This gluten free pizza crust is chewy and delicious and will go perfectly with all your favorite toppings!
If you love pizza and you are gluten free, you know just how hard it can be to get your hands on some pizza that is A) affordable B) doesn’t taste like cardboard C) has a great chewy texture. Trust me, I have tried so many gluten free pizza crust mixes and all of them have been pretty unappetizing. That is he reason I decided to create this Gluten Free Pizza Crust!
GLUTEN FREE PIZZA CRUST
Gluten free pizza crust can be really hard to get right. Pretty much all of them that I’ve tried have different textures and different tastes. I would characterize my gluten free pizza crust recipe as buttery and chewy.
And don’t even get me started on eating the cold pizza leftovers the next day, which is one of the best things about pizza, right?! Some mixes were better than others, but I felt like they all lacked something important and I was beginning to think I would never eat satisfying pizza again.
As more brands were starting to embrace gluten free I found some frozen pizzas that actually tasted pretty good, my husband even declared one of them as being better than regular pizza, but they were like $10.00 for a small frozen pizza and that is just so hard to justify. Especially when my husband and I would split one and still both be hungry! And, ideally, I try to stay away from most frozen entrees and make my own from scratch, so I knew I had to come up with a better solution!
This pizza crust that I’m so fondly calling the Best and Easiest Gluten Free Pizza Crust, is just that. It forms nicely into whatever thickness pizza crust you desire, it produces a perfectly chewy, perfectly crispy crust, and best thing is that in order to make it, you just add all of the ingredients to a bowl, form the dough into a ball, let sit for 30 minutes and then you can form your crust! It really couldn’t be any easier!
Sometimes when I’m testing a recipe a few times I get kinda sick of it and don’t really want to eat it again for a while, but I have to admit that I tested this pizza crust like ten times and I’m still not sick of it! It seriously is the best and easiest gluten free pizza crust that will help satisfy all your pizza cravings 🙂
CHECK OUT EXACTLY HOW I MAKE MY GLUTEN FREE PIZZA CRUST BELOW!
The Best & Easiest Gluten Free Pizza Crust {vegan}
Description
This Gluten Free Pizza Crust is so easy to make and goes perfectly with all your favorite pizza toppings!
Ingredients
- 2 cups + 3 tablespoons gluten free all purpose flour, I used Bob Red Mill’s 1:1 GF Baking Flour***
- 1 (1/4-ounce/7.5-g) package active dry yeast
- 1 teaspoon salt
- 1 teaspoon pure maple syrup
- 1 1/2 tablespoons butter, melted, I used Earth Balance
- 2 tablespoons extra virgin olive oil
- 1 cup warm water
Instructions
- Place the flour, yeast and salt into a large bowl and mix until combined. Next add the maple syrup, melted butter, olive oil and warm water and mix again until everything is combined. Using your hands, form the dough into a ball. Cover bowl with plastic wrap. Set dough aside for 30 minutes.
- While dough is rising, preheat the oven to 450 degrees Fahrenheit. Cover a pizza pan (whatever size you like*) with parchment paper and place the ball of pizza dough on the paper. Use your hands to spread the dough out until it is in an even layer. Dough works best if it isn’t too thick.
- Bake pizza dough for about ten minutes, until firm and cooked through, but not completely browned. Add all desired toppings and place back in the oven until toppings are heated through.
Notes
This recipe is adapted from the recipe, Perfect Pizza Crusts from Cooking for Isaiah by Silvana Nardone
***This recipe works best with Bob’s Red Mill Gluten Free 1:1 Baking Flour! I have made it with regular gluten free flour mix and the dough is much stickier to work with and once cooked it is much more dense than when using Bob’s Red Mill 1:1 Baking Flour. You will also have to add more flour if you don’t use Bob’s Red Mill 1:1 Baking Flour because dough will be too liquidy.
*You can use this dough to make one large pizza or two smaller pizzas. It does freeze well for up to a few weeks. If you are using a smaller pizza pan, I would recommend not using all of the dough or it may not all get cooked through. Works best when spread out on a large pizza pan for a thinner crust.
- Category: Entree, Gluten Free, Vegan
Christin@SpicySouthernKitchen says
That looks like a really delicious gluten-free pizza. It’s a nice thing to be able to make at home because restaurants charge a fortune for them!
She Likes Food says
Thank you, Christin!! I know! The other day I was at a restaurant and they wanted 5 extra dollars for the gluten free pizza! Crazy!
Greg Bishop says
Hi Izzy!
I am Celiac.
I run a restaurant in Vancouver BC and almost every item on the menu is also available in a gluten free option. Sometimes it’s by deleting an ingredient (no Worstershire in the Caesar Dressing) sometimes it’s made using gluten free alternatives (Like GF Mac For the Mac and Cheese, GF breadcrumbs for the breaded fish fillets etc.)
The problem is twofold: A:) The GF alternatives are much more expensive and usually have to be bought in smaller quantities than the regular i.e.: I order bread crumbs in HUGE bags from the supplier but GF breadcrumbs have to be bought at the grocery store in small containers. and B:) Although GF diets are becoming more prevalent, they are still the exception to the norm. What that means is that we don’t prep the GF items in a lot of cases and have to make them on the fly. All this translates to a slightly longer wait time for GF orders (which the customers don’t mind because they know they’re getting something home made and delicious that they can eat) and yes, an added cost. Usually $4. I just wanted the commenter to know that this uncharge is not an attempt to gouge GF customers… it represents a real cost for the restaurant in terms of more expensive ingredients and time involved in prep.
All that said, our Pizza dough looks great and I’m gonna try it tonight at work!
Regards,
Chef Greg
She Likes Food says
Hi Greg, thanks for your comment! It’s too bad the gf alternatives are so expensive, maybe some day that will change!
I hope you enjoyed the pizza crust! 🙂
lisa hutchinson says
I have just been diagnosed with Celiac disease and am a cook with a restaurant. I have taught over 100 pizza classes and now have to find a gluten free crust that I am 100% sure people will love. Im dying to try this but have a question for you. Is the maple syrup and butter in the dough for flavour? Does the syrup make it sweet? or are they for the consistency of the dough?
