AMAZING Gluten Free Pizza Crust

Once you make this AMAZING gluten free pizza crust, you’ll never buy another prepackaged one again!  If you’re missing a great New York style pizza in your gluten free life (that folds!) look no further.  You’ve found it!  

amazing gluten free pizza crust

Some of the links in this post are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase.

What Makes a Great Pizza?

There are all kinds of pizzas out there:  thin crust, thick crust, Sicilian, etc, etc.  I’m not a pizza snob.  I will pretty much eat any pizza I’m given, but I WILL NOT eat cardboard with sauce and cheese!  And that, my friends, is sadly what is offered to us gluten free people. 

Even if we felt like risking everything (with cross contamination) and ordering a gluten free pizza from a local pizza place, it’s nothing more than cardboard with sauce and cheese.

I LOVE my own gluten free pan pizza, but I also love New York style pizza.  You know, the kind that you can fold over (if you choose to) that is slightly crispy with bubbles of dough that have risen and created craters, as well as chewy and almost a little bit doughy.  This pizza has all of those wonderful traits and you can make it at home!!  No more cardboard for us.  Woohoo!!!!

amazing gluten free pizza crust

Creating the Most Amazing Gluten Free Pizza Crust

Creating a great gluten free pizza crust is no easy feat. One of the very things that makes pizza crust chewy is the very thing we’re missing–gluten! But with a few ingredients and my gluten free bread flour blend, we’re able to mimic the effects of gluten and create a gluten free pizza crust that is just like its gluten-filled counterpart.

  • Kim’s gluten free bread flour blend — there really is no substitute for this flour blend, but if you need to make things dairy free, there are suggestions right on my flour blends page.
  • Additional xanthan gum — this helps with the stretch of the dough.
  • Instant yeast — if all you have is active dry yeast, you’ll need to “bloom” it in the water for the recipe. The water will need to be warm, not over 110 degrees F.
  • Kosher salt
  • Honey
  • Olive oil — use extra virgin
  • Water — nothing special, just tap water. It doesn’t need to be warm, unless you’re not using instant yeast.

Add the dry ingredients to the bowl of a stand mixer and mix with a whisk until combined. On low speed and with the dough hook, slowly add the liquids (water, honey, and olive oil). Once all is combined, turn the speed up to medium high and knead for 5 minutes.

Remove the dough hook and scrape down the sides of the bowl with a bowl scraper like this one (one of my favorite kitchen tools) or spatula. Cover the bowl with plastic wrap and allow it to rise in a warm, draft-free area until doubled in volume, about 1-2 hours.

gluten free pizza on board with sauce in the background

The Dough Gets Better with Age

What’s so fantastic about this dough is the recipe can be doubled or even tripled and the longer it sits in the fridge, the better it gets!  You can make the dough one day and have pizzas the following day, or even up to 10 days afterwards!!  How great is that? 

Letting the dough sit in the fridge actually increases fermentation.  Fermentation is when yeast feeds off the sugars in dough and creates gas, which helps the dough rise.  The gasses produced by the yeast during fermentation is what gives bread its flavor and aroma.  Generally, more fermentation means tastier bread, or in this case, tastier pizza dough. It also helps with the stretch of the dough. It’s similar to the effects of sourdough without fiddling with a starter!

Making Your Home Oven Behave Like a Pizza Oven

I used to make pizzas quite often from scratch before I became gluten free, so I always tried to recreate the effects a pizza oven would give for the best possible outcome.  I’ve found a pizza steel (affiliate link) to be the best option.  They’re great for mimicking the effects of a pizza oven.  If you don’t have a pizza steel, you can use a pizza stone with similar results. If you don’t have a stone, you could use an overturned baking sheet. You may need to bake the pizza longer if going this route.

Put your pizza steel (or pizza stone) on the top rack of your oven, or the next one down if it’s too hard to get to.  Find the max temperature your oven goes to (mine is 550 degrees) and preheat it for at least a half hour. 

When you slide the pizza onto the steel, the crust will bake first at your highest oven temperature, for just a few minutes.  Then you’ll switch to broil to melt the toppings until bubbly, creating the best gluten free pizza you’ll ever have!!

Rolling out the Dough and Building a Pizza

Dump the dough onto a well-floured surface and knead briefly, until it comes together into a fairly smooth ball.  With a bench scraper, cut the dough into portions about the size of a deck of cards (about 5-6 ounces each).  Roll each of these into a somewhat smooth ball. You can let these sit, covered in a container side by side to rest for about a half hour (while your oven is preheating). But I prefer to roll them out into individual pizzas and then cover them with a towel while my oven is preheating. That way the bubbles in the dough will have a chance to reform after being rolled out of the crust.

To make each pizza, I use these 10-inch parchment cake circles.  I roll the dough out onto a lightly floured parchment round. Add sauce (my Pizza Hut copycat pizza sauce is the bomb!) and whatever toppings you want and slide the pizza, parchment and all, onto the pizza steel (or stone).

