Craving a pizzeria-style pizza with a golden, crispy bottom and a tender, chewy crumb without gluten can often feel like an impossible kitchen challenge.
Many gluten-free crust recipes yield dry, cardboard-like discs or fragile doughs that crack and crumble the moment you try to slice them.
This foolproof Bob’s Red Mill 1 to 1 pizza crust recipe changes everything by utilizing the precise starch balance of the iconic blue-bag baking blend.
By mastering proper dough hydration, gentle proofing, and a high-heat par-baking technique, you will achieve authentic artisan pizza crust with an irresistible chewy bite.
You can mix, shape, and bake this incredible homemade pizza crust from scratch in just 45 minutes of total active and resting time.
| Detail | Info |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 45 minutes (includes 15 minutes resting) |
| Servings | 8 slices (one 30 cm / 12 inch pizza) |
| Difficulty | Easy |
| Diet Tags | Gluten-Free / Vegetarian / Dairy-Free Option / Nut-Free / Soy-Free |
Why This Recipe Works
Traditional pizza dough depends on a developed web of glutenin and gliadin proteins to capture expanding carbon dioxide bubbles produced by active yeast.
In gluten-free baking, we rely on a carefully engineered blend of starches and hydrocolloids to simulate that elastic protein framework.
Bob’s Red Mill 1-to-1 Gluten Free Baking Flour incorporates sweet white rice flour, brown rice flour, potato starch, sorghum flour, and tapioca flour.
Tapioca and potato starches provide high moisture-binding capacity and superior gelatinization during baking, creating a soft and chewy interior crumb.
Rice and sorghum flours contribute structural rigidity and earthy grain flavor, allowing the crust to crisp beautifully along the bottom perimeter.
The pre-blended xanthan gum in the flour acts as a cold-soluble hydrocolloid that traps fermentation gases within the dough structure.
High dough hydration is essential because gluten-free starches absorb significantly more water than standard all-purpose wheat flour.
This recipe utilizes an optimal 80 percent hydration ratio to ensure the starches fully swell and hydrate before entering the hot oven.
Par-baking the rolled dough on a preheated baking sheet or pizza stone at 230°C [450°F] sets the outer starch matrix before any sauce is applied.
This critical step prevents moisture from tomato sauce and melting cheese from migrating downward into the dough, completely eliminating gummy crust syndrome.
The addition of extra virgin olive oil coats individual starch granules, tenderizing the crumb while driving deep Maillard browning along the raised outer rim.
Ingredients and Substitutions
Yeast Activation Mixture
- Warm filtered water (40°C to 43°C / 105°F to 110°F): 240 ml (240 g) [1 cup]
- Active dry yeast or instant yeast: 7 g [1 standard packet / 2.25 tsp]
- Pure maple syrup, honey, or organic cane sugar: 12 g [1 tbsp]
Dry Flour and Seasoning Base
- Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (Blue Bag): 300 g [2 cups spooned and leveled]
- Fine sea salt: 5 g [1 tsp]
- Pure garlic powder (optional): 2 g [1/2 tsp]
- Dried Italian oregano (optional): 1 g [1/2 tsp]
- Baking powder (aluminum-free): 4 g [1 tsp]
Liquid Fat and Finishing Touches
- Extra virgin olive oil (divided): 30 ml (28 g) [2 tbsp] for dough plus 15 ml [1 tbsp] for brushing
- Fine white rice flour or cornstarch: 15 g [2 tbsp] (for dusting parchment paper)
Recommended Classic Toppings
- Crushed San Marzano tomato pizza sauce: 120 ml [1/2 cup]
- Whole milk low-moisture mozzarella or plant-based mozzarella shreds: 150 g [1.5 cups]
- Fresh sweet basil leaves: 6 to 8 whole leaves
- Grated hard parmesan cheese or dairy-free parmesan alternative: 20 g [2 tbsp]
Ingredient Notes
Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in the blue bag is specifically formulated with xanthan gum already included.
