Best Gluten-Free Pizza Crust

Best Gluten-Free Pizza Crust via @alyssarimmer | #glutenfree

I’ve done it. I’ve cracked the code on gluten-free pizza. This my friends, is hands down the best gluten-free pizza crust I have ever tasted.

Seriously. It’s amazing.

Chewy, crispy, flakey and delicious. Let me say it again, the best gluten-free pizza crust I’ve ever had.

Best Gluten-Free Pizza Crust via @alyssarimmer | #glutenfree

I spent last weekend with my family in Pennsylvania, my fabulous Italian side of the family,  and it was a weekend full of  food. Spectacular food. Food that I, as a gluten-intolerant, could not enjoy.

But I enjoyed the conversation. I could talk about food all day long.

We talked and talked about Italian food all weekend. Discussing how to make pasta, how to make gnocchi, who in the family has the best pasta sauce recipe, what’s the best meat to egg ratio in meatballs, and finally how to make the perfect pizza crust.

It was like a cooking class. My family in an encyclopedia of Italian information and I was lucky enough to be able to take that info and use it in my own gluten-free cooking. So I made some pizza.

Best Gluten-Free Pizza Crust via @alyssarimmer | #glutenfree

Let’s have a slice, shall we? Will you indulge with me? Pretty please?

We can load it with tomato sauce, Italian meats and goat cheese. Oh and we’ll sprinkle on some chili flakes and freshly grated Locatelli Romano cheese.

Tempted yet? I thought so.

Best Gluten-Free Pizza Crust via @alyssarimmer | #glutenfreeSo…this pizza crust.

It’s loosely based on a recipe I found from King Arthur Flour (who never, ever steers me wrong), and couldn’t be more like the pizza crust I remember from my gluten-filled days. It’s absolutely amazing. It’s soft and chewy, without being at all dense and has the faintest of yeast flavors that makes it perfect for any toppings.

I’m obsessed with pizza and thank goodness I’ve discovered this recipe. You can be sure that pizza will be a regular on the site from this day forward.

Hope you’re as okay with it as I am!


Best Gluten-Free Pizza Crust

Prep Time: 1 hour

Cook Time: 25 minutes

Yield: 1 pizza


    For the crust:
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1/4 cup quinoa flakes
  • 1 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 3/4 teaspoon fine sea salt
  • 1/2 cup warm water (about 80 - 90 degrees)
  • 1/2 cup warm milk (about 80 - 90 degrees)
  • 2 teaspoons instant yeast
  • 2 tablespoons olive oil
  • For the toppings:
  • 1 cup tomato sauce
  • 8 - 10 slices spicy sopresatta
  • 4 - 6 slices prociutto
  • 4 oz goat cheese
  • Crushed red pepper flakes
  • Freshly grated romano cheese


  1. Whisk together the dry ingredients (except the yeast) and add them to the bowl of a stand mixer fit with the paddle attachment. Add 1/2 cup of the flour mixture to a separate mixing bowl, whisk in the yeast and set aside.
  2. Beat together the wet ingredients and add to the flour/yeast mixture. Stir to combine. Let rest for 30 minutes until the mixture has puffed up and is bubbly.
  3. Add this liquid mixture to the dry mixer in the stand up mixer and beat on medium speed for 3 minutes. Scrape down the sides of the bowl as needed. Cover and let the dough rest for another 30 minutes.
  4. While the dough is resting, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  5. Once the dough has rested, pour some olive oil into the center of baking sheet and turn the dough out. Using wet hands, spread the dough until it's 1/4" thick. Bake for 18 - 20 minutes until it's starting to brown and slightly crispy.
  6. Add toppings, return to the oven and bake for another 5 - 10 minutes unti the goat cheese has begun to soften. Sprinkle with crushed red pepper flakes and romano cheese.
  7. Enjoy!

  • http://none dotbinmo

    Came across you in the Healthy Eating email ; going to look at the chipolte burrito bowl, saw the pizza, and stopped dead! It should be illegal to have such yummy-looking pics available late at night when one is craving something wonderful, LOL.

    Do you by any chance know what the carb count would be ? If not, I can estimate… DH & DS are diabetic, but they do love pizza! The tricky part is how to count it. They can eat most things in moderation, or dmall amounts, if carbs are higher than allower.we eat lost of salads and “free” veggies when they use up carbs quickly.

