Go Back Email Link

Gluten free pizza crust

This pizza crust is gluten free, dairy free, egg free, and vegan.
Prep Time10 mins
Cook Time20 mins
Resting time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: American, Italian
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: dairy free, egg free, gluten free, nut free, vegan, vegetarian
Servings: 1 pizza crust

Ingredients

  • 1 3/4 cup gluten free all purpose flour (plus up to 1/4 cup extra)
  • 3/4 cup warm water (plus up to 2 tbsp extra)
  • 2 1/2 tbsp olive oil
  • 1/2 tbsp white sugar
  • 1/8 oz yeast (half a standard 1/4 oz package)
  • 1/2 tsp salt

Instructions

  • Proof the yeast. Combine the warm water, sugar, and the yeast in a large mixing bowl then mix them. Leave the mixture to set for 5-10 minutes until the surface of the water becomes frothy.
    If your water is too warm it will kill the yeast. You should be able to leave your finger in the water for 10 seconds without feeling any discomfort.
  • Mix the ingredients for the dough together.
    The dough should be a little more wet than regular pizza dough but still firm enough that it holds its shape. If your dough is too dry you can add up to 2 tbsp of extra water 1/2 tbsp at a time. If your dough is too wet you can add up to 1/4 cup of extra flour 1 tbsp at a time.
  • First dough rise. Cover the dough with a sheet of saran wrap and leave it to rise for 30 minutes - 1 hour until it doubles in size. The dough will rise faster if it is left in a warm area such as a sunny window.
    If the dough doubles in size before you are ready to use it you can pop it in the refrigerator to prevent further rising.
  • Preheat your oven to 475 degrees.
  • Spread the crust. Spread the crust out on a sheet of parchment paper. The best way to spread the dough is to press down on the dough with your fingers and apply pressure directed from the inner part of the crust outward.
    Gluten free pizza crust is not as stretchy and elastic as regular pizza crust. That means that you have to be more delicate with it and cannot pull it as easily as you can with pizza crusts that contain gluten.
  • Second dough rise (optional). After the dough has been spread out, cover it with a sheet of saran wrap and leave it in a warm area to rise a second time
    This step is optional but recommended. If you prefer your pizza crust to be more dense you do not have to let the dough rise a second time. If you prefer a light and fluffy pizza crust you should let the dough rise a second time.
  • Bake the pizza. Spread the toppings on the pizza and bake the pizza for 15-18 minutes at 475. You can cook the pizza on a greased baking sheet or a pizza stone.

Notes

Pizza dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use you might need to add a little extra flour or water to your dough. I recommended reserving 1/4 cup of extra flour and 2 tbsp of extra water to add to your dough as needed. In general, gluten free pizza dough should be a little more wet than regular pizza dough but still firm enough that it holds its shape. I generally use Bobs Red Mill 1:1 or King Arthur 1:1.
Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour.
Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.