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Recipe

Flavorful Gluten Free Pizza Crust

A rustic, homestyle gluten free crust with crisp edges and a chewy middle, made with simple pantry ingredients and zero weird vibes.

Author By Matt Campbell
4.8
A real photograph of a rustic gluten free pizza on a dark baking steel with blistered crust edges, melted mozzarella, and a few basil leaves in warm kitchen light
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If gluten free pizza has ever let you down, you are not alone. A lot of gluten free crusts swing hard in one direction: either they are cracker-thin and sad, or they are so bready you feel like you are eating focaccia with commitment issues.

This crust is my happy middle. It bakes up crisp on the outside, chewy in the center, and it actually tastes like something, thanks to a few small moves: olive oil for that homestyle richness, a touch of honey to help browning, and a quick rest so the flour can hydrate and stop acting dusty.

No custom flour mix required, no long list of specialty flours, and no need to pretend it is “just like” wheat dough. It is its own thing. Rustic, reliable, and very willing to carry whatever toppings your fridge is trying to get rid of.

A real photograph of gluten free pizza dough being mixed in a stainless steel bowl with a wooden spoon, with a small pile of flour on the counter nearby

Why It Works

  • Big flavor, not bland bread. Olive oil, salt, and a little honey give the crust a warm, savory backbone.
  • Crisp edges without deep frying your kitchen. Preheating the pan and using parchment gets you that golden bottom with minimal drama.
  • Chewy texture that holds toppings. Psyllium husk plus a proper rest creates structure and flexibility instead of crumble city.
  • Simple shaping. This dough presses out easily with wet hands, no rolling pin battles required.

Pairs Well With

Storage Tips

Fridge (baked crust or leftover pizza): Cool completely, then wrap slices or the whole crust tightly. Store up to 4 days.

Freezer (best move): Par-bake the crust, cool, then freeze flat on a tray until firm. Wrap well and freeze up to 2 months. This is weeknight gold.

Reheating for crisp: Skip the microwave if you want crunch. Reheat slices in a 400°F oven for 6 to 10 minutes or in a skillet over medium heat with a lid for 3 to 5 minutes.

Pro tip: If your toppings are watery, reheat on a preheated sheet pan or pizza stone so the bottom re-crisps before the cheese goes too far.

Common Questions

Do I need a pizza stone or steel?

No, but it helps. A preheated sheet pan or cast iron skillet still gives you a solid crisp. If you own a stone or steel, use it and enjoy your moment.

Why psyllium husk?

Psyllium acts like the glue and stretch that gluten usually provides. It keeps the crust from crumbling and makes it easier to slice and pick up. Use whole husk if you can. If you only have powder, use less. It is much more potent.

Whole husk vs powder: what is the swap?

Use 1 tablespoon whole psyllium husk or about 1 teaspoon psyllium husk powder. If your dough turns into a stiff putty after resting, you likely used powder at the full amount. Add warm water 1 teaspoon at a time until it is tacky and pressable.

Can I make this dairy free and egg free?

The crust is naturally egg free and dairy free. Just choose dairy free cheese or toppings if needed.

My dough feels sticky. Did I mess up?

Probably not. Gluten free dough is more like a thick, sticky batter-dough hybrid. After the rest it should feel tacky but cohesive and hold together when pressed. Wet your hands, press it out, and trust the rest time. If it is truly loose and pourable, add 1 to 2 tablespoons more flour and wait 5 minutes.

How do I get crisp edges?

Use a hot pan, a thin layer of oil, and do a par-bake before toppings. Also, go lighter on sauce near the rim.

What gluten free flour blend works best?

Use a gluten free all-purpose blend meant for 1:1 baking (often rice-based and already containing starches). Absorption varies by brand, so aim for the texture notes in the recipe. If your blend is very starchy, you may need a splash more water. If it is very whole-grain-heavy, it may need an extra minute or two to hydrate.

Is the 15-minute rest a full rise?

Nope. This is mainly a hydration rest so the psyllium and flours can do their thing. Expect a little puff, not a dramatic wheat-dough rise.

I started chasing a good gluten free crust because I am stubborn and because pizza night is sacred. I wanted something that felt like a real, messy, homestyle pie, the kind you cut into uneven slices and eat standing at the counter while the oven is still doing its thing. After a few rounds of crusts that either snapped like a cracker or tasted like plain cardboard, I landed here: a dough you can press out with wet hands, a bake that actually browns, and a texture that does not fall apart the second you add sauce. It is not fussy. It just shows up and does the job, which is exactly what I want on a weeknight.