Gluten free pizza crust recipe

Friday pizza night almost ended at our place when Alex's best friend went gluten free last year. Then I found this gluten-free pizza crust, and honestly? Nobody at my table can tell the difference anymore.

Jump to:

• Why You Will Like This Recipe
• Ingredients For This Gluten-Free Pizza Crust
• Gluten-Free Pizza Crust
• How To Make Gluten-Free Pizza Crust
• Storage And Reheating
• My Best Tips And Variations For Gluten-Free Pizza Crust
• Gluten-Free Pizza Crust FAQ
• Recipes You May Like
• Conclusion

I've tested this dough more times than I can count in our little Manhattan kitchen. Some batches flopped (I'll tell you about that later), but this version comes out soft, chewy, and golden every single time. Even Donald, who swears he can spot gluten-free bread from across the room, asked for a third slice.

Here's the thing. It's mostly hands-off time, the ingredient list is short, and the kids can help pat out the dough. If your family loves Italian nights as much as mine does, my Tuscan baked spaghetti is another dinner that disappears fast at our table.

Why You Will Like This Recipe

• Truly simple: Just 5 ingredients and about 10 minutes of actual work.
• Soft and chewy texture: No cardboard crust here. This one bends and pulls like the real deal.
• Kid approved: Alex and Sarah fight over who gets to shape the dough.
• Makes two 12-inch pizzas: Dinner tonight, plus one crust to freeze for later.
• Naturally gluten free: Safe for celiac friends and family without tasting like a compromise.
• No fancy skills needed: If you can use a stand mixer, you can make this.

Ingredients For This Gluten-Free Pizza Crust

Here's everything you need. The list is short, but a couple of items really matter, so read my notes!

For the dough:

• 500 grams Caputo Fioreglut gluten-free flour (about 4 cups scooped and leveled). No substitutes here, I promise this matters!
• 1 tablespoon kosher salt
• 2 teaspoons instant yeast (sometimes labeled rapid rise)
• 1 ¾ cups warm water, ideally between 120 and 125 degrees F
• 2 tablespoons olive oil

For prepping and baking:

• 1 tablespoon olive oil for the bowl
• 1 tablespoon olive oil for the parchment paper

A quick note on the flour: I learned this the hard way when I tried a 1:1 blend from the grocery store. The crust came out dense and gummy, and Sarah politely pushed her slice around the plate. Caputo Fioreglut is the only flour that gives you that soft, bakery-style bite. I usually order mine on Amazon, and one bag makes 4 crusts.

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How To Make Gluten-Free Pizza Crust

Don't let the sticky dough scare you. It's supposed to look that way! Here's exactly what I do, step by step.

Mix The Dough

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and yeast. Pulse a few times on low so everything blends.
2. With the mixer running on low, slowly pour in the warm water and 2 tablespoons of olive oil.
3. Mix on medium-high speed for 3 full minutes. Stop once or twice to scrape down the sides and bottom of the bowl. The dough will look more like thick batter than pizza dough. That's exactly right! (The first time I made it, I almost added more flour. Don't do it!)

Let It Rise

4. Oil a spatula and scrape the dough together into a rough ball.
5. Pour 1 tablespoon of olive oil into a large bowl, add the dough, and flip it a few times so it's coated all over.
6. Cover the bowl with plastic wrap and let it rise in a warm spot for 45 to 60 minutes, until doubled in size. My warm spot is the top of the fridge, in case you're wondering!

Shape Your Crusts

7. When the dough has about 30 minutes of rising left, preheat your oven to 425 degrees F. Line two pizza pans or sheet pans with parchment paper.
8. Once the dough has doubled, divide it in half and shape it into two balls.
9. Spread ½ tablespoon of olive oil over each piece of parchment in about a 12-inch circle.
10. Place one dough ball on each pan and gently pat it out into a 12-inch circle with your fingertips. Want it thinner and crispier? Pat it out to 14 inches instead.

Pre-Bake And Add Toppings

11. Bake the bare crusts for 10 minutes at 425 degrees F. This par-baking step sets the crust so it holds up under sauce and cheese.
12. Pull the crusts out, add your sauce and toppings, then bake for another 10 to 12 minutes until golden and bubbly.
13. For a pretty finish, brush the edges with a little olive oil right when the pizza comes out. Donald says this little trick makes it look like it came from our corner pizzeria!

