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!
Reader Testimonial: "Thank you so much for sharing this. This was simply delicious, an instant hit with all the family. Its the best pizza crust we've had in a long time, not just good for gluten free, just plain great. Thank you again!" - Ross
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.
Recipe
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
Thanks for stopping by! If you make this dish or any of my other recipes, I would love it if you could take the time to comment and rate it below. I hope you enjoy it as much as I did!
This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes.
Harmeet says
I tried this pizza crust today and it was very delicious 😋 I finally found the one really close to regular pizza. I didn’t pre bake my pizza crust ,instead I put all the toppings and baked on 550 for 6 minutes and it was crispy just like thin crust Italian pizza. Thank you so much !
That's great that the pizza turned out well without pre-baking! I'm so glad you liked it, Harmeet!
Kelly says
Can I use Bobs Red Mill gluten free 1 to 1 baking flour in this recipe? If so what dry ingredients do I still use in this recipe? Don’t know what to omit. Thank you
You still need to use the baking powder and salt and can omit the xanthan gum. Otherwise, you can try substituting equal amounts of the Bob's Red Mill GF flour for the total weight of brown rice flour, tapioca starch, and sorghum flour (250g). If you try it, let me know how it turns out!
KerriAnn Carroll says
Hi Kelly. I'm wondering if you tried this recipe with the Bobs red mill 1 to 1 flour? That's what I have on hand and what I bake my goodies with. I was hoping I could avoid buying all of the other ingredients if you feel it turned out .Thank you! Kerri
Hey Kerri! Not sure if Kelly will get notified of your question, but I have read about instances where people simply substitute an all-purpose GF flour and the recipes seem to work out okay. It is worth a try, and as I mentioned in my answer to Kelly, just be sure to use the other dry ingredients required, such as the baking powder and salt (if your GF flour blend already contains xanthan gum, you can omit that as well..otherwise use the amount stated in the recipe). I hope that helps! 🙂
Lisa says
My kids are dairy free, can I substitute the Greek Yogurt for a non dairy product and yield the same results?
I'm not sure if it would work with a non-dairy yogurt, but you can certainly give it a try. Whatever substitution you decide to use, I would start with slightly less than what the recipe says and see how the dough forms up before adding more. Thanks for the question, Lisa.
Taylor says
Loved your recipe! You would never be able to tell it was gluten free, my kids loved it and were satisfied. No whining that it wasn't "regular" pizza!
Thanks for checking back in, Taylor! I'm so glad it was a hit with your kids...they can be some of the harshest critics!
Taylor Powell says
How many pizzas does this recipe make? Like enough for just one person or enough to feed a family? I can't wait to try it!
Thanks for the question, Taylor. This makes one pizza that would feed 3-4 people, depending on how much each person eats. It's definitely for more than one person! I hope you like it!
Stephanie Foster says
Amazing is right!! I have been gluten free for 20 years and I've been waiting for this recipe!! Made it tonight with King Arthur measure for measure gluten free flour by the volume measurements because I simply couldn't wait! It turned out super fantastic and so easy! The dough comes together like a dream!! I added some Italian seasoning and garlic powder to the dough for extra flavor, otherwise everything else as stated (besides the flour blend.)
Thank you so much for the fantastic recipe!!
I'm glad the recipe worked with the gluten-free flour mix, Stephanie! I'm sorry it took 20 years before you found this recipe, but I'm happy that you finally did! Thanks for your comments!
chinachef says
This recipe is amazing, better than recipes I've used that require yeast and an egg! It's hard to believe that it contains neither but yields even better results. I did use Pamela's not xanthan, not gum in lieu of the xathum gum. Also, I did not pre-bake the crust before adding toppings. After adding toppings, I baked it for 15-20 min at 400, and it came out beautifully...just the right amount of softness and chewiness! Thank you, thank you!
That's great! Thanks so much for your comments...I'm so glad you liked it!
Devon says
We’re so excited to make this today and I just have a quick question. Is it really 4tsp of baking soda and 1 tsp of salt? Normally these ratios are equal so it just seems like a lot of baking soda.
Thanks in advance !!
It's baking powder in the recipe, NOT baking soda, so make sure you're using the correct ingredient! And yes, the measurements are correct. I'm excited for you to be making it...let me know how it goes, Devon!
Rachel says
This was the best GF pizza recipe we have ever tried to make! Just like our favorite restaurant!!!
