Once you make this AMAZING Gluten Free Pizza Crust Recipe, 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!
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 eat just about any pizza that's put in front of me. 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 and chewy at the same time, with bubbles of dough that have risen and created craters. This pizza has all of those wonderful traits and you can make it at home!! No more cardboard for us. Woohoo!!!!
Ingredients You'll Need to Make Gluten Free Pizza Crust
Creating a great gluten free pizza crust recipe 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 gf bread flour blend, we're able to 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. 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.
- Psyllium Husks--you can make this pizza crust without psyllium husks. However, adding them makes the dough a dream to work with and helps with the stretch.
- Kosher salt
- Honey--you can sub equal amounts of sugar (1 tbsp) if you can't have honey or want to make this vegan.
- Olive oil -- use extra virgin
- 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 hand whisk until combined. On low speed and with the dough hook, slowly add the liquids (water, honey, and olive oil). Turn the speed up to medium high and knead for 5 minutes.
Scrape the dough with a bowl scraper like this one (one of my favorite kitchen tools) or a spatula. Cover the bowl and allow it to rise in a warm, draft-free area until doubled in volume, about 1-2 hours. If your rising area isn't warm enough, turn your oven on to the lowest setting. My oven has a "warm" function that heats to 160 degrees F. Allow it to heat up, turn it off, and place your dough in the turned off oven. Don't be afraid to make the proofing area nice and toasty to allow the dough to rise properly. This is one of the biggest mistakes people make when trying to bake my gluten free yeast recipes.
The Dough Gets Better with Age
You can double or even triple this recipe, 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 afterward!! 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!
Rolling out the Dough and Building a Pizza
Dump the dough onto a well-floured surface and knead it briefly, until it comes together into a fairly smooth ball. With a bench scraper, cut the dough into portions about 5-6 ounces each. Roll each of these into a somewhat smooth ball. Roll the pizza dough into about 10-inch rounds . You can make larger pizzas, but you're limited by the size of your steel/stone and your pizza peel.
Be liberal with the flour on your counter because this dough has a tendency to stick. Constantly roll and lift the pizza crust so it doesn't stick, adding more flour as necessary. You're looking for it to be a thickness of about ⅛th of an inch. Cover your pizza crusts while you prepare your oven for baking.
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. I've had other pizza steels that were cheaper, but they were never as good as this one so look at it as "you get what you pay for." They're great for mimicking the effects of a pizza oven because they conduct heat 20 times better than a stone would. I'd also be lost without my pizza peel (paddle) (affiliate link) for launching the pizza into the oven.
Put your pizza steel on the middle rack of your oven and preheat it to 500 degrees F. Allow it to preheat for at least 30 minutes. When you slide the pizza onto the steel, the crust will bake first at 500 degrees, for about 6-7 minutes. Then you'll switch to broil to melt the toppings until bubbly, creating the best gluten free pizza you'll ever have!!
Gluten Free Pizza FAQs
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 3-4 minutes without broiling, remove from the oven and allow to cool. Wrap well and freeze. Of note, the crusts without any toppings tend to puff up and get bubbly. I personally love those craters, but if you don't, feel free to prick them with a sharp knife or skewer to allow the air to escape. 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 mostly baked, so you don't need to bake it much further and you're just heating up the toppings and melting the cheese until crusty.
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 the crust is puffed and the cheese is melted.
Although I highly recommend purchasing a pizza steel, especially if you're going to be making pizzas often (and you will once you taste this pizza crust), you can use a pizza stone. If you don't have a pizza stone, an overturned baking sheet can be used in a pinch, although you may need to bake the pizza for 5 minutes longer (or more).
Get ready for the best gluten free pizza of your life!!! You will be blown away by how much this pizza crust is just like a New York style pizza!
Amazing Gluten Free Pizza Crust
Ingredients
- 3 cups (420 g) Kim's gluten free bread flour blend
- 1½ teaspoon xanthan gum, in addition to what's already in the blend
- 1 tablespoon whole psyllium husks, or 1½ teaspoon psyllium husk powder *THIS IS OPTIONAL, BUT IF YOU DON'T USE PSYLLIUM HUSKS, YOU'LL NEED TO DECREASE THE WATER DOWN TO 1½ CUPS
- 1 tablespoon instant, or fast-acting, yeast
- 1 teaspoon kosher salt
- 1¾ cups (420 ml) water
- 2 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon corn flour, for sprinkling on pizza peel
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. Add the water, honey, and olive oil. Turn the mixer on low, using the dough hook, and mix just until combined. When fully incorporated, turn the mixer up to medium high and mix for 5 minutes. It will be sticky and stretchy and seem like a thick batter.
- 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 overnight or up to 10 days.
Shaping the Dough
- Remove the bowl from the refrigerator and flip it over onto a heavily floured surface. Knead for a few minutes, adding more flour as necessary, until the dough is fairly smooth. It will still be a slightly sticky dough.
- Using a knife or bench scraper, cut the dough into approximately 3-4 pieces that are roughly 6 ounces each.
- Roll out each piece into about a 10-inch pizza (using extra flour as necessary and constantly moving the dough to avoid sticking). Cover the dough with a tea towel or plastic wrap and set aside to rest while you prepare your oven.
- Position your pizza steel (or stone) on the middle rack of your oven and preheat it to 500° F for at least 30 minutes.
- Remove the plastic wrap from the top of the pizza crusts and sprinkle your pizza paddle (peel) with corn flour or cornmeal to keep it from sticking to the peel. Place dough onto peel and spread with sauce. Sprinkle with cheese and any other toppings of choice. Don't go overboard as you'll weigh the pizza down and it could possibly stick to the peel.
- Slide pizza onto steel (or stone) and bake for about 6-7 minutes, or until the crust appears set. Switch oven to broil (on high) and broil for about 1-2 minutes, checking after one minute, to melt the toppings. Remove carefully with tongs onto pizza peel. Enjoy!!
Notes
- These pizza crusts can be parbaked if you want to stock your freezer with them to make pizzas later. Bake them at 500 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, turn broiler on to high and broil until toppings are hot and cheese is melted.
- 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.
- 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!
This recipe was originally posted on September 17, 2018 and has been updated with new information, new photos, and a video.
Nan says
Hello, I'm just cooking for myself most days and Iwas wondering if the dough could be made ahead and frozen in a ball.
Kim says
Yes, it can be. I'd wrap each ball first in plastic wrap and then place in a ziploc bag. Thaw, still wrapped, at room temperature just until no longer frozen, but still cool enough to handle.
