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Gluten-Free Italian Pizza Crust

Thin & Crispy Italian-Style Gluten-Free Pizza Crust

This gluten-free pizza crust bakes up thin, crisp, and lightly chewy, just like classic Italian pizza. It’s easy to make at home, uses the right flour blend, and delivers real flavor without feeling like a substitute.
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Prep Time 20 minutes
Cook Time 15 minutes
Rise time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Gluten-Free, Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Pizza Dough
  • 300 g gluten-free pizza flour blend King Arthur Gluten-Free Pizza Flour recommended
  • 7 g 2¼ tsp instant yeast
  • 240 ml 1 cup warm water (about 105–110°F)
  • 1 tbsp sugar or honey
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
For Shaping & Baking
  • Rice flour for dusting
  • Olive oil for parchment paper
Optional Toppings (example: Margherita)
  • San Marzano tomato sauce
  • Low-moisture mozzarella cheese
  • Fresh basil leaves
  • Extra virgin olive oil
  • Flaky sea salt
  • Parmigiano Reggiano optional

Method
 

Activate the yeast
  1. In a small bowl, mix warm water and sugar. Stir in the yeast and let it sit for 5–10 minutes until foamy.
Mix dry ingredients
  1. In a large bowl, whisk together the gluten-free flour and salt.
Combine wet ingredients
  1. Pour the yeast mixture into the flour. Add olive oil and mix well using a sturdy spatula or stand mixer.
Mix thoroughly
  1. The dough will look very wet and smooth, more like thick batter. This is correct. Mix until fully combined.
Let the dough rise
  1. Cover the bowl tightly and place it in a warm spot. Let rise until puffy and bubbly, about 1–2 hours.
Prepare for shaping
  1. Lightly dust your work surface with rice flour. Divide dough into two equal portions.
Shape the crust
  1. Gently roll each portion into a thin round, about 11–12 inches wide. Patch small tears as needed.
Parbake the crust
  1. Place the crust on oiled parchment paper. Bake on a preheated pizza stone or steel at 450–550°F for 2–5 minutes until just set.
Add toppings
  1. Remove crust, add sauce and toppings lightly.
Final bake
  1. Return pizza to oven and bake until the cheese bubbles and the edges turn golden, about 4–10 minutes depending on oven temperature.
Serve
  1. Finish with basil, olive oil, and cheese. Slice and enjoy immediately.

Notes

  • The dough will feel wetter than normal pizza dough. Do not add extra flour unless absolutely necessary.
  • Use a kitchen scale for best results. Volume measurements can throw off hydration.
  • Light toppings work best to keep the crust crisp.
  • Parbaked crusts freeze well and make weeknight meals easy.
  • King Arthur Gluten-Free Pizza Flour contains wheat starch, which is safe for celiac diets but not wheat allergies.