Bake for about 3-4 minutes, depending on how high your oven goes.  Then quickly switch to broil (high, if your oven has different broil settings).  Keep watching it as it takes no time at all (1-2 minutes).  A tip for sliding the pizza out of the oven easily is to use tongs to grab it. 

gluten free pizza crust with toppings

Can I Make and Bake Crusts Ahead of Time?

I get this question a lot and the answer is YES!! You can bake the crusts without any toppings beforehand and load your freezer with them! To do this, bake for only 2-3 minutes without broiling, remove from the oven and allow to cool. Wrap well and freeze.

When ready to make a pizza, pull out a crust from the freezer, load it with toppings, and place it in the oven under the broiler for a few minutes. The crust is already baked, so you don’t need to bake it any further and you’re just heating up the toppings and melting the cheese until crusty.

amazing gluten free pizza crust

Can I Make Whole Pizzas and Place Them in the Freezer?

I love these questions because it brings out creativity in you and me!! And the answer to this is a resounding YES!!! I love this idea because you can have a hot pizza on the table in minutes with no prep work!

Roll out the dough onto parchment, add the toppings, and place the pizza on a flat surface (or baking sheet that will fit in your freezer). Freeze the pizza until solid enough to wrap in plastic wrap and freeze. I like to put mine on a cardboard round, such as a cake round like this one.

Preheat your oven to 450 degrees F with your pizza steel (or stone) on the middle rack. Slide the pizza onto the steel (or stone) and bake for about 10 minutes, or until crust is puffed and cheese is melted.

amazing gluten free pizza crust

Amazing Gluten Free Pizza Crust

Who says you need delivery?  With this gluten free pizza crust, you will never miss delivery pizza again!!
Print Recipe
CourseMain Course
CuisineAmerican, Italian
Keywordamazing, Gluten Free, pizza, pizza crust
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Servings4 10″ pizza crusts
AuthorKim

Ingredients

  • 3 cups (420 g) Kim's gluten free bread flour blend
  • tsp xanthan gum, in addition to what’s already in the blend
  • 1 tbsp instant, or fast-acting, yeast
  • 1 tsp kosher salt
  • cups (360 ml) water
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey

Instructions

Mixing the Dough

  • In the bowl of a stand mixer fitted with the dough hook, add all the dry ingredients and whisk to combine.  Combine the olive oil and honey with the water and whisk to combine.  With the mixer on low, slowly add the water mixture.  When fully incorporated, turn the mixer up to medium high and mix for 5 minutes.  It will be thin and seem like stretchy cookie dough.   
  • Scrape the sides of the bowl to mound the dough into one large heap of dough. Cover the bowl with plastic wrap. Place in a warm, draft-free area to proof for 1-2 hours, or until doubled in size.    
  • Put the dough in the refrigerator for at least 2 hours, or up to 10 days.

Shaping Dough

  • Remove the bowl from the refrigerator and flip it over onto heavily floured surface.  Knead for a few minutes, adding more flour as necessary, until dough is fairly smooth.  It is a slightly sticky dough.
  • Using a knife or bench scraper, cut dough into approximately 3-4 pieces (this will depend on the size of pizza you want and how thick/thin you want your pizza). Roll into balls as best you can.

Shaping Crusts and Baking Pizzas

  • Sprinkle parchment round with extra flour and place dough ball on top. Add more flour on top of dough and roll out dough to edges. Cover with plastic wrap and allow to sit for 30 minutes.
  • While the dough is resting, position pizza steel (or stone) in oven at the highest level (closest to the broiler). Preheat your oven to as high as it will go (mine goes to 550° F), allowing to preheat for at least 30 minutes.
  • Remove the plastic wrap from the top of the pizza crusts and spread pizza crust with sauce. Sprinkle with cheese and any other toppings of choice.  
  • Place each pizza on a pizza peel (or an overturned baking sheet) and slide onto pizza steel (or stone), parchment and all, and bake for about 3-4 minutes.  Switch oven to broil (on high) and broil for about 1-2 minutes.  Remove with tongs.  Enjoy!!

Notes

  • These pizza crusts can be parbaked if you want to stock your freezer with them to make pizzas later.  Bake them at 550 degrees F for only a few minutes and cool.  Fill a gallon freezer bag with a couple of them, and place in freezer.  To bake from frozen, preheat oven as above, top with toppings of choice, and bake for just a few minutes until bubbly.  
  • Whole pizzas can also be made ahead of time.  Roll out the dough, add sauce and toppings, and place on baking sheet or any flat surface.  Freeze until firm enough to wrap in plastic wrap on a cardboard round (such as a cake round).  Freeze for up to two months.  When ready to bake, preheat oven to 450 degrees and bake (removing cardboard) on pizza steel or stone set on middle rack until crust has puffed and cheese is melted, about 10-12 minutes.  
  • Feel free to make pizzas in the size of your choice, but you will need parchment to go under them or they will stick.  
  • For a different flavor and texture experience, instead of mozzarella cheese try shredded white American.  It sounds crazy, but it is unbelievably creamy and so yummy!  
***DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe. 