Aileen says
I haven't tried the recipe yet but am looking forward to it. However I need to know what flour to use for kneading. You say to be liberal with the flour on the counter but do you knead the dough with plain rice flour or with the Kim's blend? Please reply soon. Thank you.
Kim says
I always use whatever flour blend is used within the recipe on my counter, so in this case it would be the gluten free bread flour blend 🙂
Kim says
I always use the flour that is in the recipe for dusting on the counter, so in this case it would be my gf bread flour blend.
Colleen Pursell says
Hi! My husband (non GF) and I both loved this crust! Finally, something that doesn't taste like paper! In addition to baking it on a pizza steel in the oven, we tried it on the flat top part of our Weber grill and it worked great too!
One question -I saw that you can freeze the dough, and your instructions on how to do that. However, can you roll out the dough into pizzas and freeze just the rolled-out crust and add the toppings when you are ready to bake? I'm sure you can but what would you recommend for baking times with a frozen crust and non-frozen toppings? Would love to hear your thoughts!
Kim says
So glad you like it as much as we do!
Coming soon for the frozen pizzas (both crusts and whole pizzas) 🙂
allHungry says
Your gluten-free pizza crust recipe is a game-changer! The detailed instructions and tips make it so easy to create a delicious, crispy crust. Thank you for sharing such a fantastic recipe!
Donna Mills says
Hi there,
I just recently tried this recipe and was quite impressed. My husband is Celiac and we've tried a lot of different pizza crust recipes that do not compare. My only question is, can this raw pizza dough be frozen.
Thanks..
allHungry says
Wow, this gluten-free pizza crust is a game-changer! It's easy to make, perfectly crispy, and delicious. Can't wait to make it again. Thank you for this fantastic recipe!
Kim says
My pleasure! So glad you liked it 🥰
Tania Cusack says
How much is a tablespoon of yeast in weight??? Tablespoons are different in different countries!!
Kim says
I apologize, it's 9 grams.
Pat says
Hi Kim
Can you make the dough and knead it then divide and bake 2 pizzas then freeze the two remaining 6 oz portions? I have them packaged up individually bc my friend does freeze regular glutinous dough. Didn't know what these would turn out like without parbaking first.
Kim says
Yes, you can freeze the dough!
Brad says
One tablespoon of yeast seemed like quite a bit but I followed the recipe and then I saw this comment.
I weighed one tablespoon of yeast and my tablespoon of yeast weighed 13.5g, let’s hope it works out ok, it doubled in size quite quickly so I put it in the fridge after 50min
Juliette says
Hello Kim! Wonderful recipe as always! You saved me from bland GF pre-made pizza. I cannot buy those yucky pizzas anymore, and my non-GF husband asks me to make pizza all the time; he is hooked! Thank you for all your hard work and for sharing all your recipes with us!
On a side note, when we change the quantities for the pizza (making more or less of the dough) I noticed that the quantity for the bread flour blend does not change as it should; the cup amount does, but not the grams which is terribly confusing. Could you somehow make it so that the website changes the number of cups as well as the number of grams in the brackets?
Thank u!
Kim says
I'm thrilled you're enjoying the pizza dough!
Unfortunately, I've asked and the recipe card cannot do that when I use both cups and grams. I would love to use just grams and then changing the amounts would work, but there are so many of my fellow Americans who seem to be bucking the idea of using only grams. I wish I could convince them that it's so much better.
Joy says
You're simply magic. I knew when I made your gluten free fried donuts, and gluten free cinnamon rolls that you were on to something amazing, but this pizza.... it tastes *normal*. I almost cried. I special ordered a batch of gluten free pizza dough mix from a shop that was highly rated, and it was a gummy, bland mess. But your bread flour blend in this crust looks and tastes and presents completely normal! It's absolutely delicious and I'm so happy I decided to jump in. Thank you thank you so very much.
Kim says
Awe, you're so sweet! Thank you so much, Joy 🥰
Dani says
This is the absolute best pizza crust recipe I have tried in 10 years of trying recipes!!! I was too impatient to even let it sit in the fridge over night and it was still so good!!! I have the other half of the crust in the fridge so I will be testing it out again this week after letting it set in the fridge. I am so glad to have found this recipe!!
Kim says
Awe, that's AWESOME Dani!!! Pizza is my favorite thing ever so I know what it feels like to finally have good pizza!
Neil says
So the good news: my GF wife loved it. She said it was the best GF pizza she's had anywhere. I'll definitely make it again.
The bad news (and this is of course my fault): it took me four tries to get the crust rolled out correctly. The first three ended up as such failures that I had to toss them because they became brittle from too much flour. Seemed like I had a hard time w/ the dough sticking OR they ended up so dry they were tearing as I tried to flip. The fourth one I just used a pizza pan to press it flat between two floured parchment paper. Parchment also made it easy to get on my cast iron pizza thing (no peel here).
Any tips on rolling it out are appreciated. I think I just need to go slower.
Kim says
You can always roll it out on parchment paper and bake it directly on the paper 😊
Lisa says
It annoys me to select a recipe based on a low total time and discover the actual total time is really 1-2 hours longer due to rise time. It would be helpful to note that at the top. No matter how wonderful the recipe some nights I don't have time to let something rise. Same nights I don't have time to scroll recipes. 🙂 Maybe I will try this another night.
Kim says
I am so sorry, Lisa! This recipe has been on my site for a while and is so popular that I haven't changed anything about it, but thank you for alerting me to change the total time to include the proofing times. I know how frustrating that must have been for you and I apologize for not giving the correct time needed to make this recipe. On another note, if you're looking for FAST gf pizza, check out my gf one hour pizza dough, which can be made from start to finish in one hour! Here is the link: https://www.letthemeatgfcake.com/gluten-free-1-hour-pizza-dough-recipe/ 🤗
Daksh says
Hi Kim, thank you for sharing this. This is my go-to pizza dough recipe now. I'm running into one issue. It rises up really well outside (doubles in size in fact), but when I refrigerate it overnight, it deflates and now is only ~140% its original size. I only let it rise outside for about an hour, should I let it rise more outside? Why is it deflating? Thanks in advance.
Kim says
That is completely normal. It does deflate when it goes into the fridge overnight (mine does too). It will still work as it should.
Daksh says
Thank you for that clarification. That's really good to know.
allHungry says
Delighted to discover this incredible gluten-free pizza crust recipe on your blog—truly a game-changer for those seeking a delicious alternative. Can't wait to give it a try! 🍕👏
Kim says
I hope you like it as much as we do!!
