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:
Wow! I made this for the first time last night along with your ‘best pizza crust’ recipe and it turned out amazing! I cannot wait to use this sauce in quesadillas, in Mac and cheese, lasagna, over steamed vegetables and well probably just about anything! Unfortunately our vegan cheese selection in Australia is pretty terrible so I am very happy to have found an alternative and it is so, so easy to make.
I am glad you liked the pizza crust recipe and my easy vegan cheese sauce! Thanks for your feedback, Sophie! 🙂
Hi Ela! Can’t wait to make this recipe, it looks delicious! Just a question – do you have a recommendation for a psyllium husk replacement? Thanks!
Hi Caroline, unfortunately, there isn’t really a good replacement with the same great results. Ground chia could be ok but definitely not as good as psyllium husk. 🙂
Hi Ela,
I made this crust with the Chia and it turned out so good! I did have to add about a 1/4 cup more rice flour before I could need it but made some fantastic pizza pockets with it. Thank you so much for the great recipe!
That’s great, Christa! Thanks for sharing. 🙂
Just made this and it tastes great! I used a different cheese I made today and vegan pesto as the base. Yum! My pizza didn’t brown though. Is that because I used potato starch instead of corn starch? Thanks so much for the recipe!
I am glad it turned out great, Audrey. You can brush the edges of the pizza crust with some plant-based milk and oil then it will brown slightly.
Pesto on pizza sounds yummy! 🙂
Oh myy, just ate it and it was AWESOME! I didn’t expected it to be that freaking delicious. Actually I made 2 smaller pizzas and worked perfectly. Thanks, I’ve missed pizza since I found out my gluten intolerance. I think its’s gonna be a staple in my weekly menu.
Yay! I am so glad you like the recipe. ❤️
Hi Ela, can I replace yeast with anything else? I don’t use yeast in my diet and I wonder if pizza dough would rise with baking soda/powder… ?? Have you tried to sub yeast? ?
Hi Tatjana! Please check out my yeast-free pizza crust recipe here: https://elavegan.com/sweet-potato-pizza-crust/
Hi Ela,
I love your recipes! I’m wondering if a store bought GF flour blend would work ok for this dough? I believe I have Bob’s Redmill GF flour at the moment.
I never tried it but it might work! Please report back if you give it a try. 🙂
Thank you very much Ela for this recipe which is so simple and sooo good !
I will do it again for sure.
I am so glad you liked the gluten-free dough! Thanks for your comment, Marie! 🙂
Hey!! Super curious…what is the purpose of the psyllium husk powder? is it a texture ingredient? does it add some stretch to the dough? thanks for your help!
Hi Matt! Psyllium husk forms a gel when it gets in contact with water. It contains lots of fiber and makes the dough pliable (with an amazing texture). 🙂
This looks amazing! What kind of plant based milk do you use for this recipe? Thx!
You can use any you want, for example, almond milk. 🙂
Pizza is my favorite thing to cook with the kids. It is one food that their “help” can actually be help. You can’t really screw up putting toppings on, and they love to customize their own little pizzas.
Hello! Been following your blog for a few months now and I love all of your recipes! My family and I are eating Whole Foods, plant-based with no oil or no sugar so a lot of your recipes have been a Godsend. 🙂
I just LOVE the edible vegan cookie dough and the strawberry cobbler. SO GOOD.
So, I’ve tried to make this pizza crust 4 times and I simply cannot get it to work for me. 🙁 The dough doesn’t seem to cook.
Are you cooking at altitude? I am in Florida only a few feet above sea level so I was thinking maybe that is affecting my crust?
Would you be willing to help me troubleshoot this? I can provide more details if so…
Hi Maria! I am also only a few feet above sea level. What do you mean with “the dough doesn’t seem to cook”? Does it not brown or will the dough stay soft?
A gluten-free crust made with rice flour does not really get brown, it typically stays light but it still cooks. I often brush the edges of the dough with some oil and soy sauce, because I like the taste and it “looks” nicer. 🙂
Hi Ella, i tried to make the dough with the right amount that you mentioned here (i was using the metric measurements) but it was so runny and I couldn’t even form a dough, where did i go wrong? But then now i just added 1/4 part of the dry mixture to it then it formed a soft dough will see if this turns out great. Love
Hey! Did you use psyllium husk powder?
I made a different pizza recipe and it was a complete disaster. Then I found your recipe and it saved the day. My 7 year old was thrilled to be able to take pizza to a party and feel included. Thank you. I can’t wait to try more of your recipes.
Yay, that’s awesome! So happy that you and your 7 year old loved my recipe. 🙂
I follwed your recipe but increased hydration to 82% with a few extra grams of water. I let it rise on a well-oiled 12″ pan, assembled the pizza and cooked it in a 550* oven on the bottom rack for 10-11 minutes, no par baking. Outstanding! Indistinguishabie from it’s gluten flour equivalent…light and airy , crisp crust. This is easily the best GF pizza cryst recipe on the ihternet. Thx!
WOW! Thanks so much for your amazing feedback, Robert! I am so happy you loved my GF crust recipe! 🙂
I just made pizza using this recipe. Delicious! I used only tomato sauce, zucchini, cherry tomatoes, mushrooms, basil and oregano. Thanks for makimg our gluten free life easier!!
Natalia, Romania
Thank you very much, Natalia! I am so happy you love my this gluten-free pizza dough. 🙂
Hi! I’m going to make your pizza roll recipe for Christmas. Is it Ok to prepare the dough the day before and keep it refrigerated? Or is this something that needs to be baked same day? Thank you!
Hi Mandy, since this is a gluten-free dough I would suggest making it on the same day. When you keep the dough overnight in the fridge the dough won’t rise as much the next day. 🙂