If you've been searching for a gluten-free pizza crust recipe that is:
- Crisp on the edges
- Holds your toppings well
- Full of flavor
Then you, my friend, are in the right place. This is hands-down the best gluten-free pizza dough recipe and you can end your search right here.
As a proud Italian, I've always loved pizza. And one of my favorite parts about making pizza is experimenting with the dough. I've made pizza crust with sweet potato, zucchini, and (of course) quinoa. But this is the recipe I'll return to forever when I want the classic pizza parlor experience at home, without the gluten.
How to Make Gluten-Free Pizza Crust
This recipe is loosely based on one from King Arthur Flour. They never, ever steer me wrong. Once you have the ingredients, it's easy to throw together for pizza night.
Here's what you need for your dough:
- Brown rice and sorghum. These are both gluten-free flour alternatives that are easy to find at well-stocked grocery stores and online.
- Tapioca starch. This is a gluten-free thickener that helps
- Quinoa flakes. These help develop the nutty flavor of your crust.
- Sugar. This feeds the yeast so your dough has a nice texture and tangy flavor.
- Baking powder. To help your dough rise and get puffy in the oven.
- Xanthan gum. This is a secret ingredient for gluten-free baking that helps
- Warm water. Make sure your water measures between 80 to 90°F, which will activate the yeast without killing them.
- Milk. The same goes for your milk, it should be 80 to 90°F.
- Instant yeast. This variety of yeast does not need to
- Olive oil. To soften up the dough and give it that delicious olive flavor.
Tips & Tricks
If this is your first time making pizza dough, it's easy to master. This dough has one rising period after making the dough. During this time, the yeast is most active. It should rise in volume and get a little puffy. Also, the flavors are developing for a tangy dough.
While the pizza dough rests, preheat the oven to 425°F. You want your oven to be nice and hot when you add the pizza so the dough crisps up nicely.
Remove the crust and add toppings after it's become crispy and golden. Then return the pizza to the oven to finish.
Truly, you can load this crust up with any of your favorite pizza toppings. Here are some combos I personally love:
- Tomato sauce, thinly sliced Italian meats, and goat cheese
- Pesto, fresh basil, and mozzarella
- Tomato sauce, ricotta, and fresh oregano
Or, you can simply pile your pizza crust high with colorful roasted vegetables. There's no wrong way to eat this crust.
I think you'll agree that this is the best gluten-free pizza dough recipe around, and here's to many more pies!
More Favorite Pizza Recipes
- Vegan BBQ Pizza with Quinoa Crust
- Life-Changing Sweet Potato Pizza Crust
- Summer Tomato & Zucchini Quinoa Pizza
Best Gluten-Free Pizza Crust
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
- 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.
- 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.
- 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.
- While the dough is resting, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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.