Do not confuse this with Bob’s Red Mill All-Purpose Gluten Free Flour in the red bag, which contains garbanzo bean flour and no xanthan gum.
If using the red bag flour, you must add 3 grams [1 teaspoon] of pure xanthan gum powder to the dry ingredient mixture.
Active dry yeast requires proofing in warm water to confirm viability, while instant yeast can be mixed directly into the dry flour.
The water temperature must stay strictly between 40°C and 43°C [105°F to 110°F]; water above 49°C [120°F] will kill the live yeast cells.
Pure maple syrup or cane sugar provides immediate simple carbohydrates for the yeast to consume, accelerating carbon dioxide production.
Baking powder provides an extra chemical leavening boost during the initial oven spring, creating a light and airy rim.
Extra virgin olive oil adds rich Mediterranean flavor, enhances dough elasticity, and yields a golden, blistered crust crustacean.
Fine sea salt controls yeast fermentation speed while strengthening the hydrocolloid network and seasoning the crust.
Garlic powder and dried oregano are optional aromatics that infuse the crust with subtle pizzeria flavor from the inside out.
For dairy-free diets, replace the mozzarella with quality plant-based melting shreds made from cashew, oat, or coconut oil base.
Equipment Needed
A heavy baking sheet, cast-iron pizza pan, or cordierite pizza baking stone measuring at least 35 cm [14 inches] in diameter is ideal.
Unbleached parchment paper is essential for shaping, rolling, and transferring the sticky gluten-free dough without tearing.
A standard rolling pin or a straight wooden French dowel ensures an even thickness from the center to the edges.
A digital kitchen scale measuring in grams ensures precise flour measurement, which is crucial for gluten-free baking success.
A large glass or ceramic mixing bowl and a sturdy silicone spatula allow easy hand-mixing without electric mixers.
A pastry brush made of food-grade silicone applies an even sheen of olive oil over the outer crust rim before baking.
Step-by-Step Instructions
- Warm the filtered water to exactly 40°C to 43°C [105°F to 110°F] and pour it into a medium glass measuring cup or bowl.
- Whisk the active dry yeast and pure maple syrup into the warm water until completely dissolved.
- Rest the yeast mixture undisturbed for 5 to 7 minutes at room temperature until a thick, frothy foam layer forms across the surface.
- Weigh 300 grams [2 cups] of Bob’s Red Mill 1-to-1 Gluten Free Baking Flour into a large mixing bowl using a digital kitchen scale.
- Add the fine sea salt, baking powder, garlic powder, and dried oregano to the flour.
- Whisk the dry ingredients together for 15 seconds to distribute the leavening agents and seasonings uniformly throughout the flour.
- Pour the foamy yeast liquid and 30 ml [2 tablespoons] of extra virgin olive oil directly into the center of the dry ingredients.
- Stir the mixture briskly with a silicone spatula for 60 to 90 seconds until a cohesive, soft, and slightly sticky dough ball forms with no dry flour pockets.
- Cover the mixing bowl with a clean kitchen towel and let the dough rest in a warm, draft-free spot for 15 to 20 minutes to allow the starches to hydrate fully.
- Preheat your oven to 230°C [450°F] with your pizza stone or heavy baking sheet positioned on the middle oven rack for at least 20 minutes.
- Place a large sheet of unbleached parchment paper (roughly 40 cm / 16 inches long) onto your kitchen work surface and dust it lightly with rice flour.
- Turn the rested dough out onto the center of the parchment paper and shape it gently into a smooth round disc with your hands.
- Lay a second sheet of parchment paper over the dough ball to prevent the rolling pin from sticking.
- Roll the dough outward from the center into a 30 cm [12 inch] round circle with an even thickness of roughly 6 mm [1/4 inch].
- Peel away the top sheet of parchment paper carefully and use your fingertips to pinch and build up a slightly raised 1 cm outer rim around the perimeter.
- Brush the entire surface of the dough lightly with 15 ml [1 tablespoon] of extra virgin olive oil to create a moisture barrier.