My recipe is quite similar with reg flour, salt, sugar, olive oil and yeast.
She Likes Food says
The maple syrup is in the recipe because it does the same thing as the sugar, helps activate the yeast. You can definitely just use sugar in it’s place! The butter is for liquid and flavor but you could just use extra olive oil instead 🙂
Kurt says
I made crust just according to the instructions and pizza tasted hard outside and gooey inside. I’ll have to abandon idea of glutten free pizza crusts as none taste good.
She Likes Food says
Sorry you didn’t enjoy it.
Tamara says
For those of you having trouble with this recipe I would try “Cup 4 Cup” flour, it’s the only one we’ve found that works well for this and also fro baking (just about anything).
WE love love LOVE this recipe and it has become our new favorite!
One night it came out a little gooey but that’s because my dear sweet hubster loves “dough” and doesn’t cook pizza long enough (lol). That’s what I like to call “UE” (user error). hahahaha
Anyway… this is the BEST dough ever and I’m so happy to be able to eat pizza at home again.
Thank you so much!
She Likes Food says
I’m so happy to hear you enjoyed it!!
Carol says
I make this recipe but just use a cup and a half of 1to1 GF flour. I add 4 tablespoons coconut flour. One 1/4 cup Chia seeds, 1/4 cup hemp seeds, and 1/8 cup ground Flaxseeds. I also made Ghee and put two teaspoons Ghee and two table spoons of the olive oil.
She Likes Food says
I hope you enjoyed it!
Audrey says
I made it just like the recipe and it was perfect. I just had to cook it a little longer. I made 20 individual pizzas and everyone loved the crust. I prebaked them and at the class the kids added there own topping and we baked till cheese was melted they were wonderful. Best crust ever!
She Likes Food says
That is so nice to hear! Thank you for the kind words!!
Margarita Morales says
Thank you for this recipe. I have celiac disease and so do both of my boys. We have had a hard time finding food that tastes good, especially when it comes to pizza! I tried this recipe and we love it. Even my husband that doesnt have to eat gluten free said it was really good.
She Likes Food says
Yah! I’m so glad you all enjoyed it! 🙂
Priscilla Makowicz says
Hello is there any flour that does not contain soy? thank you.
She Likes Food says
Hi Priscilla, have you heard of the brand Enjoy Life Foods? I’m pretty sure they don’t contain any of the top 10 allergens, soy included. 🙂
Medha @ Whisk & Shout says
This is gorgeous and yayyy vegan! Pinning 🙂
She Likes Food says
Thank you so much, Medha!!
Sam Archer says
Ahh hey ladies, doesn’t the butter technically make it no longer vegan? Could sub in any other liqid fat though.
She Likes Food says
I said that I used Earth Balance which is a vegan butter substitute 🙂
Susan says
would you use the same amount of olive oil to replace the butter? Butter is not a vegan ingredient. I look forward to trying this soon; my grandaughter is new to dairy restrictions and really missing pizza. Thanks
She Likes Food says
I used vegan butter in my recipe, but the same amount of olive oil would probably work too 🙂
Cailee says
YUM! This looks amazing!! I was just talking to someone who was looking for a great gluten free crust recipe! This is it! …also, I’ve been wanting pizza for SO long, but being gluten free dairy free I haven’t been able to enjoy it… now I can!! Thanks for the recipe!!
She Likes Food says
I remember being so sad about not being able to eat good pizza when I first started eating gluten free, thankfully that didn’t last long and now I make delicious pizza all the time!!
Kurt says
Often wondered , do you have celiac disease to give up gluten entirely?
She Likes Food says
I don’t. I gave up gluten a few years ago for some stomach issues I was having. Giving up gluten never completely helped but it seemed to make them feel better. After having my son my stomach seems to be much better and I do eat gluten on occasion now but still like to do a lot of gluten free cooking 🙂
Danielle says
This pizza crust looks so perfect! The store-bought gluten free pizza crusts can be expensive, love that you can make this right at home!
She Likes Food says
Thank you, Danielle!! They can be so expensive! And the worst part is, is that they are also so small 🙁
Kelly @ Hidden Fruits and Veggies says
That looks like a great pizza! I know many small frozen $10 pizzas and while a lot of them are delicious, I agree that’s a crazy price for something frozen and TINY. This looks way more worth it.
She Likes Food says
I know!! it is so crazy how expensive they are! And I need pizza in my life, so I always end up buying them! Not anymore though 🙂
Joanne says
You always make eating GF look so good! This pizza is a beauty and I’d love to get my hands on some of that crust!
She Likes Food says
Yah!! That is such a nice compliment, Joanne!! Thank you 🙂
Julia says
I love this! I must confess, when I make pizza, I always use BRM’s pizza crust mix, but have been meaning to find my own formula using their GF 1-to-1 flour. You’ve cracked the code, so I’m psyched to give ‘er a go! Those tomatoes and olives on your pizza look soooooo good!
She Likes Food says
Thanks Julia! I’ve never tried their pizza crust mix before! Just a bunch of bad ones, haha! Let me know if you do try this, I’d love to know what you think!!
Heidi says
I LOVE the BRM pizza crust! It is delicious and chewy but moist. Yum!
Adrianne says
I was at the store yesterday debating the pizza mix to the 1:1 flour. The sugar in the mix made the call. So glad to find this tecipe and happy to use maple syrup, which doesn’t bother me nearly as much (super sensitive to processed sugars). Making this tonight!!
She Likes Food says
I hope you liked it, Adrianne! 🙂
Gayle @ Pumpkin 'N Spice says
Oh such a pretty pizza, Izzy! I’m loving the gluten free crust! And that’s a sneaky trick to add in maple syrup! 🙂 Sounds so delicious and easy to whip up!
She Likes Food says
Thank you, Gayle!! I think the fact that it is so easy makes it so much better 🙂
Ceara @ Ceara's Kitchen says
This sounds delicious, Izzy!! Bob’s GF flour works such magic in GF baked goods! And I TOTALLY hear you on getting sick of recipes after testing them a gazillion times, LOL! #foodbloggerproblems!! Pinning!!