This recipe was originally posted on September 17, 2018 and has been updated with new information, new photos, and a new gluten free bread flour blend.



134 thoughts on “AMAZING Gluten Free Pizza Crust”

    • Hands down, this is the best gluten free pizza crust I’ve ever had! Yes, it’s more work than store bought or restaurant pizza, but not much- it just involves some pre-planning. I bought the pizza steel and love how quickly I’m able to quick the pizzas while also having a better finished product than if I had used a cookie sheet. My only question is, where do you store your pizza steel? I was thinking of just keeping it in the oven all the time since it’s heavy, but didn’t know if that would cause any issues.

      • Thanks so much, Carlee! Pizza is one of our favorite quick meals at our house!!

        I store my pizza steel in one of my cabinets standing on end vertically, along with my baking sheets (instead of stacking). That makes it easier for me to pull it out of the cabinet. However, I think it can really be left in the oven if you want. I’ve often left it in the oven after a night of making pizzas (because it takes so long to cool down) and have put baking sheets right on top of it the next day and everything was fine 🙂

    • Omg!! This is the best pizza recipe ever! I have no desire to cheat with non-GF pizza and suffer the consequences. This tastes better than any pizza I’ve ever had… and I’ve had a lot!!

      Pizza genius!!

  • Does the oil and honey go in to the dry ingredients with the warm water? GF can be so finicky, I want to follow precisely…

    • I’m so glad you caught that! I totally left those two ingredients out of the instructions. I fixed it just now, but yes, you can add them to the warm water and then slowly pour the warm water into the dry ingredients with the mixer running.

      Thanks for having an eagle eye and finding my mistake so I could fix it! Happy gluten free baking 🙂

  • I cannot eat whey. Do you know if there is a substitute for whey protein isolate or if your bread flour blend will work without it?

    • I haven’t tried it, but you could try pea protein. I’ve heard great things about it, but just haven’t gotten around to trying it yet. I’m pretty confident to say that my bread flour blend won’t work without some form of protein because it replaces the protein found in gluten.

      If you try the pea protein and it works, please let me know. If I get to it before you, I’ll be sure to post it. Hope this helps! Happy gluten free baking 🙂

  • Do you have to activate the yeast in the warm water or do you just add it to the dry ingredients? The recipe calls for active dry yeast not Rapid rise yeast. I usually activate my active dry yeast. Thank you for this recipe!

    • Hi, Maya! So glad you’re visiting my site!! The recipe actually calls for instant yeast, which is the same as rapid rise and does not need to be activated prior to adding to the dry ingredients.

      Hope this helps! Happy gluten free baking 🙂

      • I have active dry yeast. I am going to add to warm water and honey to activate it. I will let you know how it comes out.

        • Sounds like a plan to me! I think it’d work just fine 🙂

          Thanks, Maya! Can’t wait to hear how it turned out for you!!

  • We purchased a pizza steel as suggested. This recipe is amazing! Super easy to make and follow. It gets made in our household about once a week. We’ve even barbequed it on the grill on top the pizza steel and it turned out fabulous. Best gluten free pizza crust ever!!

    • Mars, thank you so much for all of your nice comments! You really HAVE tried a lot of my recipes, haven’t you? I’m so glad you are liking them all and I hope you continue to enjoy them throughout your gluten free life 😍😍😍

  • I can’t even handle how fantastic this is! You are AH-MAZING! My family is obsessed and this is BY FAR the best pizza I have ever had. Like ever. Thank you so much for sharing your amazing recipes!!!!

    • Mollie, I can’t even handle this comment right now! You’ve made my day, or maybe even year!!! Thank you so much for such a wonderful comment. I am so, so glad you love this pizza dough. I strive to make things just like what we remember having back when we could eat gluten because I love food and I refuse to settle for gluten free “crap.”

      I hope you continue to find success with my recipes, and I really, REALLY appreciate your kind words 😊 Thank you SO MUCH 😍😍😍!

  • This is an awesome pizza crust recipe! This is our new favorite crust (and I have baked a lot of different ones). I love the versatility of this bread dough! The only change I made to the recipe was to add about 1 Tbsp of olive oil to the parchment paper prior to rolling the crust out. I got this idea from another recipe I use, and I like the crispness it gives the bottom of the crust. And to anyone baking this for the first time, the pizza crust does really does get baked through with the short baking times. Thanks for sharing this recipe!:)

    • Thank you so much, Susan! I’m so glad you like it! It’s my family’s favorite, too, although they are torn between this one and the pan pizza dough.

      I like the tip for the olive oil, too! I use the olive oil when I make my pan pizza to crisp up the crust on that, too!!

      Thanks again 🙂

  • I have a fresh batch of dough ready to go and will be making pizza again soon. I was curious about trying to parbake a crust and freezing it to have on hand. I was wondering how long to bake the crust for? And do you bake it at 550 degrees?
    Thanks,
    Susan

    • Hi, Susan! I should have put that in my recipe, but it was one of my first several posts so I blame it on lack of experience. Haha!

