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 it doesn’t have to be that way at all! This thick and chewy crust brings people to tears because it brings them back to the real pizza crusts they’ve been missing. No compromises with taste, texture or safety (no wheat starch here!).
People talk about craving it, but with this gluten free pizza dough recipe (or my super easy, award-winning gfJules Pizza Crust Mix), you can have it: crunchy, chewy, doughy, yeasty REAL pizza in no time, without the gluten!
It really is the BEST gluten free pizza!
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.
I truly believe pizza is the ultimate comfort food, and just because we’re gluten free doesn’t mean we don’t deserve great gluten free comfort food (pizza)!
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 with this homemade recipe or my gfJules Gluten Free Pizza Crust Mix!
Or how about Gluten Free Slow Cooker Pizza? That’s right — you can make this gluten free pizza dough in a slow cooker and it does all the “work” for you!
How to Make Gluten Free Pizza Dough
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.
Just dump the dry ingredients into a bowl with a few liquids like oil, egg (or substitute), and water …
Spread the dough out onto parchment using oiled palms and build up the sides as much as you’d like for your crust.
Once risen and par-baked, spread sauce and toppings, then finish baking until golden and the cheese is bubbly.
Bake on a stone or pan, in your oven or even a grill. It’s delicious any way you choose, thick or thin!
Once baked, this delicious crust is everything a pizza lover could ask for!
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 Pizza Crust Loved By All!
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.
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.
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!).
If you have been missing out on REAL pizza because you’re gluten free, don’t! Now you know you can have it anytime you like — either with my easy gfJules Pizza Crust Mix or from scratch with this handy recipe and my gfJules Flour.
The only tough part now is deciding … thick or thin crust??
Don’t you want a slice?
Best Pans for Gluten Free Pizza
To bake this recipe as gluten free pizza or gluten free focaccia, I like using a pizza stone or 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 traditional pizza stone (this one comes with a pizza peel, too — so handy!) or this gorgeous one from Emile Henry.*
Grilled Gluten Free Pizza
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 for all the how-tos and tips!
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.
Par Baking Gluten Free Pizza Crusts
Who doesn’t love the convenience of pulling a frozen pizza out and shoving it in the oven? Well next time you make this recipe (or make one of my gfJules Gluten Free Pizza Crust Mixes), make two and freeze one!
My gfJules Pizza Crust Mix actually makes 2-3 large pizzas already (it all depends on just how thick you like your crust!), so if you’re not in the mood for two large pizzas today, you’ll be set, because you can easily par bake one and freeze it for later!
You can even make these delicious, authentic gluten free pizza crusts into HEART shapes (or any shape, really!)
Here’s how to par bake any shape gluten free pizza crust and freeze them for later:
Follow the instructions for making, spreading and rising the pizza just as you would normally, but then bake it at 450F for only about 5-7 minutes, or until the dough has puffed and is starting to look a bit dry but not brown.
Remove the crust to fully cool to room temperature and then either cover with toppings or not, your choice. Either way, at that point, wrap the pizza well with plastic wrap … twice. This will prevent freezer burn. If you know you’ll be keeping it in the freezer for a few weeks or even a month, I’d suggest another layer of foil, as well.
When you’re ready for gluten free pizza next time, preheat your oven to 450F, then remove the foil and plastic wrap. If you haven’t already topped it previously, add sauce and toppings now.
Place the frozen gluten free pizza on your favorite pan or pizza stone and place it in the preheated oven, baking until the crust is browned and your toppings are melted, at least 10 minutes.
RECAP: How to make the Best Gluten Free Pizza
✦The easiest way to gluten free 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. It makes 2-3 large pizzas, or you can only make half the mix and save half for later. OR you can par bake and freeze a pizza or two for later!
✦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!
*For YEAST-FREE gluten-free pizza, check out my Gluten Free SOURDOUGH Gluten Pizza Crust Recipe, or the dough directions below at the end of the recipe card.*
What are you waiting for? Isn’t it about time you enjoyed the BEST gluten free pizza?
Choose your method: I give you three here, one for using a pizza stone and turning your regular oven into a pizza oven! one easy no-rise method that has your pizza ready in only about 20 minutes! and one traditional method that turns out a great gluten free pizza every time.
The Best Gluten Free Pizza Recipe
Gluten Free Pizza Dough Recipe
Thick or thin, deep dish or grilled ... this is the gluten free pizza dough recipe you've been missing! It's real pizza, gluten free! The magic is in the mix: easy and award-winning gfJules Gluten Free Pizza Crust Mix, to be specific!
