Gluten-Free Homemade Pizza

I’ll be honest… the first time I made this gluten-free homemade pizza, it was mostly just so my cousin (who can’t have a speck of gluten) would stop feeling left out on Friday nights. But I didn’t expect it to become something I’d… crave. The crust turns golden and just a little chewy at the edges, with this warm, toasty aroma as it bakes that will have you peeking into the oven long before it’s ready. The sauce seeps just enough into the base, the cheese gets all bubbly and golden in places, and if you picked your toppings well, each slice is a complete little joy. It’s comfort – but a little lighter, a little more thoughtful. Not perfect, but definitely real.

Why You’ll Crave It

• That crust – golden, firm at the bottom, and slightly tender in the center. No cardboard texture here, promise.
• You control everything – the sauce, the cheese, what you pile on or don’t. It’s your pizza exactly how you like it.
• Much easier than expected. Like a simple bread dough, but without the fear of rising “proofing nightmares.”
• Warm from the oven, it just smells like home… especially if you’re using herbs or roasted garlic or anything melty.
• No weird gums or artificial stuff if you pick good ingredients – this can feel nourishing, not “substitute.”

The first time I made this, we ended up eating it straight off the baking tray, standing at the counter, all nodding in approval with full mouths — a rare moment of silent agreement in my family.

What You’ll Need

• 2 cups gluten-free pizza crust mix: I like one with a bit of rice flour and xanthan gum already in it – easier that way.
• 1 ½ cups warm water: not hot, just enough to wake up the yeast – think bathwater warm.
• 2 tablespoons olive oil: go for a good one, fruity and smooth. Adds flavor to the crust.
• 1 packet active dry yeast: approx. 2 ¼ teaspoons – make sure it’s not expired, yeast can be fussy.
• 1 tablespoon honey (or sugar): helps the yeast do its thing and adds the barest touch of warmth.
• 1 teaspoon salt: essential for bringing the whole crust to life.
• 1 cup pizza sauce: store-bought works, though I sometimes mash up canned San Marzanos if I’m feeling fancy.
• 2 cups shredded mozzarella: freshly grated is always a little better – melts smoother.
• Toppings of choice: roasted mushrooms, red onion slivers, pepperoni, olives, or honestly… leftovers.

Easy How-To

Get That Oven Hot

Preheat it to 475°F. A very hot oven is your friend here – it gives that golden, crackly bottom. Let it really preheat, don’t rush it (I too have rushed it… regretted it).

Start the Dough

In a medium bowl, mix the crust mix, salt, and yeast. In another bowl, whisk the warm water, olive oil, and honey until it dissolves. Then pour that into the dry stuff. Stir with a wooden spoon – it’ll be soft and a bit sticky, that’s normal.

Let It Rest, 30-ish Minutes

Cover the bowl with a clean towel and let it sit in a warm corner of your kitchen. It won’t double like classic wheat dough, but it should puff a bit and feel looser after half an hour.

Shape the Crust

Dust parchment paper with some gluten-free flour, plop dough down, and with oiled hands (or a bit of patience), press it into a circle about ¼ inch thick. Try to get it even – but really, it doesn’t need to be a perfect circle.

Pre-Bake It

Slide the crust (still on the parchment) onto a baking sheet or pizza stone. Bake for 10 minutes – just until it starts to firm up and goes a little golden around the edges.

Top It Up

Take the crust out – carefully – and spread on the sauce. Not too much. Sprinkle the cheese, then add your toppings in little handfuls. Think balance rather than overload.

Finish Baking

Back into the oven it goes for another 10-15 minutes. Watch the edges – once they look deep golden and the cheese is bubbling and maybe even browning in spots, it’s ready.

Let It Sit Just A Bit

This is hard, but wait 3–5 minutes before slicing. The crust holds better, and it won’t burn your tongue (I always forget…)

Good to Know

• If your crust feels a little soft in the center, you can pop slices back into the oven on a rack to crisp up. No shame in adjustments.
• Don’t bother tossing the dough in the air unless you want to clean pizza off your cabinets. Pressing with fingers is fine.
• Toppings with lots of moisture (like fresh tomatoes or mushrooms) can make things soggy – roast them first if you’ve got time.

Serving Ideas

• A bowl of arugula tossed with lemon and olive oil alongside gives the pizza this sort of brightness that makes it feel like a real meal.
• Reheat leftovers on a skillet over low heat – it re-crisps the bottom beautifully… better than the microwave any day.

Top Tricks

• Oil your hands before pressing the dough out – it helps prevent sticking, and adds a whisper of richness to the edges.
• If the center of your pizza looks too pale after baking, slide it off the parchment and bake directly on the rack for 2-3 minutes.

Frequently Asked Questions

Do I need to use a special gluten-free pizza flour mix, or can I make my own blend?

You can absolutely make your own, but for beginners or weeknights, a premixed gluten-free flour blend designed for pizza helps with texture and structure. Blends with ingredients like rice flour, potato starch, and xanthan gum work best.

Can this crust be made ahead of time and frozen?

Yes! I usually par-bake the crust (just the 10-minute pre-bake), let it cool completely, and then freeze it wrapped tightly. When you’re ready, top and bake as usual without thawing – just add a few extra minutes to the final bake.

Is it okay to skip pre-baking the crust?

I wouldn’t recommend skipping it. Pre-baking keeps the crust from going soggy under the sauce. It really makes a difference and only takes 10 minutes.

What if I don’t have a pizza stone?

No worries at all – a sturdy baking sheet preheated with the oven works too. Parchment paper helps prevent sticking, and you can always finish the crust directly on the rack for crispness if needed.

How do I know when it’s fully cooked?

Look at the edges – they should be deep golden, maybe slightly cracked. And the cheese should be bubbling, with a few golden spots. If it’s pale or floppy, give it a few more minutes.