Crisp Gluten-Free Pizza Crust ~ Bringing Back Pizza Night

If you are seeking a chewy gluten-free pizza crust, I am sorry, this is not that recipe. This recipe creates a nice, thin, crisp pizza crust. For a chewy, holdable, foldable crust, check out my other pizza crust recipe instead.

All others, please continue reading, it’s worth it, I promise. :)


Crisp Gluten-free Pizza Crust | The Baking Beauties

When I was was first diagnosed with Celiac Disease, I tortured my family. I didn’t mean to, and I didn’t try to, but goodness…the things that I made them eat and called it pizza…I’m embarrassed to even admit. Thankfully, my family is very forgiving (or maybe that just shows their love for pizza, either way, I’ll take it). Many of my early ‘crusts’ were so horrible, they were inedible. They were really, really tough. So tough that you couldn’t cut through them, or eat them, for that matter. Yeah, really kind of defeats the purpose when you eat the toppings OFF of the crust, and leave the crust.

But now, well, we can have pizza once a week, and no one complains. Everyone loves when I make pizza now, even if it is just a simple cheese pizza (which seems to be the kid’s favorite). I have made this pizza crust over 50 times already, and have always had great success with it. My Mom makes this crust as well, and she really likes it too (thank goodness she didn’t have to have the learning curve I did, I’m not sure my Dad could tolerate those ‘crusts’ that I made 3 1/2 years ago). So, now it is time to share it with you!


Crisp Gluten-free Pizza Crust | The Baking Beauties

First off, throw all ideas of tossing your pizza crust dough out the window. Gluten-free dough will not work that way, it just won’t. You will need parchment paper, and either a rubber spatula or an offset spatula to spread the dough to your desired thickness. The recipe I give you will give you two round(ish) pizzas, as pictured above, or one large rectangle pizza (the way we usually have pizza here).


Crisp Gluten-free Pizza Crust | The Baking Beauties

This time, I spread the dough out on the parchment paper, and using the back of my large cookie sheet as a pizza paddle, placed the pizza (on parchment) directly on the oven rack. I then removed the crust, added the toppings, and put it back in the oven until hot and bubbly.

If I’m doing a large rectangle pizza, I spread the dough on the parchment paper, which is lining the baking sheet. I then bake it on the baking sheet, works well too.


Crisp Gluten-free Pizza Crust | The Baking Beauties

If you bake the crust right away, this is what the crust looks like. It is rather dense. Thin. Crisp. I’ve been doing it this way the majority of the time, because, well, when I think of pizza, I want it now. Instant. However, good things do come to those that wait.


Crisp Gluten-free Pizza Crust | The Baking Beauties

Do you see this picture? THAT is what the crust looks like if you have the patience to let it rise for 30 minutes. Look at all those little air bubbles. Aren’t they pretty? This is now my new way of doing it. Either way is delicious, but when you give it the extra 30 minutes to rise, magic happens. The crust is not bready, or chewy. It is just aerated, and light, but still crisp.

After baking and cutting my pizza, I like to slip a wire cooling rack under the parchment paper to allow steam to escape from under the pizza. Otherwise, it will start to accumulate moisture under your pizza, and your crust will not stay as crisp.

Crisp Gluten-free Pizza Crust | The Baking Beauties

This crust, as my model shows you, easily holds its shape when you are eating it with your hands. It does not droop in the middle like a soggy, flimsy piece of rubber. It holds up the toppings, making it easy to eat with your hands, and this is true if you let it rise or if you bake it right away.

Give my family’s favorite gluten-free pizza crust recipe a try, and So, embrace pizza night at your house again.

