Gluten Free Pizza Crust

Short description
This gluten-free pizza crust offers the crisp exterior and pleasantly chewy centre of a traditional dough—without a trace of wheat. Using a high-quality gluten-free flour blend, instant yeast and olive oil, you can have two 11-inch crusts ready for topping in just over ninety minutes.

Why You’ll Love This Recipe

1. Authentic texture: blistered edges and a flexible interior that does not crumble.

2. Straightforward method: one bowl, one rise, no kneading.

3. Make-ahead friendly: the dough holds for three days in the refrigerator or can be par-baked and frozen for months.

4. Budget conscious: only six everyday ingredients—no speciality flours beyond a standard gluten-free blend.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 cups (420 g) gluten-free all-purpose flour blend (with xanthan gum)

• 3 teaspoons xanthan gum if the blend lacks it

• 1 tablespoon (9 g) instant yeast

• 1 ½ teaspoons (6 g) granulated sugar

• 1 ½ teaspoons (9 g) kosher salt

• 1 ⅛ cups (255 ml) warm water (≈ 95 °C)

• 4 ½ tablespoons (63 g) extra-virgin olive oil, plus extra for brushing

Directions

1. Combine dry ingredients – In the bowl of a stand mixer fitted with the paddle, whisk flour, xanthan gum (if using), sugar, salt and yeast.

2. Add liquids – Pour in warm water and olive oil. Mix on medium until the dough gathers, then on high for about three minutes until it looks “whipped”.

3. First rise – Transfer to a lightly oiled, lidded container and let rise in a warm spot until roughly 150 per cent in volume (about one hour).

4. Chill and divide – Refrigerate fifteen minutes, then divide into two equal pieces.

5. Shape – On a floured surface, gently press or roll each piece into a 10-inch round with a slightly thicker rim.

6. Par-bake – Place on parchment, brush with olive oil and bake on a pre-heated pizza stone or overturned baking sheet at 400 °F (200 °C) for five to seven minutes until the underside is just firm.

7. Top and finish – Add desired toppings and return to the oven for a further five to seven minutes, or until edges are golden and cheese is melted.

8. Rest and serve – Allow the pizza to stand five minutes before slicing to set the crumb.

Servings and Timing

Variations

• Chewier New-York style – Replace ¼ cup of the flour with modified tapioca starch (e.g., Expandex) and increase water by 45 ml.

• Dairy-free pizza night – The crust itself is dairy-free; simply top with vegan mozzarella shreds.

• Yeast-free option – Substitute with a proven gluten-free, yeast-free dough recipe if yeast is a concern.

• Whole-grain lift – Swap ¼ cup of the flour blend for fine sorghum or teff for deeper flavour.

• Herbed crust – Mix 1 teaspoon each of dried oregano and basil into the dry ingredients.

Storage/Reheating

• Raw dough – Refrigerate, tightly covered, for up to three days; shape straight from the fridge.

• Freezing – Par-bake the crust for five minutes, cool completely, wrap well and freeze for up to three months. Thaw at room temperature, top and bake seven to eight minutes.

• Leftover slices – Refrigerate tightly wrapped for three days. To reheat, unwrap, mist lightly with water and warm in a 300 °F (150 °C) toaster oven for five minutes.

FAQs

Can I mix the dough by hand?

For best texture, use a stand mixer or food processor. Vigorous hand mixing is possible but labour-intensive and less consistent.

Do I need a pizza stone?

No. An inverted, pre-heated rimmed baking sheet provides sufficient bottom heat; a perforated pizza pan also works.

Why is my crust crumbly?

Excess flour, inadequate xanthan gum or mis-measured oil/water can create a dry, fragile crust. Weigh ingredients and use a reliable flour blend.

Can I substitute almond flour?

Almond flour lacks the starch–protein balance of a measure-for-measure blend and will not work in this recipe.

Must I proof instant yeast first?

Instant yeast is designed to be mixed directly with dry ingredients, saving a proofing step.

How hot should the water be?

Approximately 95 °F (35 °C)—warm enough to awaken yeast without risk of killing it.

Do I let the crust rise after shaping?

No second rise is necessary; oven spring occurs during the initial par-bake.

Can I freeze raw dough?

Freezing raw, yeasted dough may harm yeast viability; it is safer to par-bake before freezing.

Is xanthan gum optional?

Only if the flour blend already contains adequate binding agents; otherwise include it (or use psyllium or konjac as alternatives).

How can I achieve a thinner, crispier base?

Roll the dough to ⅛-inch thickness, dock lightly with a fork and extend the par-bake to seven minutes before topping.

Conclusion

With a handful of everyday gluten-free ingredients and a single rise, this pizza crust rivals its wheat-based counterpart in flavour, flexibility and crunch. Keep a par-baked shell or a chilled dough ball on hand, and pizza night becomes as effortless as it is inclusive.