Gluten Free No Yeast Pizza Dough (Crisp Crust)
A stir-together dough with baking powder instead of yeast. No rise, no kneading, and a crisp crust that holds its toppings.
- No yeast
- No rise time
- About 30 minutes
- Dairy-free crust
This gluten free no yeast pizza dough is stirred together in one bowl and baked right away. Baking powder gives the lift, and a short par-bake keeps the middle from turning gummy, which is the usual problem with gluten free crusts.
Quick answer
For gluten free no yeast pizza dough, whisk 1½ cups gluten free 1:1 flour blend with 1 tsp baking powder, ½ tsp salt and ½ tsp garlic powder. Stir in 1 tbsp olive oil, 1 tsp vinegar and ½ cup warm water. Press into a 12-inch round, par-bake at 425°F for 8 minutes, top, and bake 7 more.
A crisp gluten free pizza crust made without yeast.
Why This Yeast-Free Gluten Free Crust Works
Wheat pizza dough depends on gluten for stretch and on yeast for lift. A gluten free dough has no gluten to develop, so there is nothing to gain from kneading, and a long rise matters much less. That makes it a natural fit for a quick, baking powder method.
Baking powder
Lifts the dough in the oven, with no rising time.
Vinegar
Reacts with the baking powder for a lighter crumb.
Xanthan gum
Binds the dough in place of gluten.
A par-bake
Sets the crust before the sauce goes on.
Ingredients and Swaps
Seven ingredients, most of them already in the pantry.
| Ingredient | Job | Swap |
|---|---|---|
| IngredientGluten free 1:1 flour blend | JobThe structure of the crust | SwapAny cup-for-cup blend with xanthan gum |
| IngredientBaking powder | JobLeavening | Swap¼ tsp baking soda plus ½ tsp cream of tartar per tsp |
| IngredientSalt and garlic powder | JobFlavor in the crust itself | SwapItalian seasoning or onion powder |
| IngredientOlive oil | JobTenderness and browning | SwapAvocado oil |
| IngredientApple cider vinegar | JobBoosts the lift; softens the crumb | SwapLemon juice or white vinegar |
| IngredientWarm water | JobBrings the dough together | SwapWarm milk for a softer, richer crust |
If the blend does not list xanthan gum or guar gum, add ½ teaspoon of xanthan gum per 1½ cups of flour. For anyone avoiding gluten for medical reasons, check that the baking powder and every topping are labeled gluten free.
Gluten Free No Yeast Pizza Dough Recipe
The card is set for one 12-inch crust. Tap 2, 3 or 4 crusts for a crowd or for the freezer.
Gluten Free Pizza Crust (No Yeast)
A one-bowl gluten free pizza dough leavened with baking powder. Tap the number of crusts and every amount updates.
Makes
Ingredients
Gluten free pizza crust- 1½ cups (210 g)3 cups (420 g)4½ cups (630 g)6 cups (840 g) gluten free 1:1 flour blend (with xanthan gum)
- 1 tsp2 tsp1 tbsp4 tsp baking powder
- ½ tsp1 tsp1½ tsp2 tsp fine salt
- ½ tsp1 tsp1½ tsp2 tsp garlic powder
- 1 tbsp2 tbsp3 tbsp¼ cup olive oil, plus more for shaping
- 1 tsp2 tsp1 tbsp4 tsp apple cider vinegar
- ½ cup, plus 1 to 2 tbsp as needed1 cup, plus 2 to 4 tbsp as needed1½ cups, plus up to 6 tbsp2 cups, plus up to ½ cup warm water
Blends vary. The dough should be soft and slightly tacky, like play dough. Add water a tablespoon at a time until it gets there.
Instructions
Heat the oven
Heat the oven to 425°F with a baking sheet, pizza pan or pizza steel inside. Cut a sheet of parchment for each crust.
Whisk the dry ingredients
Whisk the flour blend, baking powder, salt and garlic powder in a large bowl.
Add the wet ingredients
Add the olive oil, vinegar and warm water. Stir until a soft, slightly tacky dough forms. If it is crumbly, add more water 1 tablespoon at a time.
Rest
Leave the dough for 5 minutes so the flour blend absorbs the water.
