No-Yeast Pizza Crust Recipe (Gluten-Free)
This no-yeast gluten-free pizza crust is quick, easy, and foolproof, with a chewy yet crisp texture that holds toppings well. It’s perfect for weeknight homemade pizza without the wait for yeast dough to rise.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 medium pizza (2–3 servings)
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Ingredients
2 cups (about 250 g) gluten-free all-purpose flour (without xanthan gum)
3 ½ tsp baking powder
2 tsp xanthan gum
¾ tsp fine grain kosher salt
¾–1 cup warm water
1 tbsp light olive oil, divided
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
- In a bowl, whisk together gluten-free flour, baking powder, xanthan gum, and salt.
- Gradually stir in warm water until a dough forms, adding more water if needed.
- Knead lightly until smooth, then roll or press into a ¼-inch-thick circle or rectangle.
- Brush dough with half the olive oil and prebake for 8–10 minutes until lightly golden.
- Remove from oven, add sauce, cheese, and toppings, then brush crust edges with remaining oil.
- Bake again for 10–15 minutes until crust is crisp and toppings are bubbly.
Notes
Add dried herbs or garlic powder to dough for extra flavor.
Roll thinner for a crispier crust or press thicker for a softer one.
Can be used for mini pizzas or flatbreads.
Prebake crusts and freeze for up to 1 month before topping and baking.
A pizza stone helps achieve a crispier texture.
Nutrition
- Serving Size: 1 slice (1/6 of pizza)
- Calories: 160
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
