Description
Craving homemade pizza but don’t want to wait for dough to rise? This Gluten-Free Yeast-Free Pizza Crust is the perfect solution. It comes together in one bowl in just minutes and requires absolutely no proofing time. The result is a crust that is crispy on the edges, soft in the middle, and sturdy enough to hold all your favorite toppings.
Ingredients
2 cups Gluten-Free All-Purpose Flour Blend (ensure it contains xanthan gum)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon dried oregano or Italian seasoning (optional, for flavor)
½ teaspoon garlic powder
2 large eggs (provides structure)
2 tablespoons olive oil
½ cup water (plus more if needed to reach dough consistency)
Instructions
1. Preheat: Preheat your oven to 400°F (200°C). Place a sheet of parchment paper on a large baking sheet or pizza stone.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, dried oregano, and garlic powder until well combined.
3. Add Wet Ingredients: Add the eggs, olive oil, and water to the dry mix. Stir with a wooden spoon until a dough begins to form. If the dough is too dry and crumbly, add more water (1 tablespoon at a time) until it comes together. It should be slightly sticky but workable.
4. Roll Out: Place the dough onto the prepared parchment paper. Place another sheet of parchment paper on top (to prevent sticking) and use a rolling pin to roll the dough out into a 12-inch circle or oval. Roll it to your desired thickness (about ¼ inch is best).
5. Create Crust: Remove the top piece of parchment paper. Use your fingers to crimp the edges to create a raised crust rim.
6. Par-Bake: Bake the crust (without toppings) for 10–12 minutes, or until it looks set and just starts to turn golden. This step ensures the crust doesn’t get soggy once toppings are added.
7. Top & Bake: Remove from the oven. Add your favorite pizza sauce, cheese, and toppings. Return to the oven and bake for another 8–10 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
8. Serve: Let cool for a few minutes before slicing.
Notes
Flour Blend: Use a ‘Measure for Measure’ gluten-free flour blend. If your blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
Sticky Dough: Gluten-free dough is naturally stickier than wheat dough. Always roll it out between two sheets of parchment paper to avoid a mess.
Dairy-Free: This crust recipe is naturally dairy-free. Use vegan cheese on top for a fully dairy-free pizza.
Storage: Leftover pizza can be stored in the fridge for 2-3 days and reheated in a toaster oven or air fryer to re-crisp the crust.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0
- Sodium: 320
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 4
- Cholesterol: 45