- Prick the center area of the dough 6 to 8 times with a fork to prevent large steam bubbles from doming during the par-bake.
- Transfer the rolled dough along with the bottom parchment paper onto the preheated hot pizza stone or baking sheet in the oven.
- Par-bake the crust at 230°C [450°F] for 8 to 10 minutes until the surface feels dry, firm to the touch, and shows faint golden coloration.
- Remove the par-baked crust carefully from the oven and set it on a heat-safe surface.
- Spread the crushed tomato pizza sauce evenly over the crust, leaving the raised 1 cm outer border bare.
- Scatter the shredded mozzarella cheese and grated parmesan cheese evenly over the sauce layer.
- Return the assembled pizza to the 230°C [450°F] oven and bake for an additional 7 to 9 minutes until the cheese is melted, bubbling, and golden brown.
- Garnish the hot pizza with fresh sweet basil leaves, transfer to a wire rack for 3 minutes to preserve bottom crispness, slice with a sharp pizza wheel, and serve warm.
Troubleshooting Guide
| Problem | Likely Cause | Solution |
|---|---|---|
| Dough is extremely sticky and difficult to roll | Gluten-free dough has naturally high surface tackiness due to starches | Always roll the dough between two sheets of parchment paper rather than directly on a floured countertop. |
| Finished crust is gummy or soggy in the center | Crust was not par-baked long enough or too much watery sauce was added | Par-bake the crust for a full 10 minutes until firm, and use thick, strained crushed tomato sauce rather than watery puree. |
| Crust edges crack and crumble when slicing | Dough was rolled too thin or baked at an insufficiently hot oven temperature | Maintain a minimum thickness of 6 mm [1/4 inch] and ensure your oven is fully preheated to 230°C [450°F]. |
| Dough did not puff or rise during baking | Yeast was expired or liquid water was too hot during activation | Always verify that yeast creates a thick foamy cap within 7 minutes, and use water between 40°C and 43°C [105°F to 110°F]. |
| Pale, white crust with no golden browning | Oven temperature was too low or olive oil wash was omitted | Generously brush the outer rim with olive oil before baking and place the pizza stone on the lower third of the oven. |
| Bottom crust is overly hard and tough | Pizza was left directly on a hot metal pan after baking, trapping dry heat | Transfer the baked pizza immediately to a wire cooling rack for 3 minutes before cutting into slices. |
Pro Tips for Best Results
- Roll between parchment sheets: Gluten-free dough cannot be tossed or hand-stretched like wheat dough, so rolling between two non-stick parchment sheets guarantees a perfectly uniform circle without mess.
- Never skip the par-bake: Par-baking for 8 to 10 minutes solidifies the gelatinized starches, creating an impermeable barrier that keeps sauce from turning your crust into paste.
- Preheat your baking surface: Placing the parchment-supported dough directly onto a scorching hot pizza stone or preheated steel transfers instant bottom heat for exceptional oven spring.
- Measure flour by weight: Always use a digital kitchen scale to measure 300 grams of flour, as volume cups can pack up to 25 percent extra flour and dry out the dough.
- Rest the pizza on a wire rack: Setting the finished pizza on a raised wire cooling rack for 3 minutes allows bottom steam to evaporate freely, locking in lasting crunch.
- Opt for low-moisture cheese: Use whole-milk low-moisture brick mozzarella grated by hand rather than fresh wet mozzarella balls to avoid pooling excess liquid on the crust.
Make-Ahead and Storage
Make-Ahead Options
You can par-bake multiple pizza crusts in advance to have ready for effortless weeknight dinners.
Follow the instructions through the par-baking step (Step 19), let the crusts cool completely to room temperature on a wire rack, and store them flat.
Par-baked crusts can be stored in large zip-top bags at room temperature for up to 48 hours or frozen for up to 3 months.
Refrigeration and Freezing
Leftover baked pizza slices can be stored in an airtight glass container in the refrigerator at 4°C [39°F] for up to 4 days.
