Looking for a foolproof gluten-free pizza crust that bakes up crispy on the outside and chewy on the inside? Steven’s Ultimate Neapolitan Gluten-Free Pizza Crust is the answer. It’s so good, you’ll forget it’s gluten-free—and so simple, it’ll quickly become part of your weekly dinner rotation.

Why You’ll Love This Gluten-Free Pizza Crust

Everyone loves pizza, right? At my house, it’s a weekly staple. I always keep a crust (or dough) on hand for those days when I need a last-minute meal without a grocery run. This crust checks all the boxes:

• Crispy, chewy, yeasty texture
• Make-ahead friendly—store for up to 2 weeks
• No special store runs—pantry staples only
• Perfect for any toppings, from classic to creative

Whether you’re feeding a gluten-free household or just looking for a pizza night upgrade, this crust delivers the taste and texture everyone loves.

What Makes This Gluten-Free Pizza Dough Special?

This crust is crispy, yeasty, and beautifully chewy—a rare combo in the gluten-free world. If you’ve tried to make gluten-free pizza before, you know how hard it is to nail that classic Neapolitan texture. After plenty of trial and error, I’ve got the ultimate recipe!

The secret? A screaming-hot oven and a pizza stone or unglazed ceramic tile. Here’s the magic formula:

1. Preheat your oven with the stone/tile inside to get it piping hot.
2. Roll out your dough and pre-bake it directly on the hot surface.
3. Remove the crust, add your toppings, then bake again until everything is bubbling and golden.

This two-step bake guarantees a crust that’s firm on the bottom, tender inside, and never soggy. It’s a total game changer.

Can You Make This Crispy Gluten-Free Pizza Crust Ahead of Time?

Absolutely! One of the best things about this recipe is how well it fits into a busy schedule.

You can prepare the dough in advance and store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, simply pull out the portion you need, let it come to room temperature and rise, then follow the baking instructions as usual.

This make-ahead option makes it even easier to enjoy homemade gluten-free pizza on a weeknight—no fuss, no stress, and no need to sacrifice taste or texture.

Favorite Gluten-Free Pizza Topping Ideas

One of the best parts about homemade pizza is getting creative with toppings! Here are some of our all-time favorites to inspire your next pizza night:

• Spicy Hawaiian: Classic red sauce (we like to mix in a bit of sriracha for kick), garlic powder, crushed pineapple (pressed to remove excess juice), and Canadian bacon.
• Creamy Margherita: Alfredo sauce, fresh garlic, shredded mozzarella, and lots of fresh basil.
• Truffle & Cheese: Buffalo mozzarella, freshly shaved Parmesan, and a drizzle of truffle oil.
• Sausage Supreme: Cooked sausage, roasted red peppers, mozzarella, dollops of ricotta, artichoke hearts, and thinly sliced red onion.
• Garlic & Olive: Light red sauce, roasted garlic, mozzarella, pepperoni, and Castelvetrano olives.
• Quattro Formaggi: A rich blend of mozzarella, ricotta, Parmesan, Fontina, garlic, and fresh oregano.
• Reuben-Style Pizza: A unique twist with sweet onion salad dressing, corned beef, Swiss and mozzarella cheeses, and sauerkraut.
• Strawberry Balsamic (inspired by Café Sucre Farine): It might sound unusual, but the sweet-tangy combo is truly unforgettable.

Why Wait? Make Gluten-Free Pizza a Weekly Ritual

This dough is incredibly low-effort—most of the time is hands-off. If you’re often looking for a last-minute dinner solution, make this dough once every two weeks and keep it refrigerated. You’ll always have a delicious, gluten-free pizza night ready to go.

Tips & Tricks for the Perfect Gluten-Free Pizza Crust

• Plan Ahead: This recipe needs an overnight rest time to fully develop its flavor and texture. It’s a great make-ahead option!
• Use a Pizza Stone or Unglazed Ceramic Tile: This is crucial for that Neapolitan-style crisp. Just make sure your tile is unsealed—sealed ones may contain lead. A preheated surface means your crust starts cooking instantly, creating a firm, golden base.
• Add Heat to Your Sauce: A few drops of hot sauce in your red sauce can elevate the flavor without overwhelming heat. It’s a simple way to add depth.
• Store Smart: Keep the dough in an airtight container in the fridge for up to two weeks. It’s perfect for quick, stress-free dinners.

If you love pizza, check these out:

Buttery, Gluten-Free Asiago Bread Sticks

Gluten-Free Italian Calzone

Stevens Ultimate Neapolitan Gluten Free Pizza Crust

Recipe by Stevens Haen

4.8 from 12 votes

Course: DinnerCuisine: ItalianDifficulty: Easy

Servings

4-6

servings

Rising Time

2

Hours

Sitting Time

Over

Night

Cook Mode

Keep the screen of your device on

Ingredients

• 3 Cups King Arthur 1:1 Gluten Free Flour

• 3/4 Cup Cup Potato Starch

• 1 Tbsp Psyllium Husk

• 2 tsp Himalayan Pink Salt (If sea salt, use 1 tsp)

• 2 Tbsp Granulated White Sugar

• 1 Packet Instant Rise Yeast

• 1 Egg White (2 Tbsp Egg White Powder)

• 2 tsp Xanthan Gum

• 2 Cups Water (Room Temp)

Directions

• Proof yeast – using a 2 cup measuring cup add yeast, sugar, ¼ cup brown rice flour, ½ cup warm water. Let it sit for 15 minutes until it bubbles.
• Pour proofed yeast with mixture into 2 additional cups of room temp water. While waiting for the yeast to proof, combine and mix all dry ingredients together. Add salt. Pour water and egg whites into flour mixture – mix until combined, knead the dough between your hands for 2-3 minutes (texture should be a firm ball of dough with little stickiness). Place the covered dough in an airtight container, leave it exposed for 30 minutes before closing the cover and placing it in the fridge overnight.
• Prep for Cooking – Pull the dough out of the fridge & let it rise for 1-2 hours in a room temperature environment. (If your oven has a proofing feature, that works best, you can also stick it in the oven with the oven light kept on).
  
  1 hour into letting the dough rise, preheat Oven to 500° (or higher) & place a pizza stone/ceramic tile in the middle rack.
  
  
• Lay out parchment paper and dust with rice flour or 1:1 flour. Pull out about a cup size worth of dough and place it on the parchment.Dust the dough liberally with the flour and roll out with a rolling pin. If the dough is sticking, dust with more flour. Roll out dough between ⅛ and ¼ inch thick. (You should be able to peel the dough from the parchment with relative ease.) 
  
  
• Open the oven, gingerly pick up the dough, and place the dough on the hot pizza stone. (If your parchment isn’t full of excess flour, you can flip parchment paper onto the stone, then peel it off the dough.) Be careful – as the pizza stone is hot.
  
  *Another option is to take the pizza stone out, and place the dough onto the stone and then replace the stone into the oven. If you go with the second method, be sure to work quickly so the stone does not cool down too much.
  
• Cook the pizza dough for approximately 2 minutes or until the edges start to brown (may be sooner).  Slide the crust off of the pizza stone & onto a wooden cutting board. Decorate your pizza with desired toppings. Place the dough back onto the pizza stone, and continue cooking for another 3-5 minutes until the pizza is cooked to your preference.
  
  *Another option is to pull the pizza stone out of the oven and decorate your pizza with desired toppings straight on the pizza stone. Just be careful not to take too long (so the stone doesn’t cool off) and don’t spill the toppings onto the stone as they are difficult to get off.

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