How do I make crispy gluten free pizza crust?

Bake on a preheated pizza stone or steel at the highest temperature your oven allows, usually 475 to 500 degrees. Roll or stretch the dough thin. A light brush of olive oil on the crust before topping helps crispness. Do not overload with toppings, as excess moisture makes the crust soggy.

What flour works best for GF pizza dough?

A blend of tapioca starch and white rice flour with psyllium husk produces the best texture for thin crust pizza. For a thicker, chewier crust, add some potato starch and use a bit more psyllium. Commercial blends work for pan pizza but custom blends give you more control over the result.

Can I make pizza dough ahead of time?

Yes. Make the dough, portion it, and refrigerate for up to 3 days or freeze for up to 3 months. Cold fermented dough actually develops better flavor. Let refrigerated dough come to room temperature for 30 minutes before shaping. Frozen dough should thaw in the fridge overnight.

Why is my GF pizza soggy in the middle?

Too many wet toppings, oven not hot enough, or crust rolled too thick in the center. Pre cook wet toppings like mushrooms, spinach, and fresh mozzarella (drain it well). Bake at the highest temperature possible. Stretch the dough thinner in the center and slightly thicker at the edges.

Do I need a pizza stone?

It helps a lot but is not required. A pizza stone or steel retains heat and transfers it directly to the bottom of the crust for a crispier result. If you do not have one, an inverted baking sheet preheated in the oven works as a decent substitute. Cast iron skillets also produce excellent pan pizza.

Recipe Type

Pizza Recipes

9 recipes

Curated by Evelina Melnikova

Pizza was the food I missed most intensely after going gluten free. Not in a general way, but in a very specific Friday night, open a box, eat slices on the couch kind of way. Every GF frozen pizza I tried was disappointing. Thin, crackery crusts that tasted like rice cakes. Soggy centers. Strange aftertastes. I genuinely believed good GF pizza did not exist.

Then I started making it at home and realized the problem was never the concept. It was the execution. A well made gluten free pizza crust can be thin and blistered, thick and chewy, or somewhere in between. Our flour blend calculator has pizza-specific ratios for both styles. The key is matching your flour blend and hydration to the style you want. For a thin, Neapolitan style crust, you want high hydration dough with psyllium husk, stretched thin and baked on a screaming hot pizza stone or steel at the highest temperature your oven reaches. For a thicker, American style crust, a lower hydration dough pressed into an oiled pan and given a short rise produces a puffy, breadlike base.

Sourdough pizza dough is a game changer if you have a starter. The fermentation adds flavor complexity that plain yeast dough cannot match, and the slight tang pairs beautifully with tomato sauce and cheese. Our sourdough pizza dough recipe is one of the simplest on the site and produces a crust that has converted multiple wheat eating friends.

These 9 recipes cover different crust styles plus classic and creative topping combinations. Once you have a crust recipe you trust, the topping possibilities are limited only by what is in your fridge.