AMAZING Gluten Free Pizza Crust

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

gluten free pizza on wooden pizza peel with pizza cutter

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!!!!

half of large pizza on wooden pizza peel

Ingredients You’ll Need to Make Gluten Free Pizza Crust

Creating a great gluten free pizza crust is no easy feat. One of the very things that makes pizza crust chewy is the very thing we’re missing–gluten! But, with a few ingredients and my 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 1/8th of an inch. Cover your pizza crusts while you prepare your oven for baking.

pizza before 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

Can I Make and Bake the Crusts Ahead of Time?

I get this question a lot and the answer is YES!! You can bake the crusts without any toppings beforehand and load your freezer with them! To do this, bake for only 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.

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

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.

I Don’t Have a Pizza Steel. Can I Still Make This?

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).

whole pizza cut up on wooden pizza paddle

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!

gluten free pizza on wooden pizza peel with pizza cutter

Amazing Gluten Free Pizza Crust

Who says you need delivery?  With this gluten free pizza crust, you will never miss delivery pizza again!!
4.53 from 161 votes
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Main Course
Cuisine American, Italian
Servings 4 10″ pizza crusts



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!!


  • 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!  
***DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe. 
Keyword amazing, Gluten Free, pizza, pizza crust
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

This recipe was originally posted on September 17, 2018 and has been updated with new information, new photos, and a video.

239 thoughts on “AMAZING Gluten Free Pizza Crust”

  • 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! 😀

  • 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?

    • 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!

  • 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!

  • 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!

    • 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!!

  • Kim, have you tried replacing some yeast with sourdough starter? I would love to avoid yeast as much as possible.

  • 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!!

  • 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!

  • 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 🙂

    • 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 🤗

      • 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. ❤️

  • Kim,
    Do you think this recipe will work in a wood fired pizza oven.
    It only cooks for a minute at 900 degrees

    • 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.

  • 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!

  • 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!

  • 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.

  • 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!!!

  • Amazing recipe! Can you freeze dough balls though and let them thaw on the counter before using?

    • 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. 😊

  • 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.

    • 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.

  • 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!

    • 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.

      • 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!

  • 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.???

    • 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.

      • 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.

    • 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.

  • 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.

    • 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.

      • 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. 🙂

        • 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.

          • 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!

  • 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!

    • 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 🥰🥰🥰

    • 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.

  • 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.

    • 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.

      • 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.

        • 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.”

  • 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.

    • 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 🙂

      • 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.

        • 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.

  • 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! 💗

  • Loved your recipes I tried so far!! The artisan bread was awesome!!

    Can this be made in the Betty Crocker pizza maker?

  • 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!

  • 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!

  • 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.

    • 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.

      • 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.

        • 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.

  • 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

    • 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.

  • 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!

  • 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.

    • 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). 😍😍😍

  • 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

    • 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 😍

      • 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!!!

  • 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!

    • 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 🙂

  • 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.

    • 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 😍

  • 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 🙂

    • 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 🙂

      • 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.

  • 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

  • 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 !

    • Awe, yay!!! It’s an honor to have an Italian say my pizza dough is good, so I thank you so much 😍😍😍

  • Just used this in my Ooni pizza oven and it actually worked!!! Ive gone through so many recipes and this came out AMAZING!

    • 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 🙂

    • 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 ☹

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

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

  • 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 🙂

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

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

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

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

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

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

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

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

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

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

  • 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!

    • 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 🙂

  • 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.

  • 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 ❤️

  • 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”

  • 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?


  • 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!!! 🙂


  • 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!!

  • 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!!

  • 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!!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  • 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?

  • Hello,

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

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

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

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

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

  • 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)?

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

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

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

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

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

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

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

    • Hi, Miguel!

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

      Thanks for trying my recipe 🙂

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

  • 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 🙂

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

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

  • 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.

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

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

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

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

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

    • 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!

  • 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?

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

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

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

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

      Hope this helps, Kathleen 🙂

    • 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?

    • 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.

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

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

      Sorry I couldn’t be more helpful.

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

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

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

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

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

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

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

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

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

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

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

    Congrats from Mexico for your great recipe.

  • I’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!

  • 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?


    • 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 🙂

  • 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!!!

  • 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.

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

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

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

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

        Hope that helps 🙂

  • 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?

    • 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 🙂

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

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

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

      Thanks again 🙂

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

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

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

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

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

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

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

      Hope this helps! Happy gluten free baking 🙂

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

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

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

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

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

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

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

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

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

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

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

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

      • 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.

        • 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.

        • 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

    • 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!!

    • 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?

    • 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👏👏👏😍

    • 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!!!

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