Pizza

Gluten-Free Pizza Crust (Crispy, Easy Homemade Recipe)

Easy gluten-free pizza crust with psyllium husk, millet and brown rice flour. Par-baked for a crisp base, ready in about 1½ hours.

By the Forkful editorial team · Published October 22, 2026

Quick answer

Mix a gel of 12 g psyllium husk and 275 g water, add it to 100 g warm water with 7 g yeast and a little maple syrup, then stir in 80 g potato starch, 220 g millet and brown rice flour and 10 g salt. Let the dough rise 30 minutes, press it into two 10-inch rounds on oiled parchment, par-bake at 450°F (230°C) for about 10 minutes, then top and bake 10 minutes more.

Prep: 25 min
Cook: 40 min
Total: 1 h 35 min
Makes: 2 pizzas

Total time includes 30 min of hands-off waiting (resting, rising, chilling or cooling).

Pizza with arugula and caramelized onions on a round stone with a knife and fork — Photo: Unsplash

📌 Save on Pinterest 💬 WhatsApp 👍 Facebook

Gluten-free pizza crust is one of the fastest-growing pizza searches right now, and the reason is simple: most gluten-free dough is either crumbly or gummy. Without gluten there is nothing to hold the dough together, so the recipe has to build structure another way.

This version uses psyllium husk soaked into a gel, which gives the dough the stretch and chew that wheat gluten normally provides. A mix of whole-grain flour and potato starch keeps the crumb light, and par-baking the crust before adding toppings is what turns it from soft to crisp. The dough is a sticky, spreadable one that you press out with wet hands, not roll.

↓ Jump to recipe

Ingredients

Servings (pizzas)

Change the number and every amount updates automatically.

For the dough
100 g warm water (100–110°F / 38–43°C), for the yeast
7 g active dry yeast (about 2½ tsp)
20 g maple syrup, honey or sugar
12 g whole psyllium husk
275 g room-temperature water, for the psyllium
80 g potato starch (or tapioca or arrowroot starch)
110 g millet flour
110 g brown rice flour
10 g fine salt
Olive oil, for the parchment and your hands
For the toppings
1 cup pizza sauce or tomato sauce
8 oz shredded mozzarella (about 2 cups)
Fresh basil, arugula or any toppings you like

Instructions

Stir the warm water, yeast and maple syrup together in a small bowl and leave for 10–15 minutes, until foamy. In a second bowl, whisk the psyllium husk into the room-temperature water and leave it for about 5 minutes to thicken into a gel.
In a large bowl, whisk the potato starch, millet flour, brown rice flour and salt. Add the yeast mixture and the psyllium gel and mix until smooth and thick, scraping the bowl. The dough will be sticky; that is normal.
Cover and let it rise in a warm spot for about 30 minutes, until it looks puffy and lighter.
Meanwhile, set an oven rack in the middle and preheat the oven to 450°F (230°C), with a baking steel, pizza stone or baking sheet inside.
Divide the dough in two. With oiled hands, press each piece on oiled parchment into a round about 10 inches wide, working from the center outward and leaving a slightly thicker rim.
Slide the first crust, parchment and all, onto the hot stone or sheet and par-bake for about 10 minutes, until the edges are lightly golden and the crust is firm enough to lift. If a bubble puffs up in the middle, pierce it with a knife.
Spread on half the sauce, scatter over half the mozzarella and any toppings, and bake 10 more minutes, until the cheese is melted and the edges are golden. While it bakes, par-bake the second crust the same way.
Rest the pizza for 5 minutes on a rack, then slice and serve. Top and bake the second crust the same way.

Tips for the best result

1Weigh the ingredients. Gluten-free dough is very sensitive to the ratio of flour to water, and cups are not accurate enough.
2Do not skip the par-bake. A raw gluten-free crust with sauce on it steams instead of crisping.
3Use oiled hands or a wet spatula to press out the dough, never extra flour, which makes it dry and dense.
4Measure the psyllium by weight and use whole husk. Finely ground psyllium powder is stronger, so you would need much less.

Storage

Let baked crusts cool completely, wrap them well and keep in the fridge for up to 3 days or freeze for up to 3 months. Par-baked, untopped crusts freeze well too. Reheat at 425°F (220°C) for 5–10 minutes until crisp.

Frequently asked questions

What flour is best for gluten-free pizza crust?

A blend of a whole-grain flour, such as brown rice or millet, and a starch, such as potato or tapioca, works well. A psyllium gel then replaces the structure that gluten would give.

Why is my gluten-free pizza crust gummy?

Usually the crust was not par-baked long enough, or the dough had too much water for the flour you used. Bake until the crust is golden and firm before adding the sauce.