Angel says
Kim! I’ve tried a minimum of 6 different gf pizza crust recipes. Some were pretty good but had a pan or focaccia type crust. I’ve been searching for a crust that tasted close to restaurant style that wasn’t cauliflower based. You nailed it!!! My daughter and I love it. I wasn’t super happy to have another flour blend to make and keep on hand, but boy was it worth it. I love that it makes 4 pizzas and that the dough keeps in the fridge for longer than a day! I was worried when I was kneading the dough that it would come out too dry or stiff because I had to use quite a bit of flour to keep it from being sticky, but it came out perfect. Thank you, thank you!!!
Kim says
Oh, so glad you like the pizza!! It is our absolute favorite and my gluten eating husband and son love it, too!!
Antonia says
Just wanted to leave a comment for my fellow Europeans (since I can't seem to find instant yeast in my country):
Yes, this does work wonderfully with dry yeast as well as fresh yeast! I usually add the yeast into the warm water with the honey and let it sit for a bit to "wake up" before adding it to the dough, and that seems to work for me.
Also thought I'd just throw in the info here that this recipe does indeed also work with Schaer Mix B for breads. I've made this recipe many times with Kim's mix, but had only the Schaer Mix on hand this time, and it turned out just fine! I felt like it puffed up a little less when baking, but it definitely still worked and produced a delicious pizza!
Mary says
The texture of this pizza crust is unreal!! Just like gluten pizza, if not better! I just have one issue with it, and I noticed the same thing happened when I tried your white bread recipe, it causes very bad bloating and gas.... I don't know if it's the starch content, or because I don't have a stand mixer? I tried mixing the dough with a hand mixer but the dough was so sticky, it went up in the machine...had to use wooden spoon. Have you noticed this issue? Do you think using a stand mixer would solve it? I really want a solution because I freakin love the texture of this dough!!!
Thank you! 😀
Lawanda says
I tell you, I must have had an off night when I made this dough because I used the wrong flour and the wrong yeast, and it still turned out being the best GF pizza I ever had. I also pushed out the dough on the pan because the recipe does not tell you how to get the pizza to size. I used my huge cast iron pizza pan and it produces perfection as I expect cast iron to do. Also, I would have caught that I was using the wrong yeast if the recipe mentioned what the website mentioned in reference to needing to bloom the yeast first if it's active dry yeast.
Steve says
Hi, thank you for this lovely recipe. I have been diagnosed with coeliac disease for a long time and to be able to have a pizza that tastes like a pizza is beautiful thank you. I recently have also been diagnosed as lactose free and I just need to know can I substitute Whey soy protein power instead of the whey isolate powder. Would I have to do any adjustments to the water level as it looks like the soy powder is denser than the whey isolate powder?
Kim says
I'm so glad you liked the pizza, Steve! You should be able to substitute soy protein powder 1:1 for the whey. However, just a side note. Whey protein isolate is actually lactose free!
Pablo says
Hi Kim! Love this recipe, it has been my recipe for pizzas for the last months. I have trouble in finding whey protein for the flour blend. However, I have discovered that replacing it with equal weight of chickpea flour and reducing water amount to 380 ml, works really well! The crust si delicious. Maybe this information will be useful for someone else. Greetings!
Kim says
Thanks, Pablo!!!
Mai says
Yes Pablo! Now if I can scare up some xanthem gum…always thought that psyllium husk would work in bread recipes that are gf. Bought a 10$ loaf from a local bakery and it was made with buckwheat flour and tasted great but it was so crumbly that I had to butter and fry it then only have nut butter and maple syrup on it. Never a sandwich. Asked the baker what they thought and got an everyone else likes it the way it is answer. Never went back to give rudeness my money!
Dylan Fichera says
Hi Kim! My 6 year old was recently diagnosed with celiac disease so I’m doing everything in my power to make all his favorite things taste as good as possible! I’ve been reading and watching everything on your site. My question is the pizza tastes deliciious but I’m having a problem with there being like a gummy layer. The crust is great and crispy but where the sauce and cheese are, it’s like a clear little gummy layer. Am I undercooking it? If so, how can I cook it longer without burning the top? Thank you for all you do!
Kim says
Most likely it was just rolled too thick to get baked all the way through. If you're going for a thicker crust, drop the temp down to 450 and bake the pizza for 5-10 more minutes. You'll have to experiment with the time as it really just depends on how thick you're rolling the dough as to how long it will take to bake. Let me know if this helps!!
Julia D says
Kim, have you tried replacing some yeast with sourdough starter? I would love to avoid yeast as much as possible.
Karlie Himle says
I just want to thank you for putting your recipes out here for us all. My 12 year old son was diagnosed with Celiac a year ago and I've tried many flour recipes and store bough blends, but yours is so much better than what I've tried in the past and my very favorite to use. It works so well and I'm so excited that I found your website so my son can start enjoying more of the things that he likes. Thank you from the bottom of my heart!!
Kim says
Awe, you are so sweet! Thank you so much for your kind words 🥰
Bernice Wiger says
This is a great recipe! I too have problems with sticky dough. Using Anthony's White Rice flour. I just put my parchment paper on my pizza peel and put a piece of olive oiled cling wrap over the top than press it out. Slid my pizza with the parchment on my cast iron pizza pan and it turned out beautifully. The crust is so nice and chewy that I leave a "rim" on the edge and brush with olive oil and sprinkle garlic salt and dried basil on before baking. Makes a yummy little "garlic bread". Kim has the BEST recipes! Super easy, always yummy, and turn out like the gluten counterparts. Kim needs her own cookbook!
Heather says
This is the pizza crust recipe of my dreams. It was so delicious, definitely the closest I've ever come to making a new york pizza at home! I also used your sauce recipe which I'd also highly recommend. I have the Breville pizza oven so cooked the pizza on the new york setting for 10 minutes and it was amazing. I will be sharing this crust recipe with all of my GF friends 🙂
Kim says
Oooh, I'm so glad it worked in the Breville! I would love to get either a Breville or an Ooni. Haven't decided which yet, but one of these days I'm gonna splurge 🤗
Dawn DeRosa says
I just tried this dough in my Ooni. The top was perfect, but the bottom was a bit pale. I think that next time I will dock the bottom with a fork and place in the Ooni for a few minutes before adding the toppings. Kim thank you so much for all of your amazing recipes. My husband was newly diagnosed, and replacing his favorites has been easy with your mixes and recipes. ❤️
Pat drobnick says
Kim,
Do you think this recipe will work in a wood fired pizza oven.
It only cooks for a minute at 900 degrees
Pat
Pat drobnick says
The pizza stone is no longer available at your link or anywhere I've looked. Any good runner ups.
