Learn how to make an easy gluten-free No-Yeast Pizza Crust with just five pantry staple ingredients! Adjust the consistency as desired, and use it to make all your favorite homemade pizza recipes for comfort food you can feel good about!
Personal Note: I love this gluten-free pizza crust so much! It’s so versatile! My one tip for using this recipe for a crispy crust is to make sure you brush the edges (not just the middle of the crust) with olive oil, and then, if you have one, use a pizza stone to parbake! It’s a game changer.
The Best Gluten-Free No-Yeast Pizza Crust!
If there’s one thing I think we can all say we miss when first going gluten-free it’s pizza. There’s just something about that soft dough and crisp crust that’s just so hard to replicate in gluten-free varieties. Until now! Because we’ve nailed the perfect gluten-free no-yeast pizza crust recipe.
Unlike other pizza crust recipes, this one is super quick because you don’t have to wait hours for the dough to rise. Plus, it’s practically failproof—perfect for anyone new to gluten-free baking or who might not be familiar with using yeast. The secret? A blend of baking powder and xanthan gum that takes the guesswork out of working with yeast. (More on that below.)
Just combine, bake, and enjoy! Load this gluten free pizza dough recipe up with all your favorite toppings, and you’ll never have to miss out on your favorite food again.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions you’ll need for this recipe. Be sure to scroll down to the recipe card below for the complete details!
- Gluten-Free All-Purpose Flour – We love Bob’s Redmill gluten-free all-purpose flour. However, our homemade gluten-free flour blend also works. Just be sure to omit the xanthan gum!
- Baking Powder – This helps the crust rise. For the best results, make sure it’s fresh!
- Xanthan Gum – In this recipe, xanthan gum acts as a leavener, helping the dough rise.
Note: Without yeast, the pizza dough needs baking powder to rise. Then, the xanthan gum helps give the crust structure without the need for gluten protein. When combined, they create an easy pizza crust recipe that tastes just like the original versions you know and love!
- Kosher Salt – Just a pinch enhances the flavor of the rest of the ingredients.
- Light Olive Oil – This creates a seal on the crust, which prevents it from becoming soggy.
Note: We love Bob’s Redmill gluten-free flour because it allows us to adjust the texture of the dough! Simply adjust the amount of xanthan gum to make it extra chewy or more flat and crispy. Check out Bob’s Redmill Guidelines for adding xanthan gum and guar gum to gluten-free all-purpose flour!
How to Make No-Yeast Pizza Crust
- Prepare. Before you begin, preheat your oven to 425 degrees Fahrenheit.
- Whisk the dry ingredients. Add the flour, baking powder, xanthan gum, and salt to a large bowl, and whisk until well combined.
- Add the water. Slowly pour ¾ cup of water into the dry ingredients, stirring as you pour.
Note: Depending on the type of flour used, you may need to add closer to 1 cup to create a soft, sticky dough! If it’s too dry, add 1 to 2 tablespoons of water at a time until the dough comes together and has a tacky consistency.
- Shape the dough. Transfer the dough to a lightly floured surface, and knead for a minute then shape it into a smooth ball. If the dough is too warm or still sticky to knead and shape into a ball, place it in the fridge for 20 minutes to chill. Then, use a well-floured rolling pin to flatten it out, and shape it into a 10-inch circle that’s roughly ½ inch thick.
Pro-Tip: Gluten-free flour does not have gluten protein. So, you won’t need to knead it much!
- Create a crust. Gently transfer the dough to a greased cast iron or pizza pan. Then, use your fingers to pinch the edges and create a thicker outer crust. Drizzle ½ tablespoon of olive oil on top.
- Bake. Transfer the crust to the preheated oven, and par-bake for 8 to 10 minutes or until the edges are golden. For a softer crust, par-bake your pizza dough for about 6-7 minutes—just enough to set the dough without browning it. This keeps the base tender while still sturdy enough for your toppings.
- Then, proceed to use it as stated in your favorite gluten-free pizza recipe!
Serving Suggestions
This no-yeast gluten-free pizza crust works with all your favorite toppings! Add a layer of pizza sauce, pile on veggies, pepperoni, shredded chicken, or your go-to proteins, and finish with mozzarella or your favorite dairy-free cheese. The crust holds up well to both light and fully-loaded toppings, making it perfect for classic pizzas, white pizzas, or even BBQ-style pizza variations.
Storage & Make-Ahead
Make Ahead (Refrigerator):
You can absolutely prepare this crust in advance. Par-bake it for 8 to 10 minutes, let it cool completely, then wrap it tightly in plastic wrap. Store in the refrigerator for up to 7 days. When you’re ready to use it, add your toppings and finish baking as directed.
Freezing – Unbaked Dough:
Wrap the raw dough in wax paper, then place it in a sealed freezer bag or airtight container. Freeze for up to 1 month. Thaw in the refrigerator overnight before shaping and baking.
