Print Pin
4.34 from 15 votes

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!
Course Main Course
Cuisine American
Keyword gluten-free pizza
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 355kcal
Author Lisa from A Day in the Kitchen


Dry Ingredients (Volume measurements in Recipe Notes below):

  • 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


  • 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.


  • Volume Measurements:
    • 3/4 cup + 2 tbs brown rice flour
    • 3/4 cup + 3 tbs + 1 tsp tapioca starch
    • 1/3 cup + 2 1/2 tbs + 1/2 tsp 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 1/2 tsp 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!


Calories: 355kcal