Kim says
Thank you for alerting me. I updated it with a different one that is available.
Kim says
I haven't tried it yet because I don't have a pizza oven (an Ooni has been on my wish list for quite some time), so I can't say for sure, but I would like to think that it would work. If I can ever afford the one I want (the Karu multi-fuel 16" one), I'll be SURE to try it out and post about it! Check the comments of this post as I feel like someone told me they did try it at some point.
Pablo says
Thank you very much Kat for the recipe. The pizzas have been very tasty, the best I've had so far. The only detail was that I couldn't roll them out with the rolling pin, because the dough wasn't elastic enough, and it broke apart, so I had to roll it out by hand in a pre-oiled pan. The only substitution I made was the protein for the egg protein. Maybe that was the problem? What would you recommend me to do next time? Maybe reduce the water a bit or add more xanthan gum? Thanks a lot again!. Greetings from Argentina!
Yvonne Barber says
Hey I was looking at the bread flour recipe, a lot of the links are defunct. Can you update them with better sources? I really want to try these recipes because you actually use ingredients I can eat!
Kim says
Ooooh, thank you so much for letting me know! I'll get started on that. 🙂
Natalie says
Hi Kim, my husband is GF and I made this for him today. He took one bite and said "yum, gluten..." he was so shocked to find out it wasn't! Thank you so much for making GF carbs fun again.
Kim says
That's awesome, Natalie! So glad he liked it!!!
Billy Kuhn says
OK, I have now made this twice. Family LOVES it!!! So, I tried making your pasta. NO ONE can tell it's gluten free!! Can't wait to tackle more of your recipes!!!
Marisa says
Amazing recipe! Can you freeze dough balls though and let them thaw on the counter before using?
Kim says
Thank you, Marisa! Yes, you can freeze dough balls. Just wrap them in plastic wrap and then put them in a ziploc bag. To thaw, remove them from the plastic wrap and place them in a bowl or on a lightly floured surface, covered loosely, and let them thaw. Thawing times will depend on the temperature of your kitchen. 😊
Pinky says
I wondered if you could freeze this dough before shaping and/or baking? If so, would you do it after the first rise by knocking back, dividing into balls and freezing or after at least 24hrs in the fridge after the first proof/rise? Thank you in advance for your thoughts.
Kim says
I personally like to freeze it after it's been in the fridge because it's so much easier to shape into balls, but I suppose you could divide it with a scoop or something else before the fridge time.
Kat says
Delicious! It was exactly like you described - chewy on the inside and a crispy crust on the outside. The only issue I had was that I found the dough incredibly sticky, even after following the recipe to a T (using your flour blend, weighing out ingredients, psyllium husk, etc.) to the point that I couldn't figure out any way to get it onto the pizza stone fresh. Even after using plenty of flour and corn flour, it was still not a dough that could be moved once it was rolled out.
My solution was just to roll it out onto parchment paper, top with ingredients, then throw it in the freezer until it hardened enough to slide off the sheet and onto the pizza stone. Weird because I've made so many of your recipes and the dough has always been so easy to roll out. Not the end of the world though, I'm definitely still gonna be making it many more times to come!
Kim says
I'm so baffled why some of you are having problems with the stickiness of the dough. What white rice flour are you using? Are you refrigerating the dough for the length of time I've suggested in the recipe? I'm trying to get to the bottom of why half the people who make this dough recipe have really sticky dough and half of them do not.
Kat says
So strange, I wish I knew the reason too! I'm using the Authentic Foods superfine white rice flour you suggest, and I refrigerated it for over 24h! I usually use psyllium husk powder in your recipes but this was the first time I went out and bought the whole husks to try. Maybe I'll try reducing the water a bit next time and see if that helps!
Suzanne Scheib says
I don't know if these comments are from before you updated the recipe but I had the same problem for a long time, until I tried trickling the liquid in very slowly- I pour it in at the edge of the mixer, at a very slow drizzle, and it gives the flour more time to absorb the water, resulting i a much thicker dough. Hope this helps! PS- I love your recipes, and they have changed life for my husband and daughter.
Kim says
Awe, thank you so much! And thank you for the tip as well 🥰
Pamela price says
Kim- my dough raised beautifully . Put in fridge over night. Put it on the bench with a lot of flour and found myself adding more and more and more flour. I was getting worried cuz it was still so sticky I couldn’t touch it . I was able to move it better with my scraper instead of hands. So after about another cup of flour I was able to divide into 3 balls. But even during the process of trying to make a round pizza it still took a lot of flour! I finally got it onto the underside of my cookie sheet with corn meal.
But it stuck there too!
I couldn’t get it to slide onto the hot pan in oven so I had to just put the cookie sheet into the oven. Never thinking it would ever come out as a pizza. But …. It did!!! It was good in spite of ALL the extra flour. You should have seen my kitchen… it looked like a bag of flour blew up in my kitchen!!! So very long story short, it was delish. I have some dough left over and don’t want a pizza . What else can I do with the dough. I know you have some crossover ideas with your recipes so I was wondering if it could be used for something else.???
Kim says
That is baffling that it was so sticky. I've had other people say the same thing and I just don't understand why because I've made this too many times to count and it never comes out so sticky that I can't shape it. What rice flour are you using? Are you weighing your ingredients or measuring with cups?
If you can manage to shape it into a loaf, then you can make my artisan bread with the leftover dough.
Pamela price says
Kim- you’ve taught me well. I have learned to measure with a scale not cups. I’m very accurate with that. I buy all your listed products . So it’s as much of a mystery to me as you. Bottom line is everything ends up tasting good. Even with the extra flour.
I got your recipe for strawberry short cake and I’m making that for Easter. Is there a video for that ? I love watching you even when I’m baking. I just made your Tiramisu and OMG💕👏. Had to make 3 batches of lady fingers cuz we kept eating them!
Thanks for being there for us.
Adam says
Are you able to freeze pizza dough you haven't used?
Kim says
Yep! Just wrap it in plastic wrap and put it in a ziptop bag (or sealed container) and freeze for 2-3 months. Thaw in the fridge overnight and proceed with the recipe as instructed.
Ann says
Just a comment to say that I thought I'd followed everything to the letter -- only to realize that I'd gotten Bob's Red Mill Potato Flour instead of Potato Starch. I had pulled the stuff up on Amazon, then decided to go to Whole Foods in person two weekends ago. So apparently they were out of potato starch and the bag for potato flour was close to that, and I didn't notice the difference. I reasoned, potato's not a grain anyway, so what difference could there be? But, I think it came out gummier because of that. I'll try again when I have all the right ingredients. Also will order the rice flour because I think the one I had wasn't quite right either. It still came out pretty well, though required more water than the original recipe, and we'll keep trying.
