This homemade Gluten Free Pizza is perfectly chewy and surprisingly easy to make. Finding a truly authentic gluten free crust that tastes like the classic, cheesy slice of pizza might seem impossible, but this recipe does the trick in under 45 minutes!
After being diagnosed with celiac disease many years ago, one of the foods I missed the most was a cheesy slice of really good pizza. The kind with a crisp, golden crust that doesn’t immediately crumble or turn soggy like some gluten free pizzas.
It took a lot of trial and error, but I finally landed on a gluten-free pizza recipe that truly feels like the real deal. Every bite takes me back to those Friday night pizza traditions, and I love that I can now share this with my family.
What you’ll love about this pizza recipe
- Quick & Easy – Ready in under an hour, no long rise times required.
- Great for family memories – I loved Friday night pizza night growing up, and this is a great way to carry on the tradition.
- The perfect Crust – A crispy, deceivingly gluten free crust, with a soft and chewy inside.
- Customizable – Works for classic margarita, veggie-loaded, or even chipotle chicken pizza.
Secret to making the best gluten free pizza dough
Gluten free baking can be tricky, especially when it comes to breads like this pizza dough or these gluten free crescent rolls. But, this pizza dough comes together with just a few pantry staples.
A combination of the right gluten free flour blend, a little bit of yeast, and gelatin (yes, it’s the secret ingredient!) will yield the best pizza dough every time. When baking, keep in mind a few key tips…
- High quality gluten free flour: King Arthur’s Gluten Free Flour Blend or Bob’s Red Mill are both great brands. Or you can make a homemade blend of gluten free flour.
- Pre-bake the crust: Baking before adding toppings is a crucial step for achieving that crispy bottom.
- High heat: Baking at high heat ensures the best texture.
Ingredients you’ll need
- Sugar – Helps activate the yeast for a better rise.
- Warm water – The right temperature (around 110°F) is essential for activating the yeast.
- Instant rise yeast – Ensures a quick rise and airy texture.
- Gluten-free all-purpose flour – I recommend King Arthur brand for the best results.
- Gelatin – Adds elasticity to mimic traditional pizza dough.
- Xanthan gum – Improves dough structure and prevents crumbling.
- Salt – Enhances the overall flavor of the crust.
- Buttermilk powder – Adds richness and tenderness (dairy-free coconut milk powder works as well).
- Baking powder – Provides a little extra lift and light texture.
- Italian seasoning – Optional, but adds great flavor to the crust.
- Olive oil – Helps create a crisp, golden-brown crust.
- Egg – Binds the ingredients together for a better dough structure.
- Apple cider vinegar – Improves dough texture and helps with rise.
- Pizza sauce – I love Pizza Girl brand for a flavorful base.
- Shredded mozzarella cheese – Melts beautifully for a gooey, cheesy topping.
- Toppings of your choice – Customize with your favorite ingredients!
How to Make Gluten-Free Pizza
Activate the yeast: Mix sugar, warm water, and yeast and let it sit until frothy.
Dry ingredients: In a stand mixer, combine all of the dry ingredients and mix well.
Wet ingredients: In another bowl, whisk together the egg, olive oil, and apple cider vinegar.
Combine: Slowly add the dry ingredients while mixing. Then, add the activated yeast and continue mixing until the dough is soft and sticky.
Shape: Place the sough on a lightly greased pan or pizza stone. Using greased hands, spread it out until it’s about 1/2 inch thick. You’ll want slightly thicker edges for a crust.
Rise: Let the dough sit in a warm place for 10-15 minutes so it rises.
Bake: Bake the crust for 12-14 minutes.
Top and bake again: Top with sauce, cheese, and your favorite toppings. Bake for an additional 15 minutes until the cheese is bubbly and golden brown.
Does gluten free pizza crust need to rise?
Yes, letting your gluten free pizza crust rise will make a noticeable difference in the end result. For that soft, airy texture, it’s best to let the crust rise for 20-30 minutes in a warm place, as gluten free doughs don’t rise like traditional doughs.
Storing and freezing
Storing Leftovers – Once cooled, store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crispiness or in a skillet over medium heat for a crispy bottom.
Freezing Baked Pizza – Allow the pizza to cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. To reheat, bake at 400°F for 10-12 minutes straight from frozen.
Freezing Pizza Dough – Shape the dough into a disc, wrap it tightly in plastic wrap, and store it in a freezer-safe bag. When ready to use, thaw in the refrigerator overnight, then let it come to room temperature before shaping and baking as directed.
More recipes you’ll love
- Gluten-Free Sourdough Bread
- Soft and Chewy Gluten-Free Naan Bread
- Gluten-Free Sourdough Crescent Rolls
- Gluten-Free Zucchini Bread (EXTRA moist)
- Easy GF Fried Ravioli
- Gluten free fried cake donuts
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Gluten Free Pizza
Ingredients
- 1 teaspoon sugar
- 3/4 cup warm water
- 2 1/4 teaspoons instant rise yeast
- 1 2/3 cup gluten free all purpose flour (I recommend King Arthur brand)
- 1 teaspoon gelatin
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 tablespoons buttermilk powder (dairy free coconut milk powder works as well or you can omit it and add almond flour)
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning (optional but delicious)
- 3 tablespoons olive oil
- 1 egg, beaten
- 1 teaspoon apple cider vinegar
- 1/2 cup pizza sauce (I love Pizza Girl brand)
- 1-2 cups shredded mozzarella cheese
- Toppings you desire
Instructions
- Combine the sugar and water in a glass measuring cup then sprinkle yeast on top and mix well. Let sit to proof until mixture becomes frothy.
- Preheat oven to 425 degrees.
- Using a stand mixer, combine all dry ingredients and mix well.
- Combine egg, oil and vinegar in an other bowl then slowly add to dry ingredients while mixing. Add the yeast mixture and continue mixing until everything is well blended. Dough will be soft and sticky.
- Place your dough on a lightly greased pizza stone then using greased hands, spread dough into a 1/2 inch circle from the edges, making is even as possible. Then press dough slightly thicker at the edges to make a crust.
- Let sit in a warm place for 10-15 minutes then bake at 425 degrees for 12-14 minutes. Then remove, add toppings and bake for an additional 10-15 minutes until cheese is melted and lightly brown. OR bake right away (no pre bake required) with toppings on a Pizza Girl stone for 4-6 minutes at 600 degrees until cooked through and cheese is bubbling.
Tana Besendorfer says
So yummy! This GF pizza is the best!
Chandice says
Thanks mom, it really is so dang good!