Ingredients
- 1½ cups gluten-free all-purpose flour blend
- 1 tsp xanthan gum (if not in blend)
- 1 tsp salt
- 1 tsp sugar
- 2¼ tsp instant yeast
- ¾ cup warm water (110°F)
- 2 tbsp olive oil
- ½ cup warm water extra (for hydration, add as needed)
Nutrition (per serving)
Instructions
- 1
Mix flour, xanthan gum, salt, sugar, and yeast in a large bowl.
- 2
Add warm water and olive oil. Stir into a shaggy dough.
- 3
Knead 3-4 minutes (or use a mixer) until smooth and elastic. Dough should be soft but not sticky.
- 4
Cover and let rest 20 minutes — this lets the flour fully hydrate.
- 5
Preheat oven to 475°F (245°C) with a pizza stone or inverted sheet pan inside.
- 6
Roll/stretch dough on parchment into a 12-inch round. Keep it thicker at the edges for a puffy rim.
- 7
Top with sauce, cheese, and toppings. Transfer parchment + pizza onto the hot stone.
- 8
Bake 8-10 minutes until crust is golden and cheese bubbles. Slice and devour!
Pro Tips
- A screaming-hot surface is the secret to crispy GF crust. Preheat your stone 30+ minutes.
- Don't overload toppings — GF crust crisps better with less.
- Par-bake the bare crust 5 minutes before adding toppings for extra crunch.
FAQs
Why is my crust gummy in the middle?
Not baked hot/long enough. Make sure the oven is fully preheated and bake until the underside is deeply browned.
Can I freeze the dough?
Yes — freeze rolled-out crusts between parchment. Bake from frozen, add 2-3 minutes.
Does it need a stone?
Not mandatory — an inverted sheet pan preheated in the oven works great.