Kim says
Oh, no! Potato flour is VERY different from potato starch and that definitely would be the reason for the gumminess. The superfine rice flour also makes the dough so much better in terms of kneading and texture.
Ann says
Well, I look forward to round two then! I'm trying low FODMAP, so that also means I'm cutting out lactose, and my beloved garlic and onion, until I figure out what is aggravating me and what isn't. So naturally pizza is a challenge to reproduce. I've read about Expandex tapioca starch elsewhere, but see you don't use it and have only mentioned it in passing. Not a fan? - It really wasn't terrible even with the wrong potato product, but I wanted to post in case anyone else made that same mistake. 🙂
Kim says
When I was first diagnosed with celiac, I used someone else's flour blend that contained Expandex and I didn't like the taste or smell of it. Plus, it wasn't always easy to come by (at the time at least). When I created my own bread flour blend, I didn't want to include it because of those reasons and found that it wasn't needed at all.
Ann Carrigan says
Kim, thanks for your thoughts and advice. I ordered the right potato starch and superfine rice flour, and made the dough yesterday. While I still haven’t made pizza with it, I pulled out some and baked with the chicken I made last night, and it was so incredibly light and airy. My partner almost didn’t believe it was gluten free. Will have to definitely make some for my friend who has been GF for a good while!
Amanda says
SHUT UP! This crust blew my mind! I don’t have Celiac but my husband does, so we eat GF at home. Pizza was my FAVORITE thing to make from scratch. I had the bombest recipe, but can no longer use it.
I’ve tried 6 different GF crust recipes, and finally found this one.
I’m absolutely blown away. So so so good! And that’s come from a NON celiac.
Just. Wow.
THANK YOU for doing all the work to create such amazing recipes! I’m truly so grateful for you!
Kim says
Awe, yay!!! Thank you so much, Amanda! I'm thrilled that not only your husband gets to enjoy it, but you also like it as well. That means so much to me 🥰🥰🥰
Tracy says
Why won’t my dough rise?
Kim says
I need a little more info to be able to help you. Did you use my flour blend? Or substitute anything within my flour blend? Sometimes it's simply a matter of your rising area isn't warm enough, especially during the cold months. Turning your oven on to a low temp briefly and then shutting it off and putting your dough in the shut off oven to rise is a great tip. Also, you can turn your clothes dryer on for a few minutes and then put your bowl of dough in the turned off dryer to rise. The residual heat will help.
Shaun says
Have you ever tried a cold rise in the fridge overnight. I’ve typically preferred that with my non-gf pizza but didn’t know if this flour blend would support that process
Kim says
Yes, many times. You can actually make this dough up to 10 days in advance and store it in the fridge.
Tom C. says
Sorry but one more question - your pizza recipe calls for additional xanthan gum (1 1/2 tsp). If I don't want to use it and substitute psyllium husk powder, do I use the 1 1/2 tsp of psyllium husk powder, which you say is optional, PLUS 1 tbsp of psyllium husk powder in lieu of the xanthan gum? 1 tbsp because you said that there is 2:1 substitution of psyllium husk powder for the xanthan gum. I hope my questions is not confusing. Thank you.
Kim says
You could try that, although I'm trying to find where I said there's a 2:1 substitute of psyllium husk powder for xanthan gum. Usually, the two are not interchangeable, so I went through my entire post and don't see where I said that (but I could be missing it). There is a 2:1 substitute of WHOLE psyllium husks for psyllium husk POWDER, however. Substituting the additional xanthan gum may not offer as much stretch to the dough, but without having tried it myself I'm not sure what the outcome will be.
Tom C. says
I know I saw the 2:1 ratio somewhere but I cannot find it. I may have misunderstood. You probably said 2 psyllium powder to 1 psyllium husk. Thank you.
Jenny says
I saw it too Tom and Kim. Found it: September 15, 2020 “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.”
Tom says
Thank you Jenny. I knew I wasn't crazy.
Tom C. says
Just found your website. My wife is gluten, dairy and sugar free. I've been making a pizza crust using psyllium husk powder for quite a while but that crust is not rollable. The consistency is more like mashed potatoes and I have to wet my hands to spread it. Can't wait to try your flour blend. Can you comment on the difference between using regular rice flour and superfine rice flour? Is there much difference in the texture? Thank you.
Kim says
There is a huge difference, in my opinion, in using superfine as opposed to regular white rice flour. The texture of regular white rice flour is very gritty. Because of this, it seems to affect the liquid content of all of my recipes where I need to adjust and add more liquids to get the right consistency, and even still the finished product remains gritty in texture. What I've found with most of my yeast bread and dough recipes is that people who don't want to make my flour blend and use a store bought blend, or use a different type of white rice flour within the blend, say they are pleased with the results. But I think they're pleased because they're used to having "good for gluten free" foods. For instance, I find that many people LOVE Canyon Bakehouse Bread and I find it MEH. When I first was diagnosed with Celiac, I tried using Cup4Cup flour in everything and for being such an expensive and highly touted gf flour blend, it was so gritty I didn't bother with it anymore.
I know superfine is very expensive (I've recently found some other brands that are promising), but it's worth it if you want a quality result 🙂
Tom C. says
Not to beat a dead horse but could I process the rice flour in a Ninja processor to achieve the consistency of superfine flour? Has anyone tried this? Thank you.
Kim says
You could try it, Tom. I know, especially right now with the supply issues, people are having problems obtaining superfine flour so we'll eventually need alternatives I guess.
Angie says
I love this recipe! Finally, gluten free crust with bubbles! 😁 I've made it multiple times now and it's perfect. I've used a cast iron skillet and a pizza pan with holes, both have worked fantastically! I'm obsessed. My hubby loves it too and he doesn't even need gluten free! Thank you for this recipe! 💗
Kim says
Awesome, Angie!!! Thanks so much for your wonderful comment 🥰🥰🥰
Sam says
Loved your recipes I tried so far!! The artisan bread was awesome!!
Can this be made in the Betty Crocker pizza maker?
Kim says
Thank you! I'm not sure, but I looked it up and it sounds promising. I would give it a go!
Rebecca Bourne says
I am wondering if you have tried using this dough to make stromboli and, if so, how you baked it (temp, time, etc). If not, do you have any suggestions for what I could use? I saw your pepperoni bread but I don't think I want something sweet. Thanks so much. My sister recently introduced me to your recipes and I immediately started searching for ingredients to make your flour in bulk! Can't wait to try everything!
