The Best GF Pizza Crust Recipe

The Best GF Pizza Crust Recipe

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Gluten Free Pizza

We’re fired up to share this GF pizza crust recipe with you! GF Pizza is often a bummer and a really really good one is hard, if not impossible, to come by. We promise this one will make you believe in Pizza again! 

Part of the secret is that this pizza is made in Iron Skillet, which produces a very even heat throughout the baking cycle. Non-traditional? You bet! But, it beats pizza stone, grill or a wood-fired oven. The recipe was adapted from our customer, food blogger and pizza connoisseur Cleve. Cleve – you rock!

Gluten Free Pizza Recipe

To make one 10-12in pizza crust, you’ll need:

  • 1-1/2 Cups Happy Campers Easy Peasy Flour Mix – (204 g)
  • 1 tsp Baking Powder – (4.5 g) 
  • 1/2 Packet Yeast – (1-1/2 tsp or 7 g)
  • 1-1/2 Tbsp any Oil like Olive or Sunflower – (21 g)
  • 2/3 Cups Lukewarm to Warm Water – (156g)
  • Electric mixer with a paddle (not dough hook) or a large wooden spoon and mixing bowl
  • Parchment Paper
  • Rubber Spatula, Brush, Measuring Cup or Weight Scale and Spoons


  1. Add all of the above ingredients to a mixing bowl and mix until the dough is smooth, approx. 4-6 min.
  2. Transfer the dough to a 14” long x 12” wide piece of parchment paper (NOT wax paper), cover with a second piece of parchment paper and form the dough with a rolling pin, spatula or hands into a 10”-12” circle. For Thin Crust Pizza roll the dough out to 1/8” thick, for a Thicker Crust you can go up to 3/8” thick. The crust is so delicious that personally we prefer the thick version!
  3. To raise the edge of the crust, if you want to do that, roll a little dough back on itself. Pro Tip-“Off center” the pizza on the parchment paper to leave a couple of inches of paper on one side, gives you something to grab when sliding the pizza into the hot skillet.
  4. Transfer the dough (now in between the two pices of parchment paper) to a sheet pan and let rise in a warmish area for approx. 40 minutes.
  5. Before the dough finishes rising, pre-heat a 12” cast iron skillet on the stove top at medium/high heat for about 4-6 min AND pre-heat the oven to 350-F (180-C). 
  6. Place the sheet pan with the dough and parchment paper on the edge of the very hot skillet, grab the parchment paper and quickly slide it across the skillet to the other side and let it plop down into the pan. Don’t worry if the parchment paper is crinkled, it will settle in the cooking process.  Parchment paper is made for this and will not burn or catch fire.
  7. Place the skillet in the oven on the middle rack and bake at 350-F (180-C) deg for 20-25 min for thin crust and 30-35 min for a thicker crust. Tip: You are going to cook the pizza a second time so don’t overcook this phase, the color should be a “very light brown”.
  8. Take the skillet out of the oven, remove the top and bottom parchment paper, put the pizza back in the skillet and set aside. Turn the oven up to 450-F (230-C). Once the oven is up to 450 deg add the sauce, cheese and then the toppings to the pizza. Tip-To avoid a soggy crust do not add the sauce and ingredients to the pizza until the oven is up to 450 deg and you’re ready to put it in.
  9. Remember…before you return the skillet to the oven it is still very hot, so be sure to grab a hot pad !! Return the skillet and pizza to the 450-F (230-C) deg oven, place it on the top rack and bake until the toppings just brown, approx. 10-15 min depending on your oven.
  10. Take the pizza out of the oven and slide it onto a cutting board. With a big knife cut to size and enjoy !! Tip-Lacy’s mom likes to butter the edges of crust and she pretty much got the whole family hooked. 😀

PS: If you’d like an inspiration for toppings, check out Cleve’s gourmet pizza recipe here.

PSS: Our favorite vegan cheese options that melt fantastically are Myoko’s and Violife. Myoko’s wins the editor’s choice because it’s Organic and made with whole foods. You should be able to find both at your local natural grocery stores!  

Now, let’s Pizza Party! 💥😆🎉

Lacy and Jan