If you are seeking a chewy gluten-free pizza crust, I am sorry, this is not that recipe. This recipe creates a nice, thin, crisp pizza crust. For a chewy, holdable, foldable crust, check out my other pizza crust recipe instead.
All others, please continue reading, it’s worth it, I promise. 
When I was was first diagnosed with Celiac Disease, I tortured my family. I didn’t mean to, and I didn’t try to, but goodness…the things that I made them eat and called it pizza…I’m embarrassed to even admit. Thankfully, my family is very forgiving (or maybe that just shows their love for pizza, either way, I’ll take it). Many of my early ‘crusts’ were so horrible, they were inedible. They were really, really tough. So tough that you couldn’t cut through them, or eat them, for that matter. Yeah, really kind of defeats the purpose when you eat the toppings OFF of the crust, and leave the crust.
But now, well, we can have pizza once a week, and no one complains. Everyone loves when I make pizza now, even if it is just a simple cheese pizza (which seems to be the kid’s favorite). I have made this pizza crust over 50 times already, and have always had great success with it. My Mom makes this crust as well, and she really likes it too (thank goodness she didn’t have to have the learning curve I did, I’m not sure my Dad could tolerate those ‘crusts’ that I made 3 1/2 years ago). So, now it is time to share it with you!
First off, throw all ideas of tossing your pizza crust dough out the window. Gluten-free dough will not work that way, it just won’t. You will need parchment paper, and either a rubber spatula or an offset spatula to spread the dough to your desired thickness. The recipe I give you will give you two round(ish) pizzas, as pictured above, or one large rectangle pizza (the way we usually have pizza here).
This time, I spread the dough out on the parchment paper, and using the back of my large cookie sheet as a pizza paddle, placed the pizza (on parchment) directly on the oven rack. I then removed the crust, added the toppings, and put it back in the oven until hot and bubbly.
If I’m doing a large rectangle pizza, I spread the dough on the parchment paper, which is lining the baking sheet. I then bake it on the baking sheet, works well too.
If you bake the crust right away, this is what the crust looks like. It is rather dense. Thin. Crisp. I’ve been doing it this way the majority of the time, because, well, when I think of pizza, I want it now. Instant. However, good things do come to those that wait.
Do you see this picture? THAT is what the crust looks like if you have the patience to let it rise for 30 minutes. Look at all those little air bubbles. Aren’t they pretty? This is now my new way of doing it. Either way is delicious, but when you give it the extra 30 minutes to rise, magic happens. The crust is not bready, or chewy. It is just aerated, and light, but still crisp.
After baking and cutting my pizza, I like to slip a wire cooling rack under the parchment paper to allow steam to escape from under the pizza. Otherwise, it will start to accumulate moisture under your pizza, and your crust will not stay as crisp.
This crust, as my model shows you, easily holds its shape when you are eating it with your hands. It does not droop in the middle like a soggy, flimsy piece of rubber. It holds up the toppings, making it easy to eat with your hands, and this is true if you let it rise or if you bake it right away.
Give my family’s favorite gluten-free pizza crust recipe a try, and So, embrace pizza night at your house again.
- 2 1/2 cups all-purpose gluten-free flour (see Note)
- 1 1/2 teaspoons xanthan gum
- 1 tablespoon rapid-rise yeast
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon Italian seasoning (optional)
- 1/2 teaspoon garlic powder (optional)
- 3 tablespoons olive oil
- 1 large egg
- 1 1/4 – 1 1/2 cups warm water (start with 1 1/4 cups, add more if necessary)
- In the bowl of a stand mixer, add all of the dry ingredients. Stir to combine.
- With the mixer running, add the olive oil, egg and 1 1/4 cups water. The dough should become a nice, smooth dough, similar to a thick cake batter. Beat on medium-high speed for 2-3 minutes.
- Using a rubber spatula or offset spatula, spread the pizza crust dough out evenly on a sheet of parchment paper (two 14″ round pizzas, or one large rectangle pizza).
- Allow dough to rise for 30 minutes in a warm, draft free place (this gives a lighter, more crisp crust.)
- Preheat oven to 425 degrees F.
- Bake pizza crust in the preheated oven until lightly browned around the outside (approximately 10 minutes). Remove from oven and top with your favorite sauce and toppings. Return to oven and bake until toppings are bubbling and cheese is starting to brown (another 10-15 minutes, depending on your toppings).
- Remove from oven and cut into slices immediately. Carefully slide a wire cooling rack underneath the parchment paper, to allow steam to escape. If you leave the pizza (and parchment) directly on the baking sheet, steam will build up and your crust will not stay crisp.
So, there you have it. Don’t be afraid to have a pizza party with the kids, or have everyone down for “the big game”. This is a crust that everyone will enjoy.
What toppings will you be putting on this crust?
I love the crust looks so crispy.
oh, how I’ve missed pizza! I cannot wait to try this.:-)
Ummm…. Can I come over for dinner? Looks absolutely DE-LISH!!
Have you tried Julies gluten free recipe from MGCC, I hear it is pretty close to what the gluten crust tastes like?
I made this tonight for my family & inlaws. It was so easy to make & fairly easy to spread. My 4yo told me it was the best pizza ever. That’s a huge compliment coming from her. So glad I found your site. She’s the reason we’re a gf family & she’s been loving your recipes.
