No-Yeast Pizza Crust Recipe (Gluten-Free)

This no-yeast pizza crust is my go-to when I’m craving pizza but don’t want to wait for dough to rise. I love how quick, easy, and reliable it is, with a chewy texture and just the right crispness. It’s perfect for weeknights when I want homemade pizza without the hassle of yeast.

Why You’ll Love This Recipe

I like this recipe because it’s fast and foolproof. The baking powder gives the dough a nice lift without yeast, and the xanthan gum helps create structure and chew. I also appreciate that I can use my favorite gluten-free flour blend and still get a crust that holds toppings well. It’s simple, adaptable, and always satisfies my pizza cravings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups (around 250g) gluten free all-purpose flour or our homemade gluten-free flour (without xanthan gum)
3 ½ teaspoons baking powder
2 teaspoons xanthan gum
¾ teaspoon fine grain kosher salt
¾ cup (or up to 1 cup) warm water
1 Tablespoon light olive oil for brushing, divided

Directions

1. I preheat my oven to 425°F (220°C) and line a baking sheet or pizza pan with parchment paper.
2. In a mixing bowl, I whisk together the gluten-free flour, baking powder, xanthan gum, and salt.
3. I gradually stir in the warm water until a dough forms. I add a little more water if needed to bring the dough together.
4. I knead the dough lightly until smooth, then roll or press it into a circle or rectangle about ¼-inch thick.
5. I brush the dough with half of the olive oil, then prebake it for 8–10 minutes until lightly golden.
6. I remove the crust, add my favorite sauce, cheese, and toppings, then brush the edges with the remaining olive oil.
7. I bake again for 10–15 minutes until the crust is crisp and the toppings are bubbly.

Servings and Timing

This recipe makes one medium pizza that serves about 2–3 people. It usually takes me around 10 minutes to prepare and 20–25 minutes to bake, for a total of about 35 minutes.

Variations

Sometimes I add dried Italian herbs or garlic powder to the dough for extra flavor. For a thinner crust, I roll it out more and bake a little less. If I want a thicker, softer crust, I press it into a smaller circle and increase the baking time. I also like using this dough for mini pizzas or flatbreads.

Storage/Reheating

I keep leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F until warmed through, which helps keep the crust crisp. I don’t recommend the microwave since it makes the crust chewy. I can also freeze the baked crust (without toppings) for up to a month and top it when ready to bake.

FAQs

Can I make this dough ahead of time?

Yes, I often make the dough a few hours in advance and keep it covered in the fridge until ready to bake.

Can I use self-rising flour instead of adding baking powder?

Yes, but I make sure it’s gluten-free and adjust the recipe since self-rising flour already has baking powder and salt.

Do I need xanthan gum?

Yes, xanthan gum helps bind the dough and gives it a chewy, stretchy texture. Without it, the crust can be crumbly.

Can I make this crust dairy-free and vegan?

Yes, the crust itself is naturally dairy-free and vegan. I just choose dairy-free toppings.

How do I make the crust crispier?

I prebake the crust a few extra minutes before adding toppings and bake directly on a pizza stone if I want more crispness.

Can I make individual pizzas with this dough?

Yes, I divide the dough into smaller portions and roll each one into a mini pizza.

Can I freeze the raw dough?

I prefer freezing the prebaked crust rather than raw dough since it holds up better when baked later.

What’s the best pan to use for this crust?

I like using a pizza stone or a baking sheet lined with parchment for even cooking.

Can I double this recipe?

Yes, I double the ingredients and make two crusts. Baking time stays about the same.

What toppings work best?

I like classic tomato sauce and cheese, but it also works great with white sauce, pesto, or even BBQ chicken toppings.

Conclusion

I love how this no-yeast gluten-free pizza crust comes together so quickly and still gives me that classic pizza texture I crave. It’s simple, versatile, and the perfect base for all kinds of toppings. Whether I’m making a weeknight dinner or a fun homemade pizza night, this recipe never lets me down.

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