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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!
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.
This Gluten-Free Pizza Crust without yeast or xanthan gum is:
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A super easy recipe! All you need is one bowl to quickly hand mix.
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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.
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Gluten-Free, Grain-Free, Yeast-Free, Xanthan Gum Free, Soy-Free and Nut-Free.
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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!).
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Positively DELICIOUS!
How to Make The Best Gluten-Free Pizza:
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Preheat the oven.
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Throw all of the ingredients into a bowl and mix until combined.
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Pour into pans.
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Bake, top, and bake again!
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Slice and enjoy!
Easy peasy.
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:
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Low on flour? Add a little more cheese to compensate.
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Low on cheese? Add a little more flour to compensate.
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Do not have or want to use butter? Use olive oil.
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Do not have or low on mozzarella or parmesan cheese? I frequently use shredded cheddar in the crust and it works great.
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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.
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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.
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Want a bit more of a bite to your pizza? Use 1 cup of milk
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Want a softer, chewier pizza? Use 1 1/2 cups of milk.
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Low on milk? This is a flexible ingredient in this recipe. I’ve frequently used only 3/4 cup with success in a pinch.
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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.
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You can omit or add any spices of your choice in this recipe.
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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.
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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.
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!
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.
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)
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.
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
The Best Gluten-Free Pizza Crust Recipe
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
Nutrition
Equipment
36 Comments
Faye
01/13/2021 at 12:53 AMHelp!? Can I only make half of this recipe since it’s only me and I don’t need excess 😩
Kristen Wood
01/13/2021 at 1:01 AMYes, you can! It is a very flexible recipe. You can simply halve the ingredients and then use 1 or 2 eggs (they both work out well!). 🙂
Deena
01/03/2021 at 3:46 PMI saved this recipe to use for a grilled chicken and roasted red pepper pizza recipe for my husband and I to enjoy, as regular wheat flour gives him heartburn. It came out of the oven and we both tried it and couldn’t stop eating it until it was gone and now I am making a second one for the actual pizza (cut the recipe in half the first time). Soooooo goooood. <3 As a side note I used an iron skillet and leftover melted butter to prevent sticking and it turned out perfectly. There were air bubbles but i attribute that to my being a noob when it comes to baking and probably over-mixing. Thank you!!
Kristen Wood
01/03/2021 at 4:05 PMOh, I’m so happy to hear you both enjoyed it! It means a lot! Thank you for taking the time to stop and share this. 🙂
Penny Scott
12/10/2020 at 6:35 PMCan you make this recipe using margarine instead of butter?
Kristen Wood
12/10/2020 at 6:53 PMHi, Penny! Yes, you can. You can also use olive oil!
Nicole
09/18/2020 at 12:57 PMHi there! I don’t even know if you’ll see this comment in time but here’s hoping you do!
I’m going to try your crust recipe tomorrow but I have one quick question… do you shred the cheese yourself or buy something already shredded? I know that shredded cheeses are sometimes coated in flour to prevent caking so that’s why I usually shred cheese for pizza myself. However, I usually end up with puddles of water (I guess?) on top of my pies because I guess the cheese is releasing too much moisture maybe? Any suggestions to fix that before I end up with that same problem using your recipe?
Looking forward to trying your crust!! Thank you!!
Kristen Wood
09/18/2020 at 2:04 PMHi there! I’ve made this with both my own shredded and store-bought shredded cheeses with good results before! When it comes to store-bought, I am quite fond of Tillamook which is considered gluten-free. I’ve never encountered excessive moisture from shredding my own for this particular pizza. I hope this helps and I hope you enjoy! 🙂
Shannon B
08/27/2020 at 2:39 PMmy favorite go to pizza crust. We’ve made this many times.
Kristen Wood
08/27/2020 at 5:58 PMThank you for taking the time to share! This makes me so happy to hear!
Catherina Lobo
08/21/2020 at 11:10 AMHi Kristen,
My daughter and myself followed the recipe except we made it in the Airfryer pan which is a smaller size than the pans you used. We made the crust thick and during the second round we topped it with pesto sauce, chilli garlic sauce, sautéed onions, red peppers, mushrooms and topped it with some grated mozzarella cheese. They were so yummy……thanks for sharing the recipe!!!
Kristen Wood
08/21/2020 at 12:05 PMThat sounds delicious! Thank you so much for sharing; I’m so happy you both enjoyed it! 🙂
Ellie Bull
07/15/2020 at 10:52 AMThis looks really delicious and fairly simple to make! Can’t wait to try it out! thanks for the recipe 🙂
Meghan
06/27/2020 at 1:26 PMThis 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 🙂
Kristen Wood
06/27/2020 at 3:05 PMHi 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!
Renee
06/20/2020 at 6:55 AMI 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.
Karen
05/08/2020 at 2:26 PMI 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.
Kristen Wood
05/08/2020 at 7:41 PMHi 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!
Gabrielle Van Wagner
05/08/2020 at 11:53 AMI would love to know how you make your garlic bread? So looking forward to making this tonight!
Kristen Wood
05/08/2020 at 7:36 PMHi 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!
Esther
03/09/2020 at 10:33 AMSo 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)
Kristen Wood
03/10/2020 at 10:18 AMI’m so happy to hear this! I really appreciate you sharing your experience with dairy-free cheese, thanks!
Neeve
01/18/2020 at 12:02 AMMade 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!
Kristen Wood
01/18/2020 at 12:06 AMNothing makes me happier than to receive comments like this. 🙂 I so appreciate the feedback, Neeve! And, I’m glad you all enjoyed it! 🙂
Amanda
01/02/2020 at 5:15 AMHave you ever frozen the leftovers. I made two of these and I have a whole one leftover that I would like to freeze.
Kristen Wood
01/02/2020 at 8:36 AMHi, Amanda! Yes, you can freeze it. Just make sure to let it defrost for at least 1/2 hour before baking! 🙂
Manisha
11/30/2019 at 1:51 PMMade 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.
Kristen Wood
12/01/2019 at 1:49 AMI’m so happy to hear that, thank you! I really appreciate you sharing!
Jodie
11/14/2019 at 1:18 AMLiterally the best pizza I’ve ever made and so simple!! My husband and son were absolutely raving about it. Like RAVING!!
Kristen Wood
11/14/2019 at 2:48 AMI 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. 🙂
Michele
04/08/2020 at 11:27 PMHey 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!
Kristen Wood
04/09/2020 at 11:07 PMHi 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! 🙂
Jana
09/14/2019 at 2:32 PMWondering if you’ve ever tried this with a non-dairy cheese?
Kristen Wood
09/14/2019 at 3:58 PMHi 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
Danielle Nowak
08/27/2019 at 6:36 PMCan I use half rice flour half tapioca?
Kristen Wood
08/27/2019 at 7:46 PMHi 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