This easy recipe for gluten free pizza crust is a staple recipe for Friday night pizza. The recipe uses yeast and is a basic pizza crust that you can top with anything. I like to go classic with lots of meats and veggies, but you would also make a dessert pizza with cinnamon and sugar.
I use this recipe to make one thick crust pizza, however you could split this dough in half and make two thin crust pizzas. You can also divide the dough into smaller pieces and make personal pizzas. This is great for making everyone exactly what they want!
Do I have to use yeast in this recipe?
Yes. The dough will not rise if you don't use yeast for this recipe. You will make the dough in your food processor or mixer and then put it in a sealed container. The gluten free pizza dough will stay in the sealed container for 1-2 hours where it will rise.
What should I do if the dough is hard to work with?
If you find the dough sticky or too hard to work with, put it in the refrigerator for 20 minutes. Cooling the dough should help so you can roll out your crust easily. Be sure you are using a surface lightly dusted with flour and add a bit of flour to your rolling pin also.
If neither of these options work for you I would roll the dough out between two pieces of parchment paper. Be sure to peel both sheets of parchment off the crust before baking it.
Gluten Free Pizza Crust Supplies
Is yeast gluten free?
Most yeast is gluten free. I use Fleischmann's Active Dry Yeast for this recipe. This brand says on the bottle that it is gluten free. Always check ingredient lists and containers to make sure they state they are gluten free.
Gluten Free Pizza Crust Ingredients
If you like this recipe you might also enjoy:
Gluten Free Sourdough Pizza Crust
Gluten Free Pasta Taco Bake
10 Easy Gluten Free Beef Recipes
Gluten Free Skillet Enchiladas
Gluten Free Sesame Noodles
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Gluten Free Pizza Crust
- Total Time: 37 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free pizza crust is a staple recipe for Friday night pizza. The recipe uses yeast and is a basic pizza crust that you can top with anything. I like to go classic with lots of meats and veggies, but you would also make a dessert pizza with cinnamon and sugar.
Ingredients
3 cups Gluten Free Flour
1 tsp. Sea Salt
2 tsp. Xanthan Gum
2 Tbsp. Granulated Sugar
1 Tbsp. Dry Active Yeast
1 ¾ cup Warm Water
¼ cup Olive Oil
Instructions
Preheat your oven to 400 degrees.
In a food processor or your mixer add the gluten free flour, salt, xanthan gum, sugar and yeast. Pulse or beat until ingredients are mixed together.
Add the warm water and olive oil to the dry ingredients. Turn the food processor or mixer on and process the dough until it begins to stick to the sides. This will be past the dough ball stage.
Place the dough in an oiled and sealed container in a warm spot to rise for 1-2 hours.
If the dough is hard to work with refrigerate it for 20 minutes.
Roll out the dough on a lightly floured surface or between two sheets of parchment paper.
Bake the crust at 400 degrees for 5-7 minutes or until dough begins to crisp underneath.
Add your toppings to the crust and bake at 400 degrees for another 10-15 minutes or until the cheese is melted and the edges of the crust are browned.
Let your pizza cool slightly and then cut to serve.
Notes
I made one thick crust with this recipe. If you want a thinner crust you could divide the dough into two parts.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Meals
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, meals, dinner, baking, dairy free
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