Gluten Free Pizza Dough Recipe

Gluten Free Pizza Dough Recipe

Delicious gluten free pizza — REAL pizza — is one of the things people think they’ll have to miss out on with the gluten free diet, but not true! People talk about craving it, but with this gluten free pizza dough recipe (or my easy, award-winning gfJules Pizza Crust Mix), you can have it: crunchy, chewy, doughy REAL pizza in no time, without the gluten!

gluten free pizza and wine square

There’s just something about pizza that everybody loves. And it’s tragic to think you might have to give up great pizza when you go gluten free. It is the ultimate comfort food, after all!

gfJules Gluten Free Pizza on wood


And when you make it at home yourself, you can put ANYTHING on top and you can choose if you want thick or thin pizza. Either is delicious, both are easy!


You can even make Chicaco-style gluten free Deep Dish or Stuffed Crust pizza!

gluten free stuffed crust pizza wedge

Check out the bready crust on this stuffed pizza – no rice flour or cracker crust here! It’s the real deal!


Even if you’ve never made a pizza crust in your life (most of us hadn’t), it’s easy with my mix or this recipe, and the rewards are indeed sweet! I’ve posted a few videos for you in this recipe so you can see just how easy it is.

Once you get good at making the pizza crust, try something new like gluten free calzones or gluten free pizza rolls! The pizza possibilities are nearly endless!

gluten free calzones - gfJules

I worked so hard to develop a truly AWESOME gluten free pizza crust because at this point in my gluten free life, I’ve got to be honest, I’ve made a lot of gluten free pizzas. 

I’ve made gluten free pizzas for dinner parties, I’ve made them for cooking classes of 85 people, I’ve even made them for food shows for hundreds of samplers.  I have never had a complaint, but I have actually seen a few tears from folks who have been deprived of real pizza for so long.

diane's pizza note to gfJules FB ad

Real pizza strikes a chord with people. It’s right up there with bread and chocolate chip cookies as the top 3 things folks think they will miss most when going gluten free.

Tina S gluten free pizza

I suppose rice cracker gluten free pizzas have their place, but when you want a real pizza with a real doughy crust, this will be your go-to, real pizza recipe (but be ready, it could be a real tear-jerker for you, too!).

reader review of gfJules pizza crust mix

Watch how easy it is with this quick video:



gluten free pizza slice

Pans for Gluten Free Pizza

To bake this recipe as gluten free pizza or gluten free focaccia, I like using a pizza crisper pan covered with parchment sprayed with non-stick cooking oil.  They are usually circular pans and have lots of little holes in them to help the air flow and to make the outside of the crust crisper, while allowing the inside crust to remain chewy.

Another option is a pizza stone like this gorgeous one from Emile Henry.*

gluten free focaccia cu left

Gluten Free Focaccia


This gluten free pizza dough recipes also works on the grill!

Yes, I’m talking grilled gluten free pizza, here. SO yummy – just rise it according to the recipe, then grill instead of baking in the oven. It imparts a real pizza oven quality to the crust and is truly delicious (just be sure to monitor it so that it doesn’t burn!). Follow this link to my full Grilled Gluten Free Pizza Recipe.

gluten free grilled pizza 2

Other Ways to Cook Gluten Free Pizza

I’ve also used a portable pizza oven when I offer samples at gluten free shows. My favorite so far is the Presto Pizazz® Pizza Oven.  This handy gadget is fun to watch in action and takes any guess-work out of rising and baking a pizza.

Another option is to simply cover a baking sheet with parchment paper sprayed with cooking oil and bake the pizza in a round or rectangular shape on that.  Whichever pan or method, this recipe can make a thin or thick crust and will make your whole family happy.

Particularly when using a regular baking sheet though, don’t make the center of the crust too thick or use a very watery pizza sauce, as it will be harder to get that part of the pizza nice and crispy on the bottom.

