If you’ve been burned by cardboard-like gluten free pizza before, you’re not alone. The good news? This gluten free pizza recipe works. It holds its shape, tastes like real food, and gives you that crispy-on-the-outside, soft-in-the-middle bite that actually satisfies. No weird gums, no obscure flours you’ll use once then forget in your pantry.
This is the pizza you make on a Friday night when everyone wants takeout but your gut says no. It’s for people who want to eat better without settling for “good enough.” If you’re gluten-free, newly diagnosed, cooking for someone who is, or just trying to avoid wheat, this is the kind of recipe that becomes a regular in your rotation.
Why You’ll Love This Gluten Free Pizza
❧ No yeast, no rise time: This dough comes together in minutes. There is no yeast and no waiting for the dough to rise. Just mix, roll, and bake for a quick homemade pizza whenever you want.
❧ Crust holds together without being stiff: The crust is firm enough to hold all your favorite toppings without becoming stiff or gummy. It stays soft and chewy on the inside while giving you a satisfying texture that feels like traditional pizza.
❧ One bowl, minimal cleanup:Everything comes together in a single bowl. There is no need for a stand mixer or any fancy tools. It is simple, straightforward, and keeps kitchen cleanup to a minimum.
❧ Easy-to-find ingredients: All the ingredients are common pantry staples and can be found in regular grocery stores. You do not need specialty products or obscure flours to make this pizza dough taste amazing.
❧ Flavor that really works: This dough actually tastes like real pizza. It is savory, slightly crisp, and satisfying without that compromise flavor you sometimes find in gluten-free recipes.
❧ Freezer-friendly for convenience: Make extra crusts and freeze them for later. They reheat beautifully and are perfect for last-minute dinners or quick meal prep.
Ingredients
Here’s everything you need for the crust and topping. The focus here is on simplicity and function—you won’t need ten kinds of flour or a lab degree.
➲ Crust:
• 2 cups (240g) gluten free all-purpose flour (with no xanthan gum; e.g. King Arthur Measure for Measure)
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1 tablespoon olive oil
• 1 cup (240ml) plain Greek yogurt or dairy-free alternative (unsweetened, thick)
Optional: ½ teaspoon garlic powder or Italian seasoning for extra flavor
➲ Notes:
• If your gluten free flour blend already has xanthan gum, the texture may be gummier. Use a gum-free blend if possible.
• Dairy-free yogurts like coconut or almond work fine if they’re thick—not runny.
➲ Toppings (Basic Margherita Style)
• ½ cup pizza sauce (or crushed canned tomatoes + salt + oregano)
• 1–1½ cups shredded mozzarella (or dairy-free cheese)
• Fresh basil leaves (optional but recommended)
• Olive oil for brushing
How To Make Gluten Free Pizza Step-by-Step
❧ Preheat and Prep
Start by preheating your oven to 425°F (220°C). If you are using a pizza stone or steel, place it in the oven while it heats. A hot stone or steel helps give your crust a nice, crisp bottom that is hard to achieve otherwise. If you don’t have a stone, line a baking sheet with parchment paper. This keeps the dough from sticking and makes cleanup easy.
❧ Make the Dough
In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and any seasoning you like. Then add the yogurt and olive oil. Stir everything together with a spoon until the mixture is crumbly. Once it starts to come together, knead it gently by hand right in the bowl until you have a smooth dough ball. It should be soft but hold its shape. This simple method keeps the dough easy to work with while giving you a great texture for your pizza crust.
Tip: If the dough feels dry, add a teaspoon of water at a time. If it’s too wet, dust with more flour.
❧ Shape the Crust
Dust your work surface and rolling pin with flour. Roll the dough out into a circle or rectangle—about ¼-inch thick. Don’t go too thin or it’ll crack during baking. Transfer to your baking sheet or parchment-lined pizza peel.
Optional: Fold over the edges slightly to create a raised crust rim.
❧ Prebake the Crust
Lightly brush the dough with olive oil. Place it in the preheated oven and bake for eight to ten minutes until the crust is just set and starting to dry out. Prebaking the crust is key because it helps prevent a soggy pizza once you add the sauce and toppings. The edges should start to look slightly firm but not browned, giving you a solid base for everything to come.
❧ Add Toppings
Once the crust is prebaked, remove it from the oven. Spread your sauce evenly over the surface and sprinkle on the cheese. For a fresh, aromatic touch, tear a few basil leaves and scatter them on top. Now is the time to add any other toppings you like, whether it’s vegetables, cooked meats, or even a mix of sweet and savory ingredients. Getting the toppings ready before baking ensures each slice is flavorful and balanced.
