Pizza Crust – Single Recipe

Gluten-Free Pizza Crust

The first gluten-free pizza recipe I posted makes a lot a pizza and might be overwhelming for some people. Since it was more than just a double recipe, it would be hard for someone to figure out how to make one pizza. I have figured it out for you and given it a try. I also simplified it just a bit by using milk or water and eliminating dry milk powder. The instructions below are for using a standard metal pizza pan.  I make mine on a pizza stone which requires a little longer bake time. If you’ve been craving pizza, you just have to give this a try. Even the flour combination can be simplified (see notes next to the ingredients). If you do give it a try, please let me know how it turns out!

Delicious gluten-free pizza with homemade crust at The Gluten-Free Homemaker

5.0 from 8 reviews
Pizza Crust - Single Recipe
  • ¾ cup brown rice flour (you can use white rice flour)
  • ¼ cup sorghum flour (you can use rice flour if you don't have sorghum)
  • 1¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2½ teaspoons instant or bread machine yeast
  • 2 Tablespoons cooking oil
  • 2 egg whites
  • ¾ cup warm milk 105-115 degrees (or water or almond milk)
  1. Combine the dry ingredients in the bowl of your mixer.
  2. Add the oil and egg whites and mix on low.
  3. Add the milk and beat on high for 2 minutes.
  4. Spray a pizza pan with cooking spray. Put the dough on the pan and spread out to the edges using your hand covered with a baggie that is sprayed with cooking spray. Let the dough rise about 20 minutes.
  5. About half way through the rise time turn your oven on to 400 degrees to preheat. Bake the crust for 8 minutes. It should be a little golden on top.
  6. At this point you can just add sauce, cheese, and toppings. However, what I like to do is brush the crust with a little olive oil, and sprinkle with some freshly grated Parmesan cheese. Then I add the sauce, cheese and toppings.
  7. Return the pizza to the oven for 15 minutes. Let it sit for 5 minutes after you take it out of the oven or the sauce will run.


pizza dough in bowl
pizza dough after rise

pizza crust after first bake


pizza with toppings unbaked
pizza whole baked
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  1. Linda says

    It’s definitely worth a try. If you have unflavored gelatin on hand, add 1 tsp. of that also. Let me know if it works.

  2. Fred says

    I just made this and I LOVE IT!! I tried a few recipes that were at best like a Chef Boyardee pizza in a box. This is great. Thank you.

  3. Linda says

    Fred – Thanks for letting me know. Sometimes I wonder if people have tried the recipe and what they think.

  4. Fred says

    Linda, sometimes I just want a quick pizza snack so I take a Chi-Chi's corn tortilla, butter the bottom and cook in a skillet with sauce and cheese until the tortilla gets a little crunchy and the cheese is melted. I use medium or less heat. They're addictive.

  5. Anonymous says


    Do you think I could make this pizza dough up this afternoon and let it rise and do the 8-minute "pre-bake" to brown it and then finish it up tonight after I pick up my daughter? (Sort of make my own "pre-baked crust"?

  6. Linda says

    One egg will work, but I like using whites better. It's been so long since I've tried the whole egg that I forget exactly why.

    I think you could do the pre-bake as you suggest. I have thought about doing that and then freezing it for later use, but never have.

  7. Anonymous says

    i live in the caribbean and i am not too sure as to what sorghum flour is. can u please help me find a substitute

  8. Lisa Whitaker says

    Just had to jump on here and tell you that I finally tried this pizza crust recipe. I have been meaning to get to it for some time now. First bite my daughter took she says, "mmmm, YUM". It was the same toppings as usual so it had to be the crust. Next time I checked on her she was eating the crust, something that has next happened in her entire life!!! Only thing is my crust did not brown. Not sure that was supposed to happen but it was good none the less.

  9. Catherine Weir says

    This was delicious! I will definitely make this again. My husband and son really liked it. I made a few additions: dried and fresh herbs and extra parm on the crust. I didn’t have enough tapioca starch and sorghum, so I used potato starch and millet flour. I put the oven rack in the upper 3rd of the oven and mine still wasn’t browning either, so I baked it an extra 1 minute. Brushed it with OO and parm, baked it for 2 minutes and it was browned. Then I added the rest and baked it. I can’t wait to make it again! I’ve been so bummed about not having fresh pizza, so this was perfect.

