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Easy Gluten-Free pizza Crust Recipe

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Pizza has always been, and probably always will be my favorite food.

It’s not like you’re only eating the same thing every time you eat pizza; there are SO many different ways to dress it up!

The one thing that always remains the same is the crust.

You always have to have crust, so naturally, it’s important to have a good gluten-free pizza crust recipe, right?

Image depicts a close up of pepperoni pizza with text that reads "Gluten-free Pizza Crust"

I make this recipe every single week for our church’s post-service potluck lunch, which may sound lame, but every Sunday, I take home clean pan, because this recipe is good – even if you’re not restricted to the gluten-free diet! Proof?

I can’t even tell you how many times I’ve written this recipe out for friends who’ve tasted it, and subsequently had to have it.

You’ll notice that this recipe is a lot like the gluten-free sandwich wrap bread recipe, and that’s because it’s derived from the same recipe.

I made an especially thick sandwich wrap one day (my bad!), but the silver lining was that it came out looking like it would make a fabulous pizza crust! (you should know that I don’t make round pizzas – they take up too much room in the oven at church – so seeing a rectangle jelly roll pan of bread as pizza crust is perfectly normal for me).

So, for my husband’s benefit, I tweaked it to be egg-free before turning it into our family pizza crust recipe. 😉

Easy Gluten-Free pizza Crust

Photo shows a pizza with pepperoni on a pan

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Easy Gluten-Free pizza Crust Recipe

If you love pizza, this gluten free pizza crust is a must try. Just as good as regular crust, but allergy-friendly!

  • Author: Elise

Ingredients

Scale

Instructions

  1. Mix all dry ingredients together
  2. Add wet ingredients and mix well
  3. Beat on high speed for four minutes using the paddle attachment of a stand mixer (or a hand mixer, or by hand – just do what you can)
  4. Liberally grease an 10×15 inch jelly roll pan with additional olive oil
  5. Scrape dough into center of pan, and use a rubber spatula to spread dough evenly over entire pan
  6. Tip: dip spatula in water to keep dough from sticking
  7. Place pan in a warm area to rise for 35-40 minutes
  8. Preheat oven to 425º
  9. Bake crust 5-7 minutes until set
  10. Remove from oven, and top with pizza toppings
  11. place back in oven and bake until cheese begins to get toasty
  12. Remove and let rest 5-10 minutes before cutting
  13. Enjoy!

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14 Comments

  1. I have King Arthur Flour that already has xanthum gum in it. Can I just omit the extra called for in this recipe.

        1. Oh, I answered your comment from the dashboard and didn’t actually see what recipe you commented on. So sorry!

          The pizza dough is very sticky, and meant to be spread out in the pan with a spatula rather than rolled out.

          You’ll have much better success using this Gluten-Free Calzone Recipe.

  2. So excited to try this! The smell of any vinegar turns my stomach, can I substitute anything for the vinegar? Like lemon juice or something else maybe?

  3. Love this dough, but my husband wishes it were a bit crispier. Any idea if spreading the dough into a pizza stone, letting rise, and baking it would work?

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