RECAP: Easy and REAL Gluten Free Pizza 

Pizza ebook✦To recap: the easiest way to GF pizza nirvana is with my gfJules™ Gluten-Free Pizza Crust Mix. It takes any worrying or guess-work out of the equation — pre-measured with ingredients selected just to get that perfect “chew” out of your gluten free pizza dough.

✦My Gluten Free Pizza Making e-book gives you 13 different pizza recipes for any type of pizza craving!

✦And if you need more proof that this dough (from scratch or using my mix) is easy to make into a pizza, watch my 14 year old son do it in this short video!


Freezing Gluten Free Pizza Crusts

If you’d like to prepare several of these yummy gluten free pizza crusts in advance, freeze them and bake them later, hop to In Angela’s Kitchen for her how-to photos of how to make your own frozen pizzas with my mix! Angela:

Cut 8 parchment circles 2 inches larger than trays. Lightly oil trays so parchment sticks, put parchment circles on trays, then oil parchment. Set aside.

Working with only 4 crusts at a time, mix together 4 crusts according to the package directions. Divide pizza crust between 4 prepared trays. Drizzle a bit of olive oil over each crust. With well oiled hands, pat out pizza crusts, leaving a rigid at edge to contain toppings.

Spread pizza sauce onto each crust. Add toppings.

Wrap each pizza well, label and freeze. Repeat with remaining pizza crusts and toppings.

To bake: unwrap pizzas and remove from trays. Place pizza (still on parchment) on your favorite pizza baking pan, pizza stone or directly on the baking rack of the cold oven. Close oven door. Set oven to bake at 400 degrees F. Check pizza after 25 minutes. Depending on toppings, bake for another 15 to 20 minutes until crust is baked through and toppings and bubbly and cheese is melted. Enjoy!

**For YEAST-FREE gluten-free pizza dough directions, scroll to the notes in the recipe card.**

amanda's yeast free gluten free pizza with gfJules Pizza Crust Mix

Amanda’s yeast-free pizza made with gfJules Pizza Crust Mix


Here’s another video showing how to make this delicious recipe!



Gluten Free Pizza Dough Recipe

Gluten Free Pizza Dough Recipe

Yield: Yield: One 12-inch pizza.
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes


One 12-inch Pizza or Foccacia


  • 1 1/2 cups of gfJules™ All-Purpose Gluten-Free Flour
  • 3 Tbs. milk powder (dairy or non-dairy) OR almond meal OR plain GF potato flakes
  • 1/4 tsp. oregano
  • Pinch or two of garlic powder (optional)
  • 1/2 tsp. salt


  • 2 egg whites or egg substitute, room temperature (4 Tbs. or 1/4 cup)
  • 2 Tbs. extra virgin olive oil
  • 1/2 tsp. apple cider vinegar
  • ½ cup warm water (if making from scratch, add 2 Tablespoons additional water)
  • 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet - included with pizza crust mix) ** (for yeast-free directions, scroll to the bottom of the recipe)
  • additional olive oil to brush onto the crust
  • pizza sauce & toppings of choice


Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.

(From scratch: whisk together dry ingredients except yeast; set aside.)

In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/4 cup of the water.

Using a stand mixer (preferably), slowly add in the dry ingredient mix.  Gradually add remaining 1/4 cup of water to get a firm but very sticky dough that can still be spread; if dough is tight or resistant to spreading out on the pan, mix an extra 2-3 tablespoons of warm water into the dough until absorbed.

Pour in the yeast and beat on high for an additional 2-3 minutes.  (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).

Prepare a pizza pan or baking sheet by lining with lightly oiled parchment. Spoon the wet dough out into the middle of the parchment and liberally oil your hands to spread the dough. Push gently with your oiled palms to spread the dough to the shape and size you like. (watch a short video to see how here) If my 5 year old can spread this pizza dough, so can you!

The dough will rise a lot, so make sure to spread it fairly thin in the middle and leave a thicker crust on the edge if you like a thick crust; if you like thinner crusts, spread the dough out even more thin (just make sure you don't have holes).

