This quick gluten-free pizza crust is easy to make, sturdy, crisp-edged, and tender-chewy inside. The dough is perfect for pizza, flatbread, and calzones!
I’m no stranger to serving up delicious gluten-free pizza crusts, like sweet potato pizza crust, Keto zucchini pizza crust, and low-calorie potato pizza crust. However, if you’re craving traditional pizza, this gluten-free pizza dough recipe delivers!
Made with a carefully tested flour and starch blend (no gums!) that mimics the job of wheat flour and gluten, this homemade gluten-free pizza dough provides consistent results every time. It’s vegan, freezer-friendly, and easy to customize in flavor, size, and thickness—perfect for pizza night.
You might also enjoy my gluten-free, vegan deep-dish pizza or vegan calzone.
Gluten-Free Pizza Dough Ingredients
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
- White rice flour: Use finely ground flour for a light, crisp, neutral base without grittiness.
- Tapioca flour: Adds stretch, chew, and browning to this quick gluten-free pizza dough. Potato starch or arrowroot starch may work but gives less chew.
- Cornstarch: Adds lightness and crispness. Potato starch (not potato flour) also works, producing a softer crust.
- Psyllium husk powder: Mimics gluten, binding the dough and adding elasticity and chew. Use 2 tsp powder or 4 tsp whole husks.
- Salt: To season the dough.
- Warm milk: I used plant milk, like soy (which adds more body), almond, cashew, or oat milk, to make a gluten-free vegan pizza crust. Make sure it’s lukewarm (35-40C/95-104F).
- Active dry yeast: This provides rise and classic fermented pizza flavor. Instant yeast also works and doesn’t even require proofing, though you’ll only need 1 ¼ tsp.
- Olive oil: Adds moisture, tenderness, and flavor. Extra-virgin olive oil adds maximum flavor, though regular olive oil or avocado oil will work.
- Sugar: I use maple syrup/agave, though granulated sugar also works, to feed the yeast.
Pizza Toppings
Most pizzas contain three topping elements
- Pizza sauce: Tomato-based, cream sauce, avocado pesto, keto BBQ sauce, etc.
- Cheese: Like vegan mozzarella cheese, quick vegan cheese sauce, or a blend of melty cheeses.
- Toppings: Protein (vegan pepperoni, shredded ‘chicken’, tofu, etc.), vegetables (mushrooms, peppers, onion, olives, spinach, tomatoes, etc.), jalapeños, fresh basil.
How to Make Gluten-Free Pizza Crust
For the consistently best gluten-free pizza crust recipe, weigh the ingredients with a kitchen scale.
- Warm the milk to 95–104°F/35–40°C. Mix with active dry yeast, oil, and maple syrup; proof 5–10 minutes until foamy.
- Whisk the rice flour, tapioca, cornstarch, psyllium husk powder, and salt in a large bowl.
- Stir in the yeast mixture with a wooden spoon. It will look too wet initially but thickens within a minute or two.
- Mix/knead the dough by hand for several minutes to fully combine, then form into a dough ball. It should be soft, moist, and slightly sticky.
- Add to a bowl, cover with a clean kitchen towel, and leave to rise for 30-60 minutes in a warm, draft-free location. It won’t double but should be visibly puffy.
- Preheat the oven to 390°F/200°C and transfer the dough to a parchment paper-lined baking tray.
- Use your fingers to press the dough to your preferred shape, aiming for ⅛–¼ inch/3–6mm, leaving a thicker rim. Let it rest for 10 minutes.
Top and Bake
- Mix the tomato sauce, tomato paste, salt, pepper, dried oregano, and onion and garlic powder (or use your preferred pizza sauce).
- Spread it over the pizza, leaving a 1-inch border. Optionally drizzle olive oil on top.
- Bake the gluten-free pizza crust for 10-15 minutes. Add cheese (e.g. vegan mozzarella) and any toppings. Bake another 10-15 minutes until crispy and golden-brown.
The thickness of the dough, your oven, and the amount of toppings can impact baking time.
- Slice, optionally garnish with fresh basil, and enjoy!
Storage Information
Make ahead: To add more flavor, cold proof the dough in the fridge for 12-24 hours, then bring to room temperature before shaping.
Store pizza: Refrigerate leftovers in an airtight container for 3-4 days.
Reheat: Reheat the gluten-free pizza in an oven or air fryer for several minutes for the best texture.
FAQs
Can I use all-purpose gluten-free flour?
Possibly, but I wouldn’t replace the rice flour + starches 1:1 without testing, as many blends already contain starches and gums, so using it alongside psyllium could make the dough gummy.