Ingredients
One 12-inch Pizza or Focaccia
- 1/2 mix gfJules® Gluten Free Pizza Crust Mix (~ 1 2/3 cup or 8.5 ounces of mix)**
OR THESE DRY INGREDIENTS
- 1 1/2 cups (202 grams) gfJules® All-Purpose Gluten-Free Flour OR 210 grams gfJules Gluten Free Multigrain Biscuit & Breakfast Baking Flour (corn-free)
- 3 Tbs. milk powder, dairy or non-dairy (like coconut milk powder) OR almond meal OR plain GF potato flakes
- 1/4 tsp. oregano
- Pinch or two of garlic powder (optional)
- 1/2 tsp. salt
PLUS
- 2 egg whites or egg substitute like flax egg or aquafaba, room temperature
- 2 Tbs. extra virgin olive oil
- 1/2 tsp. apple cider vinegar or lemon juice
- 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
Instructions
Make the Dough:
- 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 water.
- Using a stand mixer (preferably), slowly add in the dry ingredient mix with yeast. Beat for 2-3 minutes on high 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.(Note: this recipe may be mixed by hand in a large bowl, using a wooden spoon – stir as long as you can!)
FORM THE CRUST:
Spoon dough onto oiled parchment. Liberally oil your palms and spread pizza out to a 12-14” circle or small personal pizzas, adding oil to your hands if the dough is sticking. Create raised edge to contain sauce.
Click here to watch a quick how-to video on spreading out the dough.
FOR PIZZA STONE:
- Preheat oven with pizza stone on rack to 500°F (static)/475° F (convection).
- Cover crust with oiled parchment and let rise for 30 minutes in a warm spot.
- Remove top parchment and transfer pizza to hot stone.
- Bake for 3-4 minutes or until the crust is lightly browned, bubbled, and firm.
- Remove to spread warm sauce and toppings, then bake for 2 more minutes.
NO RISE METHOD:
Place pizza pan on bottom rack of oven. Turn oven on to 500°F. Bake for 18 minutes or
until crust is lightly browned, risen, and firm.
Remove, add sauce and toppings, and bake for 3-4 minutes on top rack.
TRADITIONAL METHOD:
- Preheat the oven to 375° F (static)/ 350° F (convection).
- Cover crust with oiled parchment. Let rise for 30 minutes in a warm spot.
- After the crust has risen, bake for approximately 15 minutes or until the crust is risen and lightly browned.
- Spread with warm sauce and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 8-10 minutes, or until the cheese is bubbly, if using.
Notes
* To make TWO pizzas, simply use FULL gfJules Pizza Crust Mix and follow package instructions for ingredients to add; if making from scratch, double ingredients.
YEAST-FREE PIZZA DOUGH INSTRUCTIONS
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 gluten free pizza 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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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 411Total Fat 29gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 24gCholesterol 51mgSodium 531mgCarbohydrates 26gFiber 7gSugar 4gProtein 15g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Freezing Uncooked Gluten Free Pizza Crusts
If you’d like yet another way to prepare several of these yummy gluten free pizza crusts in advance, freeze them and bake them later — all at one time — 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 ridge at the 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!
I hope you love this recipe as much as we do!
Pin it for later!
**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!
I make this pizza crust fairly often. My husband loves it!
I’ve found the easiest way to spread the dough is to cover it with wax paper sprayed with oil and just press the dough with my hands. Much less messy this way and it’s easy to get the thickness consistent.
Nice tip, Deb!
Just made this pizza crust… LOVE it! I also made some bread stix out of it too. Thank you so much Jules!
Jules, this looks so good. no pizza in 9 months except for the gluten challenge i did last month just to confirm whether or not gluten is an issue, oh, that piece of pizza caused a lot of body aches. i just found your website last week with the gluten free 10 day tips. i would like to try your flour soon. i just bought authentic foods multi flour blend. do you think i can sub that brand in your recipe?? THANK YOU
Lisa – I can’t wait for you to have delicious pizza again! It’s gluten-free-life-changing!!!
Not sure about another blend in this recipe as they are all so different. You can give it a try and see how it goes, knowing that if it doesn’t work, it’s not your fault, you just need my flour! Let me know! 
Hi Jules, THANK YOU so much for this recipe. My husband can’t have gluten and both of us had really been missing REAL pizza. Not anymore!
Any advice on making this dough ahead of time? I see the instructions for freezing, but what about making it a couple hours in advance? Could it sit in the bowl or on the pizza tray for a couple hours in the fridge?
We go to church in the evenings and like to have pizza when we get home so I’m trying to figure how to get a head start!
Thank you! We are so grateful to be able to have GOOD pizza again. It’s really amazing!