Kim says
I haven't yet, but stromboli and calzone are on my long list of things to try, and yes, I would use this dough.
TrisKit says
This bread flour blend is an *absolute winner*--very glad to have found your blog! I made almond biscotti with it (just winging it as far as the additional ingredients go) and they came out *perfect* on the very first try!
Kim says
That's awesome!!!
Eleonora Cheles says
I am in the middle of making this recipe and after I put everything together I realised that my measurements will be a bit out as the Australian tablespoon is 20ml and American is 15ml. Hopefully it will not affect the recipe. Due to this I have put in more psyllium husks, honey and olive oil. Will let you know how it goes.
Kim says
Oh wow! I've never heard of this, and Australia is the third largest country that follows my blog. I'm sure there are hundreds of people from Australia who have made this recipe with no problem, so I can't see 5 ml being an issue with the ingredients as it's so small of an amount.
Eleonora Cheles says
Have tried to shape the dough after it being in the fridge overnight and it is very wet. Had to add quite a bit of flour to be able to knead and shape it. I don't think it was the measurement difference. Will see how it comes out of the oven like.
Eleonora Cheles says
In the end I decided to make a baguette. It turned out amazing. Crusty on the outside and soft on the inside. The extra flour did the trick. Very happy with this recipe.
Christie Lalonde says
Do you have any suggestions on how to save my dough? I put 1 3/4 water instead of 1 1/2 cups of water. I don't have access to psyllium husks. I remaking the dough but I would still like to save this dough if I can.
Thanks any suggestions would be appreciated
Kim says
I would try adding a little more flour. You could also roll the dough on a circle or sheet of parchment paper if it's too sticky and put it right into the oven like that.
Hazel S says
I mixed up batches of your GF AP and Bread flour mixes last week and made the pizza dough. It has been "resting" in the fridge for 3 days and I finally got around to using it tonight. My non-gf husband gave the pizza a thumbs up review. Can't get any better than that. The puffy, crunchy crust was delicious!
This is the most amazing gf pizza crust! After medically needing to go gf only 4 months ago I have had many failed attempts at gf baking. I am so excited that my search is over.
I can't wait to try your other recipes! Thanks for doing the testing/failing for me! I followed your recipe instructions exactly, including the flour blend. Thanks for the very detailed videos. They are very helpful!
Kim says
Awe, that's awesome Hazel! I'm thrilled to hear that you loved the pizza crust 🙂
Meredith O Lewis says
Wow! I am extremely impressed by you. I have tried various flour blend recipes, including America's Test Kitchen (awesome for cakes, etc.) and King Arthur Flour, and while most baked goods I have made have been very good, I have never been satisfied with the taste and texture of the breads and pizza doughs. Well, that changed earlier this week when I found your blog. This pizza crust was exceptional. And your challah bread was very very good. Your videos are extremely helpful, and I am just grateful to talented bakers like you who share your gifts with everyone else. Thank you for your joy and creations.
Kim says
You are so sweet, Meredith! Thank you so much for your kind words!! I'm so happy to share my creations with anyone who wants them (having Celiac myself, I know how hard it is to find really great replacements for all the foods we miss). 😍😍😍
Sylvia Ranjel says
Hi Kim, what is the minimum time for keeping in the fridge before baking? I have the dough made and want to make pizza tonight but I don't know if I should wait longer than 6 hours in the fridge. I also read somewhere you had a trick about freezing the dough for 20 minutes, can you advise what the best method would be? Thanks
Kim says
The only purpose of refrigerating is to make it less sticky and easier to roll out. I think 6 hours would be plenty of time, but if it's still super sticky and a good dusting of flour doesn't solve that, you can put a ball of dough in the freezer for 10 minutes at a time and see how that helps with the stickiness of the dough.
I hope this helps 😍
Sylvia L Ranjel says
Omg! It was sooo good I can't believe it. My son came over to me and said " you see it's the crust that's so good" and put it in my mouth. He's never done that, he's 13, and that totally convinced me you have a good thing. I'm so,so glad I found this recipe and will never go back to those frozen pizza crust again. Thank you sooo much!!!
Kim says
Awe, this warms my heart to hear about your son's reaction! Thanks so much for making my day today 😍😍😍
charles tomasella says
do you have a gluten free baguette recipe using kim's gluten free flour blend'
thanks
Kim says
I sure do! It's my gf artisan bread that can be baked into a baguette shape, boule, batard, or any shape you want really. Here's the link: https://www.letthemeatgfcake.com/gluten-free-artisan-bread/ 😊
Monique Luna says
Hi Kim, thanks for another amazing recipe! Your flour mix has brought back the joy of bread making for me after 5 years with celiac. One strange thing and it might be my phone, but when I printed the recipe it didn’t match exactly to the one I could view online. The printed one didn’t include the psyllium husk option and said to put in highest position in oven (vs middle rack online) and a couple other random differences. I’ve never had this issue with printing a recipe of yours in the past, but just wanted to let you know just in case! Thanks again for all the time you spend developing these!
Kim says
Hi, Monique! Thanks so much for your kind words!!
I'm assuming maybe you printed out the recipe before yesterday? Because I revamped the recipe and re-posted it yesterday with some new ways of making pizzas that I think are better than the original. Please let me know if this is not the case and I will investigate further 🙂
Stacy says
Hi,
I really love your all purpose and bread flour recipes. I use them to make everything with great results. I have a question about this pizza dough recipe. I bought a pizza stone, a pizza peel, made your artisan dough recipe and assembled a pizza with your sauce recipe to boot. I had pizza on a 10 inch parchment round like you suggested. Then at last minute, i googled parchment on pizza stone. There are articles who say parchment with pizza stone is a fire hazard. So i got nervous, took parchment off my pizza and then pizza got stuck on pizza peel. Then all was ruined bc i tried to get it off pizza peel and whole thing collapsed:( please let me know how you use parchment without starting a fire. Thanks in advance.
Kim says
Oh wow! I've never had a problem with parchment starting a fire. Maybe because I use a pizza steel? Either way, it shouldn't be a problem anymore because I've revamped my recipe, which adds psyllium husks (or psyllium husk powder) and this makes the pizza dough a little less sticky. That way there's no need to use parchment paper. I just posted this today with a video showing how to do it 🙂
Hope this helps, Stacy 😍
Drina Boban says
Hi Kim,
Thanks again for another fantastic recipe! I made 4 pizzas out of the dough and baked 2 for dinner and then pre-baked 2 to freeze. The first one I pre-baked (at 550 degrees until golden) puffed up really big. I poked some holes in it when I removed it from the oven and it did deflate but now has holes in it. The 2nd one I pre-baked, I poked fork holes in it before putting it in the oven but it still puffed up. Again, it deflated and they're now in my freezer but I'm concerned they'll be more like pita breads. Do you know why that happened?