      I do bake it at 550, but only for the initial 3-4 minutes. Instead of switching to broil at that point, I just take the crust out and let it cool. I find if I do a certain size (I think it’s 9-inch, but I’m not sure) they will slide perfectly into a large gallon size ziptop freezer bag. I wrap each individually in plastic wrap first. You should be able to get about 3 crusts in one bag.

      Hope this helps 🙂

  • Best gf pizza I have made said my husband and daughter. I replaced the protein whey isolate with pea protein, equally.
    Thanks!

    • That’s wonderful! I’m so glad your family liked it, and I’m really glad the pea protein worked beautifully as well 🙂

    • First of all, Thank you! I am so glad I have found your site. Before this I tried and threw out so many doughs, because I just could not roll them out or work with them at all!! With that being said, I made your dough recipe 2 days in advance and I wasn’t able to get 6-8 dough balls only 5 and could not roll them out to 10 inches because they would have been too thin. What do you think went wrong? Also Is there a way to get the bottom crunchier? That was my family’s only complaint.

      • Hi, Jeannine! I don’t think anything went wrong. I think you just made your dough balls larger than mine, and I tend to roll mine much thinner. That would probably also account for the less crunchy bottom as well. When I roll my dough, I tend to roll it to about 1/8th inch thick, but it does puff up some so it’s not super thin. If you want a crunchier crust, I would leave it in the oven at your highest setting for a few minutes longer before switching to broil. If you oven doesn’t go as high as 550, that might be why you’ll need to make that adjustment (everyone’s oven is different). If you don’t actually weigh your dough balls when making them, you might get a number different than mine (but 5 is so close to 6 that it’s not much different). I use a 10-inch parchment circle, but maybe they’re not completely rolled to the very edge so they don’t come out to be exactly 10 inch when they’re done being baked, too.

        Hope that helps 🙂

  • WOW you have blown me away again!!!!! This is absolutely amazing even as good if not better than regular gluten pizza crust! I made small personal size pizza crusts and froze them.

  • Hi Kim, another amazing recipe, wow! The consistency is so fantastic. I added garlic powder and herbs and made calzones this week. I never thought I’d be able to eat a calzone again. Had to broil an extra 2 minutes and they were perfection. Thank you so much!!!

  • Hi Kim

    I am about to try to make the pizza, but I am curious why you refrigerate the dough for 2 hours after proofing?

    From
    Simone

    • Hi, Simone! I refrigerate the dough because it’s pretty sticky once it’s risen and refrigerating it really helps cut down on the stickiness. You can still use it if not refrigerated, but you’ll have to use more flour and it might be aggravating.

      Good luck! I hope you like the pizza 🙂

  • I’ve been making this pizza dough for a while and the results are always amazing! I’ve served it to friends from Italy and they couldn’t tell it was gluten free. I have a pizza steel which also works wonders. In the summer I put the pizza steel right on the bbq.

    Kim thank you for all the wonderful recipes. You’ve been a godsend to this foodie!

  • Absolutely delicious. Everyone at home made their personal pizza with their favorite ingredients .

    I just suggest that few more minutes before turning to broil makes a crunchier pizza .

    Congrats from Mexico for your great recipe.

  • I’m excited to try this! Question… I don’t have a kitchen aid or stand up mixer. Would it be disastrous to try to hand mix this dough?

    • I don’t think it’d be disastrous, but you’d definitely get a really great arm workout! I haven’t tried it without a mixer, but if you’re prepared to vigorously mix the dough for about 5 minutes, then I’d go for it! It’s way too sticky to try to “knead” it by hand, however.

      • Hi Kim, I am in the process of making your dough, using your bread blend (with Hemp protein as I am gf) and the exact amounts of the other ingredients. My dough is not sticky at all. I actually added a little more water to get it to a bit of a stickier consistency, but it is still well formed. Do you think my pizza will turn out OK or will it be dry?

        • I think it’ll turn out fine, but I am wondering why it was dry. Maybe the hemp protein is a little thicker than whey protein?

  • Awesome recipe! My dough is in the fridge fermenting. I’m stuck at home in quarantine to be safe… without any parchment paper! Please tell me there’s a workaround? I do have a pizza stone and a peel. I used to use cornmeal on the stone to help avoid sticky dough, but I’m allergic to corn, so that’s not an option anymore. I have silicon mats, but they are rated to around 450-degrees, I think. My stone is sort-of non-stick, made of a glazed ceramic. And advice would be very much appreciated! Thanks 🙂

    • Oh no! I’m so glad I haven’t run out of anything just yet, but I’m sure eventually it will happen.

      The only reason I use the parchment is so I can slide it onto the pizza stone easily without it sticking. What about either greasing your pizza peel or greasing an overturned baking sheet before putting the pizza on it? Maybe that would allow it to slide off easily? Or even just using extra of the flour blend to easily slide it off? Or possibly even using a paperbag that you’ve cut into the exact size as the pizza. Then you could slide it onto the stone and in a few minutes you should be able to carefully (with gloved hands or with tongs) pull it out from underneath the pizza and finish baking it.