She Likes Food says
It really is magic! it was on sale a while ago and I literally bought like ten big bags! I’ve been using it in everything with such good results 🙂
Sue Leroy says
question on the flour.. if I buy it , is it same ratio for any recipe? the bob mills flour? I was gonna try that pizza crust today darn, I didn’t buy it.. I will try it for sure next time since a few say its real good
thanks
Sue
She Likes Food says
Hi Sue, that’s what they say! I’ve used it with pretty good luck replacing the exact same ratio as the regular flour 🙂
Olivia - Primavera Kitchen says
Beautiful pizza, Izzy! I love gluten free crust but I think it is super difficult to find a good gluten free pizza dough to make. I love this recipe, especially because you add the maple syrup. Sounds so flavourful!!
She Likes Food says
Thanks Olivia! I don’t think I’m ever going to try any other gluten free crust now that I have this one in my life 🙂
Dannii @ Hungry Healthy Happy says
That is one beautiful looking pizza. I have recently started eating gluten free again, but I have yet to make a gluten free pizza. I am adding yours to the list of things I need to try.
She Likes Food says
Thank you, Dannii! You should totally try this pizza crust! I think you would love it!
Katie says
your pizza crust looks great Izzy! I’ve always been nervous experimenting with crust because it can be tricky. Maybe I’ll just stick with your version, it sounds perfect!
She Likes Food says
Thank you, Katie! Yeah, I’m pretty terrible at experimenting with anything baked, but I think I finally got it right with this crust!
Natalie @ Tastes Lovely says
This pizza crust recipe seriously does look perfect! I tried a homemade gluten free pizza dough for my father in law once. It was a disaster. I am trying your recipe from now on!
She Likes Food says
You should totally try this one for him, Natalie!! Yeah, unfortunately I have tried a lot of disaster ones too! But this one is far from it 🙂
Ashley says
Totally bookmarking this for when I see my mom and sister! They always talk about how hard it is to find a good gluten-free pizza crust! This looks delicious!
She Likes Food says
It really is so hard!! And even harder to find one that my husband will eat too! Thanks, Ashley 🙂
Melissa | Bits of Umami says
You make this look so simple! Now I want the ingredient list for everything on top of your pizza because it looks absolutely DELICIOUS.
She Likes Food says
Haha, This pizza was really simple with just some pesto, kalamata olives, roma tomatoes and red onion. It was so good though 🙂
Julia | Orchard Street Kitchen says
Looks so delicious, Izzy! I love the addition of maple syrup for a bit of sweetness. And I totally agree, it’s so much better to make things from scratch – for our health and our wallets!
She Likes Food says
Thank you, Julia! Definitely for our wallets too! I have to remind myself that when I get lazy and just want to pick something up 🙂
Denise | Sweet Peas & Saffron says
I’m glad you’ve found your perfect gluten-free pizza crust, Izzy, because life without pizza just isn’t worth living 😉 Looks delicious!
She Likes Food says
Hahaha, I completely agree with you, Denise!! Thanks 🙂
Jennifer says
could this be made in batches and then frozen?
She Likes Food says
Hi Jennifer, it sure can! My step mom said that she liked it even better after they froze it 🙂
Catherine says
Dear Isadora, I have never tried gf pizza dough, but yours turned out lovely. I am curious to try it! Looks so wonderful…love the toppings you chose. xo, Catherine
Karissa @ Vegan A La Mode says
I love how uncomplicated this gluten-free crust recipe is! I’m always looking for new pizza crusts but am often turned off by too many ingredients I don’t have. But this one looks like a cinch!
She Likes Food says
Hi Karissa! I was so happy to hear that you liked the crust!! Now you have me craving your BBQ Pineapple pizza 🙂
Karissa @ Vegan A La Mode says
I am so happy too! I made this on a whim tonight since I was craving pizza and really lucked out that I had all the recipes on hand! Finally, a gluten-free recipe that doesn’t call for a million different obscure flours lol! Thanks again for an awesome recipe, this is my new go-to!
Kerry says
Hi, Just made this for dinner and am wondering how you made it look so easy to “spread out the dough.” Mine was sticky so I added more flour but still had trouble spreading it out. Any tips? Thanks – it still looks delicious and I can’t wait to eat it!!
She Likes Food says
Hi Kerry! Hmmm, that is strange, I make this pizza dough a few times a month and I’ve never had it be sticky before. Did you make any changes to the recipe? I would maybe roll the dough ball in a little olive oil and put a little olive oil on your hands so it doesn’t stick as much. I hope that helps! And I hope you enjoy your pizza 🙂
Sally-Anne Wilkinson says
This dough was amazing. It is the best vegan, gluten free dough I have ever made. In fact, it is the first I have made that is actually edible! However, it is so much more than edible – it is sensationally delicious. The doughiness (when cooked) I found is more like crispy dumplings than having the lightness of a well-made wheat-based pizza, but this does not detract from the experience. It’s delightfully different. The crust is crispy and and browns to a beautiful golden colour. I topped mine with tomato sauce, red onion, sweet corn, finely chopped olives and sundried tomatoes, and halved cherry tomatoes. A smattering of black pepper and vegan cheese and it was absolutely-blooming-fantastic. Thanks. I can add this to my vegan repertoire! (PS. I had no problem spreading the dough onto the pan – it was wet but spread nicely and evenly).
She Likes Food says
Hi Sally-Ann! Thank you so much for your comment! I love hearing how things turned out when readers make them! I’ve been playing around with this recipe a bit and enjoy making it a little thinner and crisper and then also thicker and softer depending on what kind of pizza I am making. I’m so glad you enjoyed the recipe! My husband is a big pizza snob when it comes to me needing gluten free crust and he compliments this one all the time! Thanks so much for the great review 🙂 Now I want pizza for dinner!
Sally-Anne Wilkinson says
A very well deserved good review 🙂 My husband and daughter loved it too – my husband went back for seconds (he came home late so couldn’t have more than that) and my daughter went back for fourths! Next time I need to make two pizzas!!! So excited at finally finding a pizza base worth eating. Next time I’ll try making it a little thinner and see what happens. I’ve subscribed to your site and am looking forward to trying out more of your recipes.
Violet says
Looks great, thanks for developing and sharing this recipe!
