Gluten Free Pizza Crust Recipe

Serving pizza on a pizza peel with homemade Gluten Free Pizza Crust

Gluten Free Pizza Crust Recipe

Crispy on the outside, chewy on the inside, this is my go-to Gluten Free Pizza Crust. It's freezer friendly and absolutely delicious! The crust in this recipe is vegetarian and vegan.

*Updated 10/21: *See notes on Psyllium Husk Powder and .... also, this recipe can be frozen after par baking the crust. Simply freeze and wrap in a freezer bag. Thaw at room temperature, top and bake!

Course Dinner, Lunch

Cuisine American

Keyword Gluten Free Pizza Crust, Gluten Free Pizza Crust Recipe, Healthy Pizza Crust Recipe, Homemade Gluten Free Pizza Dough, Vegan Pizza Crust

Prep Time 15

Cook Time 23

Rise Time 1 30

Total Time 2 8

Servings 10"-11" Pizzas

Calories 397kcal

Author Traci York

Ingredients

2 3/4 C (500g) Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 C + 1 Tbs (75g) Almond Flour I use Bob's Red Mill
3 1/2 tsp Psyllium Husk Powder I use Bob's Red Mill (you may need less) *see note on brands
2 tsp Baking Powder
2 tsp Fine Sea Salt
1 tsp Quick Rise or Rapid Rise Yeast
2 1/2 C (590g) Water 100F (38C)
1/4 C (50g) Olive Oil + more for brushing the parchment paper

Instructions

Mix the Dough: In a medium mixing bowl add the gluten-free flour, almond flour, psyllium husk powder, baking powder, salt, and yeast. Whisk so that the ingredients are evenly distributed. Pour in the warmed water and olive oil. Mix with a fork until the ingredients come together.
Knead by hand, in the bowl, for one minute making sure the dough is hydrated. It will be thick and sticky, almost like mashed potatoes. Scrape the excess dough off your fingers using a fork. Cover the bowl with a damp tea towel and leave on the kitchen counter or warm area to rise for about 90 minutes. The dough should rise to about 1 1/2 times its size and be fluffy.
While the Dough is Rising: Prepare a sheet of parchment paper by generously brushing olive oil on the parchment. This is the base to shape and bake the crust on. Have a pizza peel or sheet pan standing by to slide the shaped dough on to for baking. Prepare the oven by placing oven rack at the second to top setting and if making two pizzas, another rack two settings down (leaving enough room to slide the pizza on to the pan).
Place sheet pan(s) and/or pizza stones on racks. Two crusts or pizzas can be baked at the same time. Prepare the ingredients for the pizza. Just before you're ready to divide and shape the dough, preheat the oven to 550F (288C).
Divide the Dough: At this point, you'll only use water to help shape the dough. Fill a shallow dish with water so you can wet your hands as you work with the dough. Do not use flour here (as traditionally done with glutenous dough). Moisten a work surface with water. Turn the dough out onto the moist work surface. Dip your fingertips and palms into the water and pat the dough into somewhat of a rectangle, then divide the dough into three equal pieces.
Moisten your hands again and shape each piece into a rough ball by tucking the edges under. Set the dough balls on parchment or a water-moist work surface. At this point, the dough can be frozen (see notes below).
Shape the Dough: On the oiled parchment paper, set a pizza dough ball in the center. Dip your palm and fingertips into the water. Working with both fingertips and palms, start pressing in the center of the dough, working your way towards the edges in a circular pattern leaving an edge all around that is thicker than the base of the crust (you can play with this if you like a thicker crust). It will feel almost like trying to shape mashed potatoes! There may be a bit of occasional tearing, if so, wet your hands/fingertips and smooth those areas back together.
Turn the parchment as you work the dough so that a pizza shape can be achieved. Continue, wetting your hands and smoothing over the dough with light pressure as needed so the dough does not stick to your hands and you shape it by smoothing the dough in circular motions and/or pinching to create the edges, then smoothing with moist fingers again. It's okay that the parchment gets a little wet.
I make my crust thin on the bottom and go for an 11" crust - but you can play with this if you like a little thicker crust (10" pizza). Wet a fork and dock the pizza with the tines of the fork 5-6 times.
Tear off any excess parchment paper so that it's flush with the pizza dough, leaving enough overhang to use as a handle if needed.
*Note that parchment paper is generally rated for use under 500F. So at 550F, with any overhang, the paper will char and become brittle. I've not had parchment catch fire when baking pizza, but I do keep a close eye on it so that the parchment doesn't come into contact with the heat source.
Par-Bake the Dough: Slide the shaped pizza dough onto a pizza peel or the back of a sheet pan using the parchment as a handle if needed. Open the oven and pull out the rack with the stone/pan. Slide the pizza dough onto the preheated pizza stone or back of the preheated pan.
Sometimes the center puffs a bit during baking. Check the dough halfway through baking and if it has puffed in the center, use a knife to poke a small hole to let some of the steam out from under the pizza - use the knife to press it down to release the steam.
Par-bake for 13-15 minutes or until the dough is golden brown. Remove from oven and top with favorite sauce and toppings. (The parchment will be brittle at this point, and can be removed before baking the pizza).
Bake the Pizza: Bake the assembled pizza on preheated stone or pan at 550F (288C) for 7-9 minutes or until the cheese has melted and sauce is bubbly - a little cheese blistering is okay! The pizza bakes fast at high heat, so keep an eye on it! Remove from oven and allow to rest for five minutes. Cut into 8 equal pieces.
After the Bake: If you like condiments for your pizza, you’ll love, Pickled Jalapeno Peppers or Pickled Banana Peppers for added spice and Greek Yogurt Ranch Dressing or Dairy Free Ranch Dressing for dipping.
Store pizza leftovers in a lidded container in the refrigerator for up to three days. Reheat at 350F for about 12 minutes.

Notes

*Psyllium Husk Powder: Since writing and testing this recipe, Bob's Red Mill has discontinued their Psyllium Husk Powder, which is the brand I've always used (3 1/2 tsp in this original recipe). However, I've transitioned to using Terrasoul Superfoods Psyllium Husk Powder and found I needed to reduce the PHP slightly to 2 tsp because it's a much finer powder. Otherwise it makes the dough too thick/gummy (difficult to work with) I've found the finer the powder, the less needed in the recipe.

Pizza Dough Making Supplies: Parchment paper, bench scraper or dough divider, pastry brush, pizza peel (recommended), pizza stone, sheet pan (one or more depending on how many pizzas you're cooking and if using a pizza stone).

Two ways, How to Freeze the Pizza Dough: 1. Brush olive oil on the inside of a freezer bag or container. Gently place the dough into the bag and freeze for up to two weeks. Thaw in the refrigerator overnight to be shaped and bake as directed. The dough is best however, fresh. OR 2. Par bake the crust, allow it to cool, then freeze. Thaw at room temperature, top and bake. (I prefer method 2 of freezing).

In baking, weighing ingredients is important for an optimal outcome. I find that especially true in gluten-free baking. If you feel you'll be baking regularly, I recommend investing in a good digital kitchen scale. I use one like this scale.

Adapted from America's Test Kitchen The How Can It Be Gluten Free Cookbook.

Nutrition below is for the crust only. Toppings are extra!

Nutrition