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
This yeast-free pizza crust comes together lickety-split and is 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!
Ingredients
Dry Ingredients:
- 100 g brown rice flour
- 100 g tapioca starch
- 50 g sorghum flour
- 4 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp salt
Wet Ingredients:
- 1 1/2 cups plain full-fat Greek yogurt
- 1 tbs olive oil
Pizza Sauce:
- 1/4 cup tomato paste
- 2 tbs tomato sauce
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
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Preheat oven 400 deg F (200 C).
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Combine all the dry ingredients in the mixing bowl and whisk together.
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Mix Greek yogurt and oil together. Add to dry ingredients in mixing bowl.
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Combine wet and dry ingredients with a fork until dough comes together. Dough will be sticky.
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Shape dough into a ball.
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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.
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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.
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Dust a rolling pin with tapioca starch and gently roll out the dough, dusting the rolling pin often.
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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.
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Poke holes in the crust with a fork.
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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.
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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.
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(Once the crust is done, you can prepare the pizza right away with toppings or keep the crust available for using later.)
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Increase oven temperature to 425 deg F (220 C).
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Top pizza crust with sauce, cheese and your favorite toppings.
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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.
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Remove the pizza from the oven holding the parchment paper on either side of the pizza and transfer to a cooling rack.
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Let cool 5 minutes before slicing.
Recipe Notes
- 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 1/2 tsp chili pepper flakes into your pizza sauce before spreading on your pizza crust!
- Tastes great eaten cold the next day!
- 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!
If you make this dish and want to share your photo on Facebook or Instagram, be sure to tag me @dayinthekitchen and I’ll leave a comment!
You might also like:
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- Cauliflower Crust Pizza
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- Rice Crust Pizza
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- Cauliflower Pizza Bites
Is there a substitute for the xanthan gum?
While I cannot vouch for it, I have read that possible substitutions for xanthan gum are guar gum, locust bean gum, cornstarch, flaxseed, and arrowroot powder, to name a few. If you try any of these ingredients to substitute the xanthan gum in the recipe, let me know how it turns out.
How wonderful that you’ve developed such an amazing pizza crust! I have also been disappointed many times.
Thanks, Cathy! I hope this pizza crust doesn’t disappoint you!
If I’m going for a dairy-free alternative what can I substitute the Greek yogurt with?
Hi Karla. I am not sure what dairy-free alternative would work, although I have read that there are soy, coconut milk, and almond milk yogurts available. I cannot vouch for how they would work in the recipe, though. If you try any of them, please let me know how they turn out!
I have to be honest, I am always skeptical on pizza that is not the “real deal”, that is how pizza should taste and look for me as an Italian, but I have to say I am quite impressed by the look of this pizza and I love the ingredients! I am going to try it. Even if not gluten intolerant, it doesn’t harm to stay away from gluten once in a while.
I totally get what you mean, Nicoletta, and I really appreciate your comments! I hope the pizza passes your Italian taste buds!
Perfect! I’ve found that combination of brown rice flour, tapioca and sorghum to be the most successful in gluten-free baking. Great recipe!!
Thank you! I have found the combination of those three ingredients make a perfect blend, and it’s easy to play with the amounts of each to achieve the desired results.
i am always on the lookout for gluten free recipes and this pizza crust recipe looks amazing! Love the step by step pictures. Thanks so much for sharing. ♥
Thanks, Maria! I hope you’ll give it a try!