Have you made this crust ahead and frozen it? I am looking for a recipe I can use to make a bunch of crusts ahead to have ready in the freezer, either pre-baked or unbaked.
She Likes Food says
Hi Violet, thank you! My dad said that he thawed the dough in a ball (not pre-formed) and defrosted it a few weeks later and it worked great!
Brittany says
I’m not sure what I did wrong but I thought I followed the recipe to a T…. 1 cup warm water, melted butter and oil is a lot of liquid to be combined with only 2 cups and 3tbs of flour. It was not even close to forming into a doughball. Am I missing something? I had to add another cup at least of flour. Hopefully it turns out!
She Likes Food says
Hi Brittany, So sorry you had to add more flour. The only thing I can think of is did you use regular gluten free flour or the Bob’s Red Mill gluten free baking 1:1 flour that I recommend? I’ve made this recipe once using regular gluten free flour and I remember it was really sticky and I had to add a bunch more flour too. The finished product was also kind of dense and dry and not at all like the crust I usually make with the other flour. I hope that helps 🙂
Brittany says
That must be it! I used Bobs Red Mill Gluten Free Flour but it was not the 1:1 version. I will have to search for it 🙂 thanks for your reply!
She Likes Food says
It is so strange how two different flours can be so different but they really are! My husband (who isn’t gf) loves the crust when I use the special baking flour and won’t eat it at all if I use the regular gf flour. I hope you can find some!
pat says
Can I use honey in place of maple syrup
She Likes Food says
Definitely!
Nicole says
Hi! This was my first visit to your website in my search for a gluten-free pizza crust that didn’t make me hate trying to eat pizza. I found out in May this year that I had to be GF & have tried a number of different pizza crust recipes since I do homemade pizza for my family, & found absolutely nothing that I wanted to make again. This is the first one I’ve tried that when I tried it, I thought, I’m eating pizza again!! My husband, who is very NOT gluten-free, would probably even like this (he wasn’t home to try it that night though). It was super easy, even easier than my regular whole wheat crust I normally make for the rest of the family, & just downright yummy. THANK YOU for a GREAT, EASY, uncomplicated gluten-free pizza crust recipe!
She Likes Food says
Hi Nicole! Yah! I love hearing comments like this! I’m so glad you liked the pizza crust recipe and that it made you feel like you were eating regular pizza again! My husband is pretty picky with some of the gluten free stuff I eat but he loves this pizza crust! I hope your husband will love it too 🙂 Thank you so much for taking the time to comment 🙂
Robin says
Just made it and it is excellent! love love love.
She Likes Food says
Yah! I’m so glad you loved it, Robin! 🙂
Candie says
I was wondering, can you freeze this and use it later? If so, would you freeze it after you bake the crust or just freeze the dough. I’m looking for “make ahead” gluten free meals since I work full time and don’t have the time (nor the motivation) to make it when I get home from work. Thanks in advance.
She Likes Food says
Hi Candie, I think that either way would work well. I’ve had a few people say that they froze the dough and then defrosted it to make the pizza and that worked great. I haven’t heard from anyone, nor have i done it myself, about freezing the already baked crust but I don’t see why it wouldn’t work, especially if it was just for a week or two. I hope that helps!
Sandy says
This recipe was a disaster , came out raw on inside, followed your directions to a tee, it looked fab , but a waste of time-
She Likes Food says
Hi Sandy, I’m sorry the recipe didn’t work for you. I make this recipe almost once a week and it turns out perfectly every time. A few things I can think of: did you use the Bob’s Red Mill Baking 1:1 flour? How big was the pizza pan that you used? Did you pre-cook the crust until is was almost completely cooked through before you put the toppings on?
Anne says
Not quite sure that this should be called vegan as it has butter in it. Vegan is no animal product at all – maybe update this to vegetarian.
Thanks for posting.
She Likes Food says
Hi Anne, I do know what vegan is and I actually use Earth Balance in my recipe, which I make note of, so it is a vegan recipe. I have the word butter in there too just in case someone doesn’t know what Earth Balance is.
Michael says
I made this for the first time yesterday. It worked but needed to add additional flour as it was too runny to form a ball in order to let it rise. It this normal?
She Likes Food says
Hi Michael, No, that is not normal. Did you use the Bob’s Red Mill Gluten Free Baking 1:1 flour that I recommend using? I’ve only made this crust once using regular gluten free flour and I had to add a lot more flour because it was very runny. The dough is also a lot denser using just regular gluten free flour. I hope that helps solve your problem!
Michael says
Thanks for your feedback. I wrongly assumed that Bob’s gluten free baking flour was one and the same. However looking into it more closely found that it is not. The 1 to 1 is a different product. Thanks for your feedback. Your description of what I experienced is exactly was it was. Thanks
She Likes Food says
Yeah, it is a completely different flour and is the only gluten free flour I use these days. It works miracles! I hope you give it another try and enjoy it!
EJ Taylor says
This pizza crust…it has simply changed my gluten-free pizza experience. The first time I made it I followed the recipe but used honey as the sweetener and ghee instead of a butter substitute. I’m vegan-ish because there are certain things I’m just not ready to let go of. I digress…The second and third times I added fresh garlic that I sauteed in the ghee that I used to replace the butter sub. I also added basil and mixed away. I thank you for this more than you will ever know. To hear my husband say a gluten-free pizza was delicious just made my day. You are my Shero.
She Likes Food says
Hi Ej! Awww, your comment just made me so happy!!! I’m SO glad you and your husband loved this crust! It is one of the only gluten free homemade crusts my husband will eat with me and actually like! There are certain things I don’t want to let go of either, so I hear you on that! I am so happy that this crust could get you back to eating and enjoying pizza! 🙂
Lucille Tilton says
Not sure what went wrong followed
The recipe like clock work baked it before the toppings them added the toppings baked it again I felt it was the worst crust I have ever made couldn’t cut it with a fork husband gonna feed it to the birds if they will
Eat it
She Likes Food says
Hi Lucille, did you use the Bob’s Red Mill Gluten Free 1:1 Baking Flour? That is usually where it goes wrong for people.
JJ says
Made this last night and the flavor was GREAT. However it was super chewy and hard to cut. I’m wondering if I maybe rolled it out too thin and/or cooked it a bit too much? It was really tasty though, I want to make it again but would like to make it less chewy.
