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Favorite Gluten Free Pizza Crust

I could eat pizza every day. Consider that a confession. Also, be careful what you label as favorite. Because this is the crust I prefer now. Oh well.

This just happened.

Planning ahead for pizza is crucial. Letting the dough relax in the fridge overnight substantially enhances the texture and flavor of the crust. Yeast needs time to work its magic, after all. And gluten free flours LOVE to get fully hydrated. Think of it as a mini spa treatment for dough.

Use a disher to drop pizza dough into cornmeal/flour mixture. Gently coat with flour to help shape balls into crust. This tip is from food sleuth extraordinaire and author Shirley Corriher.

Be sure to read all the instructions before you begin. Otherwise, you might do something silly, like bake your dough the same day you’ve mixed it. Overnight fermentation is one way to make really great gluten free pizza.

Favorite Gluten Free Pizza Crust

Combine dry ingredients:

¾ cup tapioca flour
½ cup sorghum flour
½ cup almond meal
1 tablespoon sugar
1 teaspoon xanthan gum
¾ teaspoon instant yeast
½ teaspoon salt

Add wet ingredients and blend thoroughly:

¾ cup water, room temperature
2 tablespoons oil

Tomorrow, stir into dough:

¼ teaspoon instant yeast dissolved in 1 tablespoon water

After mixing thoroughly, cover dough and refrigerate overnight (about 8 – 12 hours). The next day, remove dough from fridge and let sit at room temp for one hour before using. Dissolve ¼ teaspoon instant yeast in 1 tablespoon of water and stir into dough. To shape single serve crusts, sprinkle parchment paper or silpat lined cookie sheets with cornmeal. Use a #10 disher to scoop dough for each crust. Sprinkle with more cornmeal/corn flour and shape as desired. Bake for about 12 minutes in a 350 oven. Remove crusts from oven, top with sauce, etc. and return to oven. Heat until toppings are bubbly, about 8-10 minutes. Par baked crusts can be frozen to use as needed.  Yield: 5 single serve pizza crusts

You can’t top pizza. Argh, puns.

~ Notes ~

  • Dough will be sticky, almost like a very thick cake batter, after mixing.  This is a good thing. Shaping sticky dough is tricky, but can be done by sprinkling liberally with cornmeal or corn flour. Or by dropping dough into a flour mixture and coating to aid in shaping crust.
  • The cool kids at Nu Life Market sent me samples of three different kinds of sorghum flour – white, burgundy, and black.  Who knew, right?  I used white sorghum for today’s pizza, but made tasty bread using the black sorghum here.
  • The most common mistake I’ve seen in bread making is to let dough over rise before baking. After you’ve shaped pizza dough, a few minutes (10-15) in a warm room (or 100 degree oven) is all the crust needs before getting baked.
  • Bake time varies depending on the size and thickness of the pizza or bread you’re baking. When in doubt, bake it longer.
  • Looking to make gluten free pizza without xanthan gum? Here’s a great crisp crust recipe and an easy slightly chewy crust recipe.
  • The more often you bake, the easier it gets. Like anything.

Thin crust pizza with a chewy and puffy bread-like outer crust.

For spinach pizza – slightly cook spinach, remove excess water, stir in a dab or two of cream cheese, dash of garlic powder, pinch of salt. Drop spinach mixture on top of sauce then sprinkle with the cheese of your choice before heating.




  1. LOVED this pizza crust!!

  2. Do you stir in the extra yeast with water before you let the dough sit at room temperature or after? I am guessing from the way that it is written that the 1/4 teaspoon of yeast should be added after the dough sits out of the refrigerator for an hour. Looks delicious. Thanks.

    • Alicia, you’re right. I usually stir in the 1/4 teaspoon of yeast after the dough has been sitting at room temp for an hour. But sometimes when I’m in a rush, I’ll stir in the extra yeast immediately upon removing dough from the fridge. The first way works the best for me, though. Hope you enjoy the recipe. Any pizza feedback is always welcome.

  3. Lynn Jarrett says:

    Plan on trying this. Not a big fan of pizza but sometimes I get a craving. Still looking for a good gf crust. This just may be the one! The overnight method appeals to me.

    • Lynn, overnight fermentation is definitely the ideal way to approach pizza dough. I love this crust. But I’ll be posting another pizza recipe soon that doesn’t require this technique. Because pizza emergencies happen, too.

  4. Kim Speckman says:

    Hi! I am new to this whole food allergy thing but it looks like this recipe could work for my daughter besdies the almond meal? Do you know what a good replacement for that would be?

    • Chestnut or pistachio flour can be used in place of almond meal. But I’m guessing you need to stay away from nuts? If so, I’d use 1 cup tapioca starch and 3/4 cup sorghum flour (instead of the amounts listed above). I’d also increase the oil slightly to say, 2.5 tablespoons. I think it will work fine. But let me know how this goes!

  5. Billie McDaniel says:

    I’d like to give about a few baked gf pizza crusts in a bag for gifts to my gf friends. Will the 12 minute baked crusts hold up, packaged and used later?

    • Yes, if they’re stored frozen. I love having a supply in the freezer to use anytime. What a great gift!

      • Britny Harmer says:

        Once frozen, how to do cook them pre and post toppings?

        • I suggest baking the crusts first, before freezing. Bake for about 12 minutes in a 350 oven. These par baked crusts can be frozen to use as needed. When you’re ready for pizza, there’s no need to thaw the crusts before topping. Add sauce and cheese, etc. Heat until toppings are bubbly, about 8-10 minutes in a 350-400 oven.

  6. I liked it, but I think there might be a bit too much tapioca flour in the recipe because the bottom of my pizza turned out kind of glassy. I like the recipe with the tapioca gel, but I think I’ll try the others.