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!
Thin, Crispy Pizza Crust in Cast Iron Skillet
If you prefer your crust thin and crispy I have come up with a method that will get this gluten-free pizza crust closer to that texture. The edge is pretty crispy and the topped portion is a combo of chewy and crispy.
The key to a crispy pizza crust is HIGH HEAT. The heat of the oven and some direct heat on the crust are important. So a pre-heated cast iron skillet or cast iron pizza pan is the perfect way to get a crispy crust in your home oven, I used a 13.5″ cast iron pizza pan and it worked like a charm,
But here is the catch. Gluten-free pizza dough is sticky and very delicate. Try to transfer it once it’s rolled out, and it will be a total mess. It’s the gluten-that allows traditional pizza to be thrown into the air without falling apart. And you can’t form the crust on a hot pan. So I have worked out a method for rolling out the crust and transferring it to the hot skillet without breaking, cracking or tearing (or tearing your hair out).
Here’s how it’s done
The recipe and method for the cast iron skillet are a bit different than the one in the recipe card at the bottom of the page. So follow these instructions immediately below.
Here is the recipe and method:
Pre-heat your oven to 450F
- I mixing bowl, combine 1 1/2 c gluten free flour blend like King Arthur Measure for Measure, Cup for Cup or Pamela’s All Purpose Artisan Blend with 1 tsp kosher salt, 2 tsps sugar, 1 packet instant yeast.
- Stir in 1/2 c warm water and 3 Tbsp olive oil. Stir until combined. Then work the dough with your hands for about a minute until it feels evenly combined and moist. Form it into a disk.
- Place the cast iron pan in the oven (even if the oven is not quite at 450 yet).
- Place the dough in the center of a piece of parchment paper and flatten with your hands. Place a long piece of plastic wrap on top. Roll it out round, so that the dough goes just past the long edges of the parchment.
- Remove the plastic wrap. Patch any large gaps in the edge using trimmed pieces of dough with a dab of water, Form the edge.
- Remove the pan from the oven and place the crust, with the parchment into the pan. Bake 5 minutes.
- Remove from the oven, brush the crust with olive oil and add your toppings. Thick sauces are best because they are less likely to make the crust soggy.
- Bake 5-6 minutes. Enjoy!
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 below 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. If you want a recipe using a 1 for 1 gf flour, see above.
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!
This cilantro-lemon pesto or vegan creamy pasta sauce would be great as alternatives to the typical tomato-based pizza sauce.
Gluten-Free Pizza Crust Recipe
- oil spray
- 1 Tbsp gluten-free corn meal
- 2/3 c sorghum or brown rice flour
- 1/2 c millet flour or brown rice flour
- 1/4 c potato starch
- 2 Tbsps tapioca starch
- 1 tsp kosher salt
- 1 tsp guar or xanthan gum
- 3/4 c warm water about 125°
- 1 packet Fleischmann’s Pizza Crust Yeast or rapid rise yeast
- 1 Tbsp olive oil
- 2 tsps sugar
- Preheat the oven to 400°
- Spray a 12″ round pizza pan or a baking sheet with a vegetable oil spray then sprinkle it with the corn meal.
- Fill a small bowl with some cool water.
- Whisk together the flours, starches salt and guar or xanthan gum in a mixing bowl.
- Combine the water, yeast, oil and sugar and mix for 1 minute – you can use the measuring cup as your mixing bowl to save doing extra dishes.
- Pour the liquid into the dry ingredients and mix well. It will be a sticky dough.
- Drop the dough onto the center of the pizza pan or baking sheet. Dip your fingertips into the water bowl. Working from the center, gently and gradually press the dough out to the edges. You will need to continue dipping your fingers to prevent sticking.
- Bake for 10 minutes. Use a fork to poke the top of the crust several times and bake for an additional 5 minutes.
- Remove from the oven, load up with your favorite toppings and bake for 10-15 minutes, until the crust turns golden brown. Or you can save the crust for later. Wrap up snugly in plastic wrap and store on the counter for 1 day, the refrigerator for 2 days or frozen for several weeks. If freezing, wrap tin foil over the plastic wrap.
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