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    Home » Pizza's

    Gluten Free Pizza Crust (Quick, Easy)

    Published: Oct 15, 2020 by Stephanie 16 Comments

    This post may contain affiliate links. Please read full disclosure.

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    This Gluten Free Pizza Crust recipe with tapioca flour is so easy to make and requires no yeast. It comes together quickly for the perfect pizza crust with only a handful of ingredients. Quick, Easy, Gluten-free, Vegetarian.

    cheese pizza sliced and on a glass serving plate topped with fresh oregano.

    A gluten free pizza crust that is seriously so good you won't even be able to tell it's gluten free.

    And let me tell you, I've been working on this recipe for quite some time now...

    Cause it had to be the perfect pizza crust since pizza is one of our favorite easy go to recipes!

    So at least ten pizza crusts later it's here for you guys to enjoy as well.

    We also love this Coconut Flour Crust when we want a low-carb crust or this Zucchini Pizza Crust is great for added veggies.

    Ingredients needed for gluten free pizza crust

    • Tapioca flour
    • Salt & Baking powder
    • Olive oil
    • Egg
    • Almond milk- unsweetened
    • Mozzarella cheese
    tapioca flour, olive oil, egg, almond milk, mozzarella cheese, salt, baking powder

    How to make gluten free pizza crust

    Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

    I prefer to cook it on a pizza stone like this one. if using a stone make sure to stick it in the oven prior to preheating!

    You can just place the parchment paper on a large round plate or pan to press it out and then just carefully slide onto preheated stone to bake.

    • gluten free pizza crust prior to being baked
    • gluten free pizza crust after being baked

    Once the crust is cooked carefully remove from the oven and top it with your favorite pizza toppings!

    pizza after being topped and cooked on a serving plate

    Can I make this pizza crust ahead

    Yes you can certainly prepare the crust in advance! Just allow it to cool completely after being baked, cover with plastic wrap and store in the fridge for up to 4 days.

    Recipe notes & tips

    • Loosely measure the tapioca flour- you don't want to pack it down or you'll get too much flour.
    • You can substitute the almond milk with regular milk or another plant based milk.
    • I recommend lightly coating the parchment paper with olive oil since it makes it easier to spread out the dough.
    • You can also put a little oil on the top if you're having trouble spreading it out or even wet your hands with water.
    • The olive oil can be substituted with another oil such as avocado oil but personally I prefer olive oil for this recipe
    Cooked pizza slice being served with a stainless steel spatula

    Other easy recipes

    • Cauliflower Pizza Crust
    • Ramen Soup
    • Slow Cooker Taco Soup
    Cooked topped gluten free pizza crust cut and on a serving plate with fresh oregano

    📖 Recipe

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    4.78 from 9 votes

    Gluten Free Pizza Crust (Quick, Easy)

    This Gluten free pizza crust recipe is so easy to make and is the best gluten free crust.
    Course Lunch/Dinner, Main Course
    Cuisine Gluten Free, Italian
    Prep Time 10 minutes minutes
    Cook Time 12 minutes minutes
    Servings 6 slices
    Calories 241kcal
    Author Stephanie

    Ingredients

    • 1 ½ cups tapioca flour
    • ½ tsp. baking powder
    • ½ tsp. sea salt
    • 6 tbsp. olive oil plus some for coating parchment paper
    • 1 large egg
    • ⅓ cup + 1 tbsp. almond milk unsweetened
    • ½ cup mozzarella cheese shredded
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    Instructions

    • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
    • Whisk together tapioca flour, baking powder and salt.
    • Add remaining ingredients and mix with spatula till dough is thoroughly combined.
    • Place dough on greased parchment paper and press out pizza till desired thickness of crust.
    • Prick the crust in several places with a fork.
    • Bake in oven on preheated stone or a baking sheet for 10-12 minutes till just lightly browned.
    • Top with your favorite toppings, reduce heat to 350 and bake another 7-8 minutes till melty and desired brownness.

    Notes

    You can dust top of crust with extra tapioca flour if needed to spread it out or even drizzle the top with a little extra olive oil to make for easier spreading.
     
