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!).
You can even bake this delicious gluten free pizza crust in a slow cooker / crockpot (click here for directions) or in a cast iron or braising pan.
You choose how you would like to cook it!
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 LOVE this pizza crust recipe. It’s so tender and tasty that none of my dinner guests have been able to tell that it’s gluten free. And to me that’s the hallmark of an excellent GF recipe!
Hi There! Has this recipe been changed in the last couple years? I haven’t made it for a while (maybe a year and a half) and I recall there used to be half & half in it. I can’t remember milk powder… is it possible to make it without the milk powder and use half & half?
Thanks!
Hi Sara, you are right, the original recipe had the option for half & half, but it was confusing to some people the either/or so I opted for the most allergy-friendly version on the site. If you have my book, Free for All Cooking, the original recipe is there with the half & half option, but basically omit the water and milk powder and just use 2/3 cup half & half instead. Hope that helps! You can also just use my gfJules Pizza Mix and add water. Happy Pizza Baking!
~jules
I just made THE most delicious calzone using this recipe for the crust. I used a silicone mat sprinkled with a bit of flour, and turned the dough out onto it. I floured my hands and gently pushed the dough into a thick disc, then placed my fillings on half the circle, folded over into the traditional calzone “half-moon”, crimped the edges together and sealed with a bit of egg yolk saved from making the dough, and baked on a parchment-covered baking sheet at 350 degrees until it was nicely golden on top. The calzone was delicious, and better than the ones I’ve made with store-bought GF dough. Now I’ve got absolutely no reason to purchase that tasteless junk – I can make my own delicious dough right at home. Jules, *thank you* for this recipe, and for all of *YOUR* wonderful products. I have been, and will continue to be a loyal customer!
Oh my gosh, Becky! That does sound like the most delicious!!! Thanks so much for sharing your technique – hope it inspires others to try it. I’m drooling a little at the thought of it myself … 🙂
~jules
Just made first pizza using the Jules Gluten free Pizza Crust Mix. Place foil on baking sheet & oiled with olive oil, then proceeded with directions. Final result was STUCK to foil. Had serve with foil ‘stuck on bottom’ with slice upside down so the foil could be picked off in order to eat. Taste was good but a terrible MESS and not servable. WHAT PREVENTS THE CRUST FROM STICKING???
Hi abpruett – if it stuck to the foil even after oiling, use parchment instead of foil next time and you’ll have no troubles. So glad the taste was good! Next time you’ll be able to enjoy foil-free! LOL!
~jules
Hi I made the pizza dough the other day. I used a pizza stone for the first time. It stuck to the stone. Any recommendations on how to avoid that next time?? Tasted good– but missed the crusty part of the pizza
Hi Rachelle, I’m glad you enjoyed the taste of the pizza – at least you know it’ll be great when you can get it to not stick! I would try heating the stone to really hot then putting the dough on, so that it would sear the bottom of the dough really quickly. The other thing you could do is to cover it with parchment and then bake it on the stone that way. Let me know what you try and how it goes!
~jules
I use a pizza stone as well but I always put a nice coating of corn meal on it before I put the dough on. I’ve never had it stick and the corn meal helps make the bottom crispy.
Yes, Carol! Love using cornmeal under pizza crusts. I forget the restaurant that used to make them that way (in my pre-GF days), but it brings back good memories! It can be hard to find certified GF cornmeal though, so hopefully you’ve got a good source for that!
Happy pizza baking!
~jules
We get our corn meal (and several other supplies from Nuts.com: https://nuts.com/search?q=corn+meal+gluten+free
Hey Jules–I’ve included your wonderful recipe in my roundup of gluten-free pizza crust recipes, which is Part 1 of my new Gluten-Free Pizza Party series!
There’s something for everyone there, even the yeast-free folks. 
Thanks!
Shirley
Thanks for sharing, Shirley! Spread the (pizza) love, that’s what I say!
I am newly gluten free. I love pizza and have tried various ways to make it gf. However, I am also not able to eat yeast. Any suggestions for a substitute for yeast infection pizza would be greatly appreciated. Thank you.
Hi Traci – try my flatbreads recipe which is yeast-free and makes great individual pizzas!
have to try this one….I am a new customer and the first thing I made with the GF flour was gravy from a pork roast…..it was great!!! my son is appreciating getting back to favorite things to east…so glad I found you!!
xoxo
Way to dive into GF baking, Carolynn! So glad you tried it in gravy and I know you’ll love it in my pizza recipe too! Enjoy!!!
We’ve been buying GF pizza for delivery, because my son is extremely picky (sensory integration issues). It ends up costing us $30 each time we order pizza, so I can only afford to do it once a month. My son has been craving pizza all month, and I couldn’t afford it, so I convinced him to let me try your pizza crust mix. His response: “The crust is good. The sauce is good. Needs more cheese. Can I have more?” I am over the moon! If we can make pizza at home, we can eat it MUCH more often!
That is SO fantastic! I’m thrilled that you talked him into that!
Since my pizza mix comes with 2 packets, you CAN have pizza MUCH more often! Congrats on your GF pizza success!
