Gluten Free Pizza Crust Recipe
Learn how to make a crispy, airy, New York–style pizza crust at home — 100% gluten free and perfect for your favorite toppings.
Equipment
- Mixing bowl
- Spoon or spatula
- Measuring cups & spoons
- Pizza stone or baking sheet
- Oven
Ingredients
- 2 ½ cups gluten-free flour blend (with xanthan gum)
- 1 teaspoon salt
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (~110°F)
- 2 tablespoons olive oil (plus extra for handling)
Instructions
- Mix dry ingredients: Combine gluten-free flour, salt, yeast, and sugar in a large bowl.
- Add wet ingredients: Pour in warm water and olive oil. Mix into a thick paste, removing clumps.
- Chill dough: Cover and refrigerate for 30 minutes. After chilling, form a ball with lightly oiled hands. Store in fridge up to 24 hours if needed.
- Bring to room temperature: Remove 1–2 hours before baking. Dust surface with flour and press dough outward from center. Keep edges thicker for crust. Flip often to prevent sticking.
- Pre-bake crust: Preheat oven to 550°F. Brush olive oil around rim, add a light layer of sauce. Par-bake 6–8 minutes until edges start browning.
- Add toppings: Add cheese and toppings. Bake another 6 minutes. Optional: broil 1–2 minutes for charred edges.
- Serve: Slice and enjoy
Notes
- Use high-quality gluten-free flour blend for best texture.
- Keep sauce light to avoid soggy crust.
- Dough won’t stretch like regular wheat dough; handle carefully.
- Can freeze par-baked crust for later use.