Gluten-Free Pizza Crust

Total Time

Prep: 20 min. + standing Bake: 20 min.


6 servings

Updated: Nov. 29, 2023
This is an ideal dough for children and adults alike who are gluten intolerant but also crave pizza. You don’t need to visit a health food store to find the flours for this recipe. I buy both at local grocery stores here in my small town in Wyoming. —Sylvia Girmus, Torrington, Wyoming
Gluten-Free Pizza Crust Recipe photo by Taste of Home


  • 1 tablespoon active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1/2 cup tapioca flour
  • 2 tablespoons nonfat dry milk powder
  • 2 teaspoons xanthan gum
  • 1 teaspoon unflavored gelatin
  • 1 teaspoon Italian seasoning
  • 1 teaspoon cider vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 to 1-1/3 cups brown rice flour
  • Pizza toppings of your choice


  1. Preheat oven to 425° . In a small bowl, dissolve yeast in warm water. Add tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, olive oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky).
  2. On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edge slightly. Cover and let rest 10 minutes.
  3. Bake crust until golden brown, 10-12 minutes. Add toppings of your choice. Bake until crust is crisp and toppings are lightly browned and heated through, 10-15 minutes longer.

Gluten-Free Pizza Crust Tips

Can you make gluten-free pizza crust ahead of time?

Absolutely. You can make your pizza crust a day ahead. Just bake the crust as directed and let cool completely before storing in an airtight container in the fridge. To freeze your par-baked pizza crust, wrap it in plastic wrap and then in foil securely. Find inspiration for toppings from these easy pizza recipes.

Can you use a different type of flour in this gluten-free pizza crust recipe?

Yes, you can use almond flour in place of tapioca flour. Substituting these flours for one another is easy. There's no need to alter the amounts because they're very similar in terms of taste and texture.

Can you use instant yeast instead of active dry yeast for this recipe?

If you only have instant yeast on hand, you can make it work! Just use about 25 percent less, which for this recipe is 2-1/4 teaspoons. You also do not need to proof instant yeast in water, so you can just add it to the dry ingredients. Learn all about yeast so you can make substitutions like this with confidence.

Sarah Tramonte, Taste of Home Associate Culinary Producer
Gluten-Free Recipe
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.

Nutrition Facts

1 piece: 123 calories, 1g fat (0 saturated fat), 0 cholesterol, 217mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 3g protein.