Gluten-Free Pizza Crust Recipe

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Gluten-Free Pizza Crust
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  1. Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer.
  2. Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately.
  3. Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake.
  4. Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now.
  5. If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough.
  6. Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes.
  7. Pull out the pizza dough and top with whatever toppings you desire.
  8. Variations: If you want to make the pizza dough and freeze it for later use, put the dough just after it has risen into a large plastic freezer bag. It should stay fine in the freezer for up to 3 months. Take it out of the freezer in the morning and bake it for dinner that night.
  9. Suggestions: If you cannot find or use psyllium, try using 1 teaspoon of freshly ground chia seeds here. But the psyllium performs a little better than the chia.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 119.23 Kcal (499 kJ)
Calories from fat 44.61 Kcal
% Daily Value*
Total Fat 4.96g 8%
Cholesterol 23.25mg 8%
Sodium 275.24mg 11%
Potassium 114.28mg 2%
Total Carbs 17.3g 6%
Sugars 0.74g 3%
Dietary Fiber 2.99g 12%
Protein 3.49g 7%
Iron 0.9mg 5%
Calcium 21.6mg 2%
Amount Per 100 g
Calories 152.71 Kcal (639 kJ)
Calories from fat 57.14 Kcal
% Daily Value*
Total Fat 6.35g 8%
Cholesterol 29.78mg 8%
Sodium 352.53mg 11%
Potassium 146.38mg 2%
Total Carbs 22.16g 6%
Sugars 0.95g 3%
Dietary Fiber 3.83g 12%
Protein 4.47g 7%
Iron 1.2mg 5%
Calcium 27.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
  • 3

Good Points

  • saturated fat free,
  • good source of fiber

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