Storage And Reheating

Got leftovers? Lucky you. Here's how I handle them:

• Refrigerator: Store baked pizza slices in an airtight container for up to 3 days.
• Freezer (baked crust): Wrap cooled par-baked crusts tightly in plastic wrap, then foil. They keep for up to 2 months.
• Freezer (raw dough): After the rise, divide the dough into two oiled balls, wrap each in plastic wrap, and seal in a freezer bag with the air pressed out. Freeze for up to 2 months.
• Thawing: Move frozen dough to the fridge overnight, then let it sit on the counter for 30 to 40 minutes before shaping. Room temperature dough is so much easier to work with.
• Reheating: A few minutes in a 375 degree oven or air fryer brings slices back to life. The microwave works, but the crust turns soft.

My Best Tips And Variations For Gluten-Free Pizza Crust

After making this dough dozens of times, here's what I've figured out:

• Use a kitchen scale. Gluten-free baking is picky about measurements. Weighing the flour in grams gives you the same great result every time.
• Trust the stand mixer. This dough is too sticky and loose to beat by hand, and a hand mixer just can't keep up. Stick with the paddle attachment, not the dough hook.
• Oil your fingers before shaping. The dough sticks to everything, but a light coat of oil on your fingertips fixes that instantly.
• Wondering what to put on top? We do a classic margherita for Sarah, pepperoni for Alex, and I pile mine with mushrooms and roasted peppers. Anything goes!
• Make it a full spread. On weekends I'll serve slices next to my blueberry brie jalapeno poppers as a fun starter, and everyone's thrilled.
• Breadstick shortcut: Pat the dough into a rectangle, brush with garlic butter, and bake. Instant gluten-free breadsticks for soup night! They're perfect for dunking into my homemade vegetable soup.
• One pitfall to avoid: Don't skip the par-bake. I got impatient once, topped the raw dough, and ended up with a soggy middle. Never again!

And if pizza night falls through because the week got away from you, my creamy one pot pasta saves dinner in 30 minutes flat.

Gluten-Free Pizza Crust FAQ

Why does gluten-free pizza dough need Caputo Fioreglut flour?

Caputo Fioreglut is milled specifically for breads and pizza, so it creates a stretchy, chewy texture that regular 1:1 blends just can't match. I tested this recipe with a measure-for-measure blend once, and the crust came out flat and gummy. This flour is the whole secret, and at roughly $3 to $3.75 per crust, it still beats takeout.

Can I freeze gluten-free pizza dough before baking?

Yes, and I do it all the time! Let the dough rise as usual, divide it into two oiled balls, wrap each in plastic wrap, and freeze in a sealed bag for up to 2 months. Thaw overnight in the fridge, bring it to room temperature for 30 to 40 minutes, then shape and bake like normal. Future you will be so grateful on a hectic Friday.

Why is my gluten-free pizza dough so sticky?

Because it's supposed to be! This dough looks more like thick batter than traditional pizza dough, and that high moisture is exactly what keeps the baked crust soft instead of dry. Resist the urge to add extra flour. Just oil your spatula and fingertips, and the stickiness stops being a problem.

Do I need to pre-bake a gluten-free pizza crust before adding toppings?

Yes, don't skip this step. Baking the bare crust for 10 minutes firms it up so it can hold sauce, cheese, and toppings without going soggy in the middle. I tried skipping it once to save time, and the center never fully cooked. Ten extra minutes gives you a crust that slices clean every time.

Recipes You May Like

• Easy air fryer French bread pizza is my shortcut when the kids want pizza but I don't have time for dough.
• Gooey sausage pizza with cheesy goodness is the topping combo Donald requests most.
• Crispy air fryer garlic bread rounds out any Italian night at our table.

Conclusion

That's it, friends! Mix the dough, let it rise, pat it out, par-bake, then top and finish. This gluten-free pizza crust turned our Friday tradition around, and I genuinely think it makes better pizza than half the slices in our neighborhood.

Give it a try this weekend and let me know how it turns out for you! And don't forget to save this recipe to Pinterest so it's ready for your next pizza night.