're gluten-free and have never been able to either buy or make a decent gluten-free pizza crust, look no further. I cannot rave about this recipe enough, and I encourage you to give it a try. You will totally fall in love with this recipe and will become a believer in really good gluten-free pizza again!
It will have you yelling, "I can't believe it's gluten-free!" 😉
~ Lisa.
Easy Amazing Gluten-Free Pizza Crust
Ingredients
Dry Ingredients (Volume measurements in Recipe Notes below):
- 100 g brown rice flour
- 100 g tapioca starch
- 50 g sorghum flour
- 4 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon salt
Wet Ingredients:
- 1 ½ cups plain full-fat Greek yogurt
- 1 tbs olive oil
Pizza Sauce:
- ¼ cup tomato paste
- 2 tbs tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven 400 deg F (200 C).
- Combine all the dry ingredients in the mixing bowl and whisk together.
- Mix Greek yogurt and oil together. Add to dry ingredients in mixing bowl.
- Combine wet and dry ingredients with a fork until dough comes together. Dough will be sticky.
- Shape dough into a ball.
- Use tapioca starch to lightly dust a sheet of parchment paper large enough for the rolled out pizza crust. (The paper size should be about the size of your oven rack, wider than it is tall, if making one large pizza.) Place dough in the center of the parchment paper.
- Work dough a few times to smooth it out, dusting the parchment and your hands as necessary with tapioca starch so the dough doesn't stick.
- Dust a rolling pin with tapioca starch and gently roll out the dough, dusting the rolling pin often.
- Use fingers to finish pressing out the dough. Roll up the edges for a crust, if desired. Again, dust your fingers with tapioca starch as necessary.
- Poke holes in the crust with a fork.
- Having a firm hold of the parchment paper, transfer the crust and parchment directly to an oven rack set in the upper part of the oven. Bake for 15 minutes.
- Carefully remove the crust from the oven by holding the parchment paper on the sides, just as you did when you placed the crust in the oven. (The parchment paper will be cool enough for you to handle with bare hands...just don't touch the oven itself!) Place on a cooling rack.
- (Once the crust is done, you can prepare the pizza right away with toppings or keep the crust available for using later.)
- Increase oven temperature to 425 deg F (220 C).
- Top pizza crust with sauce, cheese and your favorite toppings.
- Again, use the parchment paper to transfer the pizza directly to the oven rack. Bake for 10-15 minutes until cheese is gold and bubbly.
- Remove the pizza from the oven holding the parchment paper on either side of the pizza and transfer to a cooling rack.
- Let cool 5 minutes before slicing.
Notes
- Volume Measurements:
- ¾ cup + 2 tbs brown rice flour
- ¾ cup + 3 tbs + 1 teaspoon tapioca starch
- ⅓ cup + 2 ½ tbs + ½ teaspoon sorghum flour
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more Greek yogurt or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
- Bake the crust ahead of time for use later in the day, or even the next day!
- Brush the crust edge with olive oil, or seasoned olive oil for a more flavorful crust (garlic, salt, parsley, etc.)
- For an extra kick, mix ½ teaspoon chili pepper flakes into your pizza sauce before spreading on your pizza crust!
- If you want to reheat leftover pizza, reheat slices in the oven for about 5 minutes at 400 F (200 C). The crust will be just like it's first baked!
Nutrition
This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes.
Eileen Lenehan says
Do you have a substitute for Sorghum starch? I’m struggling finding the starch. Have found sorghum flour but not starch. I really want to try this pizza recipe. Thank you.
Hi Eileen! The recipe calls for tapioca starch, not sorghum starch. You are good with the sorghum flour! You can also substitute the tapioca starch with cornstarch. I hope that helps!
Samantha says
Can this recipe be frozen ?
Hi Samantha! Yes, this recipe can be frozen! What I have done in the past is I make the crust as it says in the recipe, then let it cool completely before wrapping up to store in the freezer. Thanks for the question!
Judy W Johnson says
I find that if I put the crust on a stable surface before wrapping it for the freezer, It holds up better. Thanks for the recipe. I really like it!
Thanks, Judy! I'm so glad you like it!
Sandra says
I have a problem with dairy. Is there a substitution for the yogurt?
Hi Sandra! I have had readers use non-dairy yogurt with success, so perhaps you can give that a try! Thanks for the question!
Leslie O says
Hi Lisa! So excited to try this recipe, as others noted, haven't had a good pizza in 10 years since the gluten allergy reared its ugly head. Couple questions... is it best to make with the flours & xanthan as listed or have you had good luck with commercial GF flour blends? If so, which one would you recommend? Also, should brushing the crust with olive oil happen before prebake or after when baking with toppings? Finally, have you tried adding grated parmesan cheese to the mix?
Hi Leslie! I have not tried making this recipe using GF flour blends, but I have readers who have and had success. If you do use one, check to see if it already contains xanthan gum and if it does, omit it from the recipe. I would brush olive oil on the crust when baking with the toppings. I have not tried adding grated parmesan to the mix, but I bet that would make it very tasty and I encourage you to try it! Thanks for the questions and I hope I was able to help!
Anna says
I am using Caputo gf flour, any idea what the measurements should be? I was going to wing it and just test out different measurements until it was edible, lol. Will I be able to freeze it? Thanks!
Hi Anna! If you are using a pre-made gluten-free flour blend, simply substitute it for the total weight of the flours in this recipe (so that would be 250 grams). If your flour blend already contains xanthan gum, omit the xanthan gum as stated in this recipe. Thanks for the question!
Micki says
Hi Lisa,
Can I replace the brown rice flour and the sorghum flour with gf flour or almond flour instead? If so, what should be the measurement, do you think? Thank you!
Hi Micki! You can replace the total amount in weight of the brown rice flour, tapioca starch, and sorghum flour with a gluten-free flour blend. If the gluten-free flour blend you're using already contains xanthan gum, omit it from the recipe. Do not use almond flour as a substitute for any of the flours in this recipe as it will not yield the proper results. Thanks for the question, and I hope that helps!
Micki says
Thank you, Lisa! That is very helpful. I can't wait to try it!
Dawn says
I have made this many times, even pre baked and frozen plain crusts and they are always amazing. Have you ever tried to make this in a pizza oven..like the Ooni?
Thanks, Dawn! I'm so glad you like this recipe and that you've made it multiple times. I have never tried making it in a pizza oven, but I imagine it could turn out really delicious! If you try it, please report back!