Gluten Free Crust Recipe

Activate yeast

Pour warm water (105–115°F / 40–46°C) into a medium bowl. Stir in the sugar until dissolved, then sprinkle the instant yeast over the surface. Let sit 3–5 minutes until foamy. If it doesn’t foam, the yeast may be inactive — discard and start with fresh yeast.

Combine dry ingredients

In a large mixing bowl, whisk together the gluten-free flour blend and fine sea salt until evenly distributed. If your GF blend does not contain xanthan gum, add 3/4 teaspoon xanthan gum here.

Mix wet ingredients

In a small bowl, beat the egg lightly, then whisk in the olive oil and vinegar. Once the yeast mixture is foamy, add it to the egg mixture and stir to combine.

Form the dough

Make a well in the center of the dry ingredients and pour the wet mixture in. Using a silicone spatula or wooden spoon, mix until a wet, slightly sticky dough forms. The dough should be more batter-like than traditional wheat dough; if it seems excessively dry, add water 1 tablespoon at a time up to 2 more tablespoons. If too wet, sprinkle up to 1 tablespoon more flour blend.

First rest and rise

Cover the bowl tightly with plastic wrap or a clean towel and let rest in a warm draft-free spot for 20–30 minutes. The dough may puff slightly but will not double like wheat-based dough.

Prepare pan and shape

Preheat your oven to 475°F (245°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. Meanwhile, place a sheet of parchment on a work surface and dust it with the cornmeal or GF rice flour. Transfer the dough onto the parchment (use a wet spatula/scraper to get it all out). With oiled hands (use the optional olive oil) or a lightly oiled spatula, press and stretch the dough into a 12-inch round, creating a slightly thicker rim for the crust. If dough resists stretching, let it rest 5 minutes and then continue.

Dock and par-bake (recommended)

Optional but recommended for a crisper bottom: use a fork to gently dock the center of the dough a few times (avoid the rim). Slide the parchment with the shaped crust onto the preheated stone or inverted baking sheet and par-bake for 6–8 minutes until the surface is set and edges begin to firm but not brown.

Top and finish bake

Remove the crust from the oven, add your desired sauce, cheese and toppings (account for gluten-free toppings). Return to oven and bake for an additional 7–10 minutes, until cheese is melted and crust edges are golden. For a crisper result, bake 2–3 minutes longer and move to a hotter area of the oven briefly if needed.

Rest and serve

Remove pizza from oven and let rest on a rack 3–5 minutes to allow the crust to set. Slice and serve warm.

Notes and troubleshooting

If crust is gummy after cooling, increase par-bake time by 1–2 minutes next time and ensure oven and stone are fully preheated. For dairy-free or vegan adjustments, replace the egg with a commercial egg replacer (follow package) or 3 tablespoons aquafaba and adjust hydration slightly. Store unused dough (well wrapped) in refrigerator up to 24 hours or freeze shaped/par-baked crust for up to 1 month; thaw and finish-bake as directed.