  10. brenda says

    YUM!! This was incredible!! We had been buying small individual crusts that I thought tasted pretty good, but this beats all!! We won’t be buying crust anymore!! In fact, I probably will be using this recipe for our whole family. It will be nice not having to make separate gluten free and regular crusts anymore. Thanks!!!

  11. Christine Brigham says

    Can I spray a pampered chef pizza stone? Your recipe sounds wonderful and I can’t wait to try.

  12. Carol says

    I just found this recipe last week and it is the best tasting gf pizza crust. It tastes just like regular pizza crust and is VERY easy to make

  13. jocelyn says

    Just found your website while looking for gf ceinamon rolls. My husband, myself, and our 2 year old daughter all suffer from gluten intolerance to some extent and I am excited to try this recipe out. Thank you for sharing all of your recipes. Been at this since December and all the recipes nonlinear are such a blessing. God bless you.

  14. Jeanette says

    Pizza turned out great. Will be my pizza recipe. All the non-gfers thought it was good.

    • says

      Pat, results will not be the same when making substitutes so consider it experimental. Tapioca starch gives this pizza crust chewiness and xanthan gum is important for holding it together. If your flour does not contain either, then you should add them.

  15. Chris says

    Im planning to make the dough this weekend. I had one more question to ask about the dough. Iknow when you make pizza dough you have to let it rise and i think refrigerate it before using it right away. It doesnt say to let it rise and just make the pizza right away but i figured who better to ask then someone whos made this recipe many times

    • says

      Hi Chris. Actually, the instructions do include rise time, but it’s not very long. 20 – 30 minutes is all you need. Keep in mind that gluten free dough is very different in how it looks and acts.

  16. Adrianne says

    Hi Linda,

    Your website has been a tremendous help and your recipes are delicious! Thank you for all your hard work. It has made my transition to gluten free much easier.

  17. cindy says

    Hello Linda,
    I tried this recipe tonight and it tasted really good!!
    However, I don`t think that mine raised as much as it did in the pictures, and it cracked on top, any thoughts on this?
    Thank you for the great recipe!

  18. Denise says

    I was just diagnose with Celiac been GF for a week now still learning the GF baking, not brave enough to make anything from scratch still rebuilding the pantry also. My questions are what brand of yeast do you use? Does all yeast have gluten in it? Is there a particular brand of flours you prefer? They are costly and don’t want to be waiting my time and money. I have been craving pizza and after reading all the awesome reviews I am going to try this recipe. Thanks.

    • says

      Hi Denise. I’m sure the change to a gluten-free diet is still a bit overwhelming for you right now. Baking yeast (not brewers yeast) is gluten-free, but my recipes all us instant or bread machine yeast. I don’t have a particular brand of flours I always use, but Bob’s Red Mill is a good option and can easily be found in stores or online. I hope the pizza turns out well for you!

  19. Brighton says

    Thanks for the recipe! We tried it because pizza is the one thing we’ve been missing since going gluten free. We all really enjoyed it! My husband even said it was better than the regular crust we were making before. So thanks again!

  20. jmniffer says

    Hi Linda,
    I am gathering ingredients to make your pizza crust. My husband cannot do dairy or gluten. Do you use a dairy free parmesan cheese prior to adding the toppings or just skip that. I’m excited to give this a try. Thanks for all your recipes.

  21. says

    Linda- thank you so much!!! I have tried and tried to find a good gluten free pizza crust for my hubby. Even my non-GF family enjoyed it. Between your site and Lynn over at Lynn’s Kitchen Adventures I have started to build my gluten free cooking confidence :)

    • says

      Yay!!! I’m so glad you all enjoyed it and that you’re building your confidence. Lynn is a friend of mine, and we’re happy to help. Thanks for the comment!

  22. says

    Thank you for posting this recipe; it’s so nice to have real pizza back!

    For anyone wondering about substitutions, I did all of the following:
    *used 1 c white rice flour instead of 3/4 brown rice & 1/4 sorghum
    *used 1 t ground flax seed instead of xanthan gum
    *used 1 egg instead of 2 egg whites
    *baked at 375 (so it could bake with the family’s regular crust) instead of 400
    *mixed ingredients in usual bread dough order (yeast & water first, then rest of wet, then dry)
    *cut the rise time from 20 minutes to about 5 because it was VERY hot and humid out yesterday. It rose so much I might not even give it a rise time next week.

    With all those changes, it STILL came out beautifully! I had the same issue that someone else did with it cracking over the top, but it still tasted good. I’ll just add more water next time.

