Easy Gluten-Free Pizza Crust (Dairy-Free)

  • Author: felicia | Dish by Dish
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 1 large crust or 2 small crusts 1x
  • Diet: Gluten Free


The simplest, gluten-free pizza crust that actually holds up well, bakes up crusty on the outside and chewy on the inside. No rise needed, no kneading required, and is ready in less time than it takes to order a pizza! This is the perfect base for our gluten-free caprese pizza any pizza toppings you love!



  • 3/4 cup warm water (approximately 105F to 115F)
  • 1 tablespoon sugar
  • 2 1/4 teaspoons instant yeast
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 cup brown rice flour
  • 2 teaspoons salt
  • 1 large egg, beaten
  • 1 tablespoon vegetable oil
  • 1 teaspoon apple cider vinegar


  1. Preheat oven to 450F and line a round pizza pan with parchment paper or a silpat.
  2. In a small bowl, mix the warm water, sugar, and instant yeast together and let it sit for 5 minutes until it turns foamy (if the mixture doesn’t turn foamy, it means the yeast isn’t working so throw it away and use a new packet of yeast).
  3. In a large bowl, whisk the gluten-free all-purpose flour, brown rice flour, and salt together.
  4. Add in the beaten egg, oil, apple cider vinegar, and the yeast mixture. Mix very well together until you get a thick sticky dough (note that gluten-free dough will be much more wet and stickier than normal wheat flour dough, and that’s perfectly fine).
  5. Transfer the pizza dough to silpat or parchment paper on the prepared pan, and spread the dough out into a 12-inch round (or divide into 2 smaller rounds).
  6. Bake for 20 to 30 minutes on the lowest rack until pizza crust is golden brown and crusty on the bottom. Once the bottom is crusty, remove the silpat or parchment paper and place the crust directly on the pizza pan. Add pizza sauce and toppings of choice and bake for another 15 minutes until toppings are ready.
  7. Serve hot and enjoy!


Gluten-Free All-Purpose Flour: the flour blend I use has xanthan gum in it, and it’s important for the binding function. If the blend that you’re using doesn’t have xanthan gum, make sure to add 1 teaspoon of xanthan gum to the flour mixture.

Brown Rice Flour: I like using brown rice flour to add a bit more fiber to the dough, but if you don’t have brown rice flour on hand, or don’t want to use it, simply replace it with the same amount of gluten-free all-purpose flour.

Sugar: The sugar is necessary because the yeast needs to feed on the sugar to be activated. Don’t worry about the sugar making the dough sweet, because the once the yeast is done feeding on it, the dough will not be sweet at all.

Egg: If you want to make this dough completely vegan, swap out the egg for a chia egg for binding purposes.

Adapted from: Gluten-Free Palate

  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian
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