Crisp Gluten-Free Pizza Crust ~ Bringing Back Pizza Night
The perfect light, crisp pizza crust, even the gluten-eaters will love it!
  • 2 1/2 cups all-purpose gluten-free flour (see Note)
  • 1 1/2 teaspoons xanthan gum
  • 1 tablespoon rapid-rise yeast
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon Italian seasoning (optional)
  • 1/2 teaspoon garlic powder (optional)
  • 3 tablespoons olive oil
  • 1 large egg
  • 1 1/4 - 1 1/2 cups warm water (start with 1 1/4 cups, add more if necessary)
  1. In the bowl of a stand mixer, add all of the dry ingredients. Stir to combine.
  2. With the mixer running, add the olive oil, egg and 1 1/4 cups water. The dough should become a nice, smooth dough, similar to a thick cake batter. Beat on medium-high speed for 2-3 minutes.
  3. Using a rubber spatula or offset spatula, spread the pizza crust dough out evenly on a sheet of parchment paper (two 14" round pizzas, or one large rectangle pizza).
  4. Allow dough to rise for 30 minutes in a warm, draft free place (this gives a lighter, more crisp crust.)
  5. Preheat oven to 425 degrees F.
  6. Bake pizza crust in the preheated oven until lightly browned around the outside (approximately 10 minutes). Remove from oven and top with your favorite sauce and toppings. Return to oven and bake until toppings are bubbling and cheese is starting to brown (another 10-15 minutes, depending on your toppings).
  7. Remove from oven and cut into slices immediately. Carefully slide a wire cooling rack underneath the parchment paper, to allow steam to escape. If you leave the pizza (and parchment) directly on the baking sheet, steam will build up and your crust will not stay crisp.
4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.


So, there you have it. Don’t be afraid to have a pizza party with the kids, or have everyone down for “the big game”. This is a crust that everyone will enjoy.

What toppings will you be putting on this crust?


  1. Crysi says

    I made this tonight for my family & inlaws. It was so easy to make & fairly easy to spread. My 4yo told me it was the best pizza ever. That’s a huge compliment coming from her. So glad I found your site. She’s the reason we’re a gf family & she’s been loving your recipes.

  2. rwect says

    I have made this 4 separate times now, each time i make it, it just gets better, i think i beat it a little longer this time, let it rest for 10mins, then baked it for 15mins on the fan forced bake setting in our oven, it came up beautifully browned, then topped and baked just like you said.
    I think the most important step is putting it on the wire rack after it comes out of the oven. (I made this when we went away, and didn’t have a rack- still good, but not to full potential).
    My G’ma said she thought it was a regular pizza (she’s never tried gluten free), and my husband, requests this pizza even thought he doesn’t eat gluten free.
    So 10/10 from our family.
    Good Job!

  3. Sarah Barbour says

    My family and I love the GF pizza crust I’ve developed, but it has a hand-tossed texture… which is great and all but I miss crispy pizza crust soooooo much!!! I cannot wait to try your recipe, it looks fabulous! 😀

  4. Adriana says

    Looks scrumptious. What toppings did you put on the top pizza? Have you ever tried a BBQ chicken? Do you just put BBQ sauce instead of pizza sauce?

  5. says

    This post made me smile! When I went off of gluten, I think I tortured those around me by being my guinea pigs and shoving their mouth with pizza crust that tasted just like dust and something chewy, not sure what that was… There is a pizza chain out here in Cali that makes gluten free AND vegan pizza options and it’s the best I have had! <–that's saying a lot. Your crust reminds me of theirs which means it must be awesome (said in high-pitched, singing voice) :)

    • says

      Oh my goodness, we had at least a year of horrible, horrible ‘crusts’. Glad to see I’m not the only one. lol (and funny, cause I read that in a high-pitched singing voice too). 😉

  6. says

    jeanine – that looks awesome. I wonder if the crust would work without x-gum or maybe with a tiny bit of guar gum? I hate that I cannot have x-gum cause it would be so much easier! I love the way it bakes up crispy (I love thin crust) and holds up the toppings! I want some. now! I’m going to try it soon and will let you know what happens without the gums. That pizza looks so very good and it is still breakfast time here!

    • says

      Hey Lisa! Since it’s not overly ‘bready’, I wonder if a little guar gum would still do the trick. I find that with bready things is when I have to up the xanthan. Let me know how it works for you, as I’m sure there are others wondering the same thing. :)

  7. says

    Jeanine, this recipe looks absolutely beautiful. I like my pizza crust thin and crispy. I’m sending this link to a friend of mine who has just began eating gluten free. Thanks for another amazing recipe!

