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The Best Gluten-Free Pizza Crust Recipe

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No yeast or xanthan gum is to be found in this amazingly easy Gluten-Free Pizza Crust recipe made with tapioca flour. This easy and delicious pizza crust has a delightfully chewy texture that is reminiscent of gluten-filled pizza crusts. It can be made thick or thin; and makes great cheesy breadsticks, also! It is a versatile family favorite of ours that we make EVERY Saturday night (for years now!) for our homemade pizza night. I am so happy to finally share it with you, and I hope you love it, too!

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

I’m really excited to be sharing this gluten-free pizza recipe with you guys as it’s been a long time coming! It is a Saturday night staple in our house that the whole family greatly enjoys. We serve it with a salad and call it a meal! It so deliciously cheesy and chewy…even those that are not gluten-free LOVE it.

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

 

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

This Gluten-Free Pizza Crust without yeast or xanthan gum is:

  • A super easy recipe! All you need is one bowl to quickly hand mix.

  • Reminiscent of your favorite gluten-filled takeout pizzas! It has a delightfully chewy, bready, cheesy texture that is certain to please all the carb-lovers out there.

  • Gluten-Free, Grain-Free, Yeast-Free, Xanthan Gum Free, Soy-Free and Nut-Free.

  • A versatile recipe. You can use the crust for pizza or breadsticks, and there is room for error where the ingredients are concerned (be certain to read the ‘Tips’ section further along this post!).

  • Positively DELICIOUS!

 

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

How to Make The Best Gluten-Free Pizza:

  1. Preheat the oven.

  2. Throw all of the ingredients into a bowl and mix until combined.

  3. Pour into pans.

  4. Bake, top, and bake again!

  5. Slice and enjoy!

Easy peasy.

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

Tips for making The Best Gluten Free Pizza Crust:

There is room for error with this pizza crust recipe. I have genuinely made this over 100 times now, and here are some variations that work:

  • Low on flour? Add a little more cheese to compensate.

  • Low on cheese? Add a little more flour to compensate.

  • Do not have or want to use butter? Use olive oil.

  • Do not have or low on mozzarella or parmesan cheese? I frequently use shredded cheddar in the crust and it works great.

  • Want a thick crust? Pour it as thick as you like in a round or square cake pan. Just make the initial bake a little longer. When I want a thick crust, I pour the batter into two pans instead of three and I bake for 20 minutes instead of 15 minutes the first go-around.

  • Want a thin crust? Pour and divide the batter into 4 pans instead of 3. Do not change the initial bake but instead bake for only 3 minutes instead of 6 on the second bake.

  • Want a bit more of a bite to your pizza? Use 1 cup of milk

  • Want a softer, chewier pizza? Use 1 1/2 cups of milk.

  • Low on milk? This is a flexible ingredient in this recipe. I’ve frequently used only 3/4 cup with success in a pinch.

  • Do not have milk? Water works just fine as far as texture and outcome goes! I just find milk adds a bit of a richer flavor.

  • You can omit or add any spices of your choice in this recipe.

  • You can use any toppings of your choice. You can make thin pizza, thick pizza, traditional red sauce pizza, pesto pizza, alfredo pizza, breadsticks, garlic breadsticks, cheesy breadsticks, you name it.

  • This pizza recipe works well when halved or doubled!

What are the toppings as shown?

After the initial bake, we like to run a stick of butter over the tops of the crusts, sprinkle with more Italian seasoning, and top with mozzarella and/or parmesan cheese. We then slice one into triangles, one into squares and one into rectangles (the kids love the variety of shapes!) and then serve with a side of marinara or pizza sauce for dipping (for the adults; the kids love as is!).

How to Store Gluten-Free Pizza Crust?

Store in airtight containers in the refrigerator for up to one week. Reheat on a cookie sheet in a 350° F oven for 5-10 minutes or until warmed throughout.

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

Can I use a different flour in this Homemade Gluten-Free Pizza Crust?

This recipe was developed solely with tapioca starch / flour in mind. Tapioca is what gives it a chewiness and stretchiness that is reminiscent of gluten containing flours! Having said that, while I haven’t tested it, if you’re feeling experimental, you can try replacing the tapioca starch with arrowroot starch (similar properties). If you do so, I would love to hear how it goes!

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

Can I use a pizza stone, cookie sheet or pizza pan to make this Easy Gluten-Free Pizza Crust?

Unfortunately, no. This pizza crust batter is very liquid-y and sticky prior to baking and only works in baking pans with high edges that act as a sort of pizza mold. On the plus side, this makes this a very easy gluten-free pizza crust to make! It might not be what you’re used to working with, but trust me, it turns out beautifully once baked! For more information about what pans (and ingredients) I like to use, please visit the ‘Shop This Recipe’ section right below the recipe.