Shape
Put the dough on the parchment and press it out with lightly oiled hands into a 10 to 12-inch round, about ¼ inch thick, with a slightly thicker edge.
Par-bake
Slide the parchment onto the hot pan and bake the bare crust 8 to 10 minutes, until the surface looks dry and the edges are just starting to color.
Top and finish
Add sauce, cheese and toppings. Bake 7 to 10 minutes more, until the cheese is bubbling and the edge is golden.
Slice
Rest 2 minutes, then slice and serve hot.
Gear for Gluten Free Pizza
A hot surface under the crust is the key to a crisp bottom.
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How to Shape Gluten Free Pizza Dough
Oiled hands and parchment make it easy.
Gluten free dough does not stretch, so it is pressed rather than tossed or rolled thin in the air.
Work on parchment
Shape the crust on the sheet it will bake on.
Oil your hands
A thin film of olive oil stops the dough sticking.
Press from the center
Push outward with flat fingers to an even ¼ inch.
Build a rim
Leave the outer half inch slightly thicker.
Patch cracks
Pinch any tears together; the dough is forgiving.
Or roll it
A second sheet of parchment on top and a rolling pin gives a very even crust.
Gluten Free Pizza Dough: With Yeast or Without
| No yeast (this recipe) | With yeast | |
|---|---|---|
| Leavening | No yeast (this recipe)Baking powder | With yeastInstant or active dry yeast |
| Rise time | No yeast (this recipe)None | With yeast45 to 60 minutes |
| Total time | No yeast (this recipe)About 30 minutes | With yeastAbout 1½ hours |
| Texture | No yeast (this recipe)Crisp edge, tender middle, thinner | With yeastPuffier, breadier, more chew |
| Flavor | No yeast (this recipe)Clean and mild; seasoned by the garlic | With yeastDeeper, bready flavor from fermentation |
| Best for | No yeast (this recipe)Weeknights; thin-crust and flatbread pizzas | With yeastThick crusts and weekend pizza nights |
To turn this dough into a yeast version, replace the baking powder with 1½ teaspoons of instant yeast and 1 teaspoon of sugar, increase the water by 2 tablespoons, and let the shaped crust rise in a warm place for 45 minutes before par-baking.
Tips for a Crisp Gluten Free Crust
Preheat the pan
A hot surface starts crisping the bottom at once.
Keep it thin
A quarter inch bakes through; thicker stays doughy.
Par-bake until dry
The top should look matte, not wet, before topping.
Go light on sauce
Two to three tablespoons, spread thin.
Pre-cook wet toppings
Mushrooms, spinach and zucchini release water as they bake.
Finish on the rack
Slide the pizza off the parchment onto the oven rack for the last 2 minutes.
Gluten Free Pizza Crust Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| ProblemGummy middle | CauseToo thick, underbaked or too much sauce | FixPress thinner; par-bake longer; less sauce |
| ProblemCrumbly dough | CauseNot enough water | FixAdd warm water 1 tbsp at a time |
| ProblemSticky dough | CauseToo much water | FixRest 5 minutes, then dust with a little flour blend |
| ProblemPale crust | CauseOven or pan not hot enough | FixPreheat the pan; brush the rim with olive oil |
| ProblemHard, cracker-like crust | CauseOverbaked or too little oil | FixShorten the par-bake; keep the full oil |
| ProblemCrust falls apart | CauseNo xanthan gum in the blend | FixAdd ½ tsp xanthan gum |
Topping Ideas
A cooked-through base that holds its toppings.
| Pizza | Sauce | Toppings |
|---|---|---|
| PizzaMargherita | SauceTomato sauce | ToppingsFresh mozzarella, basil, olive oil |
| PizzaVeggie | SauceTomato sauce | ToppingsBell pepper, red onion, olives, mushrooms |
| PizzaChicken pesto | SauceBasil pesto | ToppingsCooked chicken, mozzarella, cherry tomatoes |
| PizzaWhite pizza | SauceGarlic white sauce | ToppingsMozzarella, ricotta, spinach |
| PizzaBeef and onion | SauceTomato sauce | ToppingsSeasoned ground beef, red onion, mozzarella |
| PizzaTurkey pepperoni | SauceTomato sauce | ToppingsTurkey pepperoni, mozzarella, oregano |
| PizzaBBQ chicken | SauceBarbecue sauce | ToppingsShredded chicken, red onion, cilantro |
Crust Variations
Tap one:
Herb Crust
Add 1 tsp Italian seasoning to the dry ingredients and brush the rim with garlic oil.
