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You Can Make a Gluten-Free Pizza Crust That Is Just as Good as Regular Pizza

You Can Make a Gluten-Free Pizza Crust That Is Just as Good as Regular Pizza


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Put down the cauliflower because we have a gluten-free crust that really tastes like your favorite chewy pizza crust

This gluten-free pizza dough has the same great taste and texture of regular pizza dough.

Giving up gluten doesn’t mean you are forever supposed to endure cardboard flavored versions of your favorite pizzas. Gluten-free can still be delicious, which is why we are sharing with you a recipe for gluten-free pizza dough that is just as delicious as regular crust.

Click here for the 5 Great Recipes Using Pillsbury’s New Gluten-Free Products slideshow.

Anyone who is gluten-free has most likely tried the cauliflower crust, which supposedly tastes as good as real bread, but this crust is actual bread making it that much more delicious.

For the recipe you will need a few special ingredients that can be found at most health stores or well-stocked grocery stores. The crust is made from a combination of sorghum and millet flour, as well as potato and tapioca starch.

For the gluten-y stretch essential for any pizza crust, this recipe adds guar gum to give it the perfect elasticity. Let the dough rise, and toss your pizza like a pro for a delicious gluten-free dinner. Check out the recipe here.


Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.


Gluten-Free Pizza Crust

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.

Ingredients

  • 1 1/2 cups (224g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) 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, optional
  • 1 cup (227g) warm water
  • 1/4 cup (50g) olive oil, divided

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) 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.

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.

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

Perfect your technique

Gluten-Free Pizza Crust

Drizzle 2 tablespoons (25g) 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.

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

Let the dough rest, uncovered, for 15 minutes.

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

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.

Remove from the oven, and serve warm.

Tips from our Bakers

Make your crust thin, thick, or deep dish: see our blog post for instructions.

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Gluten-Free Pizza Crust

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.

Ingredients

  • 1 1/2 cups (224g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) 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, optional
  • 1 cup (227g) warm water
  • 1/4 cup (50g) olive oil, divided

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) 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.

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.

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

Perfect your technique

Gluten-Free Pizza Crust

Drizzle 2 tablespoons (25g) 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.

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

Let the dough rest, uncovered, for 15 minutes.

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

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.

Remove from the oven, and serve warm.

Tips from our Bakers

Make your crust thin, thick, or deep dish: see our blog post for instructions.

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Gluten-Free Pizza Crust

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.

Ingredients

  • 1 1/2 cups (224g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) 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, optional
  • 1 cup (227g) warm water
  • 1/4 cup (50g) olive oil, divided

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) 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.

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.

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

Perfect your technique

Gluten-Free Pizza Crust

Drizzle 2 tablespoons (25g) 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.

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

Let the dough rest, uncovered, for 15 minutes.

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

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.

Remove from the oven, and serve warm.

Tips from our Bakers

Make your crust thin, thick, or deep dish: see our blog post for instructions.

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Gluten-Free Pizza Crust

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.

Ingredients

  • 1 1/2 cups (224g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) 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, optional
  • 1 cup (227g) warm water
  • 1/4 cup (50g) olive oil, divided

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) 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.

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.

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

Perfect your technique

Gluten-Free Pizza Crust

Drizzle 2 tablespoons (25g) 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.

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

Let the dough rest, uncovered, for 15 minutes.

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

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.

Remove from the oven, and serve warm.

Tips from our Bakers

Make your crust thin, thick, or deep dish: see our blog post for instructions.

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Gluten-Free Pizza Crust

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.

Ingredients

  • 1 1/2 cups (224g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) 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, optional
  • 1 cup (227g) warm water
  • 1/4 cup (50g) olive oil, divided

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) 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.

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.

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

Perfect your technique

Gluten-Free Pizza Crust

Drizzle 2 tablespoons (25g) 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.

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

Let the dough rest, uncovered, for 15 minutes.

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

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.

Remove from the oven, and serve warm.

Tips from our Bakers

Make your crust thin, thick, or deep dish: see our blog post for instructions.

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Gluten-Free Pizza Crust

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.

Ingredients

  • 1 1/2 cups (224g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) 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, optional
  • 1 cup (227g) warm water
  • 1/4 cup (50g) olive oil, divided

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) 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.

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.

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

Perfect your technique

Gluten-Free Pizza Crust

Drizzle 2 tablespoons (25g) 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.

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

Let the dough rest, uncovered, for 15 minutes.

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

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.

Remove from the oven, and serve warm.

Tips from our Bakers

Make your crust thin, thick, or deep dish: see our blog post for instructions.

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Gluten-Free Pizza Crust

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.

Ingredients

  • 1 1/2 cups (224g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) 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, optional
  • 1 cup (227g) warm water
  • 1/4 cup (50g) olive oil, divided

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) 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.

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.

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

Perfect your technique

Gluten-Free Pizza Crust

Drizzle 2 tablespoons (25g) 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.

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

Let the dough rest, uncovered, for 15 minutes.

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

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.

Remove from the oven, and serve warm.

Tips from our Bakers

Make your crust thin, thick, or deep dish: see our blog post for instructions.

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Gluten-Free Pizza Crust

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.

Ingredients

  • 1 1/2 cups (224g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) 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, optional
  • 1 cup (227g) warm water
  • 1/4 cup (50g) olive oil, divided

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) 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.

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.

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

Perfect your technique

Gluten-Free Pizza Crust

Drizzle 2 tablespoons (25g) 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.

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

Let the dough rest, uncovered, for 15 minutes.

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

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.

Remove from the oven, and serve warm.

Tips from our Bakers

Make your crust thin, thick, or deep dish: see our blog post for instructions.

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Gluten-Free Pizza Crust

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.

Ingredients

  • 1 1/2 cups (224g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) 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, optional
  • 1 cup (227g) warm water
  • 1/4 cup (50g) olive oil, divided

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) 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.

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.

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

Perfect your technique

Gluten-Free Pizza Crust

Drizzle 2 tablespoons (25g) 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.

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

Let the dough rest, uncovered, for 15 minutes.

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

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.

Remove from the oven, and serve warm.

Tips from our Bakers

Make your crust thin, thick, or deep dish: see our blog post for instructions.

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.


Gluten-Free Pizza Crust

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.

Ingredients

  • 1 1/2 cups (224g) King Arthur Gluten-Free All-Purpose Flour
  • 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) 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, optional
  • 1 cup (227g) warm water
  • 1/4 cup (50g) olive oil, divided

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the dry ingredients (except the yeast and sugar or honey, if you're using it) into a large mixing bowl the bowl of your stand mixer is perfect. Mix until thoroughly blended.

Place the sugar or honey (if you're using it), warm water, 2 tablespoons (25g) olive oil, yeast, and about 1/2 cup (78g) 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.

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.

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

Perfect your technique

Gluten-Free Pizza Crust

Drizzle 2 tablespoons (25g) 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.

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

Let the dough rest, uncovered, for 15 minutes.

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

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.

Remove from the oven, and serve warm.

Tips from our Bakers

Make your crust thin, thick, or deep dish: see our blog post for instructions.

Want to experiment with different cheeses beyond the standard mozzarella? Choose those that melt well: Fontina, cheddar, Jack, provolone, brick, Gouda, and Muenster are all good candidates.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.