Wow! That's awesome that this recipe is like your favorite restaurant's pizza, Rachel! I'm so glad this worked out for you!
Sandra says
This is THE best gluten free pizza base recipe I have made that is so quick (love not having to wait for the yeast to rise!) and tastes sensational. This one is my go to when I need a quick fix of pizza but I also sometimes make these into 2 bases so I can freeze one for later on. Thanks so much for the recipe.
Thanks, Sandra! SO glad that you like the pizza crust...and good to know that you can freeze them for later!
Ingvill says
Hello to you from Norway!
I am planning to make this pizza crust soon, and it looks so delicious:)! I am not able to find sorghum flour here, and there is not enough time to order online... do you have any recommendation as to which flour I could use instead- apart from chick pea flour? So grateful to find your many gluten free recipes:)!
Happy Christmas to you from Ingvill.
Nice to hear from you all the way from Norway, Ingvill! The main purpose of sorghum flour is to give a bit of flavor to the crust. However, since you can't find it, you can substitute it with equal parts brown rice flour. Your could also use buckwheat flour, although that would then make your crust a darker color. Do not substitute with any nut flours or coconut flour as they have different properties. Please let me know how it goes for you when you make it, and a Happy Christmas to you, too!
Ingvill says
Hi again, Lisa:)!
I am back to tell you about todays big gluten free pizza "event"! It was a huge success, thanks to your very thorough description and photos:)! My daughter has celiac disease, and has not eaten pizza like this in over a year! It tasted really delicious. We doubled the recipe and it worked out great to fill the whole tray. The dough was also very easy to work with. So, a great thank you for sharing your recipe and knowledge:)!
Wish you a Happy New Year!
So glad that you reported back, Ingvill! That's fabulous that the recipe was a success and that your daughter can enjoy pizza again! Wishing you and your family a very Happy New Year!
Harshika says
I was looking for a gluten-free pizza recipe for years and finally I found this one.
It tastes incredibly delicious just like regular pizza!
And it’s so easy to make with only a handful of healthy ingredients! Thank you so much!!!
So glad you found the recipe, Harshika and that you like it!
Joann Wladyko says
This recipe is crazy delicious!! Thanks so much!
That's fabulous to hear, Joann! I'm glad you liked it!
Heidi says
Hi Lisa, thank you so much for sharing this recipe, I was searching for a sorghum pizza recipe that didn’t use yeast. I did also make a few alterations since I didn’t have yoghurt. I used almond milk (half the amount of the yoghurt) and added 1tsp apple cider vinegar. I also didn’t use BP, but halved the amount and used baking soda. I don’t know if you have different BP in HongKong, but I have done that substitution in a few other recipes with baking powder and baking soda and it has worked fine. In this recipe I was an overwhelmingly strong flavor. Thankfully the veggies and sauce covered some of it, but it was still Strong for the kids. I think I would make this recipe again.... but maybe I would try it with half the amount of baking leavening and see if that works. The milk and yogurt exchange seemed to work fine. Thanks again for sharing your recipes!
Thanks for your comments, Heidi, and for taking the time to explain all your substitutions! I have read that if you use too much baking soda, it can result in a bitter flavor and there's a fine balance between these leavening agents and acidity, etc...there's a lot of chemistry at work! Let me know how your further attempts at the recipe go!
Barbara says
I have been looking for a great gluten free pizza crust recipe and yours sounds amazing. I try not to use dairy and was wondering what you would suggest in place of the yogurt? Thanks for your reply.
You could try using a non-dairy yogurt like soy yogurt, or I have read that pureed silken tofu is sometimes used as a substitute for Greek yogurt in recipes, I can't personally vouch for either of these ingredients, though. You could also try just using water, but I would start at 1/2 cup and slowly increase in small increments until the dough forms and you can handle it. Good luck, Barbara, and let me know what you end up trying!
Sisi says
I don't understand people like you - changing half the stuff and then giving low marks for the recipe...
Joann says
Do u know how many carb 1 piece has?
Thanks for the question, Joann. According to the website, happyforks.com where I entered in the recipe information, it says one slice has about 34g of carbs per slice.
Nurul Bandi says
Thank you for sharing the recipe Lisa. Can I sub brown rice to white rice flour? thanks
Yes, white rice flour is fine to substitute for the brown rice flour.