Gluten-Free Pizza Crust Recipe (Easy Yeasted Pizza Dough)

Why This Recipe Works for the Best Gluten Free Pizza Dough

Unlike many gluten-free pizza recipes that rely on a premade flour blend, this recipe uses a combination of tapioca starch, sorghum flour, and brown rice flour for the best balance of flavor and texture. Whole psyllium husk helps create a flexible dough that’s easy to shape while yeast develops that classic pizza flavor. The result is a crust that’s chewy, sturdy, and crisp around the edges.

Ingredient Notes and Substitutions

Main Ingredients for gluten-free pizza crust recipe:

• Warm Water
  • Warm water helps activate the yeast and hydrates the whole psyllium husk, creating a gel that gives this gluten-free pizza dough its structure and flexibility.
• Whole Psyllium Husk
  • I recommend using whole psyllium husk rather than psyllium powder. Whole husk creates a more consistent dough and helps produce a chewy crust with crisp edges.
• Instant Yeast
  • Instant yeast keeps this recipe quick and simple because it can be mixed directly with the dry ingredients. One standard packet (7 grams or 2¼ teaspoons) works perfectly.
• Sugar
  • A small amount of sugar feeds the yeast during the rise. It doesn’t make the finished crust taste sweet.
• Tapioca Starch
  • Adds chewiness and helps create that classic pizza texture.
• Sorghum Flour
  • Provides a mild flavor and contributes to the structure of the crust without making it dense.
• Brown Rice Flour
  • Balances the dough and works together with the tapioca starch for a tender, sturdy crust.
• Salt
  • Fine sea salt or kosher salt enhances the flavor and strengthens the dough.
• Olive Oil or Avocado Oil
  • Oil keeps the crust tender, adds flavor, and encourages beautiful golden brown edges while baking.
• Apple Cider Vinegar
  • A small amount of apple cider vinegar helps strengthen the dough and supports a better rise without adding a noticeable flavor.

How to Make Gluten-Free Pizza Crust Recipe

Follow these step-by-step instructions with photos to make homemade gluten-free pizza dough from scratch. The printable recipe card with exact measurements is below.

1. In a medium bowl, whisk together the warm water and whole psyllium husk. Let it sit for 2 to 5 minutes until it thickens into a smooth, gel-like consistency. The psyllium gel should hold together when stirred and no longer look watery.
2. While the psyllium gel thickens, add the dry ingredients to the bowl of your stand mixer (or a large bowl if mixing by hand): tapioca starch, sorghum flour, brown rice flour, salt, instant yeast, and sugar. Whisk until everything is evenly combined.

3. Once the psyllium gel has thickened, whisk in the olive oil and apple cider vinegar until fully combined. The mixture should be smooth and slightly glossy.

4. Pour the psyllium mixture over the dry ingredients in the bowl of your stand mixer.

5. Mix with the paddle attachment (or dough hook) on medium speed for 4 to 5 minutes, stopping once or twice to scrape down the sides of the bowl if needed.

6. The dough should look soft, sticky, smooth, and fully incorporated. It won’t resemble traditional wheat pizza dough, but it should hold together well without being runny. Resist the urge to add extra flour.

7. Gather all the dough up together, wetting your hands if it is too sticky to handle, measure the dough and then divide the dough into two equal dough balls.

8. Place each dough ball onto its own piece of parchment paper. Gently press it into a rough circle with your hands before rolling it into about a 10-12 inch diameter, leaving the outer edges slightly thicker for the crust.

9. To roll out the gluten-free pizza crust dough, I recommend using a smooth nonstick rolling pin rather than a wooden one.
*Gluten-free dough tends to cling to unfinished wood, making it much more difficult to roll out.

If you don’t have a nonstick rolling pin, place another sheet of parchment paper over the dough and roll it out between the two pieces of parchment.

10. Cover the dough loosely with a clean kitchen towel or plastic wrap and let it proof at room temperature for about 1 hour, or until it has puffed slightly.

11. After proofing, the dough should look slightly puffy and feel lighter. It won’t double in size like traditional wheat dough, but you should notice a visible rise.

12. While the dough is proofing, place a pizza stone, pizza steel, or inverted baking sheet in the oven and preheat to 475°F. Allow the baking surface to fully heat before baking for the crispiest crust.