  23. johanna says

    couldn’t wait to try it,and we were not disappointed!!what an awesome pizza dough recipe

    • says

      You need to partially bake it first. Gluten-free dough is much more wet than wheat dough. It needs a longer baking time and the soft dough won’t hold up to the sauce and toppings.

  24. Tina Sutton says

    Hi linda,
    Well that pizza crust is the best ive had in over 2years!! Thanks heaps for posting it for others to try. Just thought id let you know that when it came time to press the mix out on the tray i oiled my hands & it was so easy to work & it didnt stick. (others might like to try this also) :-) Thanks again for the awesome recipe. I wont need gluten containing bases for the family now as they all loved my pizza base!!

  25. Marina says

    Hey, thank you for the recipe! I liked it, but my crust cracked at the top and was too dry. I didn’t put eggs, as I am vegan, I substituted them with 1 TBS flax mill and 3 TBS water (this is what I usually use to replace 1 egg)

    I would appreciate any advice on how to make the crust less dry and most importantly, not to crack on top?

    Thank you!

    • says

      I’m sure that the egg substitute played a part in the cracking. I don’t have experience with that so it’s hard for me to give advice. Maybe try adding more oil and/or water.

  26. says

    Hi, I tried the pizza! My family liked it, even my picky non Celiac dd. Here is my problem, maybe you can help. My dough was very, very runny. It was no where near “pizza dough”. I couldn’t get it to spread very well because it was runny and sticky. I used the “gloves” but that didn’t help much. So I still baked it even though it looked funky and uneven. It was still yummy, but I would still like it to look somewhat like a Pizza…..

    • says

      The dough will be much more wet than a regular pizza dough, but it shouldn’t be runny. Try cutting back on the amount of milk. Start with 1/2 cup and only add more if needed. It should be we enough that it doesn’t hold together like regular dough, and it will be sticky.

  27. Johanna says

    What’s the difference between tapioca flour and tapioca starch? I can’t find the starch, but have flour.

  28. says

    Wow Linda….I can not tell you how many crusts I have tried!! This is by far the best! I decided to make a an egg free version along the side your version to compare and contrast…and I wanted my son to enjoy a slice along with us. Besides….you know me, I love an experiment!
    First, I increased the brown rice to 3/4 cup to replace some tapioca for both recipes. And I used unsweetened So Delicious Coconut for the milk.
    TO make the egg free version…I added a 1/4 cup warm water to the warm milk and whisked in 6 teaspoons chia meal and 1 teaspoon gelatin.
    The results were delicious! While certainly a slightly different texture, a bit more chewy and not quite as fluffy….it was delicious in it’s own right!

    • says

      Tessa, I’m so glad to know that this turns out well egg free. People so often ask about that with recipes and I have no clue. It’s helpful to have comments like yours. Glad you enjoyed it!

  29. says

    Linda, I was so happy to include this recipe (as well as your original “large” version) in my Gluten-Free Pizza Party roundup of pizza crust recipes. With all these great reviews as well as the fact that it comes from you, I know folks will love it! :-)


  30. says

    Holy Smokes!! This pizza crust recipe ROCKS!! Being a Gluten Free Food Blogger myself, I know the importance of putting out quality recipes. Do not hesitate any longer, make this recipe right away, it is incredible. I normally stay away from recipes with so many ingredients (in lieu of an all purpose gluten free flour), but don’t make that mistake. This is a MUST TRY recipe. This is by far the BEST homemade pizza crust I have had since I was diagnosed with Celiac Disease. Make the investment into the products now because it will pay off… you will be making this pizza often!! Trust me, I will!!!

    • says

      Glad you liked it, and thanks for encouraging others to try it. I always have to wonder if it’s just our family that loves it and if it’s really not that great to other people. :)

      • says

        No Linda, this is a good gluten free pizza crust. One of the best we’ve tried. I encourage those while gluten sensitivity to try this recipe to satisfy a pizza craving. We also discovered it reheats nicely the next day. We just placed a couple of slices in a covered pan. After the pan warmed, we just added a bit of water to create some steam. The pizza tasted just like out of the oven.

