Gluten Free Pizza Crust Recipe

A crisp, chewy gluten-free pizza crust that works with almost any gluten-free flour blend. This recipe creates a sturdy base, great rise, and golden color while staying easy enough for any home cook to prepare.

Prep time: 30 minutes
Cook time: 35 minutes
Total time: 1 hour 5 minutes
Yield: 4 servings

Ingredients

1 cup warm water (110°F) 1 tablespoon sugar 1 1/2 teaspoons instant yeast 1 1/2 cups (225g) gluten-free measure-for-measure flour 1/4 cup almond flour 1 tablespoon psyllium husk powder 1 teaspoon baking powder 3/4 teaspoon salt 2 tablespoons olive oil

Instructions

Activate: Combine warm water, sugar, and yeast; let foam 5–10 minutes.
Mix Dry: Add gluten-free flour, almond flour, psyllium husk, baking powder, and salt to a mixer.
Combine: Slowly add yeast mixture and olive oil; mix on medium-high for 5 minutes.
Smooth: Scrape bowl and mix again briefly.
Rise: Spread dough in pan with wet hands; cover and rise 45–60 minutes.
Preheat: Heat oven with pizza stone at 425°F.
Shape: Press dough thinly into a 12-inch round; rise 10 minutes.
Parbake: Bake crust alone 15–20 minutes.
Top: Add toppings and slide onto pizza stone.
Finish Bake: Cook 10–15 minutes until bubbling and crisp.

Notes

Dough resembles thick cookie dough; this is normal. Add extra flour only if dough is overly loose. Parbaking ensures crisp bottoms every time. Works with most major gluten-free flour blends. To freeze: Parbake, cool completely, then freeze. Raw dough does not freeze well.

Nutrition

Calories: 443
Fat: 17
Saturated fat: 2
Sugar: 8
Sodium: 885
Protein: 11
Carbohydrates: 69
Fiber: 13