She Likes Food says
Hi JJ, Sorry it was too chewy for you. I’ve made this recipe so many times and I still like to experiment with making it a little thicker sometimes and thinner and crispier other times. I would try making it a little thicker this time and hopefully that will fix the problem!
Amy says
I hardly ever make pizza because it’s just usually way too much work. But this crust came together so quickly and easily with hardly any mess! And it came out great, too!
She Likes Food says
That is so great to hear, Amy! I’m so glad you enjoyed it! 🙂
Breezy Baldwin says
This was SO delicious, thank you so much!
She Likes Food says
I’m so glad you liked it!! 🙂
Saraya Diraimondo says
Not sure why, but my dough isn’t dough, it’s very funny. Not sure what could be wrong? Did all the right measurements you listed.
She Likes Food says
Hi Saraya, I’m sorry it’s not coming together for you. What kind of flour did you use? I always recommend the Bob’s 1:1 Gluten Free Baking Flour and haven’t had any issues with it.
Sirena says
Made this today. I cut the recipe in half since I have tried other gf pizza crusts and hated them. Also I needed the pizza to fit in my Teflon free toaster oven.
I’m happy to report I liked it. Yay! Note: I swapped the syrup for raw honey and butter for coconut oil.
She Likes Food says
I’m so glad you liked it, Sirena! I’ll have to try using coconut oil next time I make it 🙂
Cindy says
Im new to gluten free cooking. You mentioned that you could freeze the dough. Do you freeze right after the rise, and when thawing do you use as soon as you are able to work with it.
She Likes Food says
Hi Cindy, Yes you should freeze if after it is finished rising. I don’t think you need to use it immediately as soon as it is thawed, but probably within a day or so. I hope you enjoy it!
Gary Rith says
I am about to try this recipe and I am glad I found it. I have celiac and have been GF quite a while, and make good pizza different ways. Bob’s company website has many good recipes for their products, submitted by users and then tested. When Bob’s came out with one to one a year or 2 ago I began watching for an easy pizza recipe using it. Never found one! Please consider submitting this recipe of yours to Bob’s website, shared with the world! 🙂 Wish me luck trying it this evening! (although it looks like I won’t need luck, it is easy!)
She Likes Food says
Hi Gary, I hope you liked this recipe! I’d love to hear how it turned out! Thank you! 🙂
Rose says
I wonder how well it would work with the pamalas GFflour(that’s the one GFflour we usually use?
She Likes Food says
Hi Rose, I haven’t made it myself with that type of gluten free flour, but I’ve really only had good luck using the Bob’s Red Mill 1:1 baking flour. You could try it out and see though!
RoseC says
Hi – Husband was diagnosed with celiac a few weeks ago so I am a novice here. We have found some good products but I know he is craving pizza and I plan on making it tonight so I was searching out recipes as I’ve always made my own crust. A GF pizza from a local pizza restaurant was horrid – soft, mushy, definitely required a fork (or SPOON) to eat. Italians like to pick up the pizza, we rarely cut it up. LOL The question I have is why maple syrup? I know if the syrup is really needed, he would prefer honey. He has been using that as a sweetener for years. Just curious. Also I know you mentioned some frozen GF pizzas are good but expensive. Again curious to know which brands you recommend. It doesn’t hurt to keep something like that in freezer for an emergency meal. Thanks again.
She Likes Food says
Hi Rose, you can definitely use honey instead. I use maple syrup because I always seem to have it on hand and don’t use honey much. As for frozen gluten free pizzas, I really like Amy’s Kitchen and Freshetta 🙂
RoseC says
Thank you for the reply. Appreciate the information. Unfortunately, I have been under the weather so I haven’t made it yet, but now have all the ingredients and hope to try it soon.
Bev says
This recipe is a waste of ingredients.
followed it to the letter and had a soupy dough. Added a little more flour
, then a little more and then I couldn’t make a ball. tried freezing it after the dough had risen but still ended up throwing it out
She Likes Food says
Hi Bev, what brand of flour did you use? I state in the recipe that it only works well using a specific gluten free flour.
Bev says
I used what you recommended( Bob’s !:1)
Sirena says
I substituted 1/4c of the 1to1 with millet flour. I like it and it was less “gritty.”
Aishah Ball says
Thank you so much. I made this today and even my fussy 2 year old who lives on pasta (gluten free) and home made pesto loved it. He even wanted more. To say I am pleased would be an understatement. His eating habits have had me feeling low. This has made my day, week and month.
She Likes Food says
That’s great to hear, Aishah! I’m so glad your little guy liked it! 🙂
Bill says
We found out my girlfriend had an issue with gluten and I made this pizza for her yesterday. I now have a new found appreciation for you guys that need to eat this crap. The recipe itself was easy to make and she said she liked it (I guess I was expecting my good old Champion greasy pizza). I gave it 5 stars out of sympathy for all that need to eat this stuff for medical reasons.
She Likes Food says
Hi Bill, sorry you feel this way! I make this crust for my non-gluten free husband all the time and he seems to enjoy it. Glad your girlfriend enjoyed it though! It’s definitely not your regular greasy pizza though.
Amber Barzil says
Hi,
Which brand of tomato sauce did you use?
She Likes Food says
Hi Amber, I don’t always use the same brand, but usually I just buy Barilla because it’s cheap and tasty 🙂
Amber says
Hi.
I have a go-to pizza recipe, but I like this one since it’s a lot easier. This is the second time making this pizza and the issue that I am having is that it comes out really hard and crunchy. I use a pizza stone. Any suggestions?
She Likes Food says
Hi Amber, I’m sorry it isn’t coming out for you. Are you using the Bob’s Red Mill 1:1 baking flour? Maybe you’re cooking it too long? You could try making it a little thicker or cooking it for less time. I hope that helps!
Amber Barzil says
Yes I am. I find it to be heavy too, not sure why.
Elisabeth says
What is the white stuff you put on as a topping? Is it cauliflower? I originally thought it was crumbled goat cheese or something.
