Gluten-Free Thin Crust Pizza: Ready in under 60 minutes

I think for most people who go gluten-free, whether for medical reasons or by choice, the two things they’re most afraid to give up are bread and pizza.

We’ve done a great job at covering both areas (our two most popular gluten-free recipes being our Gluten-Free Sandwich Bread and our Gluten-Free Pizza Crust), but what we love most is giving you a variety of delicious gluten-free staples to enjoy. Even better, ones that even your gluten-loving friends and family would enjoy.

And today we’ve got a brand new pizza recipe for you! We took our Super-Fast Thin-Crust Pizza and turned it into a crispy gluten-free version.

This gluten-free thin-crust pizza is a cinch. It takes under 60 minutes and makes two pizzas. Click To Tweet

Plus, it has the most incredible texture. We use a blend of baking powder and yeast, which helps make it light, yet it’s sturdy enough to hold all your favorite toppings. We’re going simple today with tomato sauce and fresh mozzarella, but add whatever your heart desires (just go on the light side since it’s thin!).

Gluten-Free Thin-Crust Pizza

Ready to get started? Let’s do this. We’ll start by preheating the oven to 450°F. If you have a pizza stone, place that in the bottom of the oven while it’s heating up.

How to make Gluten-Free Thin-Crust Pizza via @kingarthurflour

In a medium-sized bowl, whisk together 2/3 cup lukewarm water and 1 1/2 teaspoons instant yeast (or active dry) until the yeast dissolves.

How to make Gluten-Free Thin-Crust Pizza via @kingarthurflour

Measure out 2 cups of Gluten-Free Measure for Measure Flour by gently spooning it into a cup and sweeping off the excess.

Measure For Measure works wonderfully in most recipes. We usually caution bakers against using it in high-rising yeast breads and rolls, but thanks to this pizza’s super-thin crust (plus the addition of baking powder), there’s no problem using Measure For Measure here.

Add the flour to the bowl with the water and yeast, followed by:

1/2 to 3/4 teaspoon salt, to taste
1 teaspoon baking powder
3 tablespoons olive oil

Stir to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it’s sticking to your fingers, mix in additional flour.

Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest, covered, for 30 minutes, while your oven gets good and hot.

How to make Gluten-Free Thin-Crust Pizza via @kingarthurflour

Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. Roll a 12″ circle; don’t worry about making it perfectly round, an oval is fine. The rolled crust should be very thin.

How to make Gluten-Free Thin-Crust Pizza via @kingarthurflour

Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings.

Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Remove from the oven and serve.

How to make Gluten-Free Thin-Crust Pizza via @kingarthurflour

If you’re not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. Remove from the oven and serve.

How to make Gluten-Free Thin-Crust Pizza via @kingarthurflour

How to make Gluten-Free Thin-Crust Pizza via @kingarthurflour

We hope you enjoy this pizza crust as much as we do!  We’d love for you to bake, and review (please) our recipe for Super-Fast Thin-Crust Pizza — made with our Measure for Measure Flour in place of all-purpose flour.

Or print just the recipe.

Alyssa Rimmer
About

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 ...

comments

    1. PJ Hamel

      Shirley, you might try this St. Louis Style Pizza, which uses baking powder instead of yeast; where the recipe says to substitute all-purpose flour, substitute our Measure for Measure Flour. As for the dairy, you could try one or a combination of vegan cheeses, combined with the vegetables and/or other toppings of your choice. Good luck! PJH@KAF

  1. Mark LeRoy

    As one that cooks homemade recipes on the regular, this is a great pizza crust recipe. We used Bob’s Red Mill All Purpose GF Flour. I added about 5/8 tsp of salt. Definitely should have gone with 3/4 tsp to maybe even a full tsp. My wife is gluten free which means I’m gluten free and we have had lots of GF crusts. This recipe is definitely a keeper.

    Reply
    1. The Baker's Hotline

      Thanks for your interest in our Measure for Measure Flour! Our store locator can help you track down any nearby carriers of this product. Simply enter your zip code and select the Measure for Measure Flour to see which locations may carry it nearby. You can also always order it directly from us, and we’ll ship it right to your door. Happy GF baking! Kye@KAF

  2. Lindsay

    My crust just crumbles apart when trying to roll. I added a little water but no luck. I followed exact recipe. Any thoughts?

    Reply
    1. The Baker's Hotline

      Hi Lindsay,
      It sounds like there might be just a bit too much flour added to the dough, which is making it dry and difficult to work with. To compensate, you can try adding more liquid or even an egg to help keep it all together. In the future, we recommend weighing your ingredients using a scale or measuring like this to ensure just the right amount of flour is added. We hope that helps, and good luck! Kye@KAF

    1. MaryJane Robbins

      Hi Iris,
      To keep in the freezer, try par-baking your pizza crusts with no toppings, just until they begin to brown. Cool completely and freeze for about 3 weeks. ~ MJ

  3. Barbara

    Made this with Measure for Measure. I rolled one and baked it with my homemade marinara sauce, 3 cheeses and a sprinkling of cooked sausage crumbles, black olives and mushrooms. Light on all these. It turned out great. Be careful not to overcook the very thin crust will get too crisp. 10 minutes max will do. (I did it for 9 minutes till cheeses were melted. I wrapped the second disk and put in refrigerator and used the next day for lunch making it smaller in diameter so thicker, only some breakfast sausage crumbles and two cheese plus my sauce. Cooked to about 11 minutes. Turned out great and thicker so more chew and less brittle. Again don’t overcook. The edge of the crust never gets real golden so look at bottom for slightly browned!

    Reply
    1. PJ Hamel

      Thanks for the feedback, Barbara. Always good to hear the voice of experience — and we’re glad you enjoyed your pizza, two ways no less! Cheers — PJH

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