Gluten-Free Pizza Crust: Thin, Crispy, and Chewy Options

A good gluten-free pizza crust is chewy at the edge and crisp underneath. You get there with high heat, a hot surface, and a dough that is wetter than you expect.

GF pizza dough should feel sticky, almost like thick batter. Resist the urge to add flour until it handles like wheat dough. Wet dough steams from the inside as it bakes, which gives you chew instead of cracker.

Press it onto parchment, not the counter. Wet dough will not transfer. Shape it on the parchment, slide the whole thing onto a preheated pizza stone or steel, and bake at 500F or as hot as your oven goes.

Par-bake the crust for 5 to 7 minutes before adding toppings. This sets the base so sauce does not soak through. Then top lightly. Too much sauce or cheese makes GF crust soggy, and no amount of extra baking fully recovers it.

Almond flour makes a crust with real flavor and a sturdy bite: gluten-free almond flour pizza crust.

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