She Likes Food says
Hi Elisabeth, It’s a “feta cheese” that I made out of tofu with some olive oil and herbs! It’s really good! You can find the recipe if you search my site for “vegan greek pizza” 🙂
Beth Toberer says
I used this recipe and substituted maple syrup with honey and it turned out great! We made great pizza tonight.
She Likes Food says
Awesome! I’m glad you all enjoyed it! 🙂
Pamela says
Found this recipe earlier today. Made it for dinner. It is delicious!! Thanks for the tip about making it thinner than thick. I added a little more maple syrup and butter than called for, but that’s because both are two of my favorite things. 🙂 Thank you for sharing the recipe!
She Likes Food says
Hi Pamela! I’m so glad you enjoyed this recipe! It’s one of my favorites 🙂
Pamela says
I really have enjoyed it!! I even had a slice for lunch AND then dinner today. Just thanking you again for sharing such a great recipe that is so simple and delicious!
clulu says
do u have to use a sweetener at all? if so can i use stevia or is maple syrup essential?
She Likes Food says
Yes, the sweetener is needed to help activate the yeast, but you could probably use stevia instead 🙂
clulu says
do u have any idea how much stevia at all? lol….sorry its just that i have cavities and am trying to drastically cut sugar down and stevia is the only sweetener my teeth can tolerate….if not ill google it, thanks for ur help
clulu says
just wanna follow-up and say thank u! im eating a pizza right now and this crust is the bomb, even w/ 5-drops of stevia that i used in lieu of honey, for anyone wondering about stevia
Karen says
This is absolutely exceptional. Made my own sauce (tomato paste, water, salt, maple syrup and basil) and my own cheese (gooey cashew cheese), added veggies and we are having pizza night! Finally! Thank you!!
She Likes Food says
Yah! That’s great to hear! So glad you liked it 🙂
Brian says
Hi There my partner is GF & Dairy intolerant so pizza has always been off the menu – until now! I stumbled on your recipe but living in Thailand GF products are incredibly difficult to find. However the Bob’s GF 1:1 Flour is available here which was excellent!!
I tried your recipe and it went like a dream and my partner loves it.
I watched your video and my experience was identical to your presentation and so easy! Made it quite thin and followed the recipe exactly so it works!
Thank you so much for this recipe !
Brian
She Likes Food says
Hi Brian, that’s so great to hear! I’m so glad you and your partner enjoyed it and so glad you could find the flour! 🙂
Alison says
This crust came out perfectly! I replaced the vegan butter with more olive oil, but other than that followed the recipe to a T. So yummy, I can see why you make this weekly. Also, loved your super cute video!! Thanks for sharing this awesome recipe 🙂
She Likes Food says
Thanks so much, Alison! I’m so glad you liked it! 🙂
naturegirlwnc says
Best gluten-free crust yet! Beats my favorite local restaurant in taste by far! Thank you so much for sharing- it’s a delicious recipe, and I am not a big fan of crustsQ
She Likes Food says
That’s so nice to hear that you liked it! It’s my fav too! 🙂
Ingrid says
This recipe cooks up perfectly as described. I used a pizza stone -with parchment paper and it was nice and crisp on the bottom. And it’s easy for my kids to help with. It’s now our Saturday night hands on meal. Im over the taste of daiya brand vegan cheese so I use Lisanatti Foods mozzeralla style which is almond based. Love this with some ‘mozzarella’ and basil toppings.
She Likes Food says
This is so nice to hear, Ingrid! That’s great that you get your kids to help too! I’m so glad you all like it 🙂 I need to find that mozzarella cheese, it sounds good!
Arnjali says
Have recently tried my hand at gluten free bread and pizza crust baking. Thank you for a simple recipe that’s is practically achievable for the kitchen clumsiest like myself! There are a few comments about freezing, but just wanted to clarify – can I freeze dough in a ball before rising, after rising or roll it out first before freezing?
She Likes Food says
Hi Arnjali! I would free dough after it’s risen and before you roll it out 🙂
Hannah LeBrun says
I love this recipe!!! I am a huge pizza lover and dough snob and have to say I’m very impressed. I’ve found that there are few restaurants near me that make vegan pizza with good thick crust, so I figured I’d have to just learn to make it myself. Well not only is it super hard to find a good pizza dough recipe that is simple, but it always made me feel so heavy and crappy after! I made this on my lunch break, splitting it up into two small pizzas in 9″ pie pans. It’s a tiny bit doughy, but I love the texture and taste. To make it a little crispier would you recommend just baking it a little longer, or perhaps on a pizza stone or higher heat? I followed the instructions to a T. 😀 Thank you for sharing this gem!!!
She Likes Food says
That’s so great to hear, Hannah! I’m so glad you enjoyed it! You gotta have good pizza in your life 🙂
Trish says
This was fantastic! I have been searching for an easy and good gf crust for 5 years. I happened to have Bob’s 1 to 1 flour as someone gave me some. Need to keep that flour on hand. This way I can make both gluten and gf for my family and have it back in as a regular meal. I think I can even get par baked crusts into the freezer to use later or when we order pizza. Thank you!
She Likes Food says
I’m so glad to hear you enjoyed it, Trish! I think the crust would freeze great! 🙂
Nicole Labianca says
Hi, I came across your recipe that says its vegan but this recipe includes butter? Is there another recipe that doesn’t include butter?
She Likes Food says
Hi Nicole, after that I say that I use Earth Balance which is a kind of vegan butter. I will change that and specify that the recipe calls for vegan butter instead. You can use any kind of vegan butter you like. Coconut oil might also work 🙂
Elizabeth says
Hi! This looks really yummy! I was wondering if the dough could be made in advance and kept in the fridge. If so for how long and what is the best storing method. Thank you in advance!
She Likes Food says
Thanks! I have made it in advance before and stored it in the refrigerator wrapped in plastic wrap. It does seem to have a very strong yeast smell if stored for more than a few hours, but the taste is fine. I wouldn’t store it for longer than 2 days in the fridge. I hope that helps!