Freezing – Par-Baked Crust:
Par-bake the crust, cool completely, then wrap it tightly in plastic wrap (or place it on a sheet pan and wrap thoroughly). Freeze for up to 4 months. Add toppings straight from frozen and bake until golden and heated through.
More of Our Favorite
Gluten-Free Recipe Staples
No-Yeast Pizza Crust Recipe (Gluten-Free)
- Total Time: 26 minutes
- Yield: 6 to 8 servings 1x
- Diet: Gluten Free
Description
Skip the overpriced store-bought options, and make this quick and easy gluten-free no yeast pizza crust recipe with just five simple ingredients instead!
Ingredients
- 2 cups (around 250g) gluten-free all purpose flour or our homemade gluten-free flour (without xanthan gum)
- 3 ½ teaspoons aluminum free baking powder
- 2 teaspoons xanthan gum
- ¾ teaspoon fine grain kosher salt
- ¾ cup (or up to 1 cup) warm water
- 1 Tablespoon light olive oil for brushing, divided
Instructions
- Preheat the oven to 425 F.
- Whisk the flour, baking powder, xanthan gum, and salt together in a mixing bowl until combined. Measure out a cup (250ml) of warm water.
- Slowly pour ¾ cup water into the dry mix, stirring as you pour. Depending on the type of flour used, you may need closer to 1 cup water to create a soft sticky dough. If the dough is too dry, add a bit more water, 1-2 Tablespoons at a time.
- Place the dough out onto a floured surface and form into a smooth ball.
- If the dough is too warm or still sticky to knead and shape into a ball, place it in the fridge for 20 minutes to chill. NOTE: Gluten-free flour has no gluten protein, so you won’t need to knead it much.
- Using a well floured rolling pin, flatten the dough then shape into a 10-inch circle about ½-inch thick. Gently transfer the dough onto a greased cast iron or pizza pan. Using your fingers, pinch the edges up to create a thicker outer edge for the crust. Drizzle a ½ tablespoon olive oil on top. Parbake for 8-10 minutes or until the edges are golden. For a softer crust, parbake your pizza dough for about 6-7 minutes—just enough to set the dough without browning it.
- After 8 minutes, remove the crust from the oven and add the toppings of choice. Increase the temperature to 450F and bake with the toppings for 8 to 10 minutes or until the cheese is melted and the crust is golden brown.
- If preferred, keep the parbaked pizza crust for later use. Wrap in plastic wrap and store in the fridge for up to 7 days.
Notes
Storage Tips – Freeze the unbaked dough wrapped in wax paper and sealed in a Ziploc bag for up to 1 month. Allow to thaw out overnight in the fridge before rolling out flat and baking. To freeze a par-baked crust, wrap the crust tightly in plastic wrap or place it on a parchment paper-covered sheet pan. Freeze for up to 4 months.
- Prep Time: 10 min
- Cook Time: 16 minutes
- Category: dinner
- Method: oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 132
- Sugar: 0 g
- Sodium: 244.5 mg
- Fat: 1.8 g
- Saturated Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 1.7 g
- Cholesterol: 0 mg
isn’t this a little too.much baking powder,also what substitute in exact measure can be for xanthum gum
Hi Sapna!
I know it looks like a lot, but for a no-yeast gluten-free dough, that amount is what gives the crust its rise and softness. Yeast-free GF doughs rely completely on baking powder for lift, and without gluten structure, they need a little extra to avoid turning out dense. It won’t leave a baking-powder taste as long as it’s measured correctly — just make sure you’re using an aluminum-free baking powder.
As for the xanthan gum substitute:
You’ll need something to bind the dough and give it chew. The closest 1:1 option is psyllium husk powder — use the same amount (2 teaspoons) and make sure it’s the powder, not the whole husk. You may need to add 1–2 tablespoons more water since psyllium absorbs more liquid!
Let me know if you try it — happy to help troubleshoot.
Very simple and surprisingly yummy!
So glad you think so too! Thanks for leaving a comment and rating the recipe, Rachel. I appreciate!
I made this tonight! The second crust I rolled out thinner and it made 6 peices. I love all your recipes and you have the best recipe website on the internet! Thank you for all your work in developing such a diversified menu for people with restrictions! You have so many recipes I can’t wait to try. I tell a lot of people about this website! You are a hero to those in need of good recipes with restrictions! God bless you!
Hey Christa! I’m so glad this recipe was a lifesaver for you! It truly means a lot to hear that, and I’m always happy to help. Creating recipes for special dietary needs and allergies—and making them actually taste good—is my passion, so your feedback is really appreciated.
Please feel free to email or connect with me anytime, especially if you try more recipes. I’d love to hear how they turn out for you!
Has anyone used this in a pizza oven?Do you still need to parbake it?