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

More Gluten-Free Pizza Recipes You Might Enjoy:

Red Lentil Flatbread Pizza Crust (Gluten-Free, Vegan)

Gluten-Free Brown Rice Pizza Crust

Coconut Flour Pizza Crust (Gluten-Free)

Quinoa Flatbread Pizza Crust (Gluten-Free, Vegan)

Millet Pizza Crust (Gluten-Free, Vegan)

Butternut Squash & Lentil Flatbread Pizza Crust (Gluten-Free)

 

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

This is sincerely one of my favorite recipes ever to grace this blog and if you try it, I would LOVE to hear how it goes! This gluten-free pizza dough recipe should not disappoint! And if you have any questions, I’m always a message away. Thank you for visiting and I hope you ENJOY! xo.

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

 The absolute BEST EASY Gluten-Free Pizza Dough Recipe you will ever find! This Gluten-Free Pizza Crust is made with tapioca flour and is yeast free, gum free, and perfectly chewy (just like gluten containing crusts!). #glutenfreepizza #glutenfreepizzadough #glutenfreepizzaeasy #glutenfreepizzacrust #thebestglutenfreepizzacrust

If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3

a close up image of five slices gluten free cheese pizza

The Best Gluten-Free Pizza Crust Recipe

No yeast or xanthan gum is to be found in this amazingly easy Gluten-Free Pizza Crust recipe made with tapioca flour. This easy and delicious pizza crust has a delightfully chewy texture that is reminiscent of gluten-filled pizza crusts. It can be made thick or thin; and makes great cheesy breadsticks, also! It is a versatile family favorite of ours that we make EVERY Saturday night (for years now!) for our homemade pizza night. I am so happy to finally share it with you, and I hope you love it, too!


4.37 from 41 votes
Print Pin Rate
Course: Appetizers, Entrées, Sides
Cuisine: Gluten-Free, Italian
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3 8 inch Pizzas
Author: Kristen Wood

Ingredients

  • 3 3/4 cups tapioca flour
  • 1 1/2 cups mozzarella and/or parmesan cheese shredded
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon Italian seasoning
  • 1-2 garlic cloves grated or minced
  • 1/2 cup melted butter
  • 3 eggs
  • 1 1/4 cups milk of choice I use unsweetened almond

Instructions

  • Preheat oven to 350°F. Drizzle a little olive oil into three 8-9" round and/or square cake pans or cast iron skillets. If your pan(s) of choice are not very non-stick, I recommend lining them with parchment paper. I love using my copper bake pans for this recipe.
  • In a large bowl combine flour, cheese, salt, baking powder, Italian seasoning, and garlic. Stir.
  • Pour in melted butter and stir again.
  • Pour in eggs and milk and then stir swiftly, scraping down the sides as needed until all of the flour is combined with the milk and eggs. The batter will be quite wet.
  • Divide the batter between the cake pans. I like to use an ice cream scoop to pour a scoop into each pan evenly until all batter is dispersed.
  • Bake in the pre-heated oven for 15 minutes.
  • Remove from the oven and top as desired.
  • Turn the oven up to 400°F.
  • Bake for 6 minutes longer, and then turn the broiler on and broil until the toppings are melted and turning golden (2-3 minutes).
  • Remove from the oven, slice and enjoy!

Notes

Please see the ‘Tips’ section above in post for more information.

Nutrition

Serving: 2slices | Calories: 278kcal | Carbohydrates: 35g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 448mg | Sugar: 1g
Have you tried this recipe?Mention @moon.and.spoon.and.yum!
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Your shares are greatly appreciated! XO.

About Author

Hi! I'm Kristen -- a mama, photographer, and recipe developer who calls Arizona home. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian dishes that are approachable for all. Everything you see here is infused with a bit of nature, magic and good health. XO.

23 Comments

  • Meghan
    06/27/2020 at 1:26 PM

    This is delicious!! Made it last night and it was so good!! Can you freeze the untopped crusts? And if so do you thaw it before you too it for the second bake or bake from frozen? Thank you my gf kids really liked this 🙂

    Reply
    • Kristen Wood
      06/27/2020 at 3:05 PM

      Hi Meghan, I’m so happy to heat that! Thank you for sharing. 🙂 Yes, you can freeze them and bake frozen. You still bake at 400F for that second bake, and it usually takes a touch longer than 6 minutes (more like 10-12 mins), but still works well!

      Reply
  • Renee
    06/20/2020 at 6:55 AM

    4 stars
    I made this tonight and was happy with a couple of adaptations. I lined the cake pans with parchment and divided batter between them. One had slightly more batter, and at the end if the recommended bake time was still quite soft. So I removed them from the cake pans and transferred to a baking sheet. The parchment was very hard to remove from the slightly thicker crust. I turned up the heat to 400° and baked an additional 5 minutes before topping and returning to the oven. That was fine for the thinner one, but the thicker one could have baked longer untapped to yield a better texture.

    Reply
  • Karen
    05/08/2020 at 2:26 PM

    I made this recipe tonight, but I must have done something wrong. I was crumbling as I took it out of the pan. Not sure what I did wrong, but will try it again.