❧ Finish Baking
Return to the oven for 10–12 minutes until the cheese is melted and bubbly and the edges are golden brown.
Tip: If you want a crispier bottom, slide the pizza directly onto the oven rack or stone (without parchment) for the last 2–3 minutes.
❧ Rest and Slice
Let it cool for 2–3 minutes. This helps the crust firm up and makes slicing easier. Use a sharp pizza cutter or large chef’s knife.
Tiny Details That Make a Big Difference
❀ Prebake every time: Skipping the prebake is the number one reason gluten-free pizza ends up soggy. Taking a few extra minutes to set the crust before adding toppings ensures a firm base that holds up to sauce, cheese, and any other ingredients.
❀ Don’t overload with toppings: Gluten-free crusts are less forgiving than traditional dough. Overloading with toppings can weigh the crust down and make it fall apart. For the best results, keep your toppings minimal and evenly distributed.
❀ Use a hot surface: A preheated pizza stone or a heavy baking sheet makes a big difference. The hot surface helps crisp the bottom of the crust while baking, giving you that satisfying chew without sogginess.
❀ Add olive oil to the dough: Including olive oil in your dough helps mimic the texture that gluten usually provides. It keeps the crust tender and pliable while still giving it enough structure to hold the toppings.
❀ Try yogurt over water-based doughs: Using yogurt adds chewiness and richness to the crust without making it heavy or dense. It’s a simple trick that elevates gluten-free dough from good to genuinely enjoyable.
Got a Question? Bet You’ll Find It Here
❧ Can I make the dough ahead of time?
Yes. You can make it up to 24 hours ahead. Wrap tightly and store in the fridge. Bring to room temp before rolling.
❧ Can I freeze the crust?
Absolutely. Par-bake the crust (without toppings), cool it, then freeze. Wrap in foil or a freezer bag. Bake from frozen with toppings added.
❧ What if I don’t have Greek yogurt?
You can use sour cream or a thick, unsweetened dairy-free yogurt. Regular yogurt is too thin and makes the dough sticky.
❧ Can I use almond or coconut flour instead?
Not for this recipe. Those flours behave completely differently and need separate ratios and binders. Stick with a good all-purpose gluten free blend.
Gluten Free Pizza Nutrition Info
(Per Slice, based on 8 slices):
⍟ Calories: 210
⍟ Protein: 7g
⍟ Carbohydrates: 24g
⍟ Fat: 9g
⍟ Fiber: 2g
⍟ Sugar: 1g
⍟ Gluten: 0g (as intended)
Note: Nutrition varies based on toppings, flour blend, and yogurt choice. Use this as a ballpark. If you’re tracking macros closely, plug your exact brands into a tracker like Cronometer or MyFitnessPal.
Conclusion
This gluten free pizza isn’t just “good for gluten free”—it’s just good. It gives you that real-deal pizza feel without the wheat, the gum, or the disappointment. It’s fast, flexible, and a recipe you’ll come back to because it actually delivers.
If you liked this, try my Quick and Easy recipes:
❀ Easy Scrambled Pancakes Recipe
❀ Gender Reveal Cake in 5 Steps
❀ Healthy Sweet Potato Brownies Recipe
❀ Dubai Chocolate Strawberries
❀ Marry Me Chicken Pasta: 30-Min Prep, Insanely Creamy & Easy
f you tried this recipe, I would love to hear how it turned out. Leave a comment below and share your experience. Did you go classic with cheese and basil, or get creative with your favorite toppings? Your feedback helps other home cooks and inspires new ideas in the kitchen.
If this recipe made your dinner easier or tastier, don’t forget to give it a rating. It’s a quick way to let others know this gluten-free pizza actually works and tastes amazing.
And for easy reference later, save this recipe to Pinterest. That way you can come back anytime you want a quick, reliable gluten-free pizza without the soggy crust or fuss.
Crispy Gluten Free Pizza
Ingredients
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup plain Greek yogurt or dairy-free yogurt
- ½ cup pizza sauce
- 1½ cups shredded mozzarella cheese
- Fresh basil leaves
- ½ tsp dried oregano
- Olive oil spray or brush for the crust
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix flour, baking powder, and salt.
- Add olive oil and yogurt, then stir until dough forms.
- Knead gently until smooth, then roll it into a circle on parchment paper.
- Transfer to a baking tray and prebake for 10 minutes.
- Spread sauce, sprinkle cheese and oregano, and bake again for 12–15 minutes until golden and crisp.
- Top with fresh basil before serving.