  31. Ruchi says

    Firstly thank you so much for this recipe! I saw this at uni and practically ran home to make it for dinner. First time I found a gf recipe where I actually had all the ingredients at home. The good news first, mixing was not a problem. It came out very “dough-like”. I greased my hands and pressed it onto baking plate. Followed the rest of the instructions but the dough didn’t look like it was rising (I’m 99% sure my yeast is fine as I used it 2 wks back). After baking and topping etc, it came out beautifully golden and cripy looking outside. I was so excited to eat it! Now the bad news, it was very gummy from inside!! Almost like it was not cooked. :( I have absolutely no idea what wen’t wrong… I did everything as per instructions. Why oh why did that happen? Please help! I am desperate to make this again. Thank you :)

    • says

      No, yolks are not going to work the same in this recipe. I would try using an egg substitute instead such as flax eggs, though I haven’t tried it myself.

  32. Helen says

    What can I replace with xanthan gum? I am trying to stay away from corn as well as wheat and soy. Will gelatin or agar work?

    • says

      I thought that the latest thing I read said xanthan was not corn derived, though I know that for years I read it was. Can you use guar gum? I’m really not sure about substitutes as I haven’t tried them.

  33. judy kovacs says

    just tried your crust recipe..with a minor change..I add a Tbsp. of sweet rice flour & knead a bit then roll out on waxed paper with a rolling pin & flip into a pan greased & cornmealed. Makes the crust a bit crispier. My celiac husband loved it! Thanks!

    • says

      Yes, it might be called instant yeast or bread machine yeast. Red Star makes bread machine yeast that comes in a jar. It is different than regular active dry yeast and does not have to be activated first.

  34. hilda lopez says

    THank you linda, I will let u know how it came out, thanks again for sharing your recipe

  35. Marlene says

    This is the best GF pizza I have had yet! Thank you for posting this recipe! I used 1c brown rice flour and 1 1/4c tapioca flour and a packet of Fleishman’s pizza yeast. I don’t have a traditional mixer so I used my Ninja with the dough blade. I combined all the dry ingredients in a bowl first, put it in the Ninja, added the egg whites and oil, did a quick blend, then added the warm milk and mixed for 2 minutes. The texture was a thick batter type as you described it should be, and I spread it onto a 12″ pan. The crust turned golden brown on top, though the bottom could have been more done. I threw my slices in the toaster over for a minute to crisp the bottom a little more, then they were perfect! I will be looking into those pizza stones! His turned out better than a crust I made with cup4cup flour and wayyy better than any frozen or premade GF crust from the local pizzarias! Loved it!

  36. Renee says

    This truly was great! I was skeptical due to the large amount if tapioca starch, but the texture was perfect. Thank you!

  37. Nicole says

    Thankyou so much for this recipe. I made it EXACTLY as the recipe specified. It was very dough-like and not like a batter. It didn’t really rise, but tasted wonderful…even the picky husband and daughter ate it! My toppings (in order)….passata, grated garlic, diced onion, shaved ham, sliced capsicum, sliced mushrooms, bocconcini cheese, kalamata olives, anchovies, and grated parmesan. Once cooked, place rocket (aragula) on top. :) I will be using this as my regular pizza base. Thankyou once again!!!! :)

  38. Marlene says

    Hi, I have been enjoying this recipe but I just got a pizza stone and am wondering what you do different for using the pizza stone, thanks!

  39. Karen says

    I only have active dry yeast here. Can I use active dry yeast instead? What modifications do I need to make?

  40. Cheryl Englehart says

    Have you or anyone else made batches up ahead and froze it? If so, could you give tips? Busy working mom, Thanks!

  41. Danell says

    This is the BEST pizza crust! The only one I use when I want a pizza!

    Thank you for all that you do and sharing with others!

  42. chuck says

    Would love to see more recipes with oat flour instead of rice. Rice is a very contaminate grain–more arsenic in rice than just about any other food source we have to eat. Consumer Reports investigated and found that organic rice has just as much arsenic in it as non-organic rice..and brown rice is actually higher in arsenic than white…but both contain dangerous amounts.

  43. Zahida akhtar. says

    This is a very good gluten free recipie thank u. I hated the salt when ever i bought gluten free pizza. Great i have solved my problem

  44. Jamie says

    Looks like a great recipe. Thanks for sharing! I am in Mexico, and I don’t know if I can find xanthan gum and instant yeast. Do you know of a substitute for the xanthan gum and could I use regular yeast?

    • says

      You can use regular yeast, but you will need to proof it in the warm liquid as usual. You can try using an equal amount of ground psyllium, chia, or flax seed (or a combination) in place of the xanthan gum. I hope it works for you!

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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