gluten free pizza crust

Gluten-Free Pizza Crust

Years in the making, our gluten-free pizza crust looks and tastes like a wheat flour pizza crust, without any grittiness or aftertaste. Our gluten-free pizza crust stays fresh longer than other brands. Store airtight and enjoy within 3 days or freeze!

3 1/4 cups King Arthur Flour Gluten-Free Bread & Pizza Mix 18 510 100   5 lbs 25 lbs 50 lbs
1/4 cup vegetable or olive oil 1.75 50 9.7   8 oz 2 lbs, 7 oz 4 lbs, 14 oz
1 3/4 cups lukewarm milk 14 397 77.8   2 lbs, 13 oz 13 lbs, 14 oz 38 lbs, 14 oz
3 large eggs 5.3 150 29.4   1 lb, 8 oz 7 lbs, 6 oz 14 lbs, 11 oz
7 grams instant yeast* 0.25 7 1.28   1 oz 5 oz 10 oz


1. Mix batter and allow first rise as above.

2. Stir to deflate. Preheat oven to 400°F.

3. Drizzle oil to coat baking sheet(s) or pizza pan(s). Scrape dough onto pan(s), it will be very soft and sticky. Drizzle tops with oil and pat crust(s) into 12" to 14" circle(s) or oval(s). Allow crust(s) to rise for 30 minutes, uncovered.

4. Bake crust(s) until tops are set and bottoms begin to brown, 8 to 12 minutes, depending on thickness. Remove from oven, and top as desired. Return to oven and bake for an additional 6 to 10 minutes, until bottoms are browned and toppings are cooked. Remove from oven and serve hot.

* Depending on your bakeshop conditions and desired speed of rise, you may find that more or less yeast works best for you. For active dry yeast, use the same amount as you would instant. For fresh, 2 1/2 times the weight of instant yeast is standard.


9 ounces of mix bakes one 12"-14" pizza crust

18 ounces of mix bakes two 12"-14" pizza crusts

5 pounds of mix bakes eight to nine 12"-14" pizza crusts

25 pounds of mix bakes forty to forty five 12"-14" pizza crusts

50 pounds of mix bakes eighty to ninety 12"-14" pizza crusts

Tips from our Bakers

  • For a non-dairy version: Use 1/4 cup vegetable oil and 1 1/2 cups lukewarm water.
  • For best texture and volume, we strongly suggest you use an electric hand mixer or electric stand mixer to make this mix.
  • Egg Replacement Tips: We recommend using the flax egg replacer. We tried a commercial egg replacer, but found the flax gel worked the best, plus you get the added benefit of flax. The commercial egg replacer in our starch-based recipe was slightly more dense. Use finely ground golden flax if you want a mild flavor, brown for a more "whole grain" taste.
  • King Arthur Flour recommends the GFCO's Certified Gluten-Free Food Service Training and Management program for professional gluten-free baking instruction. For more information, please visit