Gluten-Free Pizza Crust

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gluten free
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Hands-on time:
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Yield: one 9" to 12" pizza

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Crisp and chewy, this is a wonderful base for your favorite toppings.

Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.

Gluten-Free Pizza Crust

star rating (100) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: one 9" to 12" pizza
Published: 02/24/2010


  • 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 2 tablespoons buttermilk powder or nonfat dry milk powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 1/2 teaspoons instant yeast
  • 1 tablespoon sugar or honey
  • 1 cup warm water
  • 2 tablespoons olive oil (for dough)
  • 2 tablespoons olive oil (for pan)
  • *See recipe for this blend below.

Tips from our bakers

  • Thin-crust is the way to go with this recipe. Since the dough is so soft, it tends to spread and become thinner as it bakes, even if it starts out thicker.
  • To bake your pizza on a pizza or baking stone: Place the stone on the center rack of the oven and preheat the oven to 425°F. Drizzle 2 tablespoons olive oil onto the center of a half-sheet piece of parchment paper (about 12" x 16"). Scrape the dough from the bowl onto the oil and paper. Using wet fingers, press the dough into a 12" circle, starting at the center and working out. Let the dough rest, uncovered, for 15 minutes. Bake crust for 8 to 10 minutes, just until set. Remove it from the oven and add toppings. Return it to the oven for another 10 to 15 minutes, until the toppings are cooked to the desired doneness.


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1) Place the dry ingredients (except the yeast and honey, if you're using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.

2) Place the honey (if you're using it), warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.

3) Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.

4) Cover the bowl, and let the dough rest for 30 minutes or so.

5) Preheat the oven to 425°F.

6) Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.

7) Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.

8) Let the dough rest, uncovered, for 15 minutes.

9) Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.

10) Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.

11) Remove from the oven, and serve warm.

Yield: one 12" to 14" pizza.

*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

Nutrition information

Serving Size: 1/8 of recipe, no to Servings Per Batch: 8 Amount Per Serving: Calories: 152 Calories from Fat: 60 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0 Sodium: 284mg Total Carbohydrate: 25g Dietary Fiber: 1g Sugars: 3g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/24/2015
  • from Lyme NH
  • I just got a family member that requires gluten-free, and he's still struggling with thinking he is doomed for life of all foodstuffs that are yummie. Well, this convinced him that a flour company is at his rescue. Really great pizza crust and the general baking mix is fantastic also.
    We are so happy we were able to help your family member realize they are not doomed for life! They have you to thank! Happy baking! Elisabeth@KAF
  • star rating 03/23/2015
  • NonnaB from Peru, Vermont
  • I was making pizza dough for friends. One is is gluten intolerant. I was so very pleased with the way this crust turned out. The taste was great, consistency very good. I would make this again and have no worrys about serving this to all guests.
  • star rating 03/16/2015
  • Allan Marcotte from Port Ludlow, Washington
  • Made this recipe for the first time tonight for a friend who loves pizza but has developed problems with gluten. I have made my own pizza crust for better than 30 years but I had address my friends gluten problem. I went to King Arthur Flour website because I needed a recipe I could trust. I make a wicked good pizza dough and I was anxious how this new recipe would turn out. Home Run!!!! Clean out of the park!!!!!!!!! My friend loved it, insisted that I keep the recipe to make again. Thanks King Arthur!
  • star rating 03/15/2015
  • hgstewart1 from KAF Community
  • I consider myself a good baker, and especilly used to love my multigrain pizza crusts. Maybe this one was good, but it completely stuck to the pan and got thrown in the trash. I followed the recipe to the letter. I am trying again with KA bread and pizza mix - using parchment paper this time.

    We're sorry it didn't turn out for you, but the parchment paper will help make this recipe a cinch next time! Happy baking! Laurie@KAF

  • star rating 03/03/2015
  • DahliaGirl from Los Angeles, California
  • I was reluctant to make this after reading about the "gloppiness" of the dough but glad I did. I'm not sure it "rose" the second time but it was kinda fun moving the blob apart to make a round pizza. I used parchment paper on top of a metal pan, slightly oiled it, and the dough easily made a round shape. It was quick to fill in any accidental holes. What surprised me the most was how easy it was to cut the cooked pizza. The flavor was good but it needed more seasoning. Next one will have pizza flavoring as well!
  • star rating 02/22/2015
  • LW from Englewood, CO
  • This is an excellent recipe, and it tastes fantastic! For those with complaints about how the recipe is written--I've always added the sugar to the dry ingredients, and because you use a portion of the dry ingredients to proof the yeast, I've never had a problem with the dough rising. If everything has been added, whether in the dry ingredients, or in the yeast itself, and it doesn't rise, it is most likely a problem with your yeast, not the recipe. My only gripe, if I have one, is the length of time it takes--this isn't a pizza that can be made on short notice.
  • star rating 02/06/2015
  • Melanie from California
  • I am new to GF, but certainly enjoyed this recipe! Since I was using honey, I reduced the water slightly (2 Tbsp.). Just wondering, would it work to reduce yeast to 1 tsp.? It seemed like the yeast taste was very strong. Since we make individual-sized pizzas, I doubled the recipe, then made 4 smaller crusts on parchment paper. I par-baked each individually in a cast-iron skillet early in the day. When we were ready for dinner, we put on our toppings and placed the pizzas on the grill on medium-low heat--crisped up the crust nicely and heated the toppings all the way through. Will definitely use again! Thank you!
    I think it would be fine to reduce the yeast to 1 tsp, although you may need to allow it to rise a bit longer. Barb@KAF
  • star rating 01/15/2015
  • Tricia from California
  • 3 1/2 stars. My pizza differed in appearance from what was pictured on the blog-mine was wetter and goopy, but surprisingly turned out pretty great. I substituted 1/2 tablespoon of ground flaxseed dissolved in 1-2 tablespoons of hot water for the xanthan gum and it held together great. My only negative comment is on the texture-it was a bit too spongey. I think I will try removing the baking powder next time and see if it makes a difference. Definitely a great gluten free alternative for pizza lovers.
    We're so glad you referred to the blog for more tips on making the gluten free pizza crust. The baking powder does help with the *pop* of this yeast dough. Happy Baking! Irene@KAF
  • 01/11/2015
  • from
  • When do add the honey??
    The honey should be added with the wet ingredients and the yeast. This direction was inadvertently left out of the instructions and our web team should have the recipe corrected shortly. Barb@KAF
  • star rating 12/20/2014
  • from
  • Learn how to write a recipe. I just followed your recipe to the word and my dough didn't rise because you never say to put the sugar/honey in with the yeast. I just wasted 1.5 cups of your expensive flour because of this. Whoops! You caught an error, and we apologize. We'll have this corrected. Please call our Customer Service at 1-800-827-6836 and we'll make this right. Laurie@KAF
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