To freeze fully baked slices or par-baked whole crusts, wrap tightly in parchment paper followed by a double layer of aluminum foil to prevent freezer burn.
Thaw frozen par-baked crusts on the counter for 15 minutes before topping and baking according to recipe instructions.
Reheating Instructions
Never reheat gluten-free pizza in a microwave, as it rapidly collapses the starch structure and makes the crust rubbery and tough.
Reheat cold slices in a preheated oven or toaster oven at 190°C [375°F] directly on the oven rack for 5 to 7 minutes until the cheese bubbles and the crust crisps.
Alternatively, reheat slices in a covered dry cast-iron skillet over medium-low heat for 4 to 6 minutes for an ultra-crispy bottom.
Variations
Rustic Garlic Herb and Olive Oil White Pizza
Create an aromatic white pizza (pizza bianca) loaded with savory herbs and rich melted cheeses.
Omit the tomato sauce entirely and brush the par-baked crust generously with 30 ml [2 tablespoons] of roasted garlic-infused extra virgin olive oil.
Top with 150 g [1.5 cups] of shredded mozzarella, 60 g [1/4 cup] of whole-milk ricotta dollops, 20 g [2 tbsp] of grated parmesan, fresh rosemary needles, and sliced kalamata olives.
Garden Veggie and Basil Pesto Pizza
Craft a vibrant, vegetable-packed artisan pizza bursting with fresh garden flavors.
Replace the red pizza sauce with 60 ml [1/4 cup] of dairy-free nut-free basil pesto spread evenly over the par-baked crust.
Top with 120 g [1.25 cups] of mozzarella, thinly sliced zucchini ribbons, halved cherry tomatoes, sliced red onions, and tender baby spinach leaves before baking.
Spicy Arrabiata and Sweet Pepper Pizza
Build a zesty, fiery pizza with sweet and spicy flavor notes that excite the palate.
Stir 1 g [1/2 tsp] of crushed red pepper flakes and 2 g [1/2 tsp] of smoked paprika directly into your crushed San Marzano tomato sauce.
Top the par-baked crust with the spicy sauce, shredded mozzarella cheese, thinly sliced sweet bell peppers, caramelized yellow onions, and sliced pickled pepperoncini.
Thin and Crispy Flatbread Style Crust
Adapt this recipe into an ultra-thin, cracker-crisp flatbread perfect for appetizers and charcuterie platters.
Divide the prepared dough into two equal portions and roll each half between parchment paper to a thickness of just 3 mm [1/8 inch].
Par-bake at 230°C [450°F] for 6 to 8 minutes, add light toppings such as sliced figs, caramelized onions, and vegan cheese, and finish with a 5-minute final bake.
Frequently Asked Questions
Can I use Bob’s Red Mill 1-to-1 flour without adding extra xanthan gum?
Yes, Bob’s Red Mill 1-to-1 Gluten Free Baking Flour in the blue bag already contains the exact ratio of xanthan gum needed for binding.
You do not need to add any additional xanthan gum to this recipe, as the pre-blended formula provides optimal dough elasticity.
Can I make this pizza crust recipe yeast-free?
You can replace the yeast and warm water with 120 ml [1/2 cup] of sparkling mineral water and increase the baking powder to 8 g [2 teaspoons].
The crust will have a slightly denser, biscuit-like texture, but it will bake quickly without requiring any proofing time.
Why is my gluten-free pizza dough sticky and hard to handle?
Gluten-free doughs require higher hydration than wheat doughs to fully hydrate rice and potato starches.
The resulting dough behaves more like a thick paste; rolling between two sheets of non-stick parchment paper eliminates all handling difficulties.
Can I bake this pizza crust in a standard metal pizza pan?
Yes, you can bake the crust in a standard metal pan, but a preheated pizza stone, baking steel, or cast-iron pan produces a noticeably crispier bottom.
If using a metal pan, place it on the lowest oven rack to maximize direct bottom heat transfer.
