Best Gluten Free Pizza Crust Recipes

GLUTEN-FREE PIZZA CRUST OR FLATBREAD

Steps:

• Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
• Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
• Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

GLUTEN-FREE PIZZA CRUST

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Coat the bottom and sides of a cast-iron skillet or an oven-proof baking dish with 1 tablespoon olive oil; heat in oven for 5 minutes.
• Whisk garbanzo bean flour and water together in a bowl until batter is smooth. Add remaining olive oil, garlic, and salt; mix well. Pour batter into the heated skillet.
• Cook crust in the preheated oven until lightly browned, about 15 minutes.

GLUTEN-FREE PIZZA CRUST

Steps:

• In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky)., On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest for 10 minutes., Bake at 425° for 10-12 minutes or until golden brown. Add toppings of your choice. Bake 10-15 minutes longer or until crust is golden brown and toppings are lightly browned and heated through.

GLUTEN-FREE PIZZA CRUST

Steps:

• Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer.
• Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately.
• Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.
• Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.
• If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough.
• Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.
• Pull out the pizza dough and top with whatever toppings you desire.
• Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN FREE PIZZA CRUST

Steps:

• Heat oven to 425°F. Grease 12-inch pizza pan. Stir Bisquick™ mix, Italian seasoning, water, oil and eggs until well combined; spread in pan.
• Bake 15 minutes (crust will appear cracked).
• Spread pizza sauce over crust; top with meat and cheese.
• Bake an additional 10 to15 minutes or until cheese is melted.

GLUTEN-FREE CHEESE AND HERB PIZZA CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
• Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside.
• Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
• Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center.
• Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
• Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

CAULIFLOWER AND TOFU PIZZA CRUST (GLUTEN-FREE, LOW-CARB)

Steps:

• Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible.
• Place cauliflower florets in a food processor and process until a rice-like texture is achieved.
• Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 - 5 minutes. Drain water and cool.
• Preheat oven to 400ºF degrees.
• Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible.
• In a bowl, place drained tofu and use your hands to mash it well.
• Add cauliflower, beaten egg, herb, and salt and mix well.
• Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch.
• Bake for about 30 - 40 minutes. The crust should be firm and slightly brown.
• Remove the crust from oven. Top with pizza sauce, toppings and cheese.
• Bake for another 10 - 20 minutes until the cheese is bubbly and slightly browned.
• Infuse love and serve!

GLUTEN FREE - THIN PIZZA CRUST

Steps:

• Preheat oven to 450 degrees.
• Combine yeast, sugar and 1/2 cup of water.
• Let rise till doubled in size.
• Combine flours, shortening and optional seasonings.
• Combine with risen yeast and remaining 1/2 cup of water.
• With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.
• Bake in oven for 15 minutes.
• Remove and add pizza toppings; Return to oven and bake 10 minutes more.
• ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).

THIN-CRUST GLUTEN-FREE PEPPERONI PIZZA

Steps:

• In a small bowl, mix the almond flour, salt and baking soda. In another bowl, whisk egg and oil; stir into dry ingredients. Press onto a 12-in. pizza pan coated with cooking spray; build up edges slightly. Bake at 350° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large skillet, cook and stir sausage and onion over medium heat for 4-6 minutes or until sausage is no longer pink. Spread pizza sauce over crust; sprinkle with garlic. Top with the sausage mixture, red peppers, olives, cheese and pepperoni. Bake 18-20 minutes longer or until cheese is melted.

POLENTA PIZZA CRUST (GLUTEN-FREE, YEAST-FREE)

Steps:

• Preheat oven to 450 degrees F.
• Lightly oil a large baking sheet.
• In a large bowl, mix polenta with the cold water.
• Add the boiling water in a slow stream, blending with a whisk.
• Add the eggs and mozzarella and mix well.
• Press mixture evenly onto greased baking sheet or pizza pan.
• Bake a few minutes to set slightly (about 5 minutes), top and bake 5-10 minutes more until lightly browned and crisp.

GLUTEN-FREE, YEAST-FREE PIZZA CRUST

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a pizza pan.
• Mix amaranth flour, xanthan gum, baking powder, sugar, salt, oregano, basil, sage, and thyme together in a large bowl. Pour in sparkling water and olive oil; mix until a sticky dough forms.
• Spread dough over the prepared pan, using moistened hands to keep from sticking.
• Bake in the preheated oven until lightly golden, about 20 minutes.

LOW-CARB GLUTEN-FREE CHEESE BREAD PIZZA CRUST RECIPE BY TASTY

Steps:

• Melt ¾ cup (75 g) mozzarella and cream cheese together in the microwave for 1 minute, stirring every 20 seconds, or until fully melted.
• Combine almond (or coconut) flour, baking powder, garlic powder, Italian seasoning, and egg. Mix well, then stir in the melted mozzarella until fully incorporated. Shape into a ball, cover, and chill for 30 minutes in the refrigerator.
• Preheat oven to 425˚F (220˚C).
• Place chilled dough on a floured piece of parchment paper. Roll out into a circle about ¼- to ½-inch (6 to 13-mm) thick. Bake for 10 minutes, just until it starts to get golden brown.
• Top with tomato sauce, remaining mozzarella, and pepperoni, then bake again for another 5 minutes or until the cheese has melted.
• Nutrition Calories: 1624 Fat: 142 grams Carbs: 40 grams Fiber: 19 grams Sugars: 10 grams Protein: 59 grams
• Enjoy!