13. Dock the dough. Use a fork to gently dock the center of the crust, leaving the outer edge untouched. This helps prevent large air bubbles while baking.

14. Carefully transfer the parchment paper with the crust onto the hot pizza stone or baking sheet. I use the bake of a baking sheet to work as a pizza peel to smoothly transfer the proofed dough onto the hot pizza stone or pizza steel.

15. Bake for 6 to 8 minutes until the crust is just set and beginning to puff. This quick par-bake helps create a sturdier crust that holds toppings well.

16. Remove the par baked gluten free pizza crust to a wire cooling rack so that the crust doesn’t get soggy.

17. Remove the crust from the oven and add your favorite pizza sauce, cheese, and toppings. Be careful not to overload the pizza, as too many toppings can keep the crust from crisping properly.

18. Return the pizza to the oven and bake for another 10 to 15 minutes, or until the cheese is melted and bubbly and the crust is golden brown around the edges.

19. While the pizza is still hot, brush the outer crust with a mixture of olive oil, grated Parmesan cheese, dried parsley, and garlic powder for an easy garlic Parmesan crust.

Let the pizza cool for about 5 minutes before slicing. This allows the cheese to set slightly and makes it easier to cut clean slices.

How to Store and Reheat Gluten Free Pizza

Refrigerator

Store leftover pizza in an airtight container or wrap individual slices tightly and refrigerate for up to 4 days. I like placing parchment paper between slices if I’m stacking them to prevent sticking.

Freezer

This pizza freezes beautifully! Once completely cooled, wrap individual slices or the whole pizza tightly in plastic wrap, followed by aluminum foil, or place them in a freezer-safe container. Freeze for up to 3 months.

Reheating

For the best texture, reheat pizza in a 375°F oven for 8 to 10 minutes, or until the cheese is melted and the crust is heated through. This helps bring back the crispy edges while keeping the inside soft and chewy.

You can also reheat individual slices in an air fryer at 350°F for 3 to 5 minutes.

I don’t recommend reheating gluten-free pizza in the microwave unless you’re in a hurry, as the crust tends to become soft and chewy rather than crisp.

Make Ahead

This recipe is perfect for meal prep! Bake the crust through the par-bake step, then let it cool completely. Wrap it tightly and freeze for up to 3 months. When you’re ready for pizza night, add your favorite toppings and bake until the cheese is melted and the crust is golden brown.

Easy Substitutions

Olive Oil: Olive oil and avocado oil work equally well in this recipe.

Instant Yeast: If using active dry yeast instead of instant yeast, bloom it first in the warm water with the sugar for about 5 to 10 minutes before mixing the dough.

Fine Sea Salt: Fine sea salt or kosher salt can both be used. If using table salt, reduce the amount slightly since it’s more concentrated.

Flour Blend Options: See my Flour Blend Option section above for using King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour.

Tools For This Recipe

Digital Kitchen Scale
A kitchen scale is the best way to measure gluten-free ingredients accurately for consistent results every time.

Stand Mixer
A stand mixer makes it easy to thoroughly mix the dough and fully hydrate the psyllium husk.

Pizza Stone or Pizza Steel
A preheated pizza stone helps create a crisp, golden brown crust by retaining heat throughout baking.

A pizza stone is a lower price point compared to a pizza steel, but I have broken plenty of pizza stones. So now I prefer a pizza steel.

Large Baking Sheet
If you don’t have a pizza stone, an upside-down baking sheet is an excellent alternative for baking homemade pizza. I recommend these dark non stick carbon steel baking sheets for this purpose.

Rolling Pin
A smooth acrylic or nonstick rolling pin helps prevent the dough from sticking and makes shaping much easier than a traditional wooden rolling pin.

Parchment Paper
Parchment paper makes transferring the pizza to the oven simple and helps prevent the dough from sticking while shaping.

Pizza Peel (optional)
A pizza peel makes it much easier to slide the pizza onto a hot pizza stone without disturbing the shape.

Pastry Brush
Use a pastry brush to lightly oil the crust before baking or brush on the optional garlic Parmesan topping after baking.

Pizza Cutter or Rocker Blade
A sharp pizza cutter or rocker blade makes clean slices without dragging the toppings across the pizza.

Mixing Bowls
A medium mixing bowl is perfect for making the psyllium gel before combining it with the dry ingredients.