Also, the 2 that we ate tonight were delicious and did NOT inflate (?) but the dough was a bit gummy in the middle (but not on the crust). Should I have rolled them out thinner? Not sure what I did wrong.
Thanks again. You make cooking and eating fun again 🙂
Drina-
Kim says
Hi, Drina! If you pre-bake them, they do have a tendency to puff up, but mine never do too terribly and I love the crevices and holes. To me, it gives it more of a real pizza feel instead of a straight across piece of "cardboard".
You may have not rolled them out thin enough. Do you have a pizza steel or stone? You could try lowering the temperature to 475-500 and letting them bake a little bit longer so if they're rolled a little thicker, they won't burn before the crust is completely baked.
I hope this helps, Drina! Please keep me posted 🙂
Drina Iva Boban says
Okay, good to know that the puffing up is normal. Thanks!
Yes, I do have a pizza stone but I agree that maybe I didn't roll them out thin enough. They were still delicious. Thanks for the quick response.
Jeannine Beaudette says
Made pizza tonight! On my gas grill 10 inch on my pizza stone. Used your sause as well. Been gluten free 6 years tried many recipes. This was Best ever!! Truly Thank you
Kim says
Awe, thank you so much!!!!! I'm so glad you liked it 😍😍😍
Mara Farina says
Since my husband was diagnosed with Ataxia brought on by gluten intolerance i started to search on line for good alternatives to his favourite food and came across your site, as an italian I was sceptical about finding a good alternative to pizza dough but i tried yours and was amazed how good it tasted. We have tried other recipes and they were all so good especially your ultimate gf cinnamon rolls.
thank you for coming up with your recipes, testing and posting them for us to try !
Kim says
Awe, yay!!! It's an honor to have an Italian say my pizza dough is good, so I thank you so much 😍😍😍
Lainey Gott says
Just used this in my Ooni pizza oven and it actually worked!!! Ive gone through so many recipes and this came out AMAZING!
Kim says
Yay!!! I'm so jealous! I've been wanting an Ooni forever and NEED to get one soon. Do you happen to have a picture? I'd love to see how it turns out in the Ooni. If you do, can you tag @letthemeatglutenfreecake on Instagram? Thanks, Lainey 🙂
Kim Randell says
Do you have the nutritional content for the pizza crust?
Kim says
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 ☹
Kelie Toth says
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.
Kim says
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!!
MA says
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 🙂
Stephie Stoikos says
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
Kim says
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 🙂
Jen says
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.
Kim says
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 😍
holly hon says
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?
Kim says
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?
Lisa Murray says
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!
Kim says
Awe, thanks so much, Lisa!! I am beyond thrilled that your son can have his favorite food again 🙂 🙂 🙂
chris canning says
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!!!
Kim says
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.
Abigail Souza says
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
Kim says
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 🙂
Susan Zorzi says
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.
Terri Bauerlin says
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 ❤️
Kim says
Awesome, Terri! Thanks so much 🙂
Pat Drobnick says
Kim
This is the absolute best pizza dough I can ever make thank you for not making me cardboard. I see you have pre-baked pizza crust Frozen but can you freeze just the dough. My friend makes pizza dough a lot of times and there's usually enough for about four pizzas and she just simply takes the dough and freezes it. Not sure I could do that with the gluten free
Kim says
Yes, you can freeze it!! I like to wrap mine in individual pizza portions in a double layer of plastic wrap and then pop them into a ziptop bag. I freeze them for up to 3 months and then either thaw them in the fridge overnight or on the counter if I'm ready to make pizza, say, that night.
Christie Lalonde says
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"
Kim says
Awe, yay Christie!!!! My husband is also brutally honest, haha!! I'm so glad you both enjoyed it 🙂
Colleen Pursell says
Hi! My husband (non GF) and I both loved this crust! Finally, something that doesn't taste like paper! In addition to baking it on a pizza steel in the oven, we tried it on the flat top part of our Weber grill and it worked great too!
One question -I saw that you can freeze the dough, and your instructions on how to do that. However, can you roll out the dough into pizzas and freeze just the rolled-out crust and add the toppings when you are ready to bake? I'm sure you can but what would you recommend for baking times with a frozen crust and non-frozen toppings? Would love to hear your thoughts!
Christie Lalonde says
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
Kim says
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.
TrisKit says
Skim is the same as nonfat.
Melody Slinn says
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
Kim says
Awe, you are so sweet, Melody! Thanks so much!! I'm so glad you love the pizza 😍😍😍
Marla Morgan says
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!!
Kim says
That's wonderful, Marla! Thanks so much and I'm so glad you liked it 😍
Christie Lalonde says
Can you use a food processor to make the dough? I don't have a stand mixer.
Thanks
Kim says
I think that would work great!
Thomas Mullarkey says
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!!
Kim says
Thanks so much, Thomas!!!
Marla Ulrich says
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!!
Kim says
Awe, thank you so much! I'm so glad my recipes could send a little gluten free happiness your way 🙂
Bill Kershisnik says
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?
Kim says
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 🙂
Bill K says
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.
Kim says
Awesome, Bill! Thanks for the feedback! I'm going to look into getting an Ooni very soon 🙂
Sofi Cuellar says
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!
Kim says
Awe, that's wonderful, Sofi! I'm so glad you liked it!!
Thank you for your kind words 🙂
Holly Hon says
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!
Kim says
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 😋
Kristen says
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 🙂
Kim says
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 🙂
Barbara Hopkins says
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.
Kim says
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 😊
Ashley Dicks says
Made this tonight... and i barely have words. It had perfect rise, flavor, texture... for the first time in 10 years i feel like i actually ate a real pizza. Thank you for this.
Kim says
Awe, that's awesome!! Pizza is probably the #1 food I missed when going gluten free so I completely understand.
Kristen says
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?
Kim says
You could try to use it, but I'm not sure it would be any good for anything since you said it was dry and cracking.
Kristen Gawrys says
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?
Kim says
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.
Niru Parbhoo says
Can i use coconut flour instead of coconut milk flour?
Kim says
I don't think coconut flour would work the same. They're very different.
Maria says
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)?
Kim says
Sure! You may not get the exact results, but you should still get a great gf pizza 🙂
Alana says
Can you freeze the dough balls without par baking the dough to defrost and roll out later?