    Thank you for the recipe; now I will see if I can find the ingredients here.

    • Queen of Quinoa

      I’m not sure about the carb count on this recipe, so sorry! I do know there are lots of recipe calculators out there that let you plug in the ingredients and it gives you the nutrition facts. Shouldn’t be hard to find :) Hope you’re able to try the crust. It’s really amazing!! xo

    • Ebony

      To lower the Carb amount in the pizza crust, so that the Carbamount and GI lowers amazingly, is to take half of the dough and replace it with mashed (not pureed) cauliflower and add an egg! 😀 but you have to push it in the pan/tray, instead of rolling it;) (because it will break otherwise haha). Not only low Carb, but superhealthy (depending on what you put on the pizza)!

    • Ebony

      You can google Cauliflower pizza, and you’ll amazing recipes, but the half – half (if you can have a little bit of carbs) taste way better of course;)

  • Michelle @ My Gluten-free Kitchen

    This looks really good! I have not found a homemade gluten-free pizza crust that I LOVE yet, so I’ll have to give this one a try! Thanks so much for sharing!

    • Queen of Quinoa

      Thanks, Michelle! Hope you enjoy and let me know what you think :)

  • Eva Chowaniec

    Hello Queen of Quinoa,

    this recipe sounds fantastic!

    I can get just about all but one ingredient here in Germany: Quinoa flakes.

    Do you think it’s possible to grain Quinoa in a grain mill attachment of my KitchenAid? They won’t come out as flakes, so would this influence the outcome of the pizza at the end?

    I can’t wait to try out this recipe!

    Thank you for it!

    • Queen of Quinoa

      Hi Eva – thanks! To answer your question about quinoa flakes vs. flour, I do think it will change the recipe slightly. I think if you used just quinoa flour, it might make it a bit more dry. I would suggest using just a little less quinoa flour than quinoa flakes, but taste wise, it won’t change a thing. I would try maybe 3 tablespoons of quinoa flour instead of a 1/4 cup and see where that gets you. Let me know how it turns out! I’ll make sure to experiment using quinoa flour on my own and will report back with my measurements. Enjoy!! :)

      • Ginger

        I would love to know how the 3 tblsp quinoa flour (substituted for the 1/4 c. flakes) worked out.

  • Bec

    Wow. Looks great. Will try crust with your cashew ricotta this week. Hoping my little guy likes it. He so misses pizza. No gluten, corn, or dairy. It’s hard when EVERY kid party and get together serves pizza. So far glutenfree pizza has been a terrible disappointment for him.

    • Queen of Quinoa

      Store bought gluten-free pizza sucks. There’s no getting around it :) I tried to find something that I enjoyed and realized I just had to make it myself. I highly recommend this crust and my guess is that you’re little guy will like the cashew ricotta. Have you tried Daiya cheese? It’s actually pretty tasty…can’t remember is there’s corn in it though, and it melts! Let me know how the crusts work out. I hope he enjoys it :)

  • Laura

    do you think you have to use the xanthan gum? I’m not supposed to eat that?

    • Queen of Quinoa

      I think you do need a gum of some sort, yes. Rather than using xanthan gum, you could try using guar gum and see if that works. I’m pretty sure it will yield the exact, if not incredibly similar result. Conversely, you could also use psyllium husks, but I’m not positive about the ratio. I’m not very familiar with using psyllium husks in my baking, but a lot of gluten-free bloggers do. I would just do a quick Google search, I’m sure that you’ll come up with the ratio for substitution. Hope that helps! xo Alyssa

  • Nathalie


    your recipe looks very good but would you have a suggestion to substitute de rice flour, I am trying to avoid it since I read that rice contains high level of arsenic.

    Thanks, Nathalie

    • Queen of Quinoa

      Hi Nathalie – you could just use more sorghum flour!

  • Fawn

    Looks wonderful! Any thoughts on a best non-dairy milk to sub by chance?

    • Queen of Quinoa

      Absolutely! Any milk would work. I used almond milk and it was fabulous :)

  • chevieman

    what would you use for someone (me) allergic to Xanthum gum?