GLUTEN-FREE CAULIFLOWER PIZZA CRUST RECIPE - (4.6/5)

Steps:

• Desired amount of sauce, cheese for topping, and other toppings. Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450°F. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. Dumped cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauliflower snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauliflower snow. Now add your egg and mix away. Hands tend to work best. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don't make it too thick or thin either. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 to 11 minutes, until it starts to turn golden brown. Remove from oven. Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You should know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza! NOTE: If you are using a larger sized cauliflower, increase the eggs to 1 egg plus 1 egg white. You want your "dough" to be sticky. When I make a bigger sized pizza (using more cauliflower) I up the seasonings and the egg, but often leave the amount of cheese the same. Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust (on an oiled sheet of parchment paper) on a HOT pizza stone or baking sheet. Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together. Also I really like the addition of 1 to 2 tablespoons of almond meal to the crust mixture. The slices will still be kinda floppy, but they shouldn't be crumbly.

CHICKPEA PIZZA CRUST- GLUTEN FREE

Steps:

• Mix dry ingredients together.
• Dissolve yeast in warm water.
• Pour liquid into dry ingredients in Kitchenaid mixer and add olive oil.
• Mix until dough forms, knead in mixer 5 minutes.
• Remove from bowl and oil bowl.
• Replace dough and turn until dough is oiled.
• Cover and let rise until double.
• Preheat oven to 420 degrees.
• Form dough into 2 12 inch pizzas and place on stone or greased pizza pans.
• Top with your favorite toppings and bake at 420 for about 15 to 20 minutes.

GLUTEN-FREE PIZZA CRUST WITH CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pizza pan and dust with cornstarch.
• Mix Cheddar cheese, gluten-free flour, egg, and melted butter in a large bowl until well combined. Season with Italian seasoning, garlic powder, and lemon pepper. Add water, 1 tablespoon at a time, until dough is formed.
• Spread dough over the prepared pizza pan. Sprinkle with red pepper flakes.
• Bake in the preheated oven until light golden brown, about 6 minutes.

QUICK BREAD GLUTEN FREE PIZZA CRUST

Steps:

• Preheat oven to 400.
• grease 12 inch pizza pan.
• combine all ingredients except egg, milk and rice flour.
• Blend until resembles fine crumbs.
• ad egg and milk and form a ball.
• place dough on prepared pan and sprinkle with rice flour.
• pat down to 1/4 inch thickness.
• bake for 10-15 minutes.
• add toppings & bake for another 10-15 minutes.

YEAST-FREE PIZZA CRUST (GLUTEN-FREE)

Steps:

• Mix gently, do not over-beat (batter will be runny).
• Pour batter into greased pizza pan.
• Bake at 425F for 10 minutes.
• Remove from oven, add sauce and your favorite toppings and bake an additional 10 minutes or until cheese is melted and slightly brown.

PATRICK'S GLUTEN-FREE PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 pizza pans or baking sheets well.
• Whisk milk, sugar, and yeast together in a bowl. Set aside until foamy, about 5 minutes.
• Sift rice flour, cornstarch, xanthan gum, garlic powder, and oregano together in a large bowl.
• Mix vinegar and oil together in a bowl. Whisk into the milk-yeast mixture, then pour the liquid into the flour. Knead until the dough comes together.
• Split the dough in half. Spread the dough thinly over the prepared pans using your fingers and fists.
• Bake on the lowest rack of the preheated oven until golden brown, about 10 minutes.

6-INGREDIENT GLUTEN-FREE PALEO PIZZA CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine almond flour, salt, garlic powder, and Italian seasoning in the bowl of a food processor; mix well. Add eggs and olive oil; pulse until a soft dough is formed. Place dough between 2 sheets of parchment paper and roll out dough to 1/4-inch thickness.
• Remove top parchment sheet and transfer crust to a pizza pan; prick pizza crust with a fork.
• Bake in the preheated oven until golden, about 15 minutes.

EMILY'S GLUTEN-FREE PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pizza pan or baking sheet.
• Beat almond milk, eggs, and oil together in a bowl.
• Mix rice flour, tapioca flour, xanthan gum, salt, and pepper together in a separate bowl. Add to the egg mixture and blend dough until smooth.
• Spread dough onto the prepared pan, using a flat spoon to make a 12-inch circle with raised edges.
• Bake in the preheated oven until lightly golden, about 15 minutes.
• Remove from oven and add your choice of toppings. Return to the oven until crispy, about 15 minutes more.