I have been gluten-free for years, but I have only really jumped into gluten-free baking this year. The one recipe that I just couldn’t seem to master was a delicious gluten-free pizza crust. This week I decided to try to crack the code on a simple, one-bowl dough that could be made from a gluten-free mix and that had simple ingredients that I always keep in my pantry. Does this seem like too steep of a request to make from myself? You bet!
You could say this no-spend month has been quite motivating!
I am SO excited to share with you a foolproof gluten-free pizza crust recipe that is as easy to put together as your standard crust. The thing that I need to stress though is that you MUST, MUST, MUST follow my advice on which flour to purchase and the steps that I have outlined to create it. If you use another flour mix I can’t guarantee these results for the perfect airy crust that will rival any pizzeria you have been to.
It’s worth it to take the time to buy the right product, amiright?
Are you ready for this EASY recipe?
Let’s get baking!
A Few Quick Suggestions for the Perfect Gluten-Free Pizza Crust
The Best Flour Blend for This Recipe
To nail this perfect crust, you MUST use this gluten-free flour mix.
I’m linking to the best price on this that I’ve found (at least in our area). The cost (currently) is $3.97 and this will yield two large pizza crusts for your family. It has to be the cup-for-cup so make sure that the label says that since other gluten-free blends exist. Although I am telling you it yields TWO crusts, this recipe below is for ONE crust. Double it if you are wanting to make two pizzas.
And you will want to make two pizzas. I just know it!
Anyone who eats gluten-free knows what a steal this on two large crusts. I can’t tell you how much money I have spent on tiny terrible pizzas that left me hungry.
A little over two bucks per large pizza crust is unreal awesome.
The Yeast Must Be Active
Do you know the best way to check if your yeast is active? Sprinkle your yeast and a pinch of sugar over the top, give it a stir, and let it stand for a few minutes. If the yeast is still active, it will dissolve completely into the water and the liquid will start bubbling. If your yeast isn’t active, it will yield a dense and heavy crust.
I buy a large jar of yeast because it is cheaper than buying the yeast packets. This is the jar that I purchase for our family.
You want to make sure you don’t grab the bread machine yeast, just the regular ol’ active yeast.
Parchment Paper Makes Everything Easier
This crust shouldn’t be too sticky (if it is, add a little additional flour until it comes together without the stickiness factor), but I prefer to press out my crust on a parchment paper lined pizza stone. I buy these squares (awesome stuff for easy clean-up on sheet pan meals) and place it on a diagonal across my stone.
Speaking of pizza stones, they are such a wonderful family investment. I bought mine about twelve years ago and it has paid for itself over and over and over again. This size stone is perfect for all your pizza needs.
I have a feeling you are going to love this recipe because of its ease. Mix it up, let it rise, and then pat it out on parchment paper.
Yup, that’s pretty much it.
I like to brush the crust edges with olive oil because it helps the edge to crisp up a bit more.
Once you press the crust out, bake it for a bit, add your toppings, and then finish your baking.
The best part is that you can make a few crusts at the same time and place them in the freezer for your future pizza nights. Simply allow the crust to rise and then place the dough ball in a freezer-safe plastic bag. Once you are ready to use it, let it thaw overnight in the fridge, and then prepare as usual. These crusts can be kept frozen for up to four weeks.
Another make-ahead option is to to mix all the dry ingredients and store them in a bag or jar to make preparation a little easier.
Or, heck, just wing it!
You got this!
- 2¼ cups Bobs Mill Cup-For-Cup Baking Flour NO SUBSTITUTIONS
- 2.25 teaspoons active yeast (if purchasing in packet form, it will be one packet)
- 1 teaspoon salt
- 1 tablespoon honey
- 3½ tablespoons olive oil
- 1 cup warm water
- Please Note- This yields enough for ONE crust for ONE large pizza.
- In a large mixing bowl mix together flour, yeast, and salt.
- Add honey, olive oil, and warm water (you want this warm, but not SO hot that it kills your yeast).
- Mix well until the dough pulls away from the bowl. If your dough feels too sticky, you can add a little additional flour to it until it pulls into a ball.
- Knead the ball of dough a few times and then cover with plastic wrap.
- Let rise for 30 minutes.
- Preheat your oven to 450 degrees.
- On a parchment paper lined pizza stone, turn out the dough and shape into a pizza.
- Once it is patted out, brush with olive oil on the edge of the crust.
- Bake for 12 minutes.
- Remove and add sauce and toppings. Place back into the oven and finish baking (approximately 7-9 minutes). If you like your cheese bubbly on top, you can finish the process by broiling for a couple of minutes. Be sure to keep your eye on it so your crust doesn't burn.
- Slice and enjoy!
Not gluten-free? I’ve got you covered with this easy Bread Machine Pizza Dough! You can also use my pizza sauce recipe (all the way at the bottom of the post!) for both types of pizzas.
I can’t wait to hear what you think of this recipe and hope it is as big of a hit at your house as it has been at our home!
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