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–+ servings
Picking up a piece of pizza. This is my Gluten Free Pizza Crust Recipe

Gluten Free Pizza Crust Recipe | Best Gluten Free Pizza Dough

5 from 4 votes

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Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 8 slices
A pantry staple recipe for thin or thick crust gluten free pizza crust. The yeast helps make it fluffy and give it a fast rise. You'll have homemade pizza on your table in just about an hour and a half.
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Equipment

Ingredients

Yeast Proof

  • 1 packet Fleishmann's Rapid Rise Instant Yeast
  • ¾ cup warm water (between 110-120 degrees)
  • 1 tablespoon granulated sugar or honey

Pizza Dough

  • 2 cups high quality gluten free all purpose flour containing xanthan gum Tested with Great Value GF All Purpose, Bob's Red Mill 1:1 GF Baking Flour, and King Arthur's GF Measure for Measure
  • 1 large egg
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 1-2 teaspoon cornmeal or more GF flour for dusting bottom of parchment paper or nonstick pan
  • 1 tablespoon melted butter for brushing onto the crust or dairy-free butter

Instructions

For the Yeast Proof:

  • In a small mixing bowl, combine the yeast packet, sugar or honey, and water (between 115-120 degrees). Stir until the yeast has dissolved. I use a meat thermometer to take the temperature of the water. Let sit for 5 minutes, or until foamy.

For the Gluten Free Pizza Dough:

  • In a large bowl, stir the flour and salt together. Add in the egg, vinegar, olive oil, and proofed yeast mixture.
  • Mix with an electric mixer fitted with greased dough hooks on low for 1-2 minutes. The goal is to whip air into the dough. Use your hands to gently shape the top of the dough into a dome, being careful to not compact it. It will resemble more of a thick batter than a dough.
  • Cover the bowl with plastic wrap, a clean tea towel, or a plate, and set aside in a warm place to rise for 25-30 minutes. Prepare a large sheet pan with parchment paper dusted with the cornmeal (optional).
  • After the dough has had time to rise, carefully guide the dough ball out of the bowl, guiding it with an oiled rubber spatula, onto the prepared sheet pan. You don't want it to plop out so it doesn't pop any of the air bubbles inside.
  • Lightly flour the top of the dough (just a pinch or so of flour) and begin lightly patting the dough from the middle-out and working around the newly exposed sides, not ever really pressing the outer rim or what will become the crust - this guarantees intact air pockets in the crust. Repeat this motion as necessary until its to your desired thickness, about ⅛ to ¼-inch or thicker. Do not knead, stretch, pull, or roll with a rolling pin. I like to use three fingers in light tapping motions.
  • Cover the pizza and the sheet pan with plastic wrap or a clean tea towel and carefully set in a warm place to rise for another 15-20 minutes.
  • Halfway through the rise time, preheat the oven to 425 F.
  • Remove the plastic wrap once the dough has finished rising, and use a basting brush to brush the dough with melted butter.
  • Bake for 10-12 minutes.
  • Remove the pizza crust from the oven. Spread your pizza sauce on top, cheese, and any toppings. Baste the crust once again with melted butter.
  • Bake an additional 10 minutes. (Optional) Broil on low an additional 2 to 5 minutes to encourage further browning, or until the cheese is completely melted and bubbly.
  • Remove from the oven and let cool 5 minutes before slicing with a pizza cutter.
  • Enjoy!

Notes

Freezing & Reheating Instructions:

To freeze pizza crusts: Make this recipe as usual, but only partially bake the crust (8-10 minutes total time, until cooked through). Let cool completely, wrap in plastic wrap, and store flat in the freezer for up to two months. When you're ready for a pizza night, pull it out of the freezer, let it thaw for 30 minutes, then add your toppings and bake. Easy as can be.
  • Make sure your yeast has proofed before continuing with the recipe (it should look foamy and a little bubbly). I use one packet of Fleischmann's Rapid Rise Instant Yeast Fast-Acting per pizza crust. That means if you double the recipe, you will need two packets of yeast.
  • Lightly pat the dough when shaping it - do not knead, stretch, pull, or roll with a rolling pin. I like to use three fingers in light tapping motions.
  • Allow the dough to rise in two different sessions: (1) after mixing together and forming a ball, about 25-30 minutes. This first rise aerates the dough, develops the flavors, and allows the flours to absorb moisture, eliminating any possible grittiness. (2) After shaping the dough into its pizza form. This allows the dough to rise again, building up air pockets in places that may have been popped during shaping. It also makes the crust even better. Do not eliminate the second rise or the pizza crust will be gummy. Cover and allow to rise 15-20 minutes.
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