    Reply
    • Kristen Wood
      05/08/2020 at 7:41 PM

      Hi Karen – yes, that is an extremely odd result for this particular recipe as it a very well binded batter usually! I would be curious to know if you made any substitutions of any sort? I’m sorry that happened and I hope you have much better results the second time around! Keep in mind that the batter should be slightly wet and runny before baking, just to make sure you’re on the right track!

      Reply
  • Gabrielle Van Wagner
    05/08/2020 at 11:53 AM

    I would love to know how you make your garlic bread? So looking forward to making this tonight!

    Reply
    • Kristen Wood
      05/08/2020 at 7:36 PM

      Hi Gabrielle – we like to grate 2-3 cloves into the batter before baking, and pour the batter into 8×8 square pans, then after the first bake sprinkle it with italian seasoning and garlic salt (or a combo of garlic powder + salt), and then optionally top with a little parmesan before the second bake and then slice into rectangles when finished. I hope you enjoy!

      Reply
  • Esther
    03/09/2020 at 10:33 AM

    So easy to make and so yummy!! I used dairy-free cheese and it turned out great (I used goveggie cheese, I don’t know how other kinds would work)

    Reply
    • Kristen Wood
      03/10/2020 at 10:18 AM

      I’m so happy to hear this! I really appreciate you sharing your experience with dairy-free cheese, thanks!

      Reply
  • Neeve
    01/18/2020 at 12:02 AM

    Made this last night ( didn’t have full quantity tapioca flour so substituted (approx 50:50) some gF flour blend). The texture was fine with this and the whole recipe is fantastic ! The pizza / garlic mozzarella bread I made was devoured by everyone including the non-coeliacs in the house. Hubby and son coeliac and are v happy. This recipe is a definite keeper – thank you!

    Reply
    • Kristen Wood
      01/18/2020 at 12:06 AM

      Nothing makes me happier than to receive comments like this. 🙂 I so appreciate the feedback, Neeve! And, I’m glad you all enjoyed it! 🙂

      Reply
  • Amanda
    01/02/2020 at 5:15 AM

    Have you ever frozen the leftovers. I made two of these and I have a whole one leftover that I would like to freeze.

    Reply
    • Kristen Wood
      01/02/2020 at 8:36 AM

      Hi, Amanda! Yes, you can freeze it. Just make sure to let it defrost for at least 1/2 hour before baking! 🙂

      Reply
  • Manisha
    11/30/2019 at 1:51 PM

    Made this last night and halved the recipe using one egg. My coeliac daughter and husband really enjoyed it. It’s look strange when you make it as it really is like a lumpy batter. But it works. And we half baked one with no topping and today topped it and had it for lunch it was even better. Great quick pizza recipe.

    Reply
    • Kristen Wood
      12/01/2019 at 1:49 AM

      I’m so happy to hear that, thank you! I really appreciate you sharing!

      Reply
  • Jodie
    11/14/2019 at 1:18 AM

    Literally the best pizza I’ve ever made and so simple!! My husband and son were absolutely raving about it. Like RAVING!!

    Reply
    • Kristen Wood
      11/14/2019 at 2:48 AM

      I cannot begin to tell you how happy that makes me! I’m so glad you feel the way we do about it, and I’m so happy you enjoyed it! I greatly appreciate you sharing. 🙂

      Reply
    • Michele
      04/08/2020 at 11:27 PM

      Hey Kristen,
      Have you ever tried this recipe without the eggs, maybe substituting something in their place (flax egg, chia egg, “egg replacer egg”)? We don’t wat eggs, so looking for an alternative. If not, I’ll try one of them out and let you know how it works. Thanks!

      Reply
      • Kristen Wood
        04/09/2020 at 11:07 PM

        Hi Michele – actually, yes! I’ve been making a version without eggs by adding approximately 1 1/2 teaspoons ground flaxseed in place of the 3 eggs, and adding about 1/2 cup cheese more to the batter. Then, on the second cook at 400F, I cook for around 10 minutes rather than 6. Essentially, I find adding more cheese and cooking longer to compensate for the lack of eggs. If you try this or another eggless way, I would love to hear about it! 🙂

        Reply
  • Jana
    09/14/2019 at 2:32 PM

    Wondering if you’ve ever tried this with a non-dairy cheese?

    Reply
    • Kristen Wood
      09/14/2019 at 3:58 PM

      Hi Jana – I haven’t so I can’t testify to how well it would work, but it has been on my list of things to test out. If you try it, I would love to hear about it! -Kristen

      Reply
  • Danielle Nowak
    08/27/2019 at 6:36 PM

    Can I use half rice flour half tapioca?

    Reply
    • Kristen Wood
      08/27/2019 at 7:46 PM

      Hi Danielle,

      I haven’t tried it, so I cannot say in all honesty that it would work well, but I do think there is a chance that it would, especially if you are referring to white rice flour. If you do try it, I would love to hear about it!

      -Kristen

      Reply

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