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.
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.
Julie says
I made this today and its pretty good.
I've been craving pizza for sometime now.
Thank you. 🙂
Hi Julie! Thank you for making the recipe, and I'm glad the pizza was able to satisfy the craving!
Diane O'Loughlin says
Can I substitute another product for the yogurt? Am allergic to dairy.
Hi Diane! Thanks for the question. I have had some readers say they've used non-dairy yogurt (maybe coconut yogurt?) and it worked out, but I can't speak personally since I've never tried substituting. If you try it, please report back!
Denise Williams says
I have never been able to make a Gluten free crust that my family has been totally thrilled with, until this one!! We haven’t had a pizza night in years. The family was definitely thrilled to enjoy this pizza. What a great recipe. So quick too. I’ll definitely be making this again!
Hi Denise! I'm so happy that you and your family can enjoy pizza night again! Thanks so much for making the recipe!
Ross says
Hi Lisa,
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!
Hi Ross! Thanks so much for trying the recipe and for the comments! I'm so glad that your family liked it!
Maya says
Hi, I want to try this Amazing looking recipe but I want to ask why you are baking it at the top half of the oven not the lower rack. And is it a fan forced or normal conventional oven? I have a pizza setting in my oven which has the bottom element heated with a fan force. I don't have the option of the conventional oven setting by itself . where should I place my rack please for best results/ Thank you for sharing the recipe.
Hi Maya! I use just a regular normal conventional oven for this recipe. I bake it at the upper part of the oven where it is hotter...that is really the only reason. However, this recipe will also work if the rack is set in the middle, and since you have a specific pizza setting for your oven with fan, then I would just go ahead and try it on the lower rack and see how it works. Even with normal conventional ovens, they can all be different, so it's best to just try the recipe and keep an eye on how the crust cooks/browns for the time specified in the recipe. Thanks for the question and I hope you like it!
SueM says
I’ve made this 4 times and you really cannot mess it up. I’ve made the whole recipe in a cookie sheet-size stone for a little thicker crust, on parchment paper directly on the rack (recommended method), and several minis on parchment paper. It’s always delicious. Thank you! Pizza tastes like pizza!
Hi Sue! Thanks so much for your comment and for sharing the different ways you've made the pizza crust...so happy to hear that it worked out every time and that you like the recipe. 🙂
Monica D says
This was, hands down, the best pizza crust I've ever made. After being gluten free for five years, I have had many sad pizza nights. Tonight that changed! I subbed brown rice flour for the sorghum, but it came out amazing. My pizza-hesitant hubs (who has oft tried to stomach my pizza crust failures) said this tasted like a pizza he would find in Italy. He ate the whole thing! My only regret was not making an extra to have on hand:) thank you so much for sharing this!
Hi Monica! Wow -- that is quite a compliment! Thanks so much for trying the recipe, and I'm thrilled that you and your husband liked it so much! 🙂
Hillary says
Just use this recipe for our pizzas last night and it was wonderful! I did not have sorghum flour, so I directly substituted with amaranth flour, and also didn't have greek yogurt but had some Siggi's skyr so used that instead- it was fantastic! We loved the taste; I added a little garlic salt to the dry ingredients as well. What a great find, we will be making this again and again!
Hey Hillary! Thanks so much for trying out my recipe and for sharing about the substitutions! That's great that the recipe worked out with the amaranth flour and the skyr...I'm so glad to know that there are other ways to make this recipe work!
Maree says
This is truly the best gf pizza crust and so easy!!! I have been making it regularly for the past year or more without any issues. Always comes out perfect. I was happy to see some used different flours and it still worked as once in a while you run out of one or the other. I make 2 - 12” pizzas. Usually one a week later after having stored the dough in plastic wrap in the fridge. Comes out just the same as a fresh dough. When I pull out of the oven after prebaking, I take it off the parchment paper and slide back directly on the rack to finish with the toppings. It makes for a crispier crust…if that’s what you like. My BF says this recipe is the bomb!
Thanks so much, Maree! It makes me really happy to hear that my pizza crust recipe has worked so consistently for you and that you and your boyfriend enjoy it so much! also I love the idea of baking it without the parchment after the prebake to get a crisper crust, too! Thanks for your comments! 🙂
Christine says
I’m out of parchment paper— could I use foil or just grease the baking pan? Or is that cooling step crucial to the process?
Hi Christine. The purpose of the parchment is really to ensure that the pizza releases from the pan. I'm not sure how it would work with foil or greasing the pan as there might still be a bit of scraping involved to get the pizza to lift up. If I didn't have parchment handy, I would skip the foil and place it right on the pan (greased is up to you). That way, it's easier to wiggle a spatula underneath the pizza if it sticks a little bit and you won't get bits of foil that break off. I hope that helps.
Arnell says
We love the yeasty flavor of yeast. Is it ok to add a bit of instant yeast to the dough?
Hi Arnell. I guess you could add a bit of instant yeast to the dough, but I'm not sure if that will also contribute to any rise in the crust. If you try this, let me know. I'm curious to know how it turns out!
Christy says
This has become my family’s go to recipe for pizza night. It is by far the best gluten free crust I’ve ever had and it’s easy to do when you are short on time as well. Amazing! Thanks for developing such an amazing recipe. I have been a diagnosed celiac for 20 years and I have tried it all. This one is the ONE!
Wow Christy...thanks so much! I'm so glad this recipe has worked so well for you and that you keep making it!
Tessa says
Can this dough be frozen prior to baking?
Hey Tessa! I have never tried freezing the dough prior to baking, so I'm not sure how it would turn out. I have, however, pre-baked a crust and refrigerated it to top and bake another day. You could probably freeze a pre-baked crust in the same way. I'm just not sure about freezing the dough, though.
Skyler says
I trying to find a pizza crust recipe I can make without going shopping. Any ideas on what I can use instead of full fat Greek yogurt? I have regular yogurt and don’t know if it would act the same or if there is ANYTHING else I could try that would work. I am new to gluten free so I get nervous when trying things myself because I don’t know how it will react in gluten free recipes. Thanks so much for any answers or ideas you may have!!
Thanks for question, Skyler! You can use regular yogurt, but I would start with less than what the recipe states since regular yogurt is thinner. Start with 1 cup of regular yogurt and see how the dough comes together. If it's still too dry, add 1-2 tablespoons at a time, mixing it in after each addition. Depending on the yogurt you use, you may only end up using 1 1/4 cups in the end, but you just have to gauge how the dough holds together. I hope that helps!
Christy says
I have tried this also with regular yogurt and it works perfectly but you do use less yogurt. Still comes out terrific!
Laila says
Hi I can’t have rice flour due to intolerance. Is there a substitute?
Hi Laila! The closest substitute I can think of would be sorghum flour. I don't know exactly how it would turn out, but it's worth giving it a try. Thanks for the question.
Cameron says
Hi there! My son’s girlfriend is gluten, dairy, egg free and also allergic to rice flour. Do you know what I could replace the yogurt with? I’m thinking of trying the coconut flour
Hi Cameron! Coconut flour is a completely different beast and can't be substituted for the rice flour., so I would not recommend using it. Better possible replacements can be millet, sorghum, or oat flour. As for the yogurt, I don't know if there are non-dairy yogurts you can try? You could also just use water, starting with only 1 cup of water, only adding more, a tablespoon at a time, if it's needed to help bring the dough together. I hope that helps!