Gluten-Free Pizza Crust

MAKES 3 (12-INCH) PIZZA CRUSTS Parcook the dough and use it immediately or later the same day—or freeze the crusts airtight for future use. The type of gluten-free flour mix you use will affect the results. The most important thing is to pay attention to the dough texture; you want it sticky but workable. The dough won’t rise, but the yeast gives it the fermented flavor we love in bread.


  • 2 cups tapioca flour
  • 2 cups Multipurpose gluten-free flour (we like Cup4Cup), plus more for rolling out the dough
  • 1/3 cup powdered milk
  • 2 tablespoons plus 2 teaspoons or 4 (7-gram) packets active dry yeast
  • 2-1/2 teaspoons kosher salt
  • 2-1/2 teaspoons agar-agar
  • 5-1/2 teaspoons xanthan gum
  • 2-1/2 teaspoons sugar
  • 5-1/2 teaspoons olive oil
  • 1 tablespoon plus 1 teaspoon apple cider vinegar


  1. Place all the ingredients in a stand mixer fitted with the dough hook and work the dough on medium speed until it comes together and forms a slightly sticky ball. If it’s too dry, add a little water, then knead it on a lightly GF-floured surface about 10 times to ensure all the ingredients are combined. Keep the dough covered with a damp cloth; the dough dries out as it sits.
  2. Preheat the oven to 550°F. Divide the dough into 3 equal pieces. Dust a clean surface with some GF flour, then roll each piece of dough into 12-inch round, adding more flour to the surface or top of the dough, if needed, and shaping the edges, if desired. Transfer the dough to a baking sheet. Using a fork, prick small holes all over the dough, then let it rest for 30 minutes. Parcook the crust until it’s golden brown, 8 to 10 minutes.