After many years and countless recipe tests, my search for the perfect dairy-free gluten-free pizza crust ended with the King Arthur Flour Company. After a few tweaks of their formula, I landed on this delicious recipe. It bakes up with a chewy, crispy exterior and tender interior that tastes almost doughy when it melds with the sauce and toppings. And don’t be afraid of the unique preparation and very wet dough—it bakes up perfectly!
Classic Gluten-Free Pizza Crust made without Top Allergens
This dairy-free gluten-free pizza crust recipe in its entirety is reprinted from my flagship book, Go Dairy Free: The Guide and Cookbook. I needed a copy of it online to link up to for those of you with gluten-free pizza needs! I love that this version is free of not only gluten and dairy, but also eggs, nuts, soy, corn, and gelatin. It’s as close to everyone friendly as I can offer. Here are some additional tips and notes for the ingredients:
- Flour: I like millet flour best because it is relatively light in texture, but also provides “stickiness” that is lacking in many gluten-free flours. That said, you can use rice flour. And sorghum flour might work well. I haven’t tested it with this recipe, but find that sorghum flour is often a good universal substitute.
- Starch: Fortunately, tapioca starch is relatively inexpensive, and getting easier to find. It lends great texture to this dairy-free gluten-free pizza crust. If you don’t have any, cornstarch should work, but I haven’t tested it.
- Milk Beverage: Most types work great. I often use dairy-free coconut milk beverage in baking, but other types of milk alternatives (oat, almond, etc) work fine. Just make sure it is plain and preferably unsweetened.
- Oil: Olive oil is great, but avocado oil, grapeseed oil, canola oil, and other neutral-tasting oils work well. I prefer to avoid coconut oil with pizza crust – it’s just not the right fit for this recipe, in my opinion.
Special Diet Notes: Dairy-Free Gluten-Free Pizza Crust
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, top food allergy-friendly, plant-based, and vegetarian.
- 1 cup millet flour (can substitute brown or white rice flour)
- ⅔ cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- ¾ teaspoon salt
- ¼ teaspoon onion powder
- 1 cup warm unsweetened plain dairy-free milk beverage
- 4 tablespoons oil, divided
- 1 tablespoon sugar, or your sweetener of choice
- 1½ teaspoons active dry yeast
- In a large mixing bowl, whisk together the flour, starch, baking powder, xanthan gum, salt, and onion powder.
- Put the warm milk beverage or water, 2 tablespoons oil, sweetener, and yeast in a medium bowl. Add ½ cup of the flour mixture and whisk to combine; it's okay if lumps remain. Let the batter sit for 15 minutes, or until the mixture looks a bit bubbly.
- Scrape the wet mixture into the remaining flour mixture in your mixing bowl. Beat with a hand mixer or stand mixer for 3 to 4 minutes. This helps “activate” the binding powers of the xanthan gum. It will be very thick but somewhat loose, moist, and sticky, like a cross between batter and dough.
- Cover the bowl and let the dough rest for 30 minutes.
- Cover a 12-inch round pizza pan with a piece of parchment paper. Drizzle the remaining 2 tablespoons oil onto the center of the parchment paper. Scrape the dough from the bowl onto the puddle of oil.
- Using wet fingers or a silicone spatula, gently spread or press the dough from the center outward to fill the pizza pan. It will be very sticky. Re-wet your fingers as needed while pressing out the dough, and just patch up any holes that form. Don’t worry, in the end it will bake nicely.
- Let the dough rest, uncovered, while you preheat your oven to 425ºF.
- Bake the gluten-free pizza crust for 10 minutes. Remove the crust from the oven and top as desired. Bake for 15 more minutes, or until the crust is lightly browned and the toppings are cooked as desired.