Click here to watch a 3 minute how-to video on spreading out the dough.

Cover with more oiled parchment and let the crust rise 30+ minutes in a warm spot like a warming drawer or oven preheated to 200º F and turned off.

Preheat the oven to 375° F (static). After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.

Spread with sauce (make sure sauce is not cold) and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 15 minutes, or until the cheese is bubbly, if using.



from reader Amanda Marie:

"First I have to say that I love this pizza recipe. It works really well and I’ve gotten a lot of positive reviews on it both at school and from the very tough crowd at home. Jules knocked it out of the park with this recipe!

Second, I have to give major props to Chef Patrick Auger because I never would have known how to figure this out without his guidance. Thanks Patrick!

To bake without yeast:

Add to the dry mixture:

  • 1 Tablespoon baking powder
  • 1 heaping teaspoon baking soda

Instead of 1/2 cup water, add 1/2 cup of club soda at the very end, together with 1/4 cup of warm water. I keep the rest of the recipe the same. You will feel like you have an ooey gooey mess on your hands when you are done mixing the dough. It's normal.

I put an obscene amount of olive oil on my hands and on a piece of parchment paper to make sure my dough gets well oiled and it helps the dough not stick to your hands as much. You will want to work your dough and then slowly spread it out to where you have the shape of the pizza you are going for. I shape the pizza on the pan and keep the parchment paper under my pizza."

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The Best Gluten Free Pizza -- it's REAL pizza! Thick or thin crust gfJules

Thick or thin, make this pizza YOUR way! Don't miss out on REAL pizza any longer!

**Emile Henry has provided me with a baking stone to use in my gluten free baking. As always, all opinions are my own.  See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the  products I choose for my family. Thanks so much for your support!

The Best Gluten Free Pizza Crust recipe ... ever! Thick or thin, make this pizza YOUR way! Don't miss out on REAL pizza any longer! gfJules
Delicious, chewy, REAL gluten-free pizza is at hand, with this amazing recipe! No more rice crust pizza for you! REAL gluten free PIZZA is back on the menu!

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218 thoughts on “Gluten Free Pizza Dough Recipe

  1. I use white rice flour to help pat down the sticky dough. I’ll have to try the oil. Potato starch is another option as well. It gives the pizza a rustic look as well. Thanks!

  2. I don’t usually have liquid creamer or milk powder on hand. Will heavy cream or whole milk work ok, or should I just go to the store and get what the recipe calls for?!

  3. Oh, yes, I forgot to mention that I only had one cookie sheet so I used heavy duty aluminum (one thickness) for two of the pizzas and it worked fine so if you need more pizzas than you have pans for you might use the heavy duty foil.

  4. I just tried my third ‘mini’ pizza. I divided the dough into 4 pieces and put the toppings on all of them. I baked two of them and put the other 2 in the freezer. I ate one as soon as it was done and it was delicious. After cooling, I put the other baked one in the freezer for supper to warm in the microwave. Not quite as good but it was still delcious. It would probably taste just as good as the original if I’d used the oven but I was curious. Then I baked one of the others for lunch today. It was just as good as the one I ate when it was “fresh”, so topping before freezing works fine for me. As you can see I was hungry for pizza.
    Do you happen to have a recipe for a baking mix that could be used for biscuits, etc. without having to start from scratch. I love your flour by the way.

  5. I would like to make the pizza but I live alone so I was wondering, if I divide the pastry into 4 pieces and make smaller pizzas, do I still use the same baking time (15 min)? Can I go ahead and put the sauce and toppings on all the crusts before I freeze them or is it better to wait until I’m ready to eat them?

    • Hi Lucille, that’s a great idea! I have made these as smaller pizzas before and they work beautifully. Bake times are really more dependant on the thickness of the crust than anything else. As for freezing, I have had great success with parbaking, cooling, wrapping and freezing before topping; I would imagine it would work fine to go ahead and finish them off with sauce and toppings before freezing though. I haven’t tried this method yet, but you’re making me want to run and do it now! If you get time to try this method before I do, please let me know how it works out!

