My go to Easy gluten-free homemade pizza dough crust is one of the single most important staples to have in your kitchen. It’s crispy on the edges and soft on the inside. Super simple to make ahead, no knead, freezes well and defrosts easily.

What to do if you dont know or don’t have time to think what to prepare for dinner? Make a pizza ofcourse!

The best part is that you don’t need to wait for a Friday pizza night and you can make it any day of the week because as you can make a whole bunch of these gluten free pizza crusts and simply freeze them.

What is gluten free pizza crust made from

In most cases, gluten free pizza is made with a combination of gluten free flours and starches like rice flour, almond flour, potato starch, and tapioca starch. These are combined with wet ingredients like oil and flavorings like sugar and salt. Some recipes also use yeast to give the dough some rise.

This gluten free pizza crust recipe is made with dry active yeast which is mixed with warm (temperature is important) water and then added to dry ingredients.

• gluten-free flour or my homemade gluten free flour blend
• almond flour
• baking powder (gluten-free)
• sugar
• active yeast
• warm water (110 F)
• salt
• psyllium
• grapeseed oil or olive oil

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How do you make gluten free pizza dough from scratch

Now let’s get cooking! Here’s an easy step-by-step guide, showing you how to make a tasty homemade gluten-free pizza crust! You’ll find the full recipe with the exact measurements in the recipe card below.

STEP 1: PROOF THE YEAST

Place the warm water in a small bowl, add sugar and dry yeast. Mix well until the powder and sugar start to dissolve in the water. Let it sit for 3 minutes until properly dissolved.

STEP 2

In a separate bowl or a bowl of a stand mixer add gluten-free flour, almond flour, baking powder, salt, and psyllium. Mix to combine with a spoon.

STEP 3

Then add wet ingredients: add the yeast mixture into dry ingredients and follow with grapeseed oil. 

STEP 4

Using a stand mixer/food processor mix the dough on high speed for 2-3 minutes. If you don't have a mixer, you can mix the ingredients together and knead them by hand.

STEP 4

Remove the dough (tip: have a small bowl of warm water on the side so you can dip your fingers in it once ina while, it makes the whole process of working with the GF dough easier) and start forming a ball. 

STEP 5: LET THE DOUGH RISE

Place the dough ball into a deep large bowl, cover with a towel and let sit (in the warmest place in your kitchen) for 10 minutes.

Meanwhile, preheat oven to 390 F (200 C).

STEP 6

Divide the dough into two balls.

Place parchment paper on the baking sheet, brush with oil.  Place each ball on the paper (or bake them separately) and start flattening each ball using just your (wet) hands.

Starting at the center and working outwards, use your fingertips to press the dough to ½-inch thick. Turn and stretch the dough until it will not stretch further. These pizza crusts should make about 7 inch  (18 cm) in diameter.

And lastly, poke the flattened dough with the tines of a fork all over.

STEP 7: BAKE

Bake in the middle oven rack for 15-18 minutes.

Remove from oven, and if want to use right away brush with olive oil in the middle of the crust, leaving the outside edges as they are so they’ll become nicely crisp later.

Spread the crust with your desired pizza sauce and sprinkle with toppings. Alternatively, you can freeze the baked crust. Let it cool completely, wrap it tightly in a plastic wrap and freeze for up to 3 weeks. See notes.

After the toppings are added, bake the pizza in the upper oven rack for another 10 minutes or until cheese is perfectly melted.

Sprinkle with fresh herbs and enjoy!

Can you make pizza dough ahead?

Yes, you can make it ahead of time but you’ll need to bake the dough first. Let it cool down and wrap tight in a clim film and place in the freezer. It can be kept in the freezer for up to 3 weeks.

When ready to use, let it thaw in the refrigerator or room temperature, place toppings and bake for 15 minutes.

Glute free pizza dough tips

• This Pizza dough is a yeasted dough that requires active dry yeast. Make sure to check the expiration date on the yeast package! Yeast that is too old may not work how it should work.

• Cup measurements can vary depending on how you are scooping the flour. So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement. I only purchased a kitchen scale after I started to bake gluten-free recipes, it really makes a difference to your gluten-free  recipes.

• When brushing the dough with olive oil before adding the sauce, make sure to leave the edges of the crust dry (no need to brush with oil there), this way you’ll have perfectly crispy edges.

• Grapeseed oil - High in polyunsaturated fats and vitamin E, grapeseed oil has a high smoke point, which makes it a good substitute for olive or vegetable oils.

• Also, once you open a bag of almond flour, it is best to keep it in the refrigerator or freezer. Almond flour becomes rancid quickly.

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