      I hope one of these helps you obtain gluten free pizza perfection 🙂

  • Could I use Bob’s red Mill gluten free baking flour 1-1 for this instead of Kim’s? If so, is the

  • Can I use ‘Bob’s red Mill gluten free baking flour 1-1’ for this instead of Kim’s? If so, are the measurements the same? Thanks for the new recipe to try!!!

    • Honestly, I don’t know a thing about Bob’s Red Mill 1:1 flour. I’ve never tried it in any of my recipes so I can’t really say either way, but if I were you I would try it if that’s all you have.

      Sorry I couldn’t be more helpful.

    • I’m sure just letting it bake a little longer on the normal oven setting will also produce similar results. It might not get as charred, but it’ll still melt the cheese and be delicious! Put the rack in the middle of the oven instead of on the highest setting and bake for maybe 4-6 minutes longer, but check it halfway through to make sure it’s not burning.

  • I love this pizza dough! I have a few questions though as I have only been able to get 3 dough balls is the yeast added to the dry or wet ingredients? The first time I made the dough, I added to wet. The second on reading recipe thoroughly a few times I added to dry. I don’t seem to get a doubling in size w the initial raise of the dough; any suggestions on what I may be doing wrong? Even though it doesn’t rise much, this still makes the best pizza dough by far!

    • I use instant or fast acting (rapid rise) yeast in all my recipes, which doesn’t need to be added to the liquids. It can be added directly to the dry ingredients in recipes because it’s instant and will activate in the dough. If you’re not using rapid rise, you need to bloom the yeast beforehand in a little bit of warm water with maybe a sprinkling of sugar.

      This dough will double or even triple in size if allowed to properly rise. Often times my kitchen isn’t warm enough, so if I check it after 1 hour and it hasn’t doubled in size, I will turn the oven on to the “warm” setting, which is about 170 degrees F (76 degrees C), let it heat up briefly (a minute or two), turn it off, and then put the dough in the oven. It’s warm enough to get it going.

      The dough will make anywhere from 3-4 pizzas, as stated in the recipe, depending on how you separate the dough and how much you use for each pizza. I always get 4 pizzas from it, but I roll mine pretty thin.

      Hope this helps, Kathleen 🙂

  • I’m wondering if King Arthur Measure for Measure would work here or perhaps their All-Purpose Baking Mix. Do you have any experience with their products?

  • Hi! I saw your gf pizza crust recipe and it looks very tempting and delicious! I am looking forward to trying it very soon but I do have a question. Have you tried replacing the water with heavy whipping cream?? I use heavy whipping cream when I make gf flour tortillas and they come out super flexible and yummy. I use King Arthur gf flour.

    • That’s interesting you ask this very question, Brenda, because I was JUST experimenting with another of my recipes using heavy whipping cream for the liquid. While I don’t feel it would work with this pizza crust, simply because the dough is more of a “lean” dough without many fats or sugars added, I DO feel confident it’s going to work well in some of my other recipes where I normally use whole milk. You’re free to try it, though, on this recipe 🙂

      • So I did replace the water with heavy whipping cream and added extra xanthan gum since I did use King Arthur GF flour and the pizza came out delicious! Super flexible and yummy! Definitely will do make it again

  • Oh my gosh this is THE BEST pizza recipe!! Thank you so much!! As a fellow celiac, giving up pizza was so hard and there is really nothing out there that comes close to real pizza, it’s just not like some other gf items. But I went all in on this recipe and bought a scale and pizza stone just to try it and was SO happy I did!! I love it, my husband and daughter (who are able to eat gluten) also love it!! I can finally have real pizza!! No more cardboard Udi’s! Haha.

    • Yay!!!! I’m so glad you liked the pizza! It’s definitely much better than that cardboard crap we’ve been fed for years 🙂

  • Best pizza crust EVER!! It’s better then any gluten filled delivery pizza. It’s our new Friday tradition, make your own pizza!! Kids and I devoured it.

  • Girl, i was beyond skeptical of this recipe. My dough looked like crap after i mixed it and while rolling it out i just had no faith that this glop would somehow turn into a pizza. But it did, and this is the best frigging gf pizza crust i have EVER had. It seriously captures the ny-crust qualities that i’ve been missing these past few years. Even my non-gf husband and m-i-l loved it!! Its a definite keeper!! Thank you so much!!!!

    • Awe, yay!!!! I know the dough doesn’t look like much until you put it all together and get it in the oven. I’m so glad you loved the pizza and I appreciate your kind words 🙂

  • Husband said this was the best crust I’ve ever made! This dough is easy to work with, and so tasty! Thank you for a great recipe 🙂

  • This pizza crust and sauce were amazing tastes like the real deal. Thank you thank you thank you !

  • Hello, thank you so much for sharing your recipe! Recently diagnosed as celiac so now re-learning how to bake GF. My oven goes to 525 max, so I placed the pizza on the highest rack and cooked for the recommended time, however, I noticed when cutting the pizza the dough “appeared” to be undercooked, the edges seem fine so I am not sure if this appearance is just due to the absence of gluten and the liquid from the sauce makes it look this way. Or maybe since I am a rookie with baking with gf flour this is normal.
    Thank you so much again from the dessert South West!!!