  6. Hi Jules,
    I am going to try the pizza, it sounds great. Could you please give me the time and directions you use for the Presto Pizazz® Pizza Oven?
    Thanks so much,

    • Hi Linda, I usually let it rise on the Pizazz Pizza Oven for 12-15 minutes (use the lower burner only), then bake it using both burners with the toppings on for another 10-15 minutes, depending on how thick your crust is. I have baked it longer and it has been fine though. If it isn’t cooked in the middle when sliced, put it back on the pan and bake it longer. It’s pretty easy once you start using it!

  7. I would like to make the pizza but I live alone so I was wondering, if I divide the pastry into 4 pieces and make smaller pizzas, do I still use the same baking time (15 min)? Can I go ahead and put the sauce and toppings on all the crusts before I freeze them or is it better to wait until I’m ready to eat them?

  8. So, I made the pizza crust tonight. It tasted good, but I had a problem with the dough not rising. My yeast was current, and I followed the instructions. What might have caused this?

    BTW — The paragraph about covering the pizza crisper pan with oil-sprayed foil could be an actual part of the recipe–and highlighted. I skipped it and ended up with major sticking.

    Question: If you cover the crisper holes with foil, would the crust still become aerated during the cooking process?

    • I bake this pizza on a regular jelly roll pan as well (see photo in recipe where my daughter is spreading the sauce) and it works just fine. However, the pizza crisper tray seems to solve the problem some folks have of the middle not baking as well, either because the crust is too thick in the middle or the sauce is too watery. The crust is, in fact, still able to bake better even with the aluminum foil covering the pan, since the foil covering the holes is still thinner than the metal pan itself. Also, if you don’t cover with foil, this wet dough will fall into the holes and then rise, causing major difficulties when trying to remove the crust from the pan!
      About your rising problem, not sure what happened for you. It’s imporant to cover the crust while rising if you have any problems with the rise, and be sure anytime you are working with yeast that your liquid ingredients are room temperature or slightly warmer, in order to help activate the yeast.

      • Jules —

        Thanks. I will try using the foil the next time. As for the rising, it could have been any number of things.

        By the way, instead of pizza sauce, I use an Italian boxed brand (Pomo something) of strained tomatoes. It’s expensive, but makes 3 pizzas. The tomatoes cook faster and more thoroughly than a sauce, puree, or paste, and never cause that “pizza tummyache” people sometimes get.

  9. Just noticed that there seems to be a duplicate instruction:

    Preheat the oven to 375° F (static). “After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes.

    After rising, preheat the oven to 375° F (static). Bake for approximately 15 minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.”

    They are different enough that they look like they might be separate. However, I looked at the video and it helped clarify. Thanks for having the video!

    This is my first time making the pizza. I’ll let everyone know how it turns out.

  10. Jules, I’m slightly confused and I was hoping that someone else had also noticed and commented on it here, but not so. In the ingredients list, you have 2/3 c. creamer listed and in the directions, you have 1/3 c. listed!! I’m going to wing it, and hope I choose right :(

  11. Every gf recipe I have seen for pizza dough involved par-baking the dough. What is the purpose of this?
    Also, my usual pizza making method is to use a pizza stone in a 500 degree oven. Is this too hot for gluten free dough? I’m a sucker for real new York style thin crust baked at high temp, but have some celiac friends, so I’d love to be able to make that style.

    • Hi Pete – I can’t comment on other folks’ gluten-free pizza crust recipes, but with mine, the dough is really wet, so the first parbake is to help it really bake and begin to get crispy on the edges. Without that bake time, the wet sauce would keep the dough too wet in the middle. That still sometimes happens to folks when they use a really thin pizza sauce. I’d definitely give the pizza stone a try (as long as it hasn’t been used for gluten pizza doughs before, since it is nearly impossible to rid a pizza stone of the residue of past pizzas!) – I’ve heard from lots of folks that they have had success with pizza stones and my GF crust. Let us know how it turns out!