  8. Tammy Wakley says


    We tried this recipe last week and I fell IN LOVE! My husband and boys loved it too! I like it so much I made it again a few days ago, just as cheesy bread to have with GF Spaghetti. And….then tonight I used it to make pita’s for chicken gyro’s. I just spread it in little 4″ circles instead of the large one. It worked beautifully! I may never eat another G-Free bread again. Thank you for sharing!!

  9. Tammy Wakley says

    I also like to use fresh grated garlic in place of the powder. It adds an extra little zing, and seems to add some moisture. But, we are kinda garlic nuts here.=)

  10. Jools says

    Oh my, dear Jeanine, where have you been all my glutenfree baking years? This is the second recipe I tried after being completely blown away by those AMAZING cinnamon buns (within three weeks a firm favourite of my coeliac daughter, the rest of my non-coeliac family, friends and neighbours, they beg me for it, can you imagine?)
    And again this is a winner! I got the exact pizzacrust you promised: thin, light, crispy, tastefull and indeed holding it’s shape. And very important: super easy to make! And mind you, my rapid-rise yeast was rather old, still got this beautiful result. I used Doves Farm Gluten Free White Bread Flour which combines more or less the first two ingredients and which is easily obtainable over here. If you’re ever in need of a European testpanel, please let me be in it! For the time being I will definitely keep on checking your blog and frantically be repinning your recipes. Thanks sooo much!!!

    • Jeanine says

      Woohoo!!! So happy to hear that, Jools! Glad that the recipes are working for you with the flour change you are having to do too. Are individual gluten-free flours not available there? I’ve heard of the Doves Farm GF Flour, seems to be a popular one over there.
      Thanks for the support, I appreciate it! :)

  11. Deborah says

    I made this a week ago for the first time. I was a bit skeptical after trying several other pizza crust recipes that were a big failure. Not this time. All of my family loved it, and my pickiest eater told me it was the best pizza I have ever made! That is saying a lot since I was an avid pizza maker before eliminating gluten from our diets. I am very thankful for wonderful people like you who share their talents with others to benefit from.

  12. cheryl weeden says

    can’t wait to try these. my husband and I are new to the gluten-free world and has been a challenge finding good tasting recipes. thanks

  13. Tracy says

    This is the best gluten free pizza crust I have tried! I tried gluten free bisquick and it did not taste like pizza crust. I purchased a pizza. I also purchased a pizza stone. This came out crispy and yeasty.

    I actually got a “This is good.” instead of “It’s okay from my hubby.

    I will be using this crust for our weekly pizza meal from now on.

    Thank you,


  14. Jill Anderson says

    I only want to make one pizza. Can I freeze half of the dough for another time? I would thaw it and then let it rise, and then cook it…..

    • says

      I haven’t tried freezing the dough, but, you can form it into a crust, partially bake it for 10 minutes, let it cool, wrap it, and the next time you want pizza, just take it from the freezer, top it, and bake it at 425*C until bubbly. :) (but I ‘think’ freezing the dough would work too)

  15. Steph says

    I made this last night for our weekly pizza night, and for the last 3 years our pizza night has been interesting because i keep trying new pizza crusts. I have found a couple that have been ok but this one has been the best by far! The only think I did wrong was… I used the dough hook in my stand mixer instead of the whisk attachment and it didn’t mix extremely well so the dough was a little lumpy. But I was able to flatten it out and it still tasted really good. Next time i’ll know to change the attachment. Thanks again!!

  16. says

    OMG, I made this last night, and we LOVED it!!!

    I can’t have potatoes or rice, since I have a food sensitivity to both. So, I used my homemade gluten free All-Purpose flour mix. I left the batter on the loose side, since you said to make it like a thick cake batter, let it rise for 30 minutes, and it worked like a charm. The edges were crispy and the center crisp, but a bit soft/bread-like in the center, which was perfect.

