Gluten-Free Pizza Crust Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - King Arthur gluten-free multi-purpose flour OR brown rice flour blend
  • 2 tablespoons - buttermilk powder OR nonfat dry milk powder
  • 1 teaspoons - baking powder
  • 3/4 teaspoons - salt
  • 1 teaspoons - xantham gum
  • 1 1/2 teaspoons - instant yeast
  • 1 tablespoons - sugar or honey
  • 1 cups - warm water
  • 2 tablespoons - olive oil, for dough
  • 2 tablespoons - olive oil, for pan
  • Directions:

    Place the dry ingredients (except the yeast and honey, if you're using it) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.

    Place the honey (if you're using it), warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.

    Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.

    Cover the bowl, and let the dough rest for 30 minutes or so.
    Preheat the oven to 425°F.

    Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.

    Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.

    Let the dough rest, uncovered, for 15 minutes.

    Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.

    Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
    Remove from the oven, and serve warm.

    Yield: one 12" to 14" pizza.

    *Make your own blend
    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).

    Brief Description

    Crisp and chewy, this crust makes a wonderful base for your favorite toppings.

    Main Ingredient:

    gluten-free flour

    Category:  Main Dish

    Cuisine:  American

    Prep Time: 1 hour(s) 5 min
    Cook Time: 10 min


    King Arthur Flour

    Posted By:


    Posted On:

    June 16, 2017

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