The Best Gluten Free Pizza Crust- (Vegan Egg Free) EVER. This gluten free crust reminds me of chewy wheat based take out pizza. This gluten free pizza crustcrust is soft, chewy, and crispy all at once. It is also gluten free and egg free makes it even better for those with food allergies.
Pizza is another staple that gluten free living loves to thrown a wrench in. There are plenty ofoff the shelf pre-made gluten free pizza crusts available…but…they just don’t…um…have much appeal. If you like them and they work with your list of food allergies ignore me… But if you don’t, keep reading. 🙂
It’s not that I wouldn’t jump at the chance to use a pre-made crust. We food allergy moms (and dads) have to make everything. It’s mainly in part because I haven’t found one that is egg free. Or soy free. Or sunflower free… It’s just easier to make it myself with piece of mind that will be safe.
Another thing I would have to confess: I am a pizza SNOB. I can’t help it. My family ate pizza at least 3 times a week growing up. I even worked at a pizza place briefly in high school. The best pizza in my option has a slightly thicker crust (not too thick), is chewy, soft and crispy all at the same time. The trifecta of great textures, gluten free or not. 😀
Gluten free breads are tricky to achieve the correct texture. Remember how long it took me to make a good gluten free hamburger bun? Well, this was similar. Not so much with ingredients, since you’ll note it’s very similar to the buns. But more so the techniques to get the crispy-chewy-thing all together.
Thickness is a personal preference but I suggest allowing this to be a little thicker for more of a bread like dough that is springy and chewy. The big secret here is preheating your oven with the pan you’ll use for baking the crust. It’s the same idea of a fire based pizza stove. It makes it crispy because it’s SUPER HOT the entire time. This whole idea isn’t new. In fact a pizza stone or Baking Steel is what you really want to have on hand
And there you have it, a The Best Gluten Free Pizza Crust or blank canvas to create any type of pizza you like.
(aaannd now there’s a THIN crust to add to the BEST category)
The Best Gluten Free Thin Crust Pizza- egg free vegan crust
The Best Gluten Free Pizza Crust- Vegan Egg Free
Author: Laura @ Petite Allergy Treats
Ingredients makes 2 large crusts
- 2 1/2 cup gluten free all purpose hybrid flour
- 1 3/4 cup water or milk of choice
- 1 packet or 2 1/2 tsp of dry active rapid rise yeast
- 1 tsp sugar
- 2 T oil
- 1 tsp salt
- 3 tsp guar or xanthan gum
- 3 tsp powdered pectin
Directions Bake at 400 for about 8-10 minutes
- Heat liquid to 110 degrees. Add yeast and sugar. Allow to sit for at least 5 minutes to start foaming.
- In a separate bowl, combine all dry ingredients. Mix thoroughly
- Pour all wet ingredients. Mix by hand for 2 minutes (or use a stand mixer if you own one)
- Dough will be sticky. Grease hands lightly with oil. Scoop out and knead with your hands another 5 minutes on parchment paper or cutting board sprinkled with GF all purpose flour.
- Cover dough in the bowl and allow to rise about 25 minutes in a warm place.
- Preheat oven for at least 25 minutes prior to baking with the baking sheet inside the oven (measure the parchment paper size before placing in oven)
- Deflate dough. Divide dough in half. Grease parchment paper with oil.
- Press dough into desired shape (shape doesn’t matter) making sure to keep dough approximately 1/8 inch thick for a chewy dough like crust. Prick with a fork to help eliminate bubbles.
- Carefully remove the hot baking sheet from the oven and slide under pizza dough and place back into oven. (The hot pan really helps crisp and set the crust.)
- Bake for at least 8 minutes on the sheet. Move the crust directly on to the rack for the last 2 minutes if you want a crispy bottom.
- Repeat with the remaing dough.
- Top with your favorite pizza toppings and bake for an additional 6-8 minutes.
Notes: This recipes doubles well. Since it’s so much work to make pizza dough, I usually make a double batch (4 large pizza crusts) and freeze until I need them. Just be sure to allow the crusts to cool completely before freezing or else the crust will become soggy from all the ice crystals. The crust will be cooked but not done completely so a light golden brown means it’s done.
Some other things you may like:
Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
Hi Laura, What is the reason for the powdered pectin? Can I substitute sugar or honey?
The pectin is very important here for a few reasons. First is acts as binder that absorbs water and creates an elastic (chewy) texture without creating a bond too tight or tough. Pectin works similar to regular xanthan or guar gum but gluten free breads fresher longer. Pectin really makes this whole recipe.
So this recipe makes 2 crusts–maybe I missed it, but what is the approximate diameter of each crust? I make pretty large pizzas, so I’m wondering it if would make just one of those (compared to a pizza delivery restaurant, mine are usually about a Large or Extra Large.
It makes approximately two medium sized pizzas, about 9 inches. I think it would make one x-large pizza take out crust. The main thing is to not have the dough too thick or else it won’t be crispy and too doughy.
Your pizza recipe is amazing! Thank you! For my flour blend I used 1 cup almond meal, 1 cup brown rice flour and the rest with potato flour and a couple of tbsp of golden flax powder. I had no pectin, but it turned out just great. Thank you! The instructions for making were precise! I look forward to more recipes!
i am looking forward to trying this recipe. Can you tell me why you have the extra hand kneading of the dough? Since there is no gluten in the flour there is no gluten to activate in the dough, right? I’m just curious about that step.
