Gluten Free Pizza Crust Recipe – Light + Airy, and Vegan Too!


  • 2 cups gluten-free 1:1 baking flour (with xanthan gum included. Brands like Bob’s Red Mill or King Arthur Measure for Measure work well)
  • 1 tsp instant yeast (about ½ a standard packet)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 tbsp ground flaxseed + 3 tbsp warm water (this makes your flax “egg”)
  • 1 ½ cups warm water (110-115°F/ 43-46°C)
  • 2 tbsp olive oil


  • Make your flax egg: In a small bowl, combine the ground flaxseed with the 3 tbsp warm water. Stir and set aside for 5 minutes for it to thicken up.
  • Activate the yeast: In a large mixing bowl, whisk together warm water, yeast, and sugar. Let it sit for 5 minutes until it becomes foamy.
  • Combine dry ingredients: In a separate bowl, whisk together gluten-free flour, salt, and baking powder.
  • Mix wet and dry: Add the thickened flax egg and olive oil to the foamy yeast mixture. Gradually add the dry ingredients while mixing with a sturdy spoon or on low speed with a stand mixer. The dough will be slightly sticky.
  • Rest, rise, and shape: Lightly oil the mixing bowl and form the dough into a ball. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rest in a warm place for 30 minutes or until slightly risen.
  • Preheat and prepare: While the dough rises, preheat your oven to 450°F (230°C). Lightly grease a pizza pan or baking sheet.
  • Shape crust: Dust your hands with gluten-free flour. Transfer the dough to the prepared pan and gently press it outward, forming a crust of your desired thickness. Use your fingers to form a slightly raised edge around the pizza.
  • Pre-bake: Bake the crust for 7-8 minutes. This helps it firm up for toppings.
  • Top and bake: Add your favorite plant-based cheese, sauce, and toppings. Return the pizza to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.

Important Tips:

  • Accurate water temperature is crucial for activating the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
  • Brands matter: Gluten-free flours vary, so stick to reliable brands for the best texture.
  • Don’t overmix: Overmixing develops the gluten substitute, leading to a tough crust.
  • Experiment with thickness: Play around with how thick or thin you want your crust.
  • Parchment paper is your friend: For easy transfer and less mess, form your dough on parchment paper before placing it on the pan.


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