A homemade gluten-free pizza crust recipe that tastes like the REAL DEAL! This easy gluten-free pizza dough recipe is simple, delicious, and perfect for all your favorite pizzas!
There are some definite adjustments when you go gluten-free. Gluten-free bread, buns, and other baked goods can take some getting used to!
But one thing you’ll never have to miss out on? Good gluten-free pizza!
This golden, chewy crust is a MAJOR upgrade from any store-bought gluten-free pizza crust, and the perfect recipe for your next pizza night!
We’ve been testing recipes for the last TWO YEARS non-stop to perfect our gluten-free pizza dough recipe, and this one is IT. This homemade gluten-free pizza crust is everything we’re looking for–easy to work with, affordable, delicious, and can actually get golden brown when it cooks!
It makes AMAZING pizza–the BEST homemade gluten-free pizza we’ve EVER tried. And I think once you try it with your favorite pizza toppings, you’ll agree.
The best part is: you only need 5 ingredients to make this easy recipe–and we get the flour on Amazon!
Simple Ingredients To Start
This perfect gluten-free crust has been tried and tested dozens and dozens of times in the last few years. It WORKS. BUT, you need to use exactly the ingredients I recommend–no substitutions! Here’s what you’ll need to get started:
Key Ingredient: Caputo Fioreglut Flour
To be extra super clear: this gluten-free pizza dough recipe will ONLY WORK with Caputo Fioreglut gluten-free flour. You cannot substitute any other gluten-free flour blend for this recipe.
Caputo Fioreglut gluten-free flour is made in Italy using gluten-free wheat starch. (I know that sounds like it’s not real, but it is! According to their website: “The gluten-free wheat starch used in this product goes through additional gluten-free testing using both the R5 ELISA Sandwich and R5 ELISA Competitive methods to ensure it meets standards. Once produced, the final Gluten-Free Pizza Flour and Gluten-Free Bread Flour are tested again to ensure a strict gluten-free standard of less than 20ppm, with a target of less than 10ppm, is met for the finished product.”
This flour meets the standards the USDA sets for gluten-free certification/celiac safety, but it is NOT safe for those with wheat allergies.
You CANNOT use gluten-free 1:1 flour, gluten-free measure for measure flour, almond flour, coconut flour, or any other single blend flour (like rice flour or oat flour). The ratios of ingredients, the structure, and instructions will ONLY work with Caputo Fioreglut Gluten-Free Flour. (Not even King Arthur Gluten-Free Bread Flour or Pizza Flour!)
How To Make Homemade Gluten-Free Pizza Crust, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Combine Dry Ingredients. In the bowl of a stand mixer, combine Caputo fioreglut gluten-free flour, salt, and yeast. Pulse the mixer a few times on LOW to combine using the paddle attachment.
- Drizzle In Water & Oil. With the mixer on LOW speed, slowly drizzle in the warm water and 2 Tablespoons olive oil.
- Mix 3 Minutes On Medium-High Speed to fully combine the dough. Stop occasionally to scrape down the sides and bottom of the bowl to let things blend evenly. The dough will be VERY sticky at this point. It will look more like batter than dough. (See photos for reference)
- Let Dough Rise. Use an oiled spatula to scrape down the sides of the bowl and bring the pizza dough together into a ball. (Again, it’ll be very sticky here–if needed, lightly coat your fingertips in oil or re-oil the spatula to help prevent sticking.) Add 1 Tablespoon of oil to a large bowl. Add the ball of dough to the bowl and flip it over a few times to coat evenly in oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 45-60 minutes, or until double in size.
- Prepare For Baking & Shaping. When the dough has about 30 minutes left, preheat the oven to 425 degrees F. Set out 2 pizza pans (or 2 sheet pans) and cover each with a square of parchment paper.
- Divide & Shape Pizza Dough. When the dough has doubled in size, divide it in half and shape into two balls. Add 1/2 Tablespoon olive oil to each piece of parchment-lined pan and spread it out to coat about a 12-inch circle. Working with just one half at a time, add one ball of pizza dough to one of your prepared pans and use your fingers to gently pat the dough ball out into a 12-inch circle. (For a thinner, more crispy crust, you can pat it out to a 14-inch circle.) Repeat this process with the second half of the dough for the second pizza or see notes for how to store the second crust for later.
- Pre-Bake. Bake the pizza crusts for 10 minutes in preheated oven to set the crust a bit.