    • Queen of Quinoa

      I would suggest using guar gum instead :)

  • Heather

    I can’t wait to try this recipe. I’ve been trying to make a great pizza crust with no luck. Thank God my husband will eat anything! Unfortunately for me I can’t have potatoes so the King Arthur flour blend is out for me. I’m also trying so hard to be dairy free. Sometimes I just have it anyways and suffer for it. Sometimes I have cheese-less pizza with a crust that is sub-standard at best so thanks for the daiya tip. Oh how I envy those with no food allergies!

    • Queen of Quinoa

      I know, but it’s recipes like these that make having food allergies seem better. You can use whatever type of milk you want in this recipe, I used almond and it was spectacular. I think you could use an GF all purpose flour, but if you’re making your own, you can easily substitute tapioca starch for the potato starch. Would love to know how the recipe turns out for you! xo Alyssa

  • Helen

    I don’t have a standing mixer. I assume this will work with elbow grease and kneading?

    • Queen of Quinoa

      I can’t guarantee that it will work because gluten-free dough doesn’t need any kneading. You could try with a hand mixer, but honestly, I’ve found that gluten-free doughs work best in a stand mixer. Let me know if you give it a shot! You might be sore the next day 😉

  • Mary

    No one has tried it; only comments on how good it looks. I tried it today and am waiting on the “second rest period”. Dough is VERY thin and does not resemble dough as we know it. It’s almost like a very wet biscuit dough that I would add more flour to. Your instructions don’t talk about consistency or how it should look. Doesn’t talk about rolling, stretching etc. so I didn’t know what to expect. In 15 minutes I will have to do something with it; maybe try to bake a small piece and see what happens? I’ll post the results later……….

    • Queen of Quinoa

      Hi Mary – hopefully I catch you in time. Have you ever baked anything gluten-free before? The dough is COMPLETELY different than anything you would make with gluten. It will not resemble the traditional pizza dough at all. It should be almost scoopable. Like a thick brownie batter, still wet. How I suggest, is that you scoop the dough onto a parchment lined baking sheet, then spread it out with wet hands. I don’t suggest trying to roll it because it’s so sticky. This is also why you let it pre-bake. Don’t be scared of the wet consistency now, that’s just how gluten-free doughs are! Hope you enjoy – would love to know how it turns out for you :)

      • Mary

        I was pleasantly surprised and would not believe this would turn out edible at all! It was very good; one of the better ones I have tried. However, none other has been sticky/wet and I rolled or stretched them out. I wasn’t able to use wet hands to spread it out and used a flat metal chopper thingy. That seemed to work OK and I am glad I didn’t add more flour like I was inclined to do when I saw it.
        I am not fond of brown rice flour flavor or the grittiness, so would you not recommend subbing some other? I had a great Belgian waffle recipe using 1/3 millet flour, 1/3 quinoa flour, 1/3 sorghum flour. Do you think that would that work for this crust?

  • Lauren

    I am really impressed with the crust. It turned out great! Have you tried making a double batch and freezing half yet? If not, do you think that would work?

  • Andrew

    I’ve been searching for a good GF pizza dough to make for my friend’s wife. My search is over. This isn’t just good it is fantastic. Thanks very much.

    • Queen of Quinoa

      Thank you Andrew!! So happy that you guys both enjoyed it. I’ve been making this on a weekly basis since I created the recipe and it’s definitely one of favorite on the site!

  • Patty Calvano

    I am trying to avoid gums and found this helpful website with a substitution for xanthan gum using psyllium husk, chia seeds, and flax seeds:
    I tried it tonight with this pizza crust recipe and it worked like a charm. The pizza was fabulous. This is my new “go-to” recipe for homemade pizza! Thank you!

  • Shari H

    Due to family food allergies, I would have to substitute quinoa flour for the rice flour. I also cannot use yeast…suggestions there?

    • Queen of Quinoa

      I would say just skip the yeast. It won’t be as fluffy, might be a little dense, but I think it will taste good. Please report back :)

  • Ashley

    Have you had a chance to try Quinoa flour?? Going to substitute it for some of the other flours you used and give that a shot tonight :)

  • Debra

    I dont do well on yeast either do you think baking soda or baking powder would work?

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