The Best Gluten-Free DIY Pizza Crust: two simple ingredients
- Rachel Persson
- May 19
- 3 min read
Ok, hear me out, this recipe seems too easy and it is. You only need two ingredients and some time. It's well worth it, since I've been gluten free for years now, all other DIY pizza crusts fall short and the store-bought ones are SO expensive.
The recipe is so good because it's so easy. Two ingredients: just plain greek yogurt and gluten free flour. That's it. I use Aldi brand organic greek yogurt and Bob's Red Mill gluten free flour.
This DIY pizza crust is adapted from one my mom found meant for regular flours, so if this is your recipe and you're reading this, email me and I can link credit for your genius! If not, read on to share in the delicious ease.
It's very simple. You need a 1:1 mixture of greek yogurt to gluten free flour. That's it.
Put the ingredients in to a bowl and start mixing with a rubber spatula so that it does not coat your hands. It will take quite some time and elbow grease to get it to form a dough ball that sticks well enough together. If after 5 minutes of mixing or so, sprinkle in some more flour, but try not to do too much or the dough gets chewy. Once you have mixed well enough, it will look like a regular ball of dough.
At this point, you can dump it out onto a lightly floured surface. From there, place a sheet of parchment paper over the top and then roll it out with your rolling pin. Smoothing it out with your hands and not using a rolling pin is difficult because it tends to rip, but it's not impossible. Just be sure to use the parchment paper as a buffer between your rolling pin and the dough as the parchment gives it enough structure to ensure that it does not rip.
After you have it rolled out, leave it on the parchment paper and pop it onto the pizza pan. Par-bake it at 350 degrees for about 20 minutes while keeping an eye on it and then once you remove it from the oven flip it over so that the more "done" side is face up. This ensures that once you put on your toppings and bake it again, the underside will get more crispy.
At this point, just put on your sauce, toppings and then bake it as you would normally for a store-frozen pizza crust. Our spread of toppings usually includes pepperoni, freshly shredded mozzarella (we like to avoid the anti-caking agents in pre-shredded cheeses), black and green olives and onions. We do ours at 425 degrees for roughly another 20 minutes or until it's crispy on the edges. I love a crunchy crust, so I like to let mine go for a little longer.
Gluten-Free Pizza Dough
Ingredients:
1.5 Cups plain greek yogurt
1.5 Cups Bob's Red Mill gluten free flour
Some flour for sprinkling
Put your equal parts yogurt and flour into the bowl.
Start mixing until it forms a nice dough ball.
Turn it out onto a lightly floured surface and using a rolling pin, roll it out to about 2mm thick. I prefer thin crusts and find that having it much thicker prevents it from getting crunchy.
Par-bake at 350 degrees for 20 minutes.
Remove from the oven and flip it over before topping.
Bake again at 425 degrees for 20 more minutes or until your desired "done-ness."
Enjoy!
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