Sara I’m so happy you found my recipe! It is a universal crowd pleaser – we make this recipe nearly every week because my kids love it so much, and love to help make it, too! As for making it ahead of time, you could spread it on the pizza tray and cover it for a slow rise or cover it in the fridge if you have extra time to let it rise before baking, since it will be cold. Otherwise, the parbaking and freezing option would be great for you, as you could pull it out of the freezer, top it and bake it when you get home. Hope you and your hubbie enjoy the recipe again soon!!
I’m reporting back to say that I did triple the recipe. Since Jules’s reply to my question talked about successfully DOUBLING the recipe, I proceeded cautiously. In case anyone else wants to try tripling it, I had success by NOT tripling the milk and the yeast (but yes tripling everything else). For the milk, I used a full cup for the first round of adding liquid, but then only 2/3 cup for the second round — so, 1/3 cup less than a fully-tripled recipe. For the yeast, I used only 2 packets – not 3. Everything rose and puffed up perfectly with these amounts. Yum. Thank you!
Teddy – that’s awesome info! Thank you SO much for reporting back on tripling the recipe! Great notes for all!!!
When I tried this recipe, when I added the rest of the creamer at the end it was very runny, so I had to add more G/F flour. What did I do wrong? I also learned that you have to use non stick spray on the pan and not just oil. The first one stuck to the foil! ooppss!
Hi Stephanie – this dough is very wet, so don’t be put off by that, but yes! You need to spray the foil!
Did it bake out ok for you, even though the dough was really wet?
When I added more flour to make it a doughy consistancy then it baked up fine. When I say runny I mean really runny. I could have poured it out. That’s normal?
Stephanie – not sure why it would have been so runny. It is a wet dough, but sticky-wet, not runny-wet. Sounds like you intuited correctly and added more flour to make it work. Perhaps something was measured wrong? Were you using my flour? It’ll be interesting to see how it turns out for you next time!
I used a different gluten free mix. Maybe that was it! Won’t make that mistake again as I now have yours!
Great, Stephanie! Can’t wait to hear how you like it with my flour instead!
I’d like to make several batches to par-bake and freeze. Assuming that I don’t run into trouble with oven space, do you have advice about whether this recipe can be doubled or tripled, and still have the proportions work out well? (Sometimes that does not work in baking, though you’d think it would.) Or should I just make several single batches?
Thank you!
Teddy -that’s a great question, and luckily I have an answer! I’ve made this recipe in several classes where I’ve doubled it and it turns out great! Enjoy!
Love this recipe! The pizza crust is delicious. I was using GF Bisquick for pizza crust, before buying your flour. I no longer buy Bisquick and use Jules Gf Flour for all of my baking.
I’m so glad you’re loving this recipe Brittany! It’s definitely a family favorite for us, too!
Made this pizza crust tonight. Followed the recipe to a “T”. It’s perfect! I’ve been using Chebe bread Foccacia bread mix for my pizza crust for several years. No more! I baked my pizza on a Pampered Chef Pizza stone and it turned out absolutely perfect.
Annette – that’s fantastic! So glad you loved that recipe – me too! It’s definitely a family favorite in my house!
We LITERALLY just finished eating “your” pizza!!! My computer is still open on my kitchen counter from where I was reading the recipe! Sooooo good!! My son (and I) thank you! It turned out great- next time the only thing I would do different is cook the crust a tad longer, but I didn’t want to over cook it (I am the non-cook person who wrote on your FB page once, so I’m a little paranoid and over-careful when it comes to cooking). Again, a GREAT pizza crust- and not just GF-speaking, it’s just plain GREAT! Thank you!
Wow Jocelyn! That’s fantastic! So glad you and your son enjoyed the crust – you need to take some of the credit on that being “your” pizza though – you made it girl, gloat a little! Congrats and enjoy pizza night more often now!!!
Jules! This is the BEST pizza dough recipe ever. Thank you so much for inventing it. You are a living legend giving gluten free people a good food life again…I made mine with home grown vegies and herbs and it was so so so good. I tripled the recipe and froze the par-baked bases. Using the frozen bases was easy: add toppings and cook. No need to defrost. Cooking on the pizza stone worked well too (after the initial baking time, that is essential due to the stickyness). Thanks again!
Anita -thank you so much! I’m thrilled that you love the recipe and thanks so much for sharing your tips on par-baking! It really makes things so much easier to double or triple recipes like this and have them at the ready in the freezer!
Jules what is the best way to freeze these? Do you have a specific supplier of a plastic bag and a size that this crust will fit in? Or do you just wrap with some plastic wrap and then foil then put it in the freezer?