Another winner! Jules, the pizza mix is fabulous! The taste is awesome, and the texture is crispy and chewy and dead-on right. Hey, I’m Italian and I know from pizza and I’ve been trying every recipe and store-bought GF pizza crust I can find and this is my new hands-down FAV! Thank you!!
Hi Berni – so glad to hear you’re loving my new pizza mix! That is exactly why we’re doing it — we want to make fellow gluten-free eaters totally happy with their food! It’s good to know I have the seal of approval from an Italian, too!
Jules, I am enjoying baking again since introduction to your gf flour. Thank You. I made my scone recipe and it was very delicious. I have a question about the pizza dough, do you think it would be o’kay to sub out the creamer with yogurt and omit the apple cider vinegar?
Hi Danelle, so glad to hear you’re back in the kitchen again with confidence! I haven’t tried this particular dough with yogurt, but I think it should work, though I recommend thinning it a bit with water. The apple cider vinegar can be omitted or sub with lemon juice. Let me know how it goes!
Made this last night, & it is SO GOOD!!! GF in our house for 4 years now, & have been settling for “pizza” until now! This is the real thing! My non-gf husband, who eats only gf in the house, was all excited about it & ate a whole pizza on his own (I doubled & made 2)! Thanks Jules!! I read a bunch of comments, but not all, so maybe someone has found/said this already, but spreading the dough w/ a Pam sprayed rubber spatula worked better than the oiled hands for me. Love your flour blend, glad I finally tried it!
I’m so glad you finally tried my flour, too!! And congrats on the home run with the pizza recipe! I’m thrilled that now your whole family can share the same pizzas again and have something yummy to look forward to! Thanks for your note!
Hi there,
Can this recipe be doubled and then split into two pans? My kids devour pizza!
Absolutely, Meghan! I double it all the time for our family, then make two separate pizzas so everyone gets the toppings they like!
It’s rising right now! I’m so excited! I doubled it and I used heavy cream because that’s all I had, hope it comes out alright! My dough wasn’t terribly sticky though, it actually felt like real pizza dough, do you think it was less sticky because of the cream? Can’t wait to taste it!!!
Hi Meghan, I can’t wait to hear how it turned out with the heavy cream. I haven’t tried that sub before in this recipe! Let me know how it went!!
Hi Jules, maybe a stupid question… but what is “dairy creamer”? Does half & half qualify? I tend to stay away from processed creamer products, and opt for the real thing, half & half. Does the pizza recipe work with half & half or should I use the milk powder instead? I’ve never tried this before and want success on my first attempt! At least I am hopeful!
Hope is a wonderful ingredient!
As for creamer, you could use half and half or non-dairy (soy, coconut) creamers that are in the refrigerator section from companies like So Delicous. I’m not talking about the processed creamer products, so you’re safe! If you have milk powder, that’s another great option. Let me know which you try and how much you love the pizza! 
I can’t use your all purpose flour because my daughter is allergic to rice and corn also so I have an all purpose flour made up of sorghum flour, potato starch, tapioca starch and xanthan gum. Will this work in your pizza recipe?
thanks
Hi Carol, I can’t say for sure that the other flour mixture will work in my pizza recipe, but there’s only one way to know! Give it a try! Just know that the dough is very wet when you spread it, so don’t give up if it seems odd before it bakes. Let me know how it turns out!
Turned out great. My family loved it. No more subpar, expensive GF pizza for us. Thanks!
Wonderful to hear, Rie! We’re making this recipe for neighbors (not even GF!) tonight! It’s a crowd favorite!
Jules,
First, let me thank you for your amazing flour! The first few months gluten free were easy for me because I finally felt good for the first time in years! But then the pity-party began and I missed “real” food, especially pizza, like crazy. I considered eating pizza and dealing with the consequences but I could not force myself to endure the pain and bloating. Instead, I bought your flour and attempted this recipe (and the video really helps!!). It’s now quickly becoming my children’s favorite pizza- and they don’t have to eat g-free!! I’m making this at least once a week now and everyone devours it!
Last night my daughter suggested we use the dough to make breadsticks to dip into sauce or even oils and spices. It’s a great idea but I thought I’d ask your opinion and for any recipe changes you’d make- if any!
Thank you for making my g-free lifestyle easy! I’m looking forward to baking season! You’re a blessing!!
Heather – thank you for taking the time to write to me about your journey – your note warmed my heart today!!! About the pizza, it makes great pizza-style/foccacia bread sticks for dipping. Tell your daughter she’s on the right track being creative with recipes like this one! Make it like you would the pizza (works better if you shape dough into a rectangle), but don’t put toppings on it. Cut into strips when it’s cooked, and if you like them even crispier, bake a bit longer after they’re cut. Have fun experimenting and enjoy the recipes!!!
Jules, my oven is broke and probably will be for a long time. Can I cook pizza in my gas grill??? I miss things from my oven but the $$ isn’t there to replace it for a while. Thanks so much for all your terrific recipes!!! Nancy
Nancy – I’m so glad you’ve been enjoying my recipes! I’ve baked my pizza recipe on my grill during power outages – it’s yummy! Just lay foil or a metal tray under it and don’t put the flames up high so the crust won’t burn!