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
Myra says
What am I doing wrong? I cut the recipe in half and carefully measured, and didn’t substitute anything. The top looks beautiful, but the center is like pudding.
It’s cut into slices, and back in the oven. At this point, I’ve doubled the second bake time. I want it to be successful—can you help? Thanks!
Kristen Wood says
Hi Myra - I'm sorry to hear that! What you're describing sounds as if it hasn't baked long enough, though I'm very surprised it still hasn't set in the middle with double the bake time. If you are certain all ratios are correct, I could only guess that there might be a difference in oven temperatures or altitude, etc. May I ask what brand of tapioca flour you used? Again, I'm sorry you're having this experience...that is very strange!
Myra says
Hi, Kristin! Thanks for responding. I used the tapioca flour from nuts.com. If I try it again, I would make the initial bake longer, I think. Maybe it’s my oven? It’s an electric oven, but I preheated it. Thanks again!
Anna says
I LOVE this recipe. It is so tasty, I honestly prefer it over any other homemade dough I’ve attempted to make. Also it’s so fast and much easier than any dough recipe I’ve tried. I’ve made it 3 times and played around with the flour a bit. I love it as it’s written but found solely tapioca was very chewy, like Brazilian cheese bread. To make it a little less chewy I did 2 cups tapioca flour, 1 cup 1:1 gf flour, and 3/4 cup of white rice flour. Still turned out great! And has little more “bread like” texture in my opinion.
Kristen Wood says
I'm so happy to hear this! Thank you for taking the time to share your wonderful feedback. 🙂
Jeannie says
Hi, can I use bigger pan! Thinking 12/15 " pan?
Kristen Wood says
Hi! Yes, you can. If you do that, you can use all the batter to make one larger, thicker pizza or you can pour about 2/3 the batter into a larger pan like that, and the rest into an 8-9" for average thickness. I hope this helps!
Lisa Bielss says
I use a Jelly roll pan with great results.
Jamie says
I love how versatile this recipe is! It's great for pizza or breadsticks and my family loves it! So delicious!
Kristen Wood says
I'm so happy to hear that! Thank you. 🙂
Anjali says
This pizza crust turned out perfectly and tasted just like regular pizza dough!! I couldnt believe how close it was without the xanthan gum! Thanks so much for a great recipe!
Kristen Wood says
I'm so happy! Thank you for taking the time to stop by and share! 🙂
Beth says
I love this pizza dough. It is an excellent gluten free recipe and perfect for my husband's diet.
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Keri Bevan says
I love this gluten free pizza crust! Great recipe....Thanks for sharing it!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Kushigalu says
Never tried making gluten-free pizza crust. Thanks for sharing the recipe. Pinned.
Kristen Wood says
Thank you so much!!
Lisa Bielss says
I have to admit, I was skeptical about this recipe. I have never baked with *only* tapioca flour. BUT, the reviews sold me. They were right!! My son and husband loved it too, and between the three pans, we have enough for leftovers tomorrow night. I like that it made three pans as I was able to personalize the pizzas (my husband is a meat-only pizza fan, whereas the kids and I love tomatoes and such on ours). The flavor was rich and very tasty. Nice and soft texture. My son immediately said I had to make them again. Definitely keeping this recipe in my back pocket.
Kristen Wood says
Oh, this makes my day! I'm so very happy you enjoyed this recipe! I appreciate you taking the time to stop by and share, too. 🙂
Lisa Bielss says
Hi, I have since made this in a Jelly roll pan, 11x16, and it was perfect!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing! 🙂
Nicole Gendron says
Bonjour Désolé pour un moi un raté complet, la pâte n'a pas cuite comme il faut pourtant j'ai bien fait comme cela était expliqué je ne sais pas pourquoi cela n'a pas marché
Une autre question pour vous , levure chimique c'est bien la poudre à pâte
Merci je suis toute ouverte pour votre réponse comment corriger cela
Kristen Wood says
Hi! I'm sorry to hear that. Yes, the baking powder is correct. Do you happen to have a picture you can email me or can you elaborate on what was wrong with the dough? Did you make any substitutions at all? It should be a very wet liquid batter before baking and after baking it is chewy in texture, not quite like a conventional dough. I look forward to hearing back!
Chris says
Loved it! I cannot eat any grains and I rep was really missing pizza.
Kristen Wood says
I'm so happy to hear that! Thanks for sharing!
Rachel says
I was skeptical and I'm elated to report that this recipe is amazing! I sautéed onion and mushroom with olive oil and onion salt. Topped with Primal Kitchen unsweetened pizza sauce made with avocado oil. I used shredded mozzarella and freshly grated parmesan cheese. Very thankful to have stumbled upon this wonderful recipe! One question. Does the crust freeze well? My husband is having back surgery and looking for simple and quick meals that are also delicious.
