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!
Jules,
Made this last night for my celiac hubby of 46 years♥️. Absolutely delicious. Thank you for raising the bar on gluten-free products. Your blend works every time and your attention to detail in your recipes and videos.ensures a home run every time‼️
Robin
OH YUM!!!! The perfect Valentine’s Day non-sweet treat! Thanks so much for sharing your pic and also for your kind words. I’m so happy to hear you’re loving my products and that my recipes make things easier for you. Wishing you and your hubby a very happy Valentine’s Day and congratulations on 46 years –WOW!!!!!!
~jules
Hi. I just bought your GF flour and am looking forward to making some pizza! I was wondering though, is there another ingredient option that could replace the milk powder? I don’t eat dairy or almonds, don’t use potato flakes and generally stay away from coconut too. Thanks so much!
Hi Maria, you could look for soy milk powder, rice milk powder or cashew powder. Not sure what you have access to, but those would be the next best options. The absolute easiest thing to do though, would be to use my flour for other recipes and just buy my gfJules Pizza Crust Mix. It’s the foolproof way to make delicious gluten free pizzas without dairy, almonds potato flakes or coconut. 🙂 All you add is milk, water, vinegar or lemon juice and egg or egg substitute.
~jules
I put the ingredients in my Zoji bread maker and did Knead for 12 minutes. Rolled it out and let it rise for 30 minutes.
We have a baking steel so we pre heated the oven to 500 with the steel inside. Built the pizza on parchment paper and transferred the paper to the steel. Cooked for 9 minutes and it was amazing. Used a roller at 1/8” and probably had a 14” pizza. Cannot tell you how good this was.
YES!!! I’m so thrilled to hear this, Kevin! REAL PIZZA IS BACK!!!!!!!!
~jules
When converting a yeast pizza dough recipe that requires 3 and 1/2 cups of flour would I use the same amount of gluten free all purpose flour ? How much baking powder or apple cider vinegar would you use to help it rise ?
Hi Jaime, I’m super sorry but I don’t think I’m quite following your question! Are you trying to make a yeast-free pizza crust recipe? I do have a yeast-free version of this recipe if you scroll down a bit on this intro (I know it’s a long one, sorry!) but check the headers and you’ll see it! There is guidance there about how much chemical leaveners (the baking powder and vinegar you ask about) to add there. If you’re asking about how much gfJules Flour to add in a wheat flour recipe you’re wanting to convert, I’d direct you to my article on converting recipes to gluten free for guidance. Typically with my flour it’s a 1:1 conversion, but with yeast, there are differences in the directions, so you’ll want to look to this article on gluten free baking with yeast if you are converting a yeast recipe. For more information on converting yeast recipes to yeast-free, check out this article on yeast (which has more info on converting to yeast-free, too!). I hope this all helps!
~jules
This pizza actually looks chewy! Could you give a good gluten free flour blend recipe to use with this recipe. I have all these flours starches xanthan in my kitchen just waiting to be experiment with.
Hi Ania, yes! It really is chewy like REAL pizza is supposed to be! I know you’re going to love this recipe, but it’s pretty important to use my gfJules Flour blend to get these results since flour is the critical part of the recipe. Check out this article on gluten free flours for more info and also for the answer to your question about a homemade blend.
~jules
We prefer a crispy crust. I first par bake, cool, then top and using a perforated pizza pan – finish it. It allows steam to escape for better browning.
Love those perforated pizza pans too, Dave. I don’t tend to wait long enough for ours to cool before topping after the par-bake, but I haven’t found I needed to when using that pan. I’ll be interested to see what you think!
~jules
Can crusts be baked for the 15 minutes and then frozen? I dont want to make a full pizza and freeze with toppings. If so, how would you go about taking them out to cook with toppings?
Hi Angela, yes you can absolutely freeze without the toppings. I’ve shared the directions with people before, but you’re reminding me that I really ought to just add it to the recipe, so I just did! Here it is for you though, so you have it for easy reference:
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 minutes, or until the dough has puffed and is starting to look a bit dry but not brown.
Remove the crust to 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 500F, 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.
Enjoy!!
~jules
Pizza is my favorite thing to cook with the kids. It is one food that their “help” can actually be help. You can’t really screw up putting toppings on, and they love to customize their own little pizzas.
All good points, Hannah! And when the kids “help,” they’re invested in the outcome! Not that kids wouldn’t want to eat gluten free pizza, but anything they help to create, they’ll always be more likely to help finish eating, too!!
~jules
Can I use your gf sourdough starter in your pizza crust recipe
Thank you Jules for making celiac more bearable!
Have you had any luck with this recipe using the dough setting on a breadmaker? Would you change any of the instructions when using a breadmaker?
Thanks!
Hi Sahej, you can always use your bread machine dough setting as a mixer and you shouldn’t need to make any modifications. The real changes come in when you are using the bread machine to knead, rise and bake gluten free breads like these. Have a look at this information on using a bread machine for gluten free yeast doughs in general for some tips. Hope that helps!
~jules
I just tried the Naan Bread with the GF Jules flour and I’m HOOKED. I was diagnosed with Celiac 6.5 years ago and have tried nearly every recipe under the sun for different doughs– breads, pizza, etc. Nothing quite satisfying. The Naan Bread was so phenomenal that I’m making the pizza tonight and couldn’t be more excited (a REAL CRUST???! There might be actual tears– the only place I’ve found gf pizza with a real crust is in Italy– a bit of a hike just for pizza lol). One question before I test this out: Can I make the pizza larger than 12 inches, like when you order a large pie at a pizza place? If so, do I need to change anything for it?
Oh Jess, you have no idea how happy that makes me to hear!!! You wouldn’t be the first to cry tears over this real pizza crust, I promise you! And I’m thrilled to hear you loved my gluten free naan bread recipe as well! YAY!!!
As for making this dough larger, you absolutely can, as long as your pan is large enough. If you make the crust very thick, it might take more time to get the middle cooked through, but baking on a “crisper” pan with holes will help with that, or pat it out to be a bit thinner, knowing you want to make the crust much larger. I can’t wait to hear how you like it! Not that you shouldn’t go back to Italy sometime, but this will make enjoying great pizza much more convenient! 😉
~jules
Do you double the yeast if you are doubling the recipe to make 2 pizzas? Im never sure if I should double the yeast or not.
Thank you. Looking forward to making this again. It’s been too long!
We struggled last year after my college age daughter was diagnosed with Celiac. After finding GF Jules Flour and the variety of mixes, it simplified everything. The mixes are delicious and the flour is awesome in all our family recipes. Applause! Applause! Applause!
So wonderful to hear that we’ve been able to help bring those family recipes back, Renee! Thanks so much for taking the time to let me know. Wishing you happy holidays and happy baking!
~jules
Mmm, gf pizza with a thick crust is an amazing treat! Love some caramelized onions, mushrooms and peppers on top. Jules pizza mix sounds like it’s perfect. Add in an awesome pizza stone- near heaven!
I love all pizza, thick and thin equally with no discrimination LOL! If I have to choose one though, I would choose thin. If I win this pizza crust and stone I will make a vegan pizza with follow your heart cheese and lots of yummy vegetables but especially mushrooms. Thanks for all you do Jules ❤️
I love thick crust the best – usually just extra cheese since celiac and all my other GI issues!
I know I’m late but I just looked at my Emails. I’d love to have a pizza stone !!
I’d like to win the pizza stone.