Go Back

Quick Gluten Free Pizza Crust

This quick gluten free pizza crust comes together in just 20 minutes with no yeast required. It's perfectly crispy on the outside and chewy on the inside, making it an ideal base for your favorite toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten free all-purpose flour blend with xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder optional
  • 1/2 cup warm water
  • 1/4 cup olive oil
  • 1 large egg or flax egg for vegan
  • 1 teaspoon apple cider vinegar

Equipment

  • Mixing bowl
  • whisk
  • Rolling Pin
  • Parchment paper
  • baking sheet or pizza stone
  • fork

Method
 

  1. Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven to heat.
  2. In a large mixing bowl, whisk together the gluten free flour, baking powder, salt, and garlic powder.
  3. In a separate small bowl, whisk together the warm water, olive oil, egg, and apple cider vinegar.
  4. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. The dough will be slightly sticky.
  5. Place a sheet of parchment paper on your work surface and lightly dust it with gluten free flour. Turn the dough out onto the parchment.
  6. Sprinkle a little more flour on top of the dough and place another sheet of parchment over it. Roll the dough out into a 12-inch circle, about 1/4 inch thick.
  7. Remove the top parchment and carefully transfer the dough (still on the bottom parchment) to your baking sheet or preheated pizza stone.
  8. Use a fork to poke holes all over the dough to prevent bubbling.
  9. Bake the crust for 8-10 minutes, until it is lightly golden and set.
  10. Remove from the oven, add your desired toppings, and return to the oven for 5-7 more minutes, until the cheese is melted and bubbly.
  11. Let cool for 2 minutes, then slice and serve.

Notes

Storage: Store leftover baked crust (without toppings) in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. To reheat, bake at 350°F for 5-7 minutes. For a crispier crust, pre-bake for an extra 2 minutes before adding toppings. This dough can also be rolled out between two sheets of parchment and refrigerated for up to 24 hours before baking.