    • Hi, Miguel!

      I would say it probably was undercooked. You’ll have to adjust your baking time since your oven doesn’t go to 550, maybe adding an extra 5 minutes. I’d start there and see what happens.

      Thanks for trying my recipe 🙂

  • First off, I NEVER comment on things – but this was too good not to. I acutally only made 1/3 the recipe – which on the one hand was great because it was a perfect meal for two – on the other hand I seriously regret not making the rest of the crusts because it really was that good. I’ve been put off by so many recipes I didn’t want to “waste” expensive flours to be disappointed so I only mixed up one cup of her bread flour. My husband said it rivaled the pizza he gets at a certified Neapolitan pizzeria by us – oven imported from Naples and everything! The only “different” things I did was proof my oven to 200F and then turned it off for my warm draft free rising area, and I don’t have a pizza steel yet so I put a sheet of aluminium foil inside a cast iron pan and only preheated that for 5 minutes before putting the pizza in. Can’t wait to use with an actual steel or possibly even grill it! To everyone who wants to use subsitute flours – I say don’t bother – I get it, but this was a cinch to mix and if you eat gluten free you probably have everything anyway – I think the whey was critical. – Long comment but totally worth the kudos!!!

    • WOW!!!!! You are so sweet, Amy! Thank you (and your husband) for such a wonderful comment. I REALLY appreciate it 🙂

      And if you manage to get a baking steel, it’ll make the pizza even MORE tasty! I just got a pellet grill that goes up to 650 degrees and I plan on putting that on the grill and see if I can use it like a wood burning pizza oven. I’ll let everyone know how that turns out 🙂

  • I was about to make this today, but stopped because the bread flour blend calls for 15 grams Xanthan Gum. Is this really correct? That’s 2 tablespoons, which is an enormous amount. Then 1.5 teaspoons more? Please clarify that this is correct.

    • Hi, Janine! I just went and weighed my xanthan gum (which is Bob’s Red Mill brand) and for one tablespoon it weighs 12 grams. I weighed it 3 times to be sure, with 3 different tablespoon measures. So it’s more like 1 tbsp plus 1 tsp (almost). Either way, it works in my blend perfectly and the extra in the pizza dough just ensures that little bit of stretch. You could substitute with psyllium husk powder if you don’t want to use xanthan gum. You’ll want to do every 1 part of xanthan gum with 2 parts of psyllium husk powder.

    • Yes, you can! Just wrap them in plastic wrap that’s been sprayed with nonstick spray. Defrost in the fridge overnight 🙂

  • My oven doesn’t go to 550 (I believe 500 is max on my oven) and I also only have a pizza pan (as opposed to a pizza stone). I was wondering if it would work okay to try baking this as I would a normal pizza (bake the crust at 350 for 7 minutes, add toppings, bake for another 10-15)?

  • Hello,

    This is my second recipe of yours I have made and my second bread recipe ever in my life. I started with focaccia, which was amazing!! and as you said gets better with age, the second batch was even better than the first and way more “focaccia” like. I had great success with this recipe.

    I do not feel that my pizza dough was great! and based on your reviews, I am positive it is something I am doing, although I did follow to a T your recipe. Also, I can’t find a video for this/ it is not popping up for me.

    My question:
    1. My dough was super dry and hard to roll out, it kept cracking. I also think this didn’t allow me to get the amount of pizzas that you said. Is this dough this dry? If not, how can I fix this?

    • Hi, Kristen! There’s definitely something within the dough itself that is off. This dough is supposed to be actually a little on the sticky side and is never dry. I haven’t made a video for it yet. Maybe you measured the ingredients wrong, such as not adding enough water perhaps.

      I would go back through everything and if you have to, make another batch. Be careful and concise with your measurements as you do. You could try to make a very small batch (half the recipe) for the sake of testing.

  • Thank you, I will try a smaller batch. Is it possible to save the dough I have or is it “ruined”because it already rose?

  • I have made this about 3 times and it has come out different each time. I measure by weight the flour and water and the dough seems to work well. My only last issue is that the pizza looks great in the oven and raises nicely but after I take it out it seems to settle like it isn’t baked enough. Could I be making my crust too thick? Seems if I bake it much longer it will be too brown.
    I have made so many of your recipes and just loved them, I would like to master this one. Your apple turnovers I served to friends and they didn’t even realize they were GF.

    • Yes, that could be the problem (the thickness of your dough). If you want it thicker but don’t want to burn it, just reduce the temp and cook it longer. I roll mine pretty thin and make it more like a New York style pizza crust (thin but can be folded over easily). Also, does your oven go all the way to 550? You may have to adjust bake times if it doesn’t as well.

      I’m so glad you and your friends liked the apple turnovers 🙂 They’re now one of my favorites (so easy and the perfect handheld treat)!

