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 was craving pizza last week so I had to make some. I always make two. I’m a classic Hawaiian toppings and the hubby is a meat lovers. I like it thin but not too thin crust with a nice outside crust. This is one crust I don’t share with my dogs!
Love thin crust, pepperoni and cheese
I like thin crust with mushrooms, onions and green peppers.
I love thick crust and I miss it!!! I like roasted veggies on my pizzas!!
I like a thick crust, but not too thick.
I loved this dough, so hard to find a good recipe I enjoy that is gluten-free dough!
so happy you loved it, Noelle! It’s so versatile, too!!
~jules
What an awesome giveaway! I would love to win a pizza stone, we make homemade pizza at least every other week haha. I go back and forth between thick vs thin crust… I think lately I’ve been loving thin a little bit more 🙂 I always top it with dairy-free cheese! My other fave toppings are olives and sometimes peppers, red onion, and mushrooms.
I love a slightly thicker crust and have been making it on the grill! Char it a little on each side for a crispy crust overall! Ingredients, I drizzle olive oil and garlic for the base, sliced tomatoes that have been roasted in the oven, fresh mozzerella and basil from the garden. I can’t wait to make the focaccia bread!!
I love thin crust either with extra cheese and olives/peppers/mushrooms or turkey pepperoni!
Delicious!
So happy you loved it, John!!!
~jules
Hi Jules,
I attempted your pizza crust recipe with the yeast free version as well as an egg substitute (flax seed eggs). Unfortunately, I think the flax seeds made the pizza crust way too…whole grain for my and my family’s liking!
Would aquafaba be a good substitute for this type of dough when also using a yeast substitute? (I have an auto-immune disorder and yeast is one of my triggers).
I read your “guide to vegan eggs” post, but I’m still confused as to when to use Aquafaba vs. Flax/Chia. Bottom line for me is the additional texture of the flax/chia kind of ruins it for me. Thanks!
Hi Sarah, the more substitutes made, the farther from the optimal version of any recipe it will be. Did you start with my gfJules Pizza Crust Mix? That’s the best way to get a great pizza. After that, I would recommend golden flaxmeal as the egg sub because it doesn’t have much color in the baked out crust, and doesn’t have as much flavor, I find. Aquafaba tends to work well in recipes that need the light and airy whipped egg texture. You could try another egg substitute instead, like Ener-G or one of the newer pre-packaged ones like Neat, to see if your family likes that better. I don’t think aquafaba is the answer here, but there are plenty of other options to try!
~jules
Hi Jules, I haven’t tried this recipe yet but will very soon. Can I use it to make fried dough? My husband and I love fried dough (for breakfast – I put syrup on it and he likes just butter). I tried to use your flour to make my old pizza dough recipe that I always used for fried dough but the dough didn’t rise so I guess I can’t just use it in the old recipe as is. It was a recipe that used 3 1/2 to 4 cups all-purpose flour, 1 1/4 cups water, 1 pkg active dry yeast, and 1/2 tsp salt. I don’t know why it didn’t work but if you think your recipe will work for fried dough I’ll try it. Thanks for a great tasting product.
Hi Carol – when you say fried dough, are describing something like a funnel cake? Have you tried my gluten free Beignet recipe? It’s a light and airy fried dough recipe that might be what you had in mind. Let me know what you think!
~jules
where is gf jules flour sold?
Hi Colleen, it’s in select stores around the US, but most people order on-line and we deliver right to your door! Here’s the link to the shop.
~jules
Hi Jules- what can I substitute for eggs? I have several egg replacers but don’t know which is best. Thank you!
Hi Beth, with yeast breads and things like pizza, I always use flaxseed meal + water — works great! Here are some other ideas though, if you need: https://gfjules.com/egg-free-vegan-baking-tips/
Hope that helps!
~jules
Is it possible to make the dough ahead and bake it later in the day? I’d love to prep it in the morning and bake it at night…
I am excited to try this recipe tonight with my kids!! When mixing the dough in the mixmaster, would you recommend I use the paddle or dough hook?
Hi Michelle, I never use my dough hook with gluten free doughs – the paddle always seems to do the job perfectly. Have fun and enjoy the yummy pizza!
~jules
The paddle worked great!! New question: is is possible to make the dough in advance? If not, how long can you leave it rising before cooking it? I would love to prep this in the morning and use it for dinner later that day…
Hi Michelle – so glad it worked well for you! You can make the dough in advance, wrap and refrigerate it or you can spread it and wrap it and refrigerate it until you’re ready to let it rise. Enjoy!
~jules
Love a thick crust but have not had one in a long time. I like chicken and broccoli on mine.
Wow! I already loved this gluten-free pizza. But we tried the yeast-free version last night and it was wonderful. The only yeast-free item I’ve had that was actually good. I might even say I liked this better than using the yeast packet. Thanks, Amanda (and Jules, of course!)
How fantastic, Michelle! So happy you tried it and loved it!!! Thanks for letting me know!
~jules
Is this recipe safe to use in bread machines? Or would I have to substitute some ingredients to make it that way?
Hi! I want to try this but I was wondering if I could use regular milk instead of milk powder and will it still be good that way?
Hi Karen, the powdered milk in this recipe is not to be reconstituted, so using regular milk won’t work. Can you substitute with potato flakes or almond meal in place of the powdered milk? Those are good substitutes here. Otherwise, consider ordering my pre-made GF pizza mix so you don’t have to worry about ingredients or proportions! I know you’ll love this pizza!
~jules
I did have to modify it slightly because I didn’t have any almond meal, my son is allergic to dairy, so I couldn’t use milk powder, the potato flakes I had contained milk. I used 4 tbsp pea protein for a double batch instead and it turned out well.
Great info, Jenny! Thanks for sharing your alternatives – great to know they worked!
~jules
We use dairy free, gluten free coconut milk powder for our substitute and we also do the yeast free suggestion. Our crust turned out great! So excited for this recipe and being able to substitute things and it still turns out well!
YAY! Thanks so much for sharing your dairy-free sub. I like the gluten free coconut milk powder in lots of recipes — good to know it works well here, too! And even yeast-free! That’s a HUGE win!
~jules