Hi shanna! I haven’t tested it in a pizza oven, but you likely won’t need to parbake. Just keep an eye on the total cooking time and the texture of the crust to achieve your desired results. Keep me posted
Looking for a gluten and yeast free pizza recipe and this hit the mark. Not only did I love this my family loved it too (they don’t have gluten allergies, just me). I did put herbs on the crust before cooking but that was the only change. Thank you! Now I can make homemade instead of just getting frozen. I can’t wait to try other topping variations.
I’m so glad your whole family was able to enjoy it Lydia! And I love the extra herbs. Nice touch! Keep me posted on the variations you make next. 🙌
My son has had to be on a dairy, sugar, gluten, yeast free diet for several months. He misses pizza. The GF pizza crusts still have yeast. We made this and were happily surprised. Rated against his all time favourite regular takeout pizza he gave this 8/10!!!
Hi. Am making pizza crust and just wanted to let you know that you’ve omitted the xanthan gum from the instructions.
I was pleasantly surprised by this recipe. My six year old was diagnosed with celiac disease two years ago and since his diagnosis I’ve tried a fair number of gluten free yeast based pizza crust recipes all with varying, and slightly disappointing, results. I used ATK gluten free flour blend to make this, this recipe was so fast and easy and the finished crust was great. If your wondering wether to give it a try, I hope my review encourages you to give it a shot. I will definitely be printing this recipe to use again! Thank you!
I’m so sorry to hear about your son, let me know if you need anything recipe wise. Always happy to help! And thank you so much for your feedback. It’s appreciated.
Hi! Making this for the first time tonight and am curious if you ever added seasoning or cheese to the crust? Thanks!
Sorry, i should explain that better. I mean to add seasoning or cheese to the dough before baking initially. I have a picky 10 year old that we’re trying the recipe out on and want to know if there are ways to jazz it up
Sure! I think adding italian seasoning or even a bbq seasoning would be great. Maybe mix in grated parmesan?
If I only have the 1:1 blend at home what would use suggest I do with the xanthan gum?
I think you could use the 1:1 blend and just omit xanthan. Or if you want it extra soft/chewy then add 1/4 tsp. I haven’t tried it but let me know if you do!
Great recipe! We used a different gluten free all purpose flour blend and needed more water, but the taste and texture was perfect. The recipe made more than we needed (or perhaps called for thicker crust than we wanted), so we rolling it out and baked on a baking sheet. Thanks for the recipe!
I think this pizza is very interesting, usually just a mixture of meat, sausages and onions, but this one is very different, I like it very much
Thank you!
This crust made for an excellent pizza! I was really impressed with the texture and how it baked up.
So glad to hear that! Thanks!
This was so good!! Everyone at my house loved it!
That’s great! Thanks, Toni!
This tasted really good! Love the no yeast dough! And the toppings were just perfect!
Glad you loved it! Thanks, Suzy!
Yummy! This is making my mouth water! It looks so delicious and tasty! Can’t wait to make this!
Let me know if you make it! Thanks, Beth!
I made this for myself last night and it came out perfectly! I am so excited for leftovers for lunch!
Yaayyy! Love leftover pizza for lunch! Enjoy Lauren!
Can this be frozen partially baked with or without the toppings? I’m looking for a pizza to make to take somewhere that rolling out dough isn’t going to be an option.
Hi Jeni! I haven’t tried that yet but I think it would work. Try 400 F for 5-8 minutes or until it’s no longer doughy. Keep me posted!
The looks amazing!! Could I use tapioca starch instead of the gum? Thanks!
I’m not sure. The flour I used already has tapioca flour in the blend. You could try maybe adding ground flaxseed or ground chia or psyllium husks. Are you wanting a chewy crust texture?
Here ya go! https://www.healthline.com/nutrition/xanthan-gum-substitute
What can I use instead of guar gum or xantham Guam, I am not good with either. By the way your website is full of ads, it was frustrating for me to access it just to comment
Hi Shamani! Can you screenshot what ads make it difficult for you to comment. I can try to fix that. The ads are my source of income right now, sadly.
On another note, feel free to just email me anytime with questions. I’ll email this to you as well. Now for the recipe, have you tried using psyllium husk powder/fiber in place of xanthan gum? It helps! Or Agar agar.
Hi Lindsay
I just want say thank you your book. I am a newbie at gluten free eating. I also want to say to the lady with the comment on your ads on your site. Obviously she doesn’t know what it is like to have to rely on other means of income to make ends meet. Good for you to answer her the way you did. Thank you for all you do on your site. I love it
I appreciate your support very much, Carole. Thank you! If you have any questions along the way on your transition to gluten free eating, please don’t hesitate to ask. I’m happy to help!
Love having this healthy pizza option! The crust is so easy to make! And those toppings are some of my favorite! We’ll be having pizza night more often thanks to this recipe!!! WooHoo!!
Yay! Keep me posted. 😉