Cheesy Crust
Stir ¼ cup finely grated parmesan into the flour.
Greek Yogurt Dough
Replace the water with ¾ cup plain Greek yogurt for a softer, tangier crust. Add water only if needed.
Thin and Crispy
Roll between two sheets of parchment to ⅛ inch and par-bake 6 to 7 minutes.
Skillet Pan Pizza
Press the dough into an oiled 10-inch cast iron skillet, par-bake 10 minutes, top and bake 10 more.
Personal Pizzas
Divide into 3 small rounds and par-bake 6 minutes.
Storing, Freezing and Reheating
| What | How | Keeps |
|---|---|---|
| WhatPar-baked crust, fridge | HowCooled, wrapped airtight | KeepsUp to 2 days |
| WhatPar-baked crust, freezer | HowCooled, double wrapped or in a freezer bag | KeepsUp to 3 months |
| WhatLeftover pizza | HowAirtight container in the fridge | KeepsUp to 3 days |
| WhatRaw dough | HowNot recommended; the baking powder loses its lift | KeepsShape and bake right away |
To reheat: warm slices in a dry skillet over medium heat for 3 to 4 minutes, covered for the last minute, or in a 375°F oven for 6 to 8 minutes. The microwave softens the crust.
Gluten Free No Yeast Pizza Dough: FAQs
Can you make gluten free pizza dough without yeast?
Yes. Baking powder gives the lift instead of yeast, so the dough needs no rising time and goes from bowl to oven in about 10 minutes.
What does a no-yeast gluten free pizza crust taste like?
Crisp at the edges and tender in the middle, closer to a thin-crust or flatbread-style pizza than a puffy, chewy one.
What is the best gluten free flour for pizza crust?
A 1:1 or cup-for-cup gluten free blend that contains xanthan gum. Blends based on rice flour with tapioca or potato starch give the best texture.
Do I need xanthan gum?
Yes, unless the flour blend already contains it. Without it the dough crumbles. Add ½ teaspoon per 1½ cups of flour if the blend has none.
Why do you par-bake the crust?
Gluten free dough holds more moisture than wheat dough. Baking it bare first sets the surface so the sauce does not turn the middle gummy.
Why is my gluten free crust gummy?
It was too thick, underbaked or topped too heavily. Press it to ¼ inch, par-bake until dry on top and go light on sauce.
Why is my dough crumbly?
It needs more water. Gluten free blends vary a lot, so add warm water a tablespoon at a time until the dough holds together and feels slightly tacky.
Can I make this crust dairy free and vegan?
The crust itself has no dairy or egg. Use a dairy-free cheese and vegetable toppings to keep the whole pizza vegan.
Can I freeze gluten free pizza crust?
Yes. Par-bake, cool completely, wrap well and freeze for up to 3 months. Top and bake from frozen at 425°F for 10 to 12 minutes.
Can I make the dough ahead?
Baking powder starts working as soon as it is wet, so the dough is best shaped right away. To get ahead, par-bake the crusts and refrigerate them for up to 2 days.
How is this different from gluten free pizza dough with yeast?
Yeast dough needs 45 to 60 minutes to rise and gives a breadier, chewier crust with more flavor. The no-yeast version is faster and crisper.
Can I use almond flour or a single flour?
Not as a straight swap. Almond, coconut and oat flours absorb liquid very differently. Use a blend made to replace wheat flour.
What temperature is best for gluten free pizza?
425°F on a preheated pan. A hot surface under the crust is what crisps the bottom.
Can I cook it in a skillet or air fryer?
Yes. Press a small crust into an oiled cast iron skillet and bake, or air fry a 7-inch crust at 375°F for 5 minutes bare and 4 to 5 minutes topped.
Is baking powder gluten free?
Most baking powder is, but some brands use wheat starch. Check the label.
More Pizza Recipes
Sauces, toppings and another dough.
Stir, press, par-bake, top.
Pin this gluten free no yeast pizza dough for the next fast pizza night.