- Top & Finish Baking. Remove the par-baked crusts from the oven and top with pizza sauce & your favorite toppings. Return the pizzas to the oven and bake for 10-12 minutes more, or until golden brown & bubbly.
Pro Tip: Freeze A Crust For Later!
If you only need one crust at a time or you want to prep a batch or two to store in the freezer for another day, you can easily freeze this pizza dough to use later. To freeze the pizza dough:
- Prepare & Rise Dough As Usual. Follow the directions above to make the dough and let it rise as directed.
- Shape & Cover Dough. Divide the pizza dough into two equal portions, shape into balls, and make sure each is coated in a thin layer of oil. (This helps prevent the dough from drying out in the freezer.) Wrap each ball of dough in plastic wrap, then store in a freezer bag and seal, pressing out any extra air.
- Freeze. Place the bags in the freezer and freeze pizza dough balls up to 2 months.
- Thaw & Use. When you’re ready to use the frozen dough, let it thaw in the refrigerator overnight (or about 12 hours).
- Bring To Room Temperature & Bake As Usual. Remove the dough from the refrigerator about 30-40 minutes in advance to let the dough come up to room temperature. (It’ll be easier to shape this way!) Shape the dough, pre-bake, add toppings, and finish baking as directed above.
FAQ + Tips And Tricks For The Best Gluten-Free Pizza Crust
Can I Use Another Kind Of Flour? NO. Not for this recipe. Our gluten-free pizza dough recipe was specifically formulated to work with Caputo Fioreglut gluten-free flour. There are NO substitutes. We order ours from Amazon! While it can be pricey per bag, you can make FOUR pizza crusts, which averages out to about $3-3.75 per crust. (That’s often better than anything I can find pre-made where I live!)
Metric Measurements Work Best. As always with gluten-free breads & baking, you will get the BEST, most consistent results with a kitchen scale. Even if you scoop and level the flour into the measuring cups, you will not get as consistent, easy to work with results as you will with a kitchen scale. We recommend using the metric measurements (grams) whenever possible for best results.
Stand Mixer. This gluten-free pizza dough MUST be mixed with a stand mixer, since you just can’t beat the sticky dough fast enough by hand. We don’t recommend a hand mixer, since it won’t be powerful enough for this job. Let your stand mixer do the hard work!
Try Pizza Pans! You can absolutely make this amazing gluten-free pizza on a baking sheet/sheet pan (we have dozens of times), but we love this pizza pan. They’re remarkably nonstick, make it easy to size your crust, and bake evenly. Definitely worth buying if you make a lot of pizza like we do!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Gluten-Free Pizza Crust recipe. I can’t wait to hear how it goes!
Gluten-Free Pizza Crust
Ingredients
For The Gluten-Free Pizza Dough
- 500 grams Caputo Fioreglut Gluten-Free Flour* (NO SUBSTITUTES) (4 cups scooped & leveled)
- 1 Tablespoon kosher salt
- 2 teaspoons instant yeast*
- 1 3/4 cups warm water ideally between 120-125 degrees F.
- 2 Tablespoons olive oil
For Preparation & Baking:
- 1 Tablespoon olive oil for the bowl
- 1 Tablespoon olive oil for the parchment paper
Instructions
- Combine Dry Ingredients. In the bowl of a stand mixer, combine Caputo fioreglut gluten-free flour, salt, and yeast. Pulse the mixer a few times on LOW to combine using the paddle attachment.
- Drizzle In Water & Oil. With the mixer on LOW speed, slowly drizzle in the warm water and 2 Tablespoons olive oil.
- Mix 3 Minutes On Medium-High Speed with the paddle attachment to fully combine the pizza dough. Stop occasionally to scrape down the sides and bottom of the bowl to let things blend evenly. The dough will be VERY sticky at this point. It will look more like batter than dough. (See photos for reference)
- Let Dough Rise. Use an oiled spatula to scrape down the sides of the mixer bowl and bring the pizza dough together into a ball. (Again, it’ll be very sticky here–if needed, lightly coat your fingertips in oil or re-oil the spatula to help prevent sticking.) Add 1 Tablespoon of oil to a large bowl. Add the ball of dough to the bowl and flip it over a few times to coat evenly in oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 45-60 minutes, or until double in size.
- Prepare For Baking & Shaping. When the dough has about 30 minutes left, preheat the oven to 425 degrees F. Set out 2 pizza pans (or 2 sheet pans) and cover each with a square of parchment paper.