  12. I make this pizza crust all the time using Almond Milk. I make mini pizzas and then the gluten free people can custom make their own. Also this past Saturday my husband suggested adding 1/2 tsp sugar and the results were amazing!! The kids thought they were back to eating a thick crust pizza.

  13. I made this pizza crust today. I used sweet dairy whey instead of the powdered milk, i had both on hand, but had already opened the whey. This pizza was insanely good. It was chewy and crispy and amazing. My 16 yr old son, who is not gluten free, loved it. I am giong to try this again, using regular oil, cinnamon and see if i get a nice breakfast flat bread…Amazing, i recommend this to anyone who has been dying for regular pizza again!Thank you so much Jules! I cannot believe how good this is.

    • Hmmm – I haven’t done it myself, but I’d think it would be easy enough to do if you spread the dough out wider than you want for your pizza, spread the cheese near the edge, then roll up/press the extra dough on top. Even if it’s not pretty the first few times you do make it, I’m sure it will taste good! Could be really fun to practice and have to eat your experiments! : )

    • You actually cannot sub liquid milk for powdered milk. You could probably get away with using whole milk with some success in place of the creamer though. The milk powder provides structure to the recipe, as does the liquid creamer as an alternative, so you really need to use one or the other for best results.

      • Looks yummy! i have to try it! Could I substitute vance’s dairy free for the milk, since my son is casein free?? btw, made your beefy stew last night– oh so yummy!

        • Yes Julie, you could reconstitute the Vance’s DariFree and use that as milk, or use any other dairy-free milk like soy, almond or coconut.

        • Ashlie – I use a product called Vance’s Dari-Free as the milk powder. It’s made from potatoes and thus is milk and soy free. For creamer to use instead, simply use coconut creamer. They both work great as milk and dairy-free options!

  14. Quite possibly the best pizza (gluten free or not) EVER. So chewy and bakes up just like the real thing. The garlic gives it a wonderful flavor. Spread out so easy with the oiled hands. I love that you included a freezer option. Thanks so much!

  15. I just wanted to say that there’s a little GF bakery where I live that has the best Italian pizza crust that I’ve ever had; including gluten pizza crusts. It’s light, and chewy in the middle, and the bottom has a crispiness that’s to die for. Your recipe is the equivalent to this pizza crust. Now I can spend at least half of the amount on this pizza dough, and have it in my home whenever I want it. I’M IN HEAVEN!!

  16. I LOVE how this pizza crust turns out, and I know your instructions say that the dough will be sticky, but it is EXTREMELY sticky when I try to spread it … so sticky that I can only spread it with a spoon in a manner similar to spreading frosting on a cake. Do I need to add more flour, or do you have any tips for getting a less sticky dough?

    Thanks for your flour and all your great recipes — it’s made adjusting to the gluten-life so much easier!

    • I’ve had more luck just pouring olive oil into my hands and then spreading the dough with oiled fingers. My kids can do it this way too. It’s weird how sticky wet this dough can be, but bake out perfectly, so I don’t want to mess with the proportions too much because I love the end result! Try the oiled hands technique and see if that works any better for you. If not, you can roll the ball of dough in more of my flour, but the objective should be to not integrate much more flour into the dough before baking, just to keep it from sticking so you can spread it.

      • I use a rubber spatula with a bunch of oil to spread and it works great;-) (except it always ends up sticking to the tin foil…even with a 1/4 cup olive oiled added onto tin foil first…suggestions?)

        Also, I substitute a half cup warmed almond milk instead of the creamer/milk powder and it turns out awesome!!!

      • Hi Jules, I was just wondering about using a convection oven- what would be the temp required and for how long? I cant wait to try this recipe, you have helped so many people, I think your wonderful.

        Thanks so Much
        Cheers Brenda