A baked gluten free pizza crust on parchment paper.

Plant Basics: Gluten Free Pizza Crust

  • Author: Laurel
  • Prep Time: 10
  • Cook Time: 140
  • Total Time: 2 hours 30 minutes
  • Yield: 4 personal sized crusts 1x
  • Category: Plant Basics


A step by step guide to make the best homemade Gluten Free Pizza Crust! This crust recipe is chewy, crispy, and soft. Surprisingly easy to make!



To bloom the yeast:

  • 1 1/4 cups filtered water
  • 2 tablespoons honey OR maple syrup
  • 1 tablespoon active dry yeast

Dry ingredients:

  • 1 1/2 cups sorghum flour
  • 1/2 cup garbanzo bean flour
  • 1/2 cup potato starch
  • 1/2 cup arrowroot starch
  • 1 teaspoon salt

Wet ingredients:

  • 1 1/2 tablespoons psyllium husks
  • 3 tablespoons oil


Bloom the yeast: Heat your water to 110 degrees, and no warmer or it will kill the yeast. Whisk in the honey until dissolved. Add in the yeast and whisk well. Set aside for 10 minutes to bloom. After 10 minutes your mixture should have a creamy foam on top of the water. This means that your yeast is activated and ready to go! If your yeast didn’t bloom, discard the mixture and try again. If it doesn’t bloom the second time, your yeast is dead and will need to be replaced before moving on with the rest of the recipe.

Mix the dry ingredients: While the yeast is blooming, whisk together the dry ingredients in a bowl and set aside.

Mix the wet ingredients: Add the yeast mixture to the base of a stand mixer fitted with the paddle attachment. Add in the psyllium husks and oil. Turn the mixer onto medium low and mix for 10-15 seconds to evenly distribute the ingredients. Since you are mixing oil and water, they won’t combine perfectly, but this gets the stirring started.

Combine it all: Add half of the flour into the stand mixer. Turn it onto medium and mix until combined. Add in the remaining half and mix again. Scrape the sides and bottom of the bowl as necessary.

Let it rise: Coat a bowl with nonstick spray and pour in the dough. Cover with a clean towel or plastic wrap and place it in a warm, draft free place to rise for 1 hour. The dough should double in size.

Time to chill: Transfer it to the refrigerator and let it rest for 1 hour. This makes the dough much much easier to handle and form into round crusts. While the dough chills, preheat the oven to 425 degrees.

Form the crusts: Remove the dough from the fridge and divide it onto four even pieces. Grab a sheet of parchment paper and place the first piece of dough in the center. Using your hands, pat it out into a circle, roughly 9-12 inches in diameter. Keep in mind that the dough puffs up a lot in the oven. The thinner the crust, the crispier it will be. The thicker the crust, the more bread-like it will be. If the dough is sticking to your hands, spray them with nonstick spray.

Par bake the crusts:

  1. If you are using a baking stone, place the crust and parchment paper onto a pizza peel. Use the peel to transfer the crust to the stone. Bake for 3-5 minutes, or until the crust is set and no longer wet and doughy. Repeat with the remaining crusts.
  2. If you do not have a baking stone, place a baking sheet in the oven to heat up for 10 minutes. Carefully remove the baking sheet from the oven and quickly slide the crust and parchment paper onto the baking sheet. Return to the oven and bake for 3-5 minutes, or until the crust is set and no longer wet and doughy. Repeat with the remaining crusts.

Top and bake: Top each par baked crust with sauce and toppings of choice. Return to the oven, this time placing the crust right onto the rack, for 10-20 minutes or until the crust is golden and the cheese is bubbly. Cut and enjoy!