The best gluten-free pizza crust recipes should contain a balanced blend of flour, starch, and binder. Too much of any will throw off the texture.
Can you flavor pizza dough?
Of course! Add garlic powder, onion powder, oregano, thyme, basil, rosemary, Italian seasoning, red pepper flakes, chili/cayenne, and even vegan parmesan/nutritional yeast.
For dessert pizza, increase the sweetener slightly and add vanilla and/or cinnamon.
Why is my gluten-free pizza dough sticky?
This is actually fairly normal. If it’s overly sticky, let it rest for 10-15 minutes for the psyllium to hydrate. If still sticky, try using wet/oiled hands rather than adding lots of flour.
How To Use Gluten-Free Pizza Dough?
Use it for pizza, mini pizzas, small Calzone-style pizza pockets, breadsticks, garlic bread, or pizza rolls.
Top Recipe Notes
- Weigh the ingredients: The flour and starch ratios are important.
- Use the right ingredients: Choose fine rice flour and psyllium powder. Grind whole psyllium first if needed.
- Don’t add too much flour: Gluten-free dough is naturally softer and stickier than wheat dough.
- Check the yeast: If it doesn’t foam, replace it and start again.
- Don’t toss the pizza: Instead, press it into shape (wet/oiled hands help), as the gluten-free dough doesn’t stretch like wheat dough.
- Adjust thickness: Aim for ⅛–¼ inch/3–6mm for a thin to regular crust.
More Gluten-Free Vegan Pizza Recipes
- Pizza ring with spinach
- Avocado chickpea pizza
- Mexican pizza with refried beans
- Vegan cheesy breadsticks
- Vegan pizza rolls
- Vegan calzone
If you try this easy gluten-free pizza crust recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.
Gluten-Free Pizza Crust Recipe
Video
Ingredients
Dry ingredients:
- 1 cup (160 g) white rice flour
- ½ cup (60 g) tapioca flour
- ⅓ cup (40 g) cornstarch or potato starch
- 2 tsp psyllium husk powder or the double amount of whole husks
- ⅓ tsp sea salt
Yeast mixture:
- ¾ cup + 2 tbsp (200 ml) warm plant-based milk
- 1 ½ tsp active dry yeast
- 1 tsp olive oil
- ½ tbsp (10 g) maple syrup or agave syrup
Toppings for Pizza Margherita:
- ⅓ cup tomato sauce
- 1 tbsp tomato paste
- 1 tsp olive oil (optional)
- ½ tsp dried oregano
- Salt and pepper to taste
- Onion powder and garlic powder to taste (optional)
- Fresh basil leaves to taste
- Easy vegan cheese sauce or vegan mozzarella (see recipe notes)
Instructions
- You can watch the video in the post for visual instructions.Heat the plant-based milk in a saucepan for a few seconds until it's lukewarm (not hot!) about 35-40 degrees C (95-104 degrees F). Add all other ingredients for the yeast mixture and set aside for about 5-10 minutes to proof the yeast. If it starts to get frothy, then the yeast is still active and usable.
- Combine all dry ingredients in a bowl and stir with a whisk.
- Add the yeast mixture and stir with a wooden spoon. The dough might seem too wet in the first few seconds but that will change within a minute.
- Knead the dough with your hands for a few minutes and then form a dough ball. Cover the bowl with a clean damp kitchen towel and set aside (preferably in a warm place) for about 30-60 minutes. Here is how the dough looked before:
- Here is how the dough looked after rising:
- Preheat oven to 200 degrees C (390 degrees F).Place the dough onto a lined/greased baking tray and use your fingers to spread the dough into your preferred shape. Let it rest again for about 10 minutes, and prepare the toppings meanwhile.
- Mix the tomato sauce with the tomato paste, salt + pepper, dried oregano, and onion + garlic powder (optional). Put the sauce onto the dough and use the back of a spoon to spread it evenly (leave out 1 inch from the edges). Drizzle olive oil on top (optional).
- Bake in the oven for about 10-15 minutes. Add dollops of my easy vegan cheese sauce on the pizza and put it back into the oven for another 10-15 minutes (or until crispy).
- Cut the pizza into 6-8 pieces, add fresh basil and enjoy!
Notes
- For the cheese, I used my easy vegan cheese sauce recipe without the nutritional yeast flakes, because my brand turns the sauce yellowish. And I added 1 1/2 tsp of psyllium husk powder which adds great texture (similar to mozzarella).
- This pizza crust recipe has been on my blog since April 14th 2018. It was updated on November 5th, 2026, with a new video and photos and minor text revisions. The recipe itself remains unchanged.