      Thanks, Barbara! Please let me know if you try the pizza again and how they turn out 😊

  • Hi Kim! This is my first recipe of yours that I will be trying and I am so excited!quick question for you… does it matter what flour you use to roll out and kneed the dough? do you use more of the bread flour blend or just the individual white rice flour on its own? thank you so much!! wish me luck 🙂

    • I always use more of my bread flour blend because I always have some extra mixed up, but I think anything would work just fine. It’s more for keeping it from sticking than for kneading into the dough so it won’t make much of a difference.

      Good luck! I’m excited for you to try it and please let me know how it turns out 🙂

  • Kim, your bread flour blend works like magic with this amazing pizza! My gluten eating friends were happy with the final results as well. I reduced your recipe to 1/3 and still worked perfectly. Thank you for figuring out GF delicious for us adult GFers, who can still remember what the real things taste like!

    • Awe, thanks so much, Holly! I’m in the same boat as the rest of you so I refuse to settle for cardboard bread and pizzas 😋

  • I am very new to gluten free bread making and was very skeptical of this recipe at first because I’ve tried others and they weren’t good, but WOW this is the BEST gluten free pizza I’ve had!! It’s so amazing it’s hard to tell it’s gluten free!! This bread flour is magic and I’m so exited to make more recipes with it 🙂 thank you so much Kim!

  • I’m really excited to try this. I have an Ooni Pizza Oven, and cook my normal pizzas at about 750 F. Are there any considerations you’d take with an oven like that? Parchment probably won’t work for something that hot, right?

    • Hi, Bill! I’ve been wanting an Ooni forever! It’s a goal of mine for this coming year!!

      Yes, it would definitely be too hot for the parchment. I’d fear that it would stick to the pizza peel, though. However, would it be possible to slide it in and leave it on the peel for a few seconds until it would bake enough to slide it off? Or put it on another sheet or pizza pan and then quickly remove that sheet once it’s baked enough to slide off?

      If I manage to get an Ooni before you try it, I’ll let you know because you know I’ll be testing it out the first day 🙂

      • Just wanted to follow up because I tried the dough last night. It worked great! I floured the peel with the same blend used for the dough, and it slid right in. I’ll definitely be doing this again.

  • My son was diagnosed with Celiac disease five years ago, and how I wish I had found your site sooner. Everyone in my family devoured the pizza. It was incredible! Next up – the Italian bread! I can’t imagine the amount of time it took to perfect the flour blends. Thank you for all you’ve done to help people with Celiac who are craving excellent gluten free bread. Finally!!

  • Excellent in all aspect. Preferable to the local delivery… or sit downs restaurants for than matter.

    Best ingredients help a lot, but the crust needs little help at all!!

  • This gluten free pizza was amazing!! It was not that cardboard thin crust, nice and thick, just like a gluten pizza. I am in love!! I replaced the yeast with sourdough, as per the recommendation and it was perfect!!

  • OH.. My.. GOD!!!!!!!!!!!!!
    I can’t believe it!! I truly cannot be-leeeeeve it!! It’s REAL pizza!! Same taste, same texture! Same…everything!
    I was almost crying when I bit into for the first time last night. Husband agrees! THE BEST GF PIZZA CRUST EV-ERRRRR!

    You are a SAINT! You are my hero! And you are definitely my GF Guru forever. I hope you don’t mind, but I shared your link in a GF webinar the other day. SO many people looking for GOOD GF recipes. YOURS IS THE ALL-TIME WINNER.

    I bought the pizza steel too as I wanted to do EXACTLY what you did. It was perfect and I LOVE YOU!!! 🙂

    THANK YOU SO MUCH!!!
    Melody

  • Hi Kim
    I’m so excited , I finally received my superfine rice flour today, so now I can start making my flour blends.
    I have a question. I just realized that I picked up skim milk powder instead of non fat powder. Will this make a difference?

    Thanks
    Christie

    • I don’t think so, Christie. I think if it were whole milk powder it might change the results a little, but I don’t think the skim milk will be a problem.

  • AMAZING!!! You right your flour blend is a game changer.
    Its so funny I’ve never have been so anxious about cooking as I was with the pizza. “What if it doesn’t turn out like all the other pizza dough recipe I’ve tried in the past, what next?”
    I shouldn have worried as soon as I started kneading the dough it was like no other gluten free pizza dough I had worked with. I stood in anticipation as my celiac husband tried his first bite. He tells you the way it is and is brutally honest. And I quote ” This is good, this is REAL good. Its perfect I wouldn’t change a thing.” So once again Kim “Thank you”

  • Most amazing gf crust ever! I always have these crusts ready to go in the freezer. I make my crusts personal size. Thank you Kim ❤️

  • This was my first attempt making a GF yeast bread. The first rise was fine, but the second would not rise above the pan, even after an additional 1/2 hr (both in 200* oven, off for 5 min). I wonder if I was supposed to use the whole cup of raisins in one loaf. Possibly the bread was too heavy or I didn’t leave it long enough to rise.
    Could you also advise what the internal temp should be when fully baked? I have read for GF yeast breads, it should be 205-210* at the bottom, but not touching the pan.