    *Nutrition Disclaimer

    Nutrition

    Serving: 1slice | Calories: 241kcal | Carbohydrates: 26.4g | Protein: 1.8g | Fat: 15.4g | Saturated Fat: 2.5g | Cholesterol: 32mg | Sodium: 192mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 0.1g | Calcium: 54mg | Iron: 1mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj
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    Reader Interactions

    Comments

    1. An

      June 06, 2024 at 10:01 am

      OMG I've never made pizza from scratch before and I made this and I love it so much. I felt the dough was a bit wet so I added enough Tapioca flour so it wasn't sticking to my fingers anymore. I put my dough on parchment paper on a pizza pan. The edges are nice and crispy.

      This is a great week day recipe - thank you so much!

      Reply
      • Stephanie

        June 06, 2024 at 6:21 pm

        You're welcome and thank-you for the lovely feedback!

        Reply
    2. Kylie

      April 05, 2024 at 9:25 am

      Love that this recipe is super quick, and I had all ingredients on hand already! Great taste, too. For those who are expecting a "regular" (non-GF) pizza crust, mine definitely turned out much more dough-y and "raw" than firm or crispy, so it took some expectation adjusting for my non-GF folks to enjoy it fully (although I didn't mind it)! I would love to hear how to make it crispier if you have any tips, as I am fully aware that could've been an operator error on my part 🙂 Maybe the hot stone would've done the trick? Thanks for the recipe!

      Reply
      • Stephanie

        April 05, 2024 at 1:15 pm

        You're welcome and using a hot pizza stone is something I would definitely recommend for a crisper crust. You could also try adjusting the amount of tapioca flour or try a different brand of tapioca flour. Let me know if any of these tips helped you out.

        Reply
        • Steve

          June 21, 2025 at 8:55 pm

          This is the first time that I have used tapioca flour and I was really impressed with how this turned out. There were a few things that I changed. I added garlic powder to the dough, used Pre shredded Italiano cheese and regular milk. After the dough started to come together I realized that I needed another 1/4 cup of flour as it was still too wet. Another change that I will make next time is switch the dough precook, 8 minutes and toppings cook times 12 minutes so the crust is less dry. I will also brush the outer crust with garlic butter (we like garlic!). This recipe is definitely going into our rotation.

        • Stephanie

          June 22, 2025 at 9:12 am

          Thanks for taking the time to comment! Glad you enjoyed the recipe!

    3. Susan Maxwell

      October 14, 2023 at 6:27 pm

      I just put my crust in the oven. I hope it turns out ok. I followed your recipe and found that the dough was too wet so I added more flour. Is that ok?

      Reply
      • Stephanie

        October 15, 2023 at 8:54 am

        Yes it's okay to add more flour if needed.

        Reply
    4. Tracy

      November 01, 2022 at 5:50 pm

      Can the cheese be omitted?

      Reply
      • Stephanie

        November 01, 2022 at 5:55 pm

        Yes or you can substitute with a dairy free cheese if needed!

        Reply
    5. Jess

      October 19, 2022 at 9:11 pm

      I was looking for a simple gluten free pizza crust and found your recipe. This was seriously SOO good! Thank you!! 🙏🏻🙂

      Reply
      • Stephanie

        October 20, 2022 at 7:53 am

        You're welcome Jess and thanks for the lovely feedback!🥰

        Reply
    6. Deanna Grace

      March 12, 2022 at 10:32 am

      This was so good! A little while ago, I had been trying to find a substitute for the Chebe pizza dough mix. I figured out that that mix was made almost entirely out of tapioca starch, so I thought this might be similar. It was so great!
      I used cheddar cheese instead of mozzarella and I also sprayed the top with oil and sprinkled oregano on top. So great! Crunchy and chewy!

      Reply
      • Deanna Grace

        March 12, 2022 at 10:33 am

        I also had to add about one more cup of tapioca flour because the dough was wayyy too wet.

        Reply
        • Stephanie

          March 12, 2022 at 5:46 pm

          If the dough is a little wet you can also sprinkle the top with more tapioca flour as you're spreading out the crust.

      • Stephanie

        March 12, 2022 at 5:42 pm

        Thanks Deanna! Glad you enjoyed it!

        Reply
    4.78 from 9 votes (5 ratings without comment)

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    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

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