Gluten-Free Pizza Crust — Thin and Crispy (No-Yeast 20-Minute Option)

How to Make Gluten-Free Pizza Crust — Thin and Crispy (No-Yeast 20-Minute Option)

1. 1

   Step 1: Combine the dry ingredients

   Preheat the oven to 475°F (245°C) with a pizza stone or inverted baking sheet on the middle rack. In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder and salt until evenly distributed and there are no lumps.

   For this step

   • 1 1/2 cupsGluten-free all-purpose flour (blend with xanthan gum not required)
   • 1/2 teaspoonXanthan gum (add only if your blend does not contain it)
   • 1 1/2 teaspoonsBaking powder
   • 3/4 tspFine salt
2. 2

   Step 2: Mix wet ingredients and form a batter

   In a separate bowl, whisk the egg with the very hot water and olive oil until smooth and slightly frothy. Pour the wet mixture into the dry ingredients and stir vigorously until a thick, pourable batter forms; it should be spreadable but not runny—add a tablespoon of water if too stiff.

   For this step

   • 2/3 cupWarm water (about 105–115°F / 40–46°C)
   • 1 largeLarge egg
   • 2 tbspExtra-virgin olive oil
   • 1/2 cupVery hot water (about 120–140°F / 49–60°C)
   
3. 3

   Step 3: Optional: use yeast for a chewier crust

   If you prefer a chewier, slightly puffier crust, skip the baking powder and mix the instant yeast into 1/4–1/3 cup warm water (not boiling) to hydrate, then combine with the flour and remaining wet ingredients; cover and let rest 20–30 minutes for a short proof. Note that using yeast adds resting time and is not the 20-minute no-yeast method described above.

   For this step

   • 1 teaspoonInstant yeast (optional — use in place of baking powder for a chewier crust and longer rise)
   
4. 4

   Step 4: Shape the thin crust and par-bake

   Line a pizza peel or baking sheet with parchment and dust lightly with cornmeal. Pour the batter onto the parchment and use an oiled spatula or the back of a spoon to spread it into a very thin, even circle (about 9–10 inches); transfer to the preheated stone or sheet and par-bake for 6–8 minutes until the edges set and the surface looks matte.

   For this step

   • 1 tablespoonCornmeal (for dusting the parchment)
   
5. 5

   Step 5: Add toppings and finish baking

   Remove the par-baked crust from the oven, add sauce, cheese and toppings of choice (avoid overly wet toppings to keep the crust crisp). Return to the oven and bake 6–8 minutes more until toppings are hot and the crust edge is golden and crisp.
   
6. 6

   Step 6: Rest and crisp before serving

   Transfer the pizza to a wire rack and let rest 3–5 minutes to allow steam to escape and the bottom to firm up, which improves crispness. For extra char and crisp, broil 30–90 seconds while watching closely, then slice and serve hot.

1. Preheat the oven to 475°F (245°C) with a pizza stone or inverted baking sheet on the middle rack. In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder and salt until evenly distributed and there are no lumps.
2. In a separate bowl, whisk the egg with the very hot water and olive oil until smooth and slightly frothy. Pour the wet mixture into the dry ingredients and stir vigorously until a thick, pourable batter forms; it should be spreadable but not runny—add a tablespoon of water if too stiff.
3. If you prefer a chewier, slightly puffier crust, skip the baking powder and mix the instant yeast into 1/4–1/3 cup warm water (not boiling) to hydrate, then combine with the flour and remaining wet ingredients; cover and let rest 20–30 minutes for a short proof. Note that using yeast adds resting time and is not the 20-minute no-yeast method described above.
4. Line a pizza peel or baking sheet with parchment and dust lightly with cornmeal. Pour the batter onto the parchment and use an oiled spatula or the back of a spoon to spread it into a very thin, even circle (about 9–10 inches); transfer to the preheated stone or sheet and par-bake for 6–8 minutes until the edges set and the surface looks matte.
5. Remove the par-baked crust from the oven, add sauce, cheese and toppings of choice (avoid overly wet toppings to keep the crust crisp). Return to the oven and bake 6–8 minutes more until toppings are hot and the crust edge is golden and crisp.
6. Transfer the pizza to a wire rack and let rest 3–5 minutes to allow steam to escape and the bottom to firm up, which improves crispness. For extra char and crisp, broil 30–90 seconds while watching closely, then slice and serve hot.