  • Hi Kim!
    During quarantine, my boyfriend and I made it our mission to find the best gluten free pizza crust. We tried so many different frozen ones and crusts from restaurants near by, but nothing stuck out as “great gluten free crust”…until we found your website! This is by far the best crust and it’s well worth the work of making your flour blend. We’ve made it multiple times!
    We also recently found out that my boyfriend can’t have whey protein powder anymore, so we were on the hunt for a replacement we could use in your crust. We found Better Body Foods Plant Protein (pea and quinoa protein powder) and it worked incredibly well! We read a comment a while back that someone wanted to use pea protein but you hadn’t tried it yet, so we just wanted to write to let you know that it worked perfectly and was actually the least sticky version of the dough we’ve made yet, so we’ll definitely be using this as our whey substitute moving forward.

    Thank you for all your recipes!
    Abigail

    • Thanks so much, and I’m so glad you liked the pizza crust!! That is a great tip about the protein and I’m going to add it to my flour blends page now. I’ve seen the same protein powder at Walmart before, but haven’t tried it since I don’t need to be dairy free. But this may help others in their quest to find a great dairy free protein source 🙂

  • Help! Please! Can I sub fresh eggs whites for the egg/whey/pea protein? If so, would I use 37.5 g of egg white or 150g? I think we accidentally make this with your other bread recipe and it was delicious but anxious to try it as intended!!!

    • Oh gosh, I just don’t know! You could try it, but you’d probably need to eliminate the same amount of water or it would be way too much liquid. Try it with one egg white first.

  • You are amazing!! My teenage son was diagnosed with Celiac back in September and of course, his favourite, must-have food is pizza. We have tried many recipes, frozen varieties and take-out but absolutely nothing compares to this recipe. It is his top pick by far. My other kids (who are also sick of any kind of gluten free pizza) also loved this. I am going to try your sandwich bread next! Thank You!

    • Awe, thanks so much, Lisa!! I am beyond thrilled that your son can have his favorite food again 🙂 🙂 🙂

  • Hi Kim I made your pizza recipe twice the first time it turned out perfect. the second time I followed the recipe exactly the same using the same flour blend but the dough was so wet that I could not roll it out or press it out with floured hand. Any idea what I have done wrong?

    • Hmmm, did you possibly change brands of flour components in the flour blend? Or use potato flour and not potato starch? Did you perhaps measure the water incorrectly?

  • By far the best pizza crust I’ve ever made. I finally have all the ingredients available locally to made my own flour blend now that we have a winco. I did have to order the protein on line but I think it will las me for ages.
    I took a risk and made a double batch out the gate and good thing I did cause it’s awesome. When I make pizza crust I roll it out on parchment paper, sprinkle some home ground rice flour over it (has a corn meal consistency) and then pop them onto a hot pizza stone on the bbq and par balke for about 4-5 min. Then I take them off flip the coked side up add the pizza ingredients and then bake on the pizza stone on the bbq again for about 8-10 min. These pizzas were awesome!! Will be my go to dough from now on.

    • That’s wonderful, Jen!!!! I’m so glad you’re enjoying the pizza! I also use the grill in the summertime because I don’t want to heat up my house with the oven, and I love it. It gives the pizza a little smoky, wood burned pizza quality 😍

  • Hi! This recipe looks wonderful and I’m keen to try it out. I don’t have a stand mixer or a hand mixer (living overseas in Peru at the moment so most things I make are by hand!) – any idea if there’s a way to make a version of this without the mixer? Perhaps kneading the dough by hand for some time? Let me know if you have any experience with this or what your thoughts are. Thank you dearly! Xx

    • Ooooh, that must be hard, but I’d love to visit Peru one day! I think if you used a wooden spoon it might work okay. Kneading it by hand might be very difficult as it’s a pretty wet dough to start (it firms up once it goes through the first rise and refrigeration). As long as it’s well mixed and all of the ingredients are able to become well hydrated, then you should have no problem. I’m sending you good gluten free baking vibes 🙂

  • Thank you so much for this recipe! My girlfriend has celiac disease and finally I’m able to make pizza for both of us since it actually tastes like normal pizza! I achieved better results by pre-heating the crust for 5 minutes before adding the topping. This way the pizza got less soggy. I also substituted some of the potato flour and rice flour with durra which also improved the taste. Your recipe is definitely the best among the ones I’ve tried so I really appreciate your work 🙂

  • I didn’t realize there was a difference between the “all puropse flour blend” and the “bread flour blend”. I’ve been using the all purpose bc the link in the recipe takes you to that blend initally and I never thought to scroll to see if there were additional blends. My mistake. In any case the all purpose blend creates a very good crust. I will try it again using the bread blend.

    • Oh no! But it’s good to know it works with the all purpose blend! I need to put my flour blends on separate pages. I thought it’d be okay, but then I realized that no one really reads the stuff on my flour blends page, haha!!

    • I’m sorry, I don’t. The plugin that computes the nutritional value is costly and I just don’t have the funds for that at this time. Sorry ☹

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