Kim says
Yes, you can! Just wrap them in plastic wrap that's been sprayed with nonstick spray. Defrost in the fridge overnight 🙂
Stephanie says
Yes. Finally. This is a pizza crust worthy of eating.
Kim says
Thanks so much, Stephanie!!!
Janine McPherson says
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.
Kim says
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.
Amy Wenzel says
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!!!
Kim says
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 🙂
Miguel says
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!!!
Kim says
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 🙂
Terri Bauerlin says
This pizza crust and sauce were amazing tastes like the real deal. Thank you thank you thank you !
Kim says
Thanks so much, Terri! I'm so glad you liked it 🙂
Casey Wood says
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 🙂
Kim says
Awesome! Thanks Casey 🙂
Sara says
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!!!!
Kim says
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 🙂
Jana Edwarsa says
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.
Kim says
Awe, thanks so much 🙂
Heyley T says
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.
Kim says
Yay!!!! I'm so glad you liked the pizza! It's definitely much better than that cardboard crap we've been fed for years 🙂
Brenda says
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.
Kim says
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 🙂
Brenda Maldonado says
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
TrisKit says
A lot of the commercial heavy whipping creams have something like guar gum added to stabilize the cream after it’s whipped. I’ll have to try this with my tortillas!
Melissa Coulter says
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?
Kathleen says
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!
Kim says
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 🙂
Keala says
Hi! I was looking through your bread recipes after making your amazing artisan sourdough bread and notice you use a lot of instant yeast. I want more ways to use my sourdough starter, could this be adapted to use sourdough starter or would that ruin the taste?
Jessica says
Is there a way to cook the pizza without a broiler please? As my oven does not have a broiler setting
Kim says
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.
Miranda says
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!!!
Kim says
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.
Miranda says
Could I use Bob's red Mill gluten free baking flour 1-1 for this instead of Kim's? If so, is the
Jesse Saul says
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 🙂
Kim says
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 🙂
Michelle Mentzer says
I use coarsely ground cassava flour to roll mine with! it works great!
Emily Koester says
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?
Kim says
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.
Caroline says
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?
Kim says
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?
Trudy Jordan says
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.
Kim says
Thank you so much, Trudy!! I'm so glad you all liked the pizza 🙂
Margie Fondse says
I don't have a pizza stone or steel...will anything else work?
Kim says
If you have a flat baking sheet or an overturned baking sheet, that you should work as well 🙂
Sharon says
I have not tried this yet, but I wonder if you could use the bottom of a cast iron frying pan? As usual, your recipe sounds brilliant!
Kim says
That sounds like a great idea!! Thanks, Sharon 🙂
Kimberly says
This is the best gf pizza crust I have ever had! It was crunchy on the outside and chewy on the inside. Better than any store- bought, take-out, or homemade pizza I've tried. I can't thank you enough for sharing your recipe!
Kim says
Awe, thanks so much, Kimberly!! It's one of our favorites (we have pizza once a week) 🙂
Odile BARTLETT says
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!
Simone says
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
Kim says
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 🙂
Pam says
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!!!
Kim says
So glad you liked it, Pam!! It's my family's favorite 🙂
Angela says
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.
Kim says
Awe, thanks so much, Angela!! I'm so, so happy you like them 🙂
Manisha says
Best gf pizza I have made said my husband and daughter. I replaced the protein whey isolate with pea protein, equally.
Thanks!
Kim says
That's wonderful! I'm so glad your family liked it, and I'm really glad the pea protein worked beautifully as well 🙂
Jeannine says
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.
Kim says
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 🙂
Susan M says
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
Kim says
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 🙂
Susan M says
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!:)
Kim says
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 🙂
leah says
Can a substitute be used for xanthum gum?
Kim says
I haven't tried one, but you could try either guar gum or maybe psyllium husk powder?
Mollie says
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!!!!
Kim says
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 😍😍😍!
Mars says
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!!
Kim says
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 😍😍😍
Maya Brennan says
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!
Kim says
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 🙂
Maya Brennan says
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.
Kim says
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!!
Jill says
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?
Kim says
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 🙂
Amanda says
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...
Kim says
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 🙂
Pam says
How heavy are the pizza steel sheets?
Kim says
The larger ones weigh 11.8 lbs each, which is what I use. They really are instrumental in making the best pizza crusts!
https://amzn.to/2OzojTq
Carlee says
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.
Kim says
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 🙂
Yves Lapierre says
I've down loads of pizzas in my pre celiac days, and this recipe was just meh. Taste was OK, but pretty tasteless and was difficult to cook through even with a preheated stone. Everyone called it too dense and preferred some big name celiac frozen pizzas.
Kim says
If it was too dense, you didn't roll it out thin enough. It would have cooked through if it were rolled out thin enough.
Sarah says
Too bad you gave it such a low rating because you didn't make it right. I've gone through a ton of pizza crust recipes, and have tried many take-out and store bought gluten free pizza crusts in the last 8 years I've been gluten free, and all of them are terrible with one exception: Pizza Oggi. This crust is just as good as Pizza Oggi, and both are like NORMAL, take-out (not thin crust) pizza crust! Nothing else comes close. You have to make sure your dough is the right consistency (don't keep loading on the flour while you're "kneading" it; try to minimize flour addition), and make sure the pizza stone is preheated (nice and hot) before you slide the pizza on there. I don't have a pizza peel, so I use parchment paper. The paper gets really dark (scary dark), but I haven't had a fire yet... LOL
Krystal says
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!!
Kim says
Oh my gosh, Krystal! You are too kind and I humbly thank you so much for your words 🙂
Saige says
I make this recipe pretty frequently (the dough actually forms BUBBLESSS 🤩) but I'm looking at the PDF recipe version I saved and this one. is the psyllium husk a relatively new addition? I dont have that on the version I saved. How does it impact the texture/flavour?
Kim says
Yes, the psyllium husk is a new addition. I explain it within the post itself 🙂
Norma Warkentin says
I divided the recipe into 1/3. Came out perfectly. Love your flour blends….I’m into it! Looking forward to trying many more recipes👏👏👏😍
Deena says
THE BEST PIZZA CRUST EVER. Frustrated with the cardboard quality and scarcity of gluten free delivery pizza, I began making my own pizza at home for several years. I had tried every type of crust including cauli, almond, and store bought pizza dough mixes and this one blows them all away! My whole family thanks you so much for saving our pizza night!!!
Kim says
So glad you and your family enjoyed it 😊
Amelia Moore says
Suggestions on temp and time if you don’t have a pizza oven stone or steel?
Kim says
Time and temp should be the same with using an overturned baking sheet or something similar.