- Nutrition facts are for one piece of pizza (without the toppings) when you cut the pizza into 6 large pieces.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hi Ela,
So is it active dry yeast that we are to use or an instant one? I am asking because the Amazon link takes as to an instant one.
Thank you
Hi Alina, I used active dry yeast but you can also use instant yeast. 🙂
Hi Ela, I gave this a “5” because I absolutely love your recipes, it looks amazing, and I’ve read quite a few comments by happy and satisfied bakers. Now that I’m back to my healthy lifestyle (gluten free and sugar free) I will try this recipe very soon. I’d like to ask if I can use sourdough starter instead of yeast?
Hi! Thank you so much for your kind words and for the 5-star rating! ❤️
You could experiment with using sourdough starter instead of yeast, but it won’t be a direct 1:1 substitution. Sourdough starter adds both flour and liquid to the dough, so you would need to adjust the amounts accordingly. The rising time would also likely be longer and depend on the activity of your starter.
Since this is a gluten-free pizza crust, I haven’t tested it with sourdough starter, so I can’t guarantee the same texture or result. If you give it a try, I’d love to hear how it turns out! 😊
I really want to try this for my daughter. Is there a way to make a few and freeze them, ready to take out of the freezer, add toppings and bake?
Yes! You can prepare the crusts ahead and freeze them for later. 😊
I would recommend baking the crusts without toppings until they are mostly cooked but not quite as crispy as you want them (about 10–12 minutes). Let them cool completely, then wrap them well and freeze.
When you’re ready to use them, you can add the toppings while the crust is still frozen and bake at 200°C/390°F until hot and crispy, adding the vegan cheese toward the end as in the recipe.
That should make it really convenient to have individual pizza crusts ready to go for your daughter!
Hi Ella
Made your delious Gluten free pizza crust. It was absouletly delicious. Best Pizza base I have eaten. When are you bringing out another Ellavegan recipe book, because your recipeis are are just mouth watering.
Aww, thank you so much! 😊 I’m so happy you loved the pizza crust! ❤️ As for another cookbook, I’d love to create one someday, but I don’t have any plans to announce just yet. Thank you so much for your support! 🥰
10/10 , sooooooo yummy!!!😋😍
Yayyy 😍 So happy you loved it!! Thanks so much 💛
This is a delightful recipe! Gluten free AND vegan. We both enjoyed it. I used chickpea flour instead of the rice flour, as I didn’t have any (your recommend to someone else). The dough was super sticky, so I didn’t knead it much. My crust didn’t really rise, but it sure was nice, and it browned up well on the edges. I baked it for 15 minutes with just the sauce, and then about 10 minutes with the cheese sauce and some small tomato slices and Greek olive slices.
I took your advice and made the vegan cheese sauce without the nutritional yeast, and added 1 1/2 teaspoons psyllium powder. When I baked it, the cheese sauce became light purple. I remember this reaction from someone else on another recipe. What is the problem that causes the psyllium powder to turn purple? I can’t remember.
I topped it with fresh basil leaves when I took it out of the oven. This was lovely! We both really enjoyed a true pizza since becoming plant based. Clean up is always a breeze!
Thank you, Ela, for your creativity and enduring journey in the kitchen.🤩 I love benefiting from it.😍
Thank you so much Karie 😊💛 I’m really happy you both enjoyed it, and your version sounds delicious!
About the purple color, that can sometimes happen with psyllium husk powder. It’s a natural reaction between the psyllium and certain minerals or compounds (often from ingredients like baking soda, or even something in the water or flour). Some brands of psyllium are more prone to this than others.
It’s completely harmless, just a visual thing, but I know it can look a bit surprising 😄 If you want to avoid it, you can try a different brand of psyllium or simply leave it out in the cheese sauce next time. 😊💛
Thank you, Ela. ☺️💛 I may leave the psyllium powder out of the sauce next time, but it was only us and we didn’t mind. I knew it was harmless. We had real pizza from plants!!🪴🍕 We love pizza, 💛just like you. I’m certain this will be repeated.👌
This looks absolutely amazing! I love your recipes and can’t wait to try this one out. Only problem is that my daughter can’t have potato nor corn starch. Any idea how I could replace it? Would more tapioca or arrowroot do the job? Thanks for sharing all your amazing recipes! I got your book at home 🙂
Thank you so much, that really means a lot, Britt. And I’m so happy you have the book at home too. 💛 Yes, arrowroot works well here and is my first choice.