Caroline says
My 3 year old son and I just made this crust and it was absolutely perfect. In fact I think my son only ate the crust. We had all ingredients on hand (substituting avocado oil for the butter) and went for it. It wasn’t sticky to work with, the portions were exact, and it was delicious. Pizza has been my favorite food forever. My older son (21) feels the same way and sent up limits on international travel: only if we ate pizza once a day no matter where we were. We are an organic, locally oriented group that loves to cook so we love all food but try to be as healthy as possible. When my youngest was born I was horrified by his allergic reactions, both for his health and the sake of our families set eating habits. Forty two items on the list left us feeling like air-atarians. What could we eat? This crust has finally fulfilled all my crust longings. We always made our own and for the past three years I have been splurging on expensive, overly priced and not very tasty crusts. This one is perfect and it is made without eggs, gluten or dairy. Can’t thank you enough. We will be visiting this site again!
She Likes Food says
Yah! I love hearing stories like this! It’s so important to find recipes you and your family enjoy, especially when there are some diet limitations. I ‘m so glad you and your son enjoyed this pizza crust!! 🙂
Airin C. says
What cheese is on the pizza in your photo? It looks amazing, I am hoping it’s vegan and I can buy it somewhere or make it?! I saw the recipe for your tofu feta but the cheese in your photo looks different and awesome.
She Likes Food says
Hi Airin, unfortunately, that cheese is not vegan, so sorry! But, I have bought the Trader Joe’s brand of vegan mozzarella and it actually melts really well and tastes great too!
Cailin says
Tried to make this pizza with my mom today. It was quite strange that the we used Bob’s red mills but it came out quite gooey. She added more of the flour until it was a better consistency. Despite this, the pizza came out so good! My stomach was full and I went for seconds that’s how good it was lol! Definitely going to keep this recipe!
She Likes Food says
Hi Cailin! I’m sorry you had a little issue with the consistency, but so glad to hear that it you still enjoyed it!!
Stephenie says
My boyfriend and I just made this recipe. Bottom line: the baked pizza looked beautiful – we could hold a slice in our hands – the bottom crust came out a bit cardboardy – the inner crust was moist. I would be willing to try again on parchment. We used the ATK gf flour blend that was handy in our kitchen. The dough came together exactly as described and rose well. It spread easily on my silpat. It baked up a little tough on the bottom and the dough was less chewy than we had hoped for but it was worth a try. note: baked at 9253′ elevation. Thanks for sharing your work Izzy.
She Likes Food says
Hi Stephanie! Thanks for our comment! I think I’m at pretty low elevation here in Arizona, so the higher elevation might have changed it a little bit. I’m glad to hear that you both still enjoyed it though 🙂
Michelle says
I discovered this recipe just a few months ago, and the recipe name is spot on. I’ve been looking for straightforward, delicious GF pizza crust recipe for several years now. This recipe is the best I’ve tried. Thank you!
She Likes Food says
Awesome!! I’m so glad you liked it!
Molly says
I made this so my newly gluten-free, dairy-free daughter wouldn’t miss out on pizza night with her youth group. I subbed olive oil for the butter, but otherwise made no changes (I used the Bob’s 1-to-1 flour). It was much too liquidy, so I added more flour till the consistency seemed to match what I saw in the video. I was worried, but it baked up beautifully and was a big hit. Thank you for this recipe. I have a feeling I’ll be returning to it again and again!
She Likes Food says
Hi Molly! I’m sorry it was liquidy but glad you were easily able to fix it! So glad to hear it was a hit and that your daughter enjoyed it! 🙂
Molly says
I have to say, I made this again today, and it came out perfectly. Even though I was absolutely certain I followed the recipe to a T the first time — well, I obviously didn’t, because it was perfect and not at all too liquidy this time. [insert embarrassed emoji here] Just wanted to update my comment so as not to scare anyone off. This is truly the easiest and yummiest gluten-free pizza crust I’ve ever made.
She Likes Food says
Haha, I’m glad it came out better today and that you really enjoyed it! Thanks so much for the update! 🙂
Allie says
Recipe looks easy enough. But, I’m not a seasoned Baker. Pls explain “1.1 Bob Mills flour” part. 1 part KA flour, 1 part BM flour??? Ty
She Likes Food says
Hi Allie, It’s a special kind of flour made by the company Bob’s Red Mill and you are supposed to be able to use it at a 1 for 1 cup substitute for regular flour. I hope that helps!
Esther says
Hi Izzy, I tried your recipe today and I was told by my sister to stay away from yeast, so I used baking soda with lemon as a substitute. The pizza turned out well! Of course I used Bob’s Red Mill Gluten Free 1 to 1 Flour. I’ve never baked before, but I have a longing for pizza after staying off it for years! It was all that I had hoped for! Although I will put less sugar and I will spread it out thinner next time cause otherwise the crust won’t be able to keep overnight. I’m not vegan, but I have plenty of allergies so I slathered on the tomato paste (didn’t have puree) and experimented on one corner with Picante Sauce just to know if it’ll go well (it’s going to expire soon!) and topped with cheddar cheese on one side and mozzarella cheese on the other just to experiment and find out which cheese I’ll prefer. I was horrified when I realized I should be putting the cheese last cause I was worried it wouldn’t melt if it was under my beef bacon (I can’t eat pork pr chicken) but it melted nicely any ways! You are incredible and I hope you can come up with more gluten free/egg free recipes like this for stuff like taco shells or wraps for burritos/veg kebabs!
She Likes Food says
I’m so glad to hear you enjoyed it!! I will definitely think about making some more gluten free and egg free recipes! Thank you! 🙂
Deanne says
Just wondering .. Does the crust freeze well?
She Likes Food says
I’ve never frozen it myself but I think it would!
Pauline says
Has anyone tried BRM all purpose flour and added xantham gum for this recipe? Was hoping I could use what we have on hand.
She Likes Food says
I’ve tried to make this recipe with different GF flours but I think there’s just something with the BRM 1:1 flour that makes it so good. If you use a different flour you might have to adjust liquid levels.
Aria says
My sister and I made this recipe for our family’s pizza movie night. Every member of our family commented that was the best pizza crust they have ever had! Even better than our favorite pizza places! This is so much better than all the store-bought brands of gluten free crust. What a wonderful recipe! Will definitely make again! Thank you so much!
