Gluten-Free Pizza Crust: 3 ways

One of the benefits of making your own pizza is that you have options. From the toppings you use, to the type of crust you make, and even to the style of pizza you choose – when it comes to pizza, the possibilities are endless.

As I’m sure you know, we like to test things around here. So today, instead of focusing on all the toppings you can use, we’re going to show you three different ways you can bake up our gluten-free pizza crust recipe to give you a totally different style of pie.

For those of you who’ve tried this recipe, then you know it’s a winner. But it’s usually just made thin-crust style. Ready to see what else it can do? Let’s dive in!

Thin Crust Gluten-Free Pizza via @kingarthurflour

Gluten-free pizza: thin crust

This is how we initially created the recipe to be: crisp and perfectly chewy. Think of this more as your “traditional” pizza. We like to make it round and add loads of toppings, because truth be told, it really is the perfect base for all your favorite toppings.

If you haven’t made our gluten-free pizza crust yet, you should know that the dough is quite wet and needs to be spread with your fingers (not rolled or stretched like a traditional pizza crust). And once you’ve spread it out on the pan, the crust bakes for 8 to 10 minutes before you can add your toppings.

Sicilian Gluten-Free Pizza via @kingarthurflour

Gluten-free pizza: Sicilian-style thick crust

If you’ve never had Sicilian-style pizza, then you’re in for a treat. It’s made in a square or rectangle, and traditionally has a thicker crust. I like to think of it as a blend between pizza and focaccia.

To make Sicilian-style pizza, I decided to go with a 9″ square pan. I figured the smaller surface area of the pan would help me get that thicker crust I was looking for; and using a pan with sides would support the crust as it baked.

How to make Sicilian Gluten-Free Pizza via @kingarthurflourIt totally worked! The only adjustment I needed to make was to increase the bake time slightly – adding 3 extra minutes.

Sicilian Gluten-Free Pizza via @kingarthurflourI love how substantial each bite of this pizza feels. The crust is fluffy and light but still chewy, and has that nice crisp bottom. This would rival a traditional Sicilian-style pizza any day!

Deep Dish Gluten-Free Pizza via @kingarthurflour

Gluten-free pizza: deep dish

While I personally have never been to Chicago to experience deep-dish pizza in the most traditional sense, I’ve always been a fan of this style of pizza. It was also the style I was most worried about re-creating, because gluten-free pizza dough is NOT like regular dough. You can’t really shape it, and you certainly can’t roll it out. This was going to be a bit of an experiment.

How to make Deep Dish Gluten-Free Pizza via @kingarthurflour

I opted for a 9″ round cake pan and decided I’d try to first spread the dough into the bottom of the pan, then push it up the sides to make it deep dish. I was pleasantly surprised that this method worked really well. I let it rise, then reshaped it a little just before baking.

Side note: make sure you grease the heck out of the sides and bottom of the pan. This baby will stick if you don’t!

Deep Dish Gluten-Free Pizza via @kingarthurflour

It also took a bit longer to bake (5 minutes, to be exact), but the result was spectacular. Just what I was hoping for: thick, chewy, and full of sauce, cheese, and pepperoni!

Please try these variations as you bake, taste, and review our recipe for Gluten-Free Pizza Crust.

Print just the recipe.

Alyssa Rimmer

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...


  1. Mary DiTullio

    I need a recipe for a double pizza! Bottom, filling then top. This dough needs to be rolled out. Any ideas?

  2. KB

    Why isn’t the recipe update to include these variations? I went to the recipe and the instruction specify the dough should be used for thin crust. But I think this post is saying it can be used to make Sicilian or deep dish style crust? Is that the case? I’m a little confused, are there any changes to the dough recipe needed for thicker crust?

    Can I use the GF Bread and Pizza Mix the same way?

    1. The Baker's Hotline

      KB, thanks for noticing that! This blog post came out some time after we published that original recipe, and it took us a while to figure out how to use it successfully in other styles of pizza. As sometimes happens, that original tip about only using it for thin crust slipped our notice, so we really appreciate your pointing out that it’s not up-to-date with our current knowledge. We’re reviewing that recipe page for possible updates now. As far as the bread and pizza mix goes, we’re actually not sure! The recipe for pizza crust on the package has a fair bit more liquid than this recipe does, so it might be challenging to get it to cook all the way through. That being said, if you’re down for some serious gluten-free experimentation, it could definitely be a worthwhile endeavor. We just don’t recommend trying it for the first time when you’re throwing a party or trying to impress someone, because we can’t promise that it will be an unqualified success. Happy baking! Kat@KAF

  3. Sherry Hobby

    This is the best GF pizza crust I have tried, I made the thick crust because I wanted bread sticks, I forgot to pre-bake the crust and after I had put on all the toppings, I remembered, but it turned out fine, I just turned my oven temperature down and baked it longer. I would like to know if you have tried making one that can be rolled, I would love a calzone. Thank you, Sherry
    P. S. I forgot to say that I used Bob’s Red Mill 1 to 1 baking flour because that’s what I had, but I did buy some King Arthur’s baking mix but I haven’t had a chance to use it.

    1. The Baker's Hotline

      So glad you loved it, Sherry! We have turned this recipe into calzones, and you can find the recipe here. Note that we haven’t attempted to roll this dough but have rather separated it into individual dough balls and pressed each one out. Hope you enjoy this version just as much! Mollie@KAF

  4. Lori C.

    Hi, I just realized that I bought GF flour mix that already has xanthan gum in it. Should I still add xanthan gum, or assume that the amount in there will do the trick?

    1. PJ Hamel

      Lori, I think you’ll probably be good with the xanthan gum already in your blend. However, no guarantees, as we don’t know what you bought; and if it’s not King Arthur, we don’t know exactly what’s in it. I say give it a try, though; pizza crust doesn’t rise very much anyway, so the xanthan gum isn’t as important as it is in other applications. Good luck! PJH

  5. Becky

    I need a gluten free crust I can bake in our high heat wood pizza oven. We cook directly on the bricks. Do you have a recipe that isn’t deep dish that I could use for this purpose? Thanks!

    1. The Baker's Hotline

      Hi Becky,
      Gluten-free crust can be a bit tricky because it’s more delicate than regular pizza dough when it’s unbaked. We recommend rolling out the crust on a piece of parchment (be sure to use a high-quality variety that can be used up to 500°F) and then placing it onto the hot stones (still on the parchment). As for a recipe, you might like using our Gluten-Free Cornmeal Crust if you like some texture in your crust, or our Almond Flour Pizza Crust may work too. The recipe featured in this blog here can also be baked in a wood pizza oven if you press or roll it out on parchment and use it to help transfer the crust to the oven. Good luck and happy baking! Kye@KAF

  6. Judy

    What are the ingredients for Measure for Measure? Not only is wheat a problem for us but also corn. Does this contain corn?

  7. Beth Stefano

    Re: type of pan for gf pizza Alyssa. You use regular baking pans but I noticed some folks recommended cast iron skillets or a griddle. What about using a pizza stone. Will that work? Thanks.

  8. Debra

    Finally a gluten free pizza crust that measures up! I baked it in a cast iron frying pan in our pizza oven and it was very close to the real Chicago Style pizza I loved pre-gluten allergy. I used smoked gouda cheese, caramelized onions and ham. Delicious.


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