I have made this 4 separate times now, each time i make it, it just gets better, i think i beat it a little longer this time, let it rest for 10mins, then baked it for 15mins on the fan forced bake setting in our oven, it came up beautifully browned, then topped and baked just like you said.
I think the most important step is putting it on the wire rack after it comes out of the oven. (I made this when we went away, and didn’t have a rack- still good, but not to full potential).
My G’ma said she thought it was a regular pizza (she’s never tried gluten free), and my husband, requests this pizza even thought he doesn’t eat gluten free.
So 10/10 from our family.
Good Job!
My family and I love the GF pizza crust I’ve developed, but it has a hand-tossed texture… which is great and all but I miss crispy pizza crust soooooo much!!! I cannot wait to try your recipe, it looks fabulous!
Looks scrumptious. What toppings did you put on the top pizza? Have you ever tried a BBQ chicken? Do you just put BBQ sauce instead of pizza sauce?
Thanks, Adriana! The top pizza was…I believe…olive oil brushed on the crust, then a mixture of fried up onion, garlic, spinach & chicken. Feta cheese, tomatoes & green peppers topped it off. YUM!
For the BBQ chicken recipe, check out this one: http://www.thebakingbeauties.com/2008/06/barbecue-chicken-pizza.html
This pizza crust was great! Good flavor and very firm.
Thanks for the review, Star, I appreciate it! Glad you’re enjoying the crust.
This post made me smile! When I went off of gluten, I think I tortured those around me by being my guinea pigs and shoving their mouth with pizza crust that tasted just like dust and something chewy, not sure what that was… There is a pizza chain out here in Cali that makes gluten free AND vegan pizza options and it’s the best I have had! <–that's saying a lot. Your crust reminds me of theirs which means it must be awesome (said in high-pitched, singing voice)
Oh my goodness, we had at least a year of horrible, horrible ‘crusts’. Glad to see I’m not the only one. lol (and funny, cause I read that in a high-pitched singing voice too).
jeanine – that looks awesome. I wonder if the crust would work without x-gum or maybe with a tiny bit of guar gum? I hate that I cannot have x-gum cause it would be so much easier! I love the way it bakes up crispy (I love thin crust) and holds up the toppings! I want some. now! I’m going to try it soon and will let you know what happens without the gums. That pizza looks so very good and it is still breakfast time here!
Hey Lisa! Since it’s not overly ‘bready’, I wonder if a little guar gum would still do the trick. I find that with bready things is when I have to up the xanthan. Let me know how it works for you, as I’m sure there are others wondering the same thing.
Jeanine, this recipe looks absolutely beautiful. I like my pizza crust thin and crispy. I’m sending this link to a friend of mine who has just began eating gluten free. Thanks for another amazing recipe!
Jeanine,
We tried this recipe last week and I fell IN LOVE! My husband and boys loved it too! I like it so much I made it again a few days ago, just as cheesy bread to have with GF Spaghetti. And….then tonight I used it to make pita’s for chicken gyro’s. I just spread it in little 4″ circles instead of the large one. It worked beautifully! I may never eat another G-Free bread again. Thank you for sharing!!
Yeah!! that is so great to hear, Tammy! I’ve never tried making it into pitas, but I will now.
I also like to use fresh grated garlic in place of the powder. It adds an extra little zing, and seems to add some moisture. But, we are kinda garlic nuts here.=)
Oh my, dear Jeanine, where have you been all my glutenfree baking years? This is the second recipe I tried after being completely blown away by those AMAZING cinnamon buns (within three weeks a firm favourite of my coeliac daughter, the rest of my non-coeliac family, friends and neighbours, they beg me for it, can you imagine?)
And again this is a winner! I got the exact pizzacrust you promised: thin, light, crispy, tastefull and indeed holding it’s shape. And very important: super easy to make! And mind you, my rapid-rise yeast was rather old, still got this beautiful result. I used Doves Farm Gluten Free White Bread Flour which combines more or less the first two ingredients and which is easily obtainable over here. If you’re ever in need of a European testpanel, please let me be in it! For the time being I will definitely keep on checking your blog and frantically be repinning your recipes. Thanks sooo much!!!
Woohoo!!! So happy to hear that, Jools! Glad that the recipes are working for you with the flour change you are having to do too. Are individual gluten-free flours not available there? I’ve heard of the Doves Farm GF Flour, seems to be a popular one over there.
Thanks for the support, I appreciate it!
I made this a week ago for the first time. I was a bit skeptical after trying several other pizza crust recipes that were a big failure. Not this time. All of my family loved it, and my pickiest eater told me it was the best pizza I have ever made! That is saying a lot since I was an avid pizza maker before eliminating gluten from our diets. I am very thankful for wonderful people like you who share their talents with others to benefit from.
can’t wait to try these. my husband and I are new to the gluten-free world and has been a challenge finding good tasting recipes. thanks
A very nice gf pizza crust……my husband, who is not gf gave a ‘thumbs-up’, too…..he went back for seconds!
Glad to hear that, Sue! My family isn’t GF (Just me), and they all go back for seconds & thirds too.
This is the best gluten free pizza crust I have tried! I tried gluten free bisquick and it did not taste like pizza crust. I purchased a pizza. I also purchased a pizza stone. This came out crispy and yeasty.
I actually got a “This is good.” instead of “It’s okay from my hubby.
I will be using this crust for our weekly pizza meal from now on.
Thank you,
Tracy