Hi Marie, gums are activated with vigorous mixing and movement. At the time I created this recipe, I did not have a stand mixer (and many people don’t). The dough is very sticky and difficult to really mix well in a bowl. The extra kneading by hand helps activate the gum and pectin better. If you have a stand mixer simply mix longer in the bowl. Hope that helps!
I’m a complete gluten free newbie. Can I ask you for a bit more information on the powdered pectin? What brand do you prefer and does it matter if it says ‘fruit pectin’ on the package? Thanks so much!
Hi Patricia, Pectin is another form of ‘gum’ or binder used in gluten free baking. It really makes a difference in structure for holding gluten free doughs (batter) together. Psyllium husks are another newer form that is similar to a gum. I use Pomona’s Pectin which is a pure citrus pectin without fillers like dextrose found other fruit pectins. Hope that helps!
Hi there, this recipe seems great! I really want to try it out, but I don’t have any pectine on hand. It’s not available in my area and I’m too lazy to make my own 😉 Are there any substitutes possible like corn starch, flax/chia seeds or agar agar?
Hi there! You can always substitute to meet your needs but the end result will be different. Pectin works very different from flax and chia. While they are ALL binders, pectin creates a softer bread that stays fresh longer. I understand the difficulty in finding quality pectin. I orde mine through Pomona’s Pectin found here: http://www.pomonapectin.com
Made this recipe twice and both times it’s been a hit with adults and kids. My 4 year old packs away half a large pizza to himself! Thank you so much for the recipe!
So glad to hear you love it! Thank you!!
Great pizza recipe with a couple of minor but important changes. The dough is way to sticky to knead so I just left it in my KitchenAid for about 4 minutes. Then I scraped it onto a parchment lined cookie sheet onto a swirl of olive oil and with oiled fingers spread it out, let it set for 15 minutes at that point. Then I heated my pizza stone to 450 and slid the parchment on it for about 6-7 minutes until it was firm enough to slide off. At that point I baked it until it was a little golden, took it out and put my toppings on and placed it back on the stone until the cheese was golden. Great, crispy and yummy!
Glad to hear your suggested changes worked for you. Allowing the dough to rise an additional 15 minutes isn’t necessary and depending upon the room temperature of others people’s homes, could cause over proofing and fall apart. Pizza stones are great (if you have one) but they cook doughs much faster than a standard heated cookie sheet. So glad you loved it!
I love this recipe! Question…Can I freeze the dough itself or do I have to partially bake it?
I have not tried freezing the dough without baking first… I find it easier to have the crust ready to grab for a quick dinner instead of waiting to thaw.
What is hybrid flour?
This is my own creation of gluten free whole grain flour and gluten free white all purpose flour. Not as heavy as the whole grain mix but has more nutrients than a standard gluten free white all purpose mix.
Can you give me your recipe that you use for hybrid flour mixture? I am somewhat new to this gluten free cooking and my husband also is a pizza snob!I have been desperately searching for a delicious crust.
Shelly, the link is there within the recipe… All my gluten free flour blends can be found in this page. The all purpose white is another mix I often use for pizza making. The pectin here, really makes the crust.
This looks great! I am sharing this on pinterest.
What kind of sugar can I use?? Cane sugar or coconut palm sugar works? And Olive oil or coconut oil also works too?
Any sugar and oil will work. Coconut sugar may cause it too look a little brown. Hope that helps!
Could gf powdered gelatin be used to replace the pectin?
I have not used gelatin for baking… I know it binds however loses that ability at higher heats. I do not think it would work well, but I’m at not positive. Please let me know if you try the gelatin!
Hi – one quick question before trying – is the oil listed just for hands and to put on parchment paper or does 2T oil go into the mix? Thanks!
Hi Mya! The oil is for the recipe and you’ll need more for your hands 😉
Thank you so much for this recipe, I’ve never used powdered pectin so as soon as I pick it up I’m going to whip up this pizza dough. Keep posting, love your recipes!!
I made this tonight. It can out with good texture but can you invent a pizza dough without that funky taste? I think it’s the rice flour. We would really appreciate it!!!
Hi Gayle,
Lol, I don’t I’ve ever heard the taste being ‘funky’… If you’re not accustomed to gluten free breads it tastes a little different but it will never taste exactly like wheat flour. Rice flour is primarily used for gluten free baking. Perhaps try different gluten free flour blend (not sure which one you used). Some blends do taste funky though! I’ve seen blends with beans, nuts and soy flours… definitely could taste different in my mind.
Hope that helps!
Hi,
I bought Pomona’s Pectin and it included a little calcium powder packet….do you use that too or just the pectin packet? So excited to make this!! Thank you!
Awesome Pizza crust! I’ve been cooking GF for five years, for my two celiac kids, THIS IS the Very Best crust! Thanks you LAURA!
I finally got around to trying out your pizza crust recipe…it was AMAAAAZING!!! I’ve tried store-bought and even other recipes and nothing compares to this!!! I even tried making my pizza cast-iron style and it was a hit with my family. Thank you so much, I’m looking forward to going through all your recipes and instagram now because of my food sensitivities. I also am thinking of doubling the dough for naan bread with some indian curry next time. MAHALO NUI! @sofarasogood