# The Best Gluten-Free Pizza Crust + Sauce

The Best Gluten-Free Pizza Crust + Sauce takes 1 hr 5 min (15 min prep, 50 min cooking) and serves 8.

Recipe by minimalistbaker.com · original: https://minimalistbaker.com/the-best-gluten-free-pizza-crust-sauce/  
Cuisine: Italian · Dish: Pizza & flatbreads  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/the-best-gluten-free-pizza-crust-sauce (with step-by-step Cook Mode)

A 7-ingredient gluten-free pizza crust that requires 1 hour from start to finish and rivals any pizzeria-style pizza crust.

## Ingredients (serves 8)

- 1 tbsp dry active yeast
- 1¼ cups warm water ((divided))
- 2-3 Tbsp sugar ((divided))
- 3 cups gluten-free flour blend (see notes)*
- 1 tsp salt
- ½ tsp baking powder
- 1 tbsp olive oil

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- baking powder

## Steps

1. Preheat oven to 350 degrees F (176 C).
2. In a small bowl, combine yeast and 3/4 cup (180 ml) warm water (about 110 degrees F / 43 C, not hotter or it will kill the yeast).
3. Let the yeast mixture sit for 5 minutes to activate, sprinkling in 1 Tbsp (12 g) of the sugar a few minutes in.
4. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 1-2 Tbsp (12-25 g) sugar depending on preferred sweetness.
5. Whisk the dry ingredients until well combined.
6. Make a well in the dry mixture and add the yeast mixture, the olive oil, and the additional 1/2 cup (120 ml) warm water.
7. Stir it all together until well combined, using a wooden spoon.
8. If using the whole dough to make one large pizza, spread onto a generously greased baking sheet or pizza stone; otherwise make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days.
9. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge until pretty thin, less than 1/4 inch.
10. Put the pizza in the oven to pre-bake until it begins to look dry; cracks may appear, which is normal.
11. Remove from oven and spread generously with your favorite pizza sauce, cheese, and desired toppings.
12. Pop back in oven until the crust edge looks golden brown and the toppings are warm and bubbly.
13. Cut immediately and serve.

## Good to know

### Swaps

- No dry active yeast? Use an equal amount of instant yeast and skip the activation wait if you like, though letting it sit still helps.
- No olive oil? Substitute another neutral oil like avocado or vegetable oil in the same amount.

### Storing it

Store leftover baked pizza in an airtight container in the fridge for 3-4 days; reheat in the oven until hot and the crust is crisp again.

### Making it ahead

Make the dough ahead and keep the unused half wrapped in the fridge for several days before pressing out and baking.

## Nutrition (per serving, 1 serving, as published by minimalistbaker.com)

- Calories: 215 kcal
- Protein: 3.2 g
- Carbohydrates: 48 g
- Sugar: 3.3 g
- Fiber: 2 g
- Fat: 1 g
- Saturated fat: 0.2 g
- Unsaturated fat: 0.62 g
- Sodium: 7 mg