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Gluten free pizza crust recipe

February 17, 2026

15 minutes

easy

serves 4

The good news, however, is that living a gluten-free life doesn’t have to be equivalent to giving up your go-to foods — including pizza. Whether you’re living with celiac disease or a gluten intolerance, or making changes to your diet for your own reasons—this recipe for gluten-free pizza crust includes everything you like about conventional pizza: It has the crisp edge, chewy bite and great flavor that complements any topping.

Made with a modest mixture of gluten-free all-purpose flour, tapioca starch and just a few pantry staples, it’s equal-parts beginner- and experienced-baker friendly. You don’t need any special equipment — just a mixing bowl, a baking sheet or pizza stone and about an hour start to finish. Best of all, it’s adaptable with ease: you can make it dairy-free or egg-free, or even grain-free if you follow our variations provided.

Peruse the entire guide below for all of the ingredients, for step-by-step directions, pro tips and nutritional information as well as 5 variation recipes. By the end of it, you’ll have a go-to gluten free pizza crust recipe that your whole family will enjoy — gluten-eaters alike!

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Ingredients

Adjust Servings
2 cups (280 g) gluten-free all-purpose with xanthan gum; or add 1 tsp xanthan gum if not included
1/2 cup tapioca starch / tapioca flour adds chewiness and crispiness
2¼ tsp instant dry yeast
1 tsp fine sea salt
1 tsp granulated sugar or honey feeds the yeast
½ tsp garlic powder optional, adds flavor depth
½ tsp dried Italian herbs oregano, basil, thyme (optional)
Wet Ingredients
¾ cup (180 ml ) warm water must be warm, not hot
2 tbsp extra-virgin olive oil
1 large egg
1 tsp apple cider vinegar

Nutritional Information

185 kcal alories
6g Total Fat
47 mg Cholesterol
310 mg Sodium
28g Carbs
5g Protein

Directions

1.

Activate the Yeast (5 min)

In a small bowl, stir together the warm water (105 – 115°F) and sugar. Sprinkle in the instant yeast and give it a gentle stir, then allow to sit for 5-10 minutes until warm and bubbly. If the yeast doesn’t foam, it may be old (even if it hasn’t passed its expiration date), or the water was too hot — start again with new yeast and properly tempered water. This step is essential for a light, airy crust.
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2.

Mix Dry Ingredients (3 min)

In a large bowl, whisk together the all-purpose gluten-free flour, tapioca starch, sea salt, garlic powder and Italian herbs. Whisking well also makes sure everything is evenly mixed in terms of all that dry stuff: crucial when dealing with gluten-free flours, which clump eagerly.
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3.

Wet and Dry Meet (5 min)

Make a well in the middle of the dry ingredients. Add the foamy yeast mixture, olive oil, egg and apple cider vinegar. Stir together with a rubber spatula or wooden spoon until a rough, sticky dough comes together. Gluten-free dough is going to look and feel way different than regular pizza dough — it’ll be sticker and won’t knead like conventional bread, which is perfectly OK!
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4.

Rest the Dough (30 Minutes)

Pull plastic wrap or a damp towel over the bowl and let the dough rest in a warm place for 30 minutes. This gives the gluten-free flour blend time to properly hydrate and the yeast time to do its thing, creating a more uniform dough that’s easier to work with and better rise in the oven.
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5.

Form the Chrust (5 min) Divide up dough into about 10 equal parts.

Preheat the oven to 425°F (220°C). Put baking (or pizza) stone and one sheet of parchment paper in the oven. Lightly oil your hands with olive oil (it prevents sticking much better than extra flour). Scrape the dough into the middle of the parchment and use your fingers to press it out in a 12-inch circle, roughly ¼-inch thick. Gradually build up the edges to create a crust rim.
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6.

Pre-Bake the Crust (8–10 min.)

Slide the baking sheet into the preheated oven and par-bake the naked crust 8-10 minutes, until just set and very lightly golden. That’s the secret to not having a too-soggy gluten-free crust when you load on your toppings. The crust should be firm, but not yet golden.
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7.

Add Toppings & Final Bake (12–15 min)

Take the palette out of the oven. Spread pizza sauce even over the surface, leaving a ½-inch border. Pile on your mozzarella and desired toppings. Return to the oven and bake an additional 12-15 min until cheese is melted and bubbly, crust edges are golden brown. For even crisper tops, broil for the final 2 minutes.
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8.

Slice & Serve

Take pizza out of the oven and let it sit for 2–3 minutes before cutting – this helps the cheese and toppings to firm up so that they stay in place. Cut into 8 wedges using a sharp pizza cutter or large chef’s knife. Top with fresh basil, a sprinkle of olive oil and some chili flakes as desired. Serve at once when the crust is crisp!
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