- Divide & Shape Pizza Dough. When the dough has doubled in size, divide it in half and shape into two balls. Add 1/2 Tablespoon olive oil to each piece of parchment-lined pan and spread it out to coat about a 12-inch circle. Working with just one half at a time, add one ball of pizza dough to one of your prepared pans and use your fingers to gently pat it out into a 12-inch circle. (For a thinner, crispier crust, you can pat it out to a 14-inch circle.) Repeat this process with the second half of the dough for the second pizza or see notes for how to store the second crust for later.
- Pre-Bake Crust. Bake the pizza crusts for 10 minutes at 425 degrees to set the crust a bit. (This is called par-baking)
- Top & Finish Baking. Remove the pre-baked pizza crusts from the oven and top with your favorite sauce & toppings. Return the pizzas to the oven and bake for 10-12 minutes more, or until golden brown & bubbly. (For a pretty presentation, brush the baked crust with a tiny bit of olive oil right after you remove the pizza from the oven.)
To Freeze Gluten-Free Pizza Dough For Later:
- Prepare & Rise Dough As Usual. Follow the directions above to make the dough and let it rise as directed.
- Shape & Cover Dough. Divide the pizza dough into two balls and make sure each is coated in a thin layer of oil. (This helps prevent the dough from drying out in the freezer.) Wrap each ball of dough in plastic wrap, then store in a freezer bag and seal, pressing out any extra air.
- Freeze. Place the bags in the freezer and freeze pizza dough up to 2 months.
- Thaw In The Fridge. When you’re ready to use the frozen dough, let it thaw in the refrigerator overnight (or about 12 hours).
- Bring To Room Temperature & Bake As Usual. Remove the dough from the refrigerator about 30-40 minutes in advance to let the dough come up to room temperature. (It’ll be easier to shape this way!) Shape the dough, pre-bake, add toppings, and finish baking as directed above.
Notes
- Flour. This pizza dough recipe WILL NOT work with any 1:1 or measure-for-measure gluten-free flour blends. It can ONLY be made with Caputo Fioreglut Gluten-Free Flour. I find it at Amazon (usually best price!) You can make 4 crusts from 1 (1000 gram) bag, which averages out to $3-3.75 per crust.
- Metric Measurements Are Best. As always with gluten-free breads & baking, you will get the BEST, most consistent results with a kitchen scale. Even if you scoop and level the flour into the measuring cups, you will not get as consistently easy to work with results as you will with a kitchen scale. We recommend using the grams measurements whenever possible for best results.
- Stand Mixer. This dough MUST be mixed with a stand mixer and a paddle attachment, since you just can’t beat it fast enough by hand. We don’t recommend a hand mixer, since it won’t be powerful enough for this job. Do not use a dough hook as it’s not suited to this sticky, batter-like dough.
- INSTANT Yeast. We’re using Instant Yeast (sometimes labeled Rapid Rise yeast or Quick Rise yeast). Instant yeast can be mixed directly into dry ingredients without needing to be activated first. Traditional yeast must first be activated (usually with water or sugar & water).
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/gluten-free-pizza-crust/
I just bought the flour to surprise a GF friend with a pizza party because I KNOW it’s going to be amazing!! You are SO helpful. I just made your brownies and oatmeal chocolate chips cookies for her!
My dough didn’t really rise enough, I followed the recipe. Any ideas on what I may have done wrong?
Hi Sheri! I’d love to help.
A few things to check:
1. What kind of yeast did you use? This recipe calls for INSTANT or quick-acting yeast, NOT active dry yeast, which needs to be proofed before adding to a recipe. (Also: is your yeast fresh? If it’s old, it won’t activate.)
2. Was your water too warm or cold? If the water is TOO hot, it can kill the yeast. If it’s too cold, it won’t activate the yeast enough. You’re really aiming for right around 120 degrees F.
3. How cold is your house? If your house is pretty cold, the dough may not rise as quickly. That can especially be an issue this time of year!
THIS IS THE BEST PIZZA CRUST I HAVE EVER TASTED!!!!!! The pictures look SO delicious, and I would rate it 1,000,000,000,000,000,000 stars if I could.
You can use leftover crust to make breadsticks (if there is any leftover, you may have eaten it all because it’s so yummy)
This crust is everything you’d want in a pizza crust, gluten free or not.