    I put a piece of wide parchment paper over my cookie pan (with sides), and baked it until it was just starting to turn golden around the edges. Then, I took it out of the oven, and allowed it to cool, for about ten minutes, so I could peel the paper off. I like to oil my pizza crust with olive oil, so poured a couple tablespoons into the cookie sheet, and on top of the crust, brushing to spread evenly. A sprinkle of garlic powder (top and bottom), and back into the oven for about 5 minutes, to brown it, and allow the olive oil to crisp it a bit.

    I have a recipe program, that give calories, carbs, protein, etc. so I put this recipe in the program. With 8 servings, it told me each serving has:
    Calories: 334 grams
    Carbohydrates: 54 grams
    Fat: 10 grams
    Protein: 4 grams
    Sodium: 241 grams

    Of course, what you choose to put on top, needs to be included in the final numbers, for each piece of pizza. We went whole hog (with organic/uncured bacon and organic sweet Italian sausage, and three different organic cheeses), so the count was up a bit, but even so, one serving was 527 calories, and since that was all I ate, it was still within my calorie limits for the day. For me, protein intake is important, and my pizza has19 grams of protein, so I can’t complain.

    I have been gluten free for about five years, and never tried pizza dough, because I didn’t think I would get a satisfactory crust. My husband kept saying, “This is SOOO good!”, the whole time he was eating it. So, in our house, this is a winner! Thanks for all your hard work, perfecting a gluten free pizza crust!!! 😀

  17. says

    I need to figure out what flour to use in place of rice to do your recipes. I think millet flour will work. I use a lot of Bob’s Red Mill All Purpose flour too. I don’t think it will work for some of your recipes.

    I have allergies to rice, soy, hemp, oats, flax, and wheat. I think I left something out.
    I don’t do canola or vegetable oil either. I have allergies to both.

    If you have suggestions for me, please let me know. I love your recipes, but some of the ingredients will make me deathly sick and i will loose my vision too.

    I rate the idea of this recipe as a five as a result.

    Thank you.
    Beverly Kendrick

  18. Karen says

    Jeanie, your recipes are the best! My daughter is gluten intolerant and we keep looking for her favorite foods that don’t “taste” gluten free. This dough recipe is so much tastier than boxed, easy to make and easy to spread out.

    DD pre-baked about 10 minutes, cooled and wrapped. We baked it the next day with all the usual pizza toppings. It was delicious and crisp.

    This recipe is another keeper!! So glad we found your site. :)

    • says

      Perfect, Karen! When I’m planning ahead (or remember to play ahead) that is what I like to do too, nothing beats crusts that are ready to use! :) The dough makes you wonder how it will work, but once it’s baked up, it’s as good as wheat. 😀

  19. Ronalyn Hurley says

    Jeanine, I used your pizza crust recipe, including the Italian seasoning and garlic powder, last night and it was fantastic. I replaced the water with sparkling mineral water and also let it rise, as you suggested. Thank you for sharing.

  20. Stephanie says

    Hiya, im 17 from the UK and just tried out this recipe! I’ve been diagnosed with coeliac disease since I was very young and have always struggled to find a light, crispy, thin pizza dough. They have always turned out stodgy and thick – Not ideal! This recipe was far better than any other pizza recipe I’ve tried before and even better than the ones they sell in Tesco’s! Thankyou very much for posting this, my family and I thoroughly enjoyed it! I’ll definitely be using this recipe again and be checking out your others!

  21. Michelle Cooper says

    Hi Jeanine, I know this is one of your older recipes, but I just discovered it so it’s new to me. I have made so many gf pizza crusts and we are always disappointed. This one is AMAZING. I have made it several times now, and my kids and husband are so happy with it. It’s just wonderful!!! I never have to use over the 1.25 cups of water and it’s SO easy and quick… it kind of blows my mind. It’s easier than gluten crust. THANK YOU for publishing! I’m so glad I stumbled across it!! I will try some more recipes from your blog… :) Thanks again!