She Likes Food says
Thank you so much for your wonderful comment! I’m so glad to hear you and everyone in your family enjoyed this pizza crust! It’s my favorite GF crust as well 🙂
Jane says
I had high hopes for this crust. It came together beautifully. It handled very well. Rose nicely. The taste was very good. But the end result was like cardboard on the outside and strangely raw on the inside. I used the 1:1 flour and followed instructions to a tee.
She Likes Food says
I’m sorry it didn’t work out for you.
Sue says
Hi Izzy, nice to meet you. I was looking for a recipe for vegan gluten free pizza crust. I was making gluten free, vegan flat bread to serve as the pizza crust, adding sauce and dairy free cheese- Yes, I can’t have dairy either. Lo and Behold I saw this site and the recipe. So my husband with it, by placing all in a bread machine. The outcome was very promising. The pizza was pretty awesome. My husband even liked it.
I took some of the pizza to my friend who is a vegan and now gluten free for 7 days loves it. She , her kids gobbled it up. My other friend, she and her daughter (who is pretty picky) really likes it too.
I just wanted to let you know this!
She Likes Food says
Yah! I’m so glad to hear it was a hit!! 🙂
Laura says
This was didn’t rise at all and was gross. I am disappointed that I wasted my GF flour on this recipe.
She Likes Food says
Sorry you didn’t enjoy it 🙂
Cole says
Hi there!
We have tweaked the time a bit and we have really enjoyed this recipe! We are vegan but just recently became GF and it was really tough finding a good recipe. Thank you so much for the recipe!
She Likes Food says
I’m so glad to hear you enjoyed it!
Pam says
I have been looking for a long time for a good pizza recipe and have been disappointed until now!!!!
Wow this is amazing and works so good! The pizza is “pickupable” something most gluten free crusts don’t do!
Just wondering if anyone has used this recipe for bread or rolls?
She Likes Food says
I’m so glad you liked this recipe! I personally have no used it for bread or rolls
Pam says
This recipe was/is deliciously perfect! My grandson is gluten, dairy and egg sensitive so finding a tasty recipe takes effort. This satisfied in taste and ensured his allergies were addressed. AMAZING!!!!
I used King Arthur GF flour blend as well as the Simple brands that I recently purchased. The Simple blend didn’t have the density. Maybe they have too much rice flour. I used about 1/4 cup before switching to King Arthur for the remaining 1 3/4 cups.
I also proofed my yeast first. I used honey instead of maple syrup. Once the yeast grew I added it to the dry mixture and then added the “Earth Balance butter”, olive oil and additional 3/4 cups of water before mixing it together. I didn’t shape it into a ball because it was a little loose but I allowed it to rest in my largest glass measuring cup for the 30 minutes. It rose beyond the 4 cup mark. I scooped it out to form 6 5 inch crusts AND a 5″ round to make a HUGE burger bun! They weren’t thin so I was surprised to get so much!
Cooked at 450° just less than 7 minutes. The tops were a golden brown so I flipped them and put sauce on what would have been the bottoms. I froze and refrigerated some but I made two pizzas with a purchased red sauce and vegan provolone. I did add a bit of garlic butter made from some Earth Balance and freshly minced garlic cloves. Grandson is not yet two but he has a refined palate!
His other grandmother didn’t realize it wasn’t a “regular” pizza. It’s SO GOOD!
Thanks for the recipe!
She Likes Food says
That is so nice to hear!! Everyone should be able to enjoy pizza! 🙂
Sara says
Our go to pizza recipe for a few years now!
She Likes Food says
Awesome!! I’m so glad you like it and make it often! 🙂
Joshlyn says
Hi!
I was wondering if this could be done in a bread machine. Or if you have a gluten free pizza dough recipe that you have made in a bread machine?
She Likes Food says
I don’t have a bread machine so I’ve never tried it in one and not sure how, or if, it would change the recipe. Sorry!!
Akilah says
I made this last night and the cooked dough ultimately turned out great even though the dough was *quite* sticky and I followed the recipe exactly (yes, including the type of flour). I’m not sure what happened there. Maybe it was a fluke? I wound up using a spatula to spread the dough out in the pan since I couldn’t use my hands to do it. It worked.
At any rate, I will be making this again. Thank you so much for sharing!
She Likes Food says
Hmm, not sure why it was so sticky but glad you enjoyed it!!
Maddy says
This held together really well and was SO delicious, wow. I made it last week and have already been craving it again nonstop ?
I used Bob’s 1-1 flour as recommended and could not have been easier. Thank you for sharing!!
She Likes Food says
That is SO nice to hear!!
Rahul Rao says
Great recipe. Thanks!! I’ve tried a few different GF pizza dough recipes yours is definitely the best. Will keep coming back to it!
She Likes Food says
That’s so nice to hear!!
Sarah Smith says
Do you freeze the raw dough or a cooked crust?
She Likes Food says
I think you can freeze it both ways!
Cynthia says
I made this for my husband (I can’t have grains), and he said it was the best gluten free crust he’s eaten! He said he wouldn’t have known it was gluten free if I hadn’t told him. This recipe is a “keeper”! Thank you!
She Likes Food says
Yah!! That is SO nice to hear! Glad he enjoyed it!
Candice says
Thank you for posting this recipe. I’m sorry it took me so long to find. It’s very easy to make and us parents need something we can put together without much effort and please the kiddos. I was in the same boat: didn’t want to pay an absurd amount for a small GF pizza that barely can feed one person. I was also looking to avoid certain unnecessary oils and extra ingredients. I think the variation that people are experiencing in the dough does have to do with the type of GF flour used because that makes a huge difference. I used Extra White Gold GF all purpose flour and measured by weight instead of by cup (heard it’s better?). Extra White Gold GF flour ingredients are different from Bob Red Mills and produced a dough that was very sticky and wet. Not a problem, I used a silicon spatula to spread the dough across a cookie sheet and, as stated in the instructions, made it thin (like a flatbread). Baked using the min. time according to directions and the crust turned out amazing. It was buttery and chewy, not crumbly or dry, the perfect texture as if I had bought a high quality one from the store or overpaid for gluten-free crust at a restaurant. I am not vegan so I used real butter (for all, no olive oil) and it was indeed very buttery, but not complaints here. If it wasn’t for the extra toppings, I’d actually say the star of the pizza was the crust!
She Likes Food says
That’s so great!!