This homemade gluten-free pizza crust recipe is the ultimate base for any pizza. No kneading or proofing required. It carries all the toppings perfectly! It’s also egg-free and vegan.
Luckily, gluten-free pizza crust is really easy. The gluten-free pizza dough doesn’t require kneading and if you use pizza crust or rapid rise yeast there is no proofing. I make it with sorghum and millet flour as part of my quest to use less rice flour but you can use brown rice flour also.
Mix up the dough, form it in the pan and send it straight to the oven. No kneading or proofing required. No rolling or spinning the crust up in the air. This is gluten-free pizza dough, so all that goes out the window!
Best Store-Bought Pizza Crusts
If you want to make pizza but don’t have time to make a crust from scratch, there are several really good ready-made gluten-free pizza crusts. I love Kinnikinnick’s frozen personal crusts for a thicker crust that reminds me of a pan pizza. Udi’s frozen crusts are good if you want a thinner crust. And my all-time favorite gluten-free pizza crust is Against the Grain Gourmet.
Why All Purpose Gluten-Free Flours Won’t Work
This recipe calls for several types of flour. Using an all purpose gluten-free flour blend doesn’t work so well because pizza dough is better with a higher protein blend. So I recommend sticking with the flours as called for in the recipe below. Store bought gluten-free flour blends tend be much more starchy, which makes them great for cookies and cakes but not for gluten-free pizza dough. I use sorghum and millet flours but if you don’t have those, you can use brown rice flour in place of both.
Why Make Gluten-Free Pizza Crust from Scratch?
Making gluten-free pizza dough from scratch has so many up-sides! Let’s say no one in your family can agree on toppings. Spilt the dough up and let everyone make their own pizza. It’s such a fun family project because everyone gets exactly the pizza they want. Create a pizza bar with toppings for everyone to choose from.
Gluten-Free Pizza Toppings
Load up this gluten-free pizza crust with your own toppings and you’ll have a great gluten-free pizza. Don’t be afraid to be creative with your toppings. I like to rummage through the refrigerator and use leftover veggies, chicken even leftover roasted potatoes. For a change of pace I love using pesto as the sauce. Asparagus. sautéed onion or shallot and feta is a perfect combo for this gluten-free pizza crust. This pizza crust can even be topped with some sweet ingredients to make a dessert pizza.
I topped my veggie gluten-free pizza with:
- 1/2 cup tomato sauce mixed with 1 tsp dried thyme, 1 large minced garlic clove, and 1/4 tsp chili flakes
- a layer of shredded parmesan cheese
- 2 cups chopped kale, wilted in the microwave for 30 seconds
- 10 yellow cherry tomatoes, halved
- 4 oz shredded chicken
- 2 Tbsp chopped walnuts
- another layer of shredded parmesan
I topped my asparagus pizza with:
- 1/3 c pesto
- 10 stalks steamed asparagus
- 1/4 of an onion, sliced and sauteed
- 1 c feta cheese
- drizzle of raspberry balsamic glaze
More Delicious Gluten-Free Recipes to Try
This gluten-free socca is a chickpea flour “pancake” is awesome as a grain-free pizza crust. It’s also vegan, gluten-free, dairy-free, egg-free and has just 4 ingredients!