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?

Check out these posts:

• 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

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Baking powder (gluten-free)

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Olive oil

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Psyllium Powder – NOW

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Xanthan gum

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Honey

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Almond flour

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Gluten-free flour (King Arthur All Purpose)

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the best gluten-free pizza crust (and I’ve tried many!)

5 from 1 vote

Recipe by Karen Lachman Course: Lunch, DinnerCuisine: Italian, AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Proofing time

1

hour 

Cook time

15-20 mins.

Delicious and easy gluten-free pizza crust recipe! This recipe makes one 12-14 inch pizza or two 6-7 inch pizzas.

Ingredients

• 1.5 tsp. instant yeast

• 1 cup warm water (between 105°F – 115°F)

• 1 tbsp. sugar or honey

• 1.25 cups gluten-free flour (I used King Arthur GF All Purpose flour)

• 1 tsp. baking powder

• 1/4 cup almond flour (fine)

• 3/4 tsp. Kosher or sea salt

• 3/4 tsp. xanthan gum (only add it not included in flour)

• 1 tbsp. psyllium husk powder

• 2 tbsp. olive oil

Directions

• In a small bowl, combine the warm water, yeast and sugar or honey. Stir to combine and put aside to proof for 5 mins.
• While the yeast is proofing, add the GF flour, almond flour, baking powder, salt, psyllium husk powder in the bowl of a stand mixer with the paddle attachment.
• Turn the mixer on low to combine dry ingredients. Slowly add the yeast and oil. Once this is added, increase the speed to medium-high and beat for 3-4 minutes. Dough will seem wet – that’s ok.
• Use an oiled spatula to press the dough into a ball and move it to the side. Dough will be sticky so use oil if on your hand or spatula if you need to touch it. Cover with saran wrap and let rise in a warm place for 60 minutes.
• Towards the end of the rise time, preheat oven to 400°F.
• When it’s time to press out the dough, lay a damp paper towel on your counter and parchment on top (to ground the parchment slightly). Place the dough ball in the middle and sprinkle GF flour on top to make it less sticky. Start pressing out w/ your hands into the shape of a circle. If it’s still sticky, put oil on your hands. Once it’s on parchment brush olive oil on top of dough. Use parchment paper to lift one side and brush olive oil on the bottom of that side. When finished, do the other side.
• Place the parchment on a baking sheet or a peel if you plan to use a pizza stone.
• Bake for 10 minutes. Remove from the oven and add your desired toppings. Bake for another 8-10 minutes depending on your toppings. Let cool for a few minutes before slicing.

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