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Gluten Free Pizza Crust

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  • Author: Elaine VanVleck
  • Total Time: 37 minutes
  • Yield: 8 slices 1x
  • Diet: Gluten Free


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.



3 cups Gluten Free Flour
1 tsp. Sea Salt
2 tsp. Xanthan Gum
2 Tbsp. Granulated Sugar
1 Tbsp. Dry Active Yeast
1 3/4 cup Warm Water
1/4 cup Olive Oil


Preheat your oven to 400 degrees.

In a food processor or your stand 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 stand 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 sticky and 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.


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