the best gluten-free pizza crust recipe

So many deciding factors have gone into perfecting this gluten-free pizza crust recipe: which gluten-free flour blend to use, egg white or no egg white, milk or water. Decisions, decisions!

After all of the experimenting, I was thrilled with the end product! This gluten-free pizza crust is crispy with a soft center, browns nicely, and easy to roll-out and bake on a pizza stone or sheet tray.

In the end, it really is a fairly basic pizza crust: flour, yeast, sugar, oil, salt but with a couple of additions that compensate for the lack of gluten. This includes a bit of almond flour which helps the crust brown everso nicely, xanthan gum (if your GF flour mix doesn’t include it) and lastly, psyllium husk.

You may not be familiar with the last ingredient which is psyllium husk. This has elastic properties that give the crust a springy, bread-like consistency. Plus, it’s a great source of fiber which is always a good thing. You can purchase using at Amazon using the link above (affiliate link) or pick it up at your local whole foods store. It’s typically located with other fiber products near the pharmacy.

tips for this gluten-free pizza crust recipe

Gluten-free flour is a little different than regular wheat flour so below are some tips to keep in mind:

• Dough may seem a little wet when all of the ingredients are in the mixing bowl but don’t worry, it will be fine.
• Use olive oil on the spatula or your hands to roll the dough.
• After dough has proofed, roll or spread it out on parchment paper (place paper on wet paper towel to help stabilize it).

looking for pizza crust topping ideas?

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• how to make easy spelt pizza dough with prosciutto, caramelized onions
• fearless ricotta and prosciutto pizza with an amazing honey rosemary drizzle
• grilled chicken Caesar salad pizza

make gluten-free pizza crust