Is this recipe dairy-free and vegan friendly?
The pizza crust dough itself is naturally vegan, dairy-free, and egg-free.
To keep the entire pizza completely dairy-free and vegan, simply use your favorite plant-based shredded mozzarella and dairy-free parmesan alternative on top.
Can I prepare the dough the night before?
Yes, you can mix the dough, place it in an airtight container lightly coated with olive oil, and refrigerate it for up to 24 hours.
Bring the chilled dough to room temperature for 30 minutes before rolling between parchment paper and par-baking as directed.
Conclusion
Baking an extraordinary, pizzeria-grade gluten-free pizza at home is entirely achievable with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.
By respecting the science of starch hydration, utilizing the parchment rolling technique, and committing to a quick par-bake, you will create a crust with the ideal balance of crispness and chew.
Say goodbye to fragile store-bought crusts and enjoy the pure satisfaction of fresh, aromatic homemade pizza hot from your oven.
Gather your favorite wholesome toppings and make your next pizza night a memorable culinary success.
We would love to know how your homemade pizza turned out in your kitchen.
Please leave a rating, share your favorite topping combinations, and leave your questions in the comments below.
Bob’s Red Mill 1 To 1 Pizza Crust Recipe
Crispy, chewy, and tender gluten-free pizza crust made with Bob’s Red Mill 1-to-1 Baking Flour.
- 240 ml (240 g) [1 cup] warm filtered water (40°C to 43°C / 105°F to 110°F)
- 7 g [1 standard packet / 2.25 tsp] active dry yeast
- 12 g [1 tbsp] pure maple syrup or organic cane sugar
- 300 g [2 cups spooned and leveled] Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 5 g [1 tsp] fine sea salt
- 4 g [1 tsp] aluminum-free baking powder
- 2 g [1/2 tsp] garlic powder (optional)
- 1 g [1/2 tsp] dried Italian oregano (optional)
- 45 ml (42 g) [3 tbsp total] extra virgin olive oil (divided)
- 120 ml [1/2 cup] crushed San Marzano tomato pizza sauce
- 150 g [1.5 cups] whole milk low-moisture mozzarella or vegan mozzarella shreds
- 20 g [2 tbsp] grated parmesan cheese or dairy-free alternative
- 6 to 8 whole fresh sweet basil leaves
- Warm the filtered water to 40°C to 43°C [105°F to 110°F] and combine with active dry yeast and maple syrup in a bowl; rest for 5 to 7 minutes until frothy.
- Weigh Bob’s Red Mill 1-to-1 Baking Flour and whisk together with fine sea salt, baking powder, garlic powder, and dried oregano in a large mixing bowl.
- Pour the foamy yeast mixture and 30 ml [2 tbsp] extra virgin olive oil into the dry ingredients; stir briskly with a spatula for 60 to 90 seconds until a cohesive dough ball forms.
- Cover the bowl with a clean towel and allow the dough to rest for 15 to 20 minutes to hydrate the starches.
- Preheat your oven and pizza stone to 230°C [450°F] for at least 20 minutes.
- Place the dough ball between two sheets of unbleached parchment paper and roll outward into a 30 cm [12 inch] round circle with an even 6 mm [1/4 inch] thickness.
- Peel away the top parchment sheet, pinch a raised 1 cm outer rim, brush with 15 ml [1 tbsp] olive oil, and prick the center lightly with a fork.
- Transfer the crust on its bottom parchment sheet onto the preheated pizza stone and par-bake at 230°C [450°F] for 8 to 10 minutes until firm and lightly golden.
- Remove from the oven, spread with crushed tomato sauce, and scatter shredded mozzarella and grated parmesan evenly over top.
- Bake for an additional 7 to 9 minutes until the cheese is bubbling and golden brown; garnish with fresh basil, rest 3 minutes on a wire rack, slice, and serve.
* Nutrition is estimated per serving. Actual values may vary based on specific ingredients and portions used.
