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
I have made your gf no yeast bread amd loved it. I wanted to try your pizza as well. unfortunately I am allergic to yeast.
can the pizza be made yeast free like with the bread?
regards Christina
Hi Christina, you can leave it out but the result will be different, more like flatbread.
Oh my goodness!!! Best pizza crust ever! My family is so excited. I have three kids that are gluten free, & we just found out my son is allergic to wheat, eggs, & dairy, I’ve literally been in tears trying to find replacement recipes for the foods he loves and falling short most of the time. But now this pizza crust! Yay!! Even my gluten eating family members have said this is now the only crust they want for pizza night. Thank you!!!!!!
Thanks Ela – fantastic recipe, as always.
I made this last week for my daughter who has been begging me to make it again every single day and since!
At last a homemade pizza she can eat – pizza night is back on !
That’s awesome! I am so happy you like it, Caryl. Thanks for your great feedback. 🙂
I love this dough! I’ve made it several times now and it just keeps getting better and better. Definitely my favorite Gluten Free recipe I’ve ever discovered. Thanks so much!
So glad you love it! 🙂
I use this recipe for pizzas in our brick oven attachment on our smoker as well as oven-baked. The dough cooks just like the non GF pizza crusts in just about 5 minutes on that hot, brick oven stone. It’s so delicious!
Hi Cristina, I am so glad you liked the recipe. 🙂
Can I use milk from a.cow?
followed it exactly except used potato starch instead of corn. it never got to a texture I could knead by hand. still fairly wet. I measured using a scale as well. what did I do wrong?
Hi Tiffany, did you use psyllium husk powder or whole psyllium husk? As this would make a huge difference.
This was delicious, but my dough didn’t rise at all, even in an hour. My yeast was good and frothy, it was in a warm, not hot kitchen. Followed the recipe to a T. I appreciated the chew this had! Thanks for sharing.
Thanks for your feedback. I wonder if your dough was maybe too dry? I noticed when it’s on the drier side, it won’t rise as much.
I am glad you still liked the recipe. 🙂
instead of an oven , can I cook it on a non stick pan on the stove. ? Thanks
I haven’t tried it, but I think it should work with a lid.
All I can say is WOW! we’ve been gluten free vegan for 6 years now and I’ve tried many pizza crusts but this one… It’s delicious, really the best I’ve ever tasted.
Just a question can I make the dough and freeze for later use, just thaw and then roll out and bake?
So happy to hear. I think that should work fine. 🙂
Is it okay if I use cassava flour instead of white rice flour? I have heard that cassava flour resembles wheat flour so I thought I could get a more traditional pizza like flavour.
You can totally try it, Anu! I never used it in this recipe, but it might work fine. Please report back if you give it a try. 🙂
Could i use water instead of milk?
I never tried it, it might work, though. I often use coconut milk.
Hi, I love your recipe! Can I use the instant yeast in replacement of active dry yeast?
Yes, that is fine! 🙂
Can I bake crust and freeze them for later use
Maybe, I haven’t tried it yet.
Can I use arrow root powder in place of tapioca flour?
That should be fine, Lisa. 🙂
Hi Ela,
May i know if i could leav out the Tapioca flour and add Buckwheat flour instead? Or substitute with Millet, Chickpea or Coconut flour? I just happen to not have any Tapioca flour. TIA!
Hi Gaia, probably not, you will need any type of starch such as arrowroot or potato starch. 🙂
What size base do you use and what height is the pizza base?
I didn’t measure it. I guess between 26-28 cm.
I saw other recipes that use whole psyllium husk and this one uses the powder. I don’t really want to buy both. Is there a difference and which would you recommend buying more? Could I buy the whole and make it into a powder if needed? I did read the powder may may the dough change to a weird color? I’m newly gluten free at I’ve never used it before.
Hi Stacey, I only use the powder, however, it’s totally fine to buy whole psyllium and use an electric coffee/spice grinder or blender to make it into a powder.
It’s also possible to double the amount of whole psyllium, if the recipe calls for powder (e.g. use 2 tbsp of whole psyllium if the recipe says 1 tbsp powder).
Is there anything I can use to substitute the yeast?
Not in this recipe, but you can make any of my other yeast-free pizza recipes: Sweet Potato Pizza Crust or Keto Zucchini Pizza Crust
Love it!
I made 2 batches, for one of them I was short on white rice flour so I used 60g of brown rice flour and there wasn’t much difference between the two. I used date syrup to activate the yeast so my dough had a tinge of brown but tasted fine.
This is my go to pizza recipe
That’s awesome, Aneesha! Thanks for sharing. 🙂
Hi, I love your recipe! Can I use the instant yeast in replacement of active dry yeast?