Remember that satisfying, chewy slice of pizza you used to devour? If you now navigate a gluten-free world, that memory might feel distant. Finding a truly great gluten-free pizza crust can feel like searching for a unicorn—everyone talks about them, but few actually deliver on taste and texture. Many store-bought options crumble under the weight of toppings, taste like cardboard, or leave you feeling disappointed.
This frustration is real. Going gluten-free shouldn’t mean sacrificing one of life’s greatest culinary joys: perfect pizza night! We understand the struggle of balancing dietary needs with the desire for a crust that actually holds up and tastes delicious.
That’s why we’ve put together this ultimate guide. We dive deep into the best gluten-free pizza crust options available today. You will learn which ingredients create the best chew, which brands truly shine, and how to spot a dud before you waste your money. Get ready to upgrade your pizza game!
Top Gluten Free Pizza Crusts Recommendations
- Just top with all of your favorite toppings and enjoy
- Country Of Origin: United States
- Item Package Dimension: 6.0" L x 5.0" W x 4.0" H
- Model Number: 30035457776285
- Two cauliflower pizza crusts per pack
- No artificial colors, flavors, or preservatives
- Gluten free always
- Crust made with real cauliflower
- Dairy-free
- Thaw completely before following cooking instructions. Cook within 10 days of thawing
- Made in Washington
- All Natural and gluten free
- Protein Packed: Each frozen pizza crust has 2x the protein of the leading cauliflower pizza crust.
- Gluten Free AND Vegan: Dairy-free and gluten free crust.
- Clean Ingredients: Made from a short list of simple ingredients.
- Nutrient-Dense: High in protein, packed with fiber, and lower on carbs, making it the perfect healthy meal for the entire family.
- Loved by Picky Eaters: Banza's crispy and deliciously doughy crust looks, cooks, and tastes like traditional frozen pizza.
- Crispy & Tender: Schär Gluten-Free Pizza Crusts offer the perfect balance of crunch and softness for a delightful pizza experience, without any gluten worries.
- Convenient & Quick: Pre-baked for easy meal prep, simply add your favorite toppings and bake for a delicious homemade gluten-free pizza in minutes.
- Premium Ingredients: Made with high-quality gluten-free ingredients, these pizza crusts provide a tasty, wholesome base for all your pizza creations.
- Versatile Topping Pairings: Neutral taste complements a wide range of toppings, from classic pepperoni to gourmet combinations like goat cheese and arugula.
- No Artificial Preservatives: Free from artificial preservatives, Schär's gluten-free pizza crusts offer a natural and healthy option for your homemade pizzas.
- Almond Flour Pizza Crust
- Grain-Free & Gluten-Free
- Certified Paleo
- Perfect Crust: Achieve crispy, airy Neapolitan-style pizza crusts with King Arthur gluten free flour blend. Specially formulated for authentic texture and flavor, ideal for celiac or gluten-sensitive individuals seeking the perfect GF pizza.
- Versatile Blend: King Arthur pizza flour combines sorghum flour, gluten free wheat starch, and xanthan gum for optimal texture. This unique mix ensures your homemade pizzas have the perfect rise, airiness, and crisp crust you crave.
- This flour uses Gluten Free Wheat Starch to allow those with celiac disease, gluten intolerance, or simply living a GF lifestyle to experience pizza the way they remember. This ingredient provides pizzas made with King Arthur Gluten Free Pizza Flour a similar flavor and texture of traditional pizza.
- Allergen Information: Contains gluten free wheat starch. Ingredients: GF wheat starch, corn starch, sorghum flour, cellulose and psyllium fiber blend, inactive yeast, xanthan gum. Perfect for those following a gluten free lifestyle.
- Trusted Brand: King Arthur Baking Company, founded in 1790, is America's oldest flour company. As a 100% Employee-Owned business, we're committed to providing the highest quality baking products and inspiring recipes for our customers
Your Guide to Picking the Best Gluten-Free Pizza Crusts
Gluten-free pizza crusts let everyone enjoy pizza night! Finding the right one can be tricky. This guide helps you choose the tastiest, best-textured crust for your needs.
Key Features to Look For
When shopping, check the packaging for these important things. These features tell you a lot about the crust.
Texture and Rise
- Chewiness: A good crust should have a little chew, not just crumble. Look for descriptions like “airy” or “bready.”
- Crispness: How crispy does it get in the oven? Some people like a cracker-like bottom; others want a softer base.
- Thickness: Crusts come thin, medium, or thick (like deep dish). Choose based on how you like your pizza.
Baking Ease
- Pre-baked vs. Raