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.
Table of Contents
Why You’ll Love This Gluten Free Pizza
❧ No yeast, no rise time—ready to bake in minutes
❧ Crust holds together without being stiff or gummy
❧ One bowl, minimal mess, no fancy equipment
❧ Ingredients are easy to find at regular grocery stores
❧ Tastes legit—not like a sad gluten free substitute
❧ Freezer-friendly for meal prep or last-minute dinners
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
Preheat your oven to 425°F (220°C). If you’re using a pizza stone or steel, get it hot from the start—it makes a big difference for crust texture. 2.Line a baking sheet with parchment paper if you don’t have a stone.
❧ Make the Dough
In a medium bowl, whisk together the gluten free flour, baking powder, salt, and seasoning (if using). Add the yogurt and olive oil. Mix with a spoon until crumbly, then knead by hand in the bowl until it forms a smooth dough ball.
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
Brush the crust lightly with olive oil. Bake for 8–10 minutes until just set and starting to dry out. This step helps avoid a soggy pizza later.
❧ Add Toppings
Remove the crust from the oven. Spread your sauce evenly, sprinkle the cheese, and tear a few fresh basil leaves on top if you’ve got them. Add any other toppings now too.
❧ 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.
Pro Tips
❀ Prebake every time — Skipping this step is the #1 reason gluten free pizza ends up soggy.
❀ Don’t overload with toppings — Gluten free crusts are less structurally forgiving. Keep it minimal for best results.
❀ Use a hot surface — A preheated pizza stone or heavy sheet pan gives you that bottom crisp.
❀ Add olive oil to the dough — It helps mimic that supple texture gluten usually provides.
❀ Try yogurt over water-based doughs — It adds chew and richness without making the crust heavy.
FAQs
❧ 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
Tried it? Drop a comment, rate it, or tag me on Instagram @hdrecipe.co. Let’s get some real food on your plate—no gluten, no drama. #Gluten Free Pizza #easy Gluten Free Pizza #healthy Gluten Free Pizza #simple Gluten Free Pizza