HO-LY-COW. This was amazing! I made the crust with mostly brown rice flour and was a little concerned about it but it came out great! we had it with an olive oil, garlic, herb sauce. I typed it with violife mozzarella, spinach, sun dried tomatoes, artichokes, and Kite Hill Ricotta. it was excellent!!! thanks so much for this recipe! it came out better than I could have dreamed!
Wow, your topping combo and sauce sound next-level! Thank you so much for sharing all the details, I’m thrilled you loved it! 💛
We have been using this recipe as our go-to pizza dough recipe for at least a year now. We make this almost weekly. Every time it is delicious, For us, it is the perfect combo of crispy, airy, and chewy. Highly recommend!!
Sometimes if I have extra time I kneed a little more olive oil into the dough after the first rise and let it sit again. I have found that this makes it even more crispy and airy throughout the crust, but especially in the middle.
Thanks so much for your amazing feedback, Sophia! I’m so happy to hear that this has been your go-to pizza dough recipe for so long and that you make it almost weekly! 🍕💚
Great tip about adding more olive oil after the first rise, I love how you’ve made the recipe your own. That extra crispiness sounds so good!
Great pizza dough! I made some swaps to accommodate my toddler and it came out wonderfully. I subbed mashed sweet potato (1:1) for the tapioca flour. It sounds like a weird substitute, but all the pizza dough recipes I’ve tried have turned out too chewy and harden before toddler can finish it. Subbing sweet potato made the dough softer and a bit sweet. It was more like Japanese pizza dough or nann texture but she ate it!
Thank you so much, Toki! I love hearing how you adapted it—mashed sweet potato as a swap for tapioca flour is such a creative idea, and I’m so glad it worked out! That softer, slightly sweet texture sounds perfect for toddlers (and honestly, delicious for adults too). I’m definitely keeping that in mind for next time. So happy your little one enjoyed it! 💛
Hi Ella I love your recipes, is the starch a must?
Hey, yes, for this recipe, I highly recommend it. 🙂
My “normie” non-gluten-free spouse ate the whole pizza…. Case in point, excellent pizza crust! I will definitely make again. I had to cook it 15 minutes longer than the recipe indicated, but my oven tends to cook cooler and I like my crust crunchy.
That’s awesome! I am so glad you both like it. Thanks for your feedback, Laurie. 🙂
Hi Ela, I have extra challenge on my hands. I can’t have yeast on top of the Gluten and milk intolerance. I already made your psyllium husk bread and it was brilliant (game changer!). But I really really want to have a pizza.. 😊have you ever experimented to make the dough yeast free? I’d be forever grateful to you, because it’s tough to find anything baked free of yeast.
Hi Jana, I am so glad you liked the bread recipe! Have you checked out my yeast-free pizza dough recipes? Here are some you might like:
Potato Pizza Crust
Zucchini Pizza Crust (Low-Carb)
Sweet Potato Pizza Crust
can I make this the day before? how would I store it?
The pizza dough can be transfered to a plastic or glass container and left to rest in the fridge for up to 2 days in advance. Remove the dough from the refrigerator 1-2 hours before shaping and baking (to allow it to come to room temperature first).
Do you let it rise and then put it on the fridge or fridge first?
Add the yeast first and let the dough rise at room temperature. After that, put it in the fridge, where it will continue to slowly ferment.
Can I replace the white flour with something else? What about brown rice flour, chickpea etc. I already have a few flours and would rather not buy another one if I can avoid it. Thank you 😊
Hi, it will be denser with brown rice flour. Chickpea flour could work.
Hi Ela. I have just made the dough but it didn’t rise at all. I read some other comments which mentioned it could be down to being too dry, plus I used brown rice flour instead of white. I’m going to try again (this was my first attempt) I also just made your German bread rolls, and they turned out fab! Thank you!
Hi Nicky, yes, it won’t rise much with brown rice flour. I believe I mentioned it before in some comments. So happy the rolls turned out great. 🙂
Another exceptional recipe! It has been years since I have made or consumed a food that uses yeast. If I were served this without knowing what the ingredients were I would not believe that ‘it’s not (made with) wheat flour’. You know, the old, ‘I can’t believe it’s not butter’! This recipe is spot on, although having stayed away from super refined flours for some time I felt like I was cheating….but just a little and this is so worth it! Thank you for sharing this recipe and good luck on your new cookbook which I am certain is full of other impossibly delicious recipes! You are very clever!
Oh yum yum yum! I love your pizza base! I’ve been searching for gluten free, dairy free, egg free pizza bases that taste good. I’ve tried so many and they have been a failer. But your recipe, it tastes amazing, I love the texture too! Thank you so much!
Your recipes have been so delcious and helpful.