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. Those topping choices sound great! You can freeze them. I like to freeze after the first bake and then top and proceed as instructed, though frozen it takes more like 10 minutes for the second bake. I hope this helps! 🙂
Melissa says
Can you put this into a pizza pan? I do not have cake pans.
Kristen Wood says
Hi Melissa! As it is a loose batter, you really need something with at least 1/2" sides. If your pizza pan has a raised edge it may work, otherwise anything that will allow the batter to hold shape should work (casserole dish, loaf pan, etc.). I hope this helps!
Jen says
Hi - Can you leave eggs out of this? If not, any suggestions for alternatives?
Thanks!
Kristen Wood says
Hi Jen! Yes, you can. It will not be quite as fluffy but it will still be rather tasty. I've made it without the eggs and also with a few spoonfuls of ground flaxseed as a replacement, both with similar results. I hope this helps!
Jen says
This was awesome! I did not add egg and it was still a great crust! I also used vegan cheese and it worked well.
THANK YOU!!!
Kristen Wood says
I'm so happy you enjoyed it! Thank you for sharing. 🙂
Lisa says
Do you have any thoughts on what you could substitute Tapioca Flour with?
Kristen Wood says
Hi, Lisa! You can substitute with arrowroot starch for very similar results (or likely any starch). I haven't tested it, but some people have told me they have had success with cassava and some GF all-purpose blends, but it likely doesn't quite have the same texture as when using a starch. I hope this helps! 🙂
Kate says
I want to make the whole recipe but will only be using one tonight. Should I freeze the pizza shell without toppings? Or with toppings ? If without, do I finish cooking the shell, freeze, (thaw or not), then add toppings?
Kristen Wood says
Hi Kate - After the first bake, you can let the crusts cool, top with toppings and freeze. Then bake frozen (no thawing necessary), starting at Step 8, though it will take a touch longer than 6 minutes (more like 10-12). I hope this helps and I hope you enjoy!
Sharon irish says
OMG!!! I cannot tell you how many gluten free, yeast free pizza crusts I’ve tried. This one nailed it. My husband hopes I can find that recipe again the next time I make pizza, as he’s had to suffer through MANY not so successful attempts. Thank you!!
Kristen Wood says
I'm so happy to hear this! Thank you so much for taking the time to share! 🙂
Faye says
Help!? Can I only make half of this recipe since it’s only me and I don’t need excess ?
Kristen Wood says
Yes, 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 says
I 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 says
Oh, 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 says
Can you make this recipe using margarine instead of butter?
Kristen Wood says
Hi, Penny! Yes, you can. You can also use olive oil!
Nicole says
Hi 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 says
Hi 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 says
my favorite go to pizza crust. We've made this many times.
Kristen Wood says
Thank you for taking the time to share! This makes me so happy to hear!
Catherina Lobo says
Hi 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 says
That sounds delicious! Thank you so much for sharing; I'm so happy you both enjoyed it! 🙂
Ellie Bull says
This looks really delicious and fairly simple to make! Can't wait to try it out! thanks for the recipe 🙂
Meghan says
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 🙂
Kristen Wood says
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!
Renee says
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.
Karen says
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.
Kristen Wood says
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!
Gabrielle Van Wagner says
I would love to know how you make your garlic bread? So looking forward to making this tonight!
Kristen Wood says
Hi Gabrielle - we like to grate 2-3 cloves into the batter before baking, and pour the batter into 8x8 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 says
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)
Kristen Wood says
I'm so happy to hear this! I really appreciate you sharing your experience with dairy-free cheese, thanks!
Neeve says
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!
Kristen Wood says
Nothing makes me happier than to receive comments like this. 🙂 I so appreciate the feedback, Neeve! And, I'm glad you all enjoyed it! 🙂
Amanda says
Have 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 says
Hi, Amanda! Yes, you can freeze it. Just make sure to let it defrost for at least 1/2 hour before baking! 🙂
Manisha says
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.
Kristen Wood says
I'm so happy to hear that, thank you! I really appreciate you sharing!
Jodie says
Literally the best pizza I've ever made and so simple!! My husband and son were absolutely raving about it. Like RAVING!!
Kristen Wood says
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. 🙂
Michele says
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!
Kristen Wood says
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! 🙂
Jana says
Wondering if you’ve ever tried this with a non-dairy cheese?
Kristen Wood says
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
Danielle Nowak says
Can I use half rice flour half tapioca?
Kristen Wood says
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