    • says

      You’re so welcome, Michelle! My family & I ate a LOT of really, really bad pizza crusts before I came up with this one. I’m glad to hear that it’s a winner with your family too! Woohoo for pizza night! :)

  22. says

    I made this last evening. I nearly wept because it was the first time I had made pizza in years that actually tasted like pizza and the old crust I used to make. Oddly enough it is my old wheat crust recipe, with the modifications of GF flour of course , xanthan gum and an egg.. I had tried it all before never adding the egg.. What a joy it was to sit and enjoy this pizza.

  23. Vanessa says

    Love!!! I was picky before I went gluten free a little over a year ago and most of my “go to foods” including pizza had to go. They first 6 months I had more salads and white rice than I could stand so I started to venture out and make my own foods, some good and some not so good but this has become one of my favorite recipes to whip up and even my sister who thinks gluten free means nasty loves this.

    I seen the comments about freezing the crust after baking and then topping and baking again but has anyone tried to top before you freeze?

    • says

      So glad to hear that, Vanessa! I went through a LOT Of nasty pizza crusts coming up with the two recipes that I have on my site (one is for a chewier crust, this one is a crispier crust). I haven’t tried topping the pizza before freezing it, but I guess as long as your toppings freeze well, it should work. If you try it, please report back! :)

  24. says

    Excellent! Finally pizza dough that has real crunch and crisp–even when reheated. How I wish I had found your site years ago when half my family went GF (and corn-free, soy-free, and dairy-free). Instead I spent hundreds of dollars on GF cookbooks, recipes, and ingredients trying to produce food that was palatable–especially bread. Your bread recipes actually produce breads that have the feel of read bread in the mouth instead of the all-too-familiar-wet-pop-over feel. Thank you! Thank you! Now when my GF family comes for visits, I can serve them food that is tasty with excellent texture, and I can highly recommend your site to others on the GF track.

    • says

      Yeah!! So happy to read this, Sandi. You have no idea how many BAD pizza crusts my family went through in the first few years. I feel your pain! lol Thank you so much for sharing, I appreciate it!

  25. Pam says

    Thank you thank you! I tried this for the first time tonight! I have been making “edible” gluten free pizzas for my 9 year old for the last year using a variety of store bought mixes. Tonight he finally got a pizza that was as good as the pizza I made for the rest of us. In fact, we all ate some of his also, and my pickier 12 year old (who probably should be gluten free but refuses) said “I think this as close to regular pizza crust as you are ever going to get.” That is a big compliment coming from him. Next time I think I will just make gluten free for all of us. Thanks!

    • says

      Yeah!!! Love that, Pam! I only make gluten-free pizza now, and my 3 gluten eaters have no complaints. :) Plus, we can make a variety of toppings, and all share without the fear of cross contamination. So glad that it got the thumbs up! Woohoo!

  26. Kristy says

    I made this yesterday. With Orgran brand SR gluten free flour blend. It was ok, a bit thick when I made 2 pizzas from the one batch, next time I think i’ll make 3 pizzas and roll them thinner. or try the plain blend. It didn’t feel like it was cooked through properly, and I prefer a thinner base. But, it’s hopeful. It’s much better than the pre-bought bases I’ve made, and the price is alot more reasonable. It was so quick to make with the Kenwood mixer.

    I’ll definitely be playing with this recipe until I get the right mix. I was surprised it rolled pretty well with the rolling pin when I added a bit more of the flour so it didn’t stick. I’ve frozen one of the bases, so I’ll report back with how it froze. I rolled it out, and wrapped it in plastic and froze it on the pizza tray to keep it flat and to stop it from breaking in the freezer.

    • says

      I’ve never heard of that flour blend, Kristy.That could make all the difference too – because as written, the dough is too sticky to roll out. You can decrease the amount of liquid to make it roll out, and that does work, but the flour blend may be throwing you off there.

  27. Pam says

    I just made a double batch of this and accidentally threw in 3 cups of water without thinking…it is definitely a thinner dough than I made before…do you think it will still be ok?


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