Suzanne, it all depends on what size crust you make, but if it doesn’t fit in a regular gallon freezer bag, I wrap in plastic wrap and then in foil to freeze.
We made this pizza last night and here is what my non-GF husband who loves to cook had to say: “This is great! Best pizza we have had since you had to go gluten free! We need to get more of that Jules flour! Maybe we can finally make some good biscuits to go with chili.”
So, big hit in our household! Thanks Jules!
Fantastic!!! So glad your family is back in the pizza! (Everyone should be!) I have an awesome biscuit recipe for you too, by the way! It’s in my newest book, Free for All Cooking.
Happy baking to you all!!!! : )
I was brought up on Pasta on Sunday’s and Thursday’s and home made pizza on Friday…Yes, my mom was Italian! With your flour & this crust recipe I am making Friday night pizza again! It is the closest to regular pizza dough!
I saute peppers and onions and top the pizza fresh grated cheese! We love it!
Thank you Jules!!!!!!
I am sooooo making this over the weekend!!!
Jules, I finally made this for my family of four tonight and it was a big hit! My daughter and I are newly diagnosed Celiacs (diagnosed about 2 mos ago) and we’re been missing pizza so much. Even though the directions seemed easy, I was so intimidated to try this recipe. I finally watched the video a few times and crossed my fingers. My first attempt turned out to be easy and totally worth trying! Thank you for making my family happy
You haved no idea how much my husband, myself, and our two girls appreciated having pizza again!. Thanks for the recipe! 
Katie – THRILLED that you took the leap and tried the recipe! Having a video always helps – I need to do more of those for my recipes, but Hunter did such a fantastic job on this one, I don’t have to make one for pizza now! : )
So happy to be a part of bringing joy to your family!
I just have to say that I was so excited to find a pizza dough recipe. I am new to the gluten, dairy and egg-free world, and it has definitely been a challenge adjusting. I used almond milk, egg replacer, and separated this recipe into 2 halves and made two thin crust pizzas. I found that just putting olive oil on my hands helped to spread the dough out.
And they turned out AMAZING! Thanks again for such a great recipe.
I just made this for the first time tonight, and it was my first time making any kind of homemade pizza. It was super tasty! Best crust ever!
I did absent-mindedly use almond milk instead of non-dairy creamer (which I have in the house, oops) and was wondering if it’s possible that is why my crust was still a bit gooey in the center? Or do you think it’s more likely that I used a bit too much sauce (we like sauce) or my vegan cheese (Teese brand) was too watery? I think I’m going to go out and get a real pizza crisper with the holes for next time, maybe that’ll fix it for me.
In any case, despite the slightly gooey center, it was amazing! My husband thought he was doomed to a life without pizza, and now he’s not!
Thanks Jules!
Beth – so glad you loved it! It’s a super tasty crust, that’s for sure! As for your “gooey center,” putting too much or too watery sauce on will definitely cause that problem. The pizza crisper trays (covered with oiled foil) really help though. Maybe try a little less sauce in the center and use the crisper and see how it goes. I’m betting you’re going to be enjoying pizza night every week from now on! : )
i am so frustrated, the flour here is just not the same…
Are you shipping overseas Jules? i’ve tried with several GF Pizza mix things and none of them look even similar to yours…
I live in Australia and am so sick of the all same things, here our diet is so limited…
can’t wait to hear if you ship and how much it would cost… thanks in advance
Jules- I am using your original recipe for crust. 1 cup of warm water with 3 tbs powdered milk. The dough more like batter and must be spread like on the pie pan. What was your reasoning in changing the recipe?
I use the one with powdered milk + water and I also use the one with creamer. It usually depends on what I have on hand! Both ways, the dough is more like a batter and is wet, but if spread with well-oiled hands it works out fine and bake up deliciously!
The first time I made this delicious pizza crust I didn’t have instant yeast on hand. To substitute I used dry active yeast proofed in 2/3 cup whole milk with 1 tsp sugar(subbing the milk for the creamer). It was insanely good and I couldn’t wait to make it again. The next time I used the rapid rise yeast and it didn’t rise as much. To make sure it wasn’t my imagination I made two batches – one using dry active yeast and the other using the rapid rise yeast. The dry active yeast raised the dough double that of the rapid rise.
So far I have tried your hamburger bun, birthday cake, and pizza crust recipes and I have loved every single one! I really appreciate the effort and detail you put into every recipe and look forward to trying more. Also, I’ll never use any other GF flour. Jules makes baking fun again
Jessica – that’s great substitution information! Thanks so much for taking the time to share!
Glad you’re loving the other recipes, too! It’s so much fun to bake again when things turn out, isn’t it!?