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Easy Gluten Free Pizza Dough Recipe

Julia | The Yummy Bowl
My go-to Easy gluten-free pizza dough crust is one of the single most important staples to have in your kitchen. It has a thick crust, crispy on the edges and soft on the inside. Super simple to make ahead, no knead, freezes well and defrosts easily.
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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Appetizer, Main Course
Cuisine American, Italian


  • 1 ¼ cup gluten-free flour
  • ¼ cup almond flour
  • 1 teaspoon baking powder gluten-free
  • 1 tablespoon sugar
  • 1 ½ teaspoon dry yeast
  • 1 cup warm water 110 F
  • ½ teaspoon salt
  • 1 tablespoon psyllium
  • 2 tablespoon grapeseed oil or olive oil


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.
  • 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.

The Dough

  • Then add wet ingredients: add the yeast mixture into dry ingredients and follow with grapeseed oil.
  • 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.
  • Remove the dough (tip: have a small bowl of warm water on the side so you can dip your fingers in it once in a while, it makes the whole process of working with the GF dough easier) and start forming a ball.

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.
  • Preheat oven to 390 F (200 C).
  • 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 flatten it with your hands.
  • Starting at the center and working outwards, use your fingertips to press the dough to about 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.
  • 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. 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. 
  • 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!


This recipe makes two small pizzas with thick crust.
Theoretically, if you have a medium size pizza pan, you can stretch the dough across the pan as well to make a bigger pizza. I haven't tried this method yet but would love to hear if it worked for you!


Keyword glute free pizza base, gluten free baking, gluten free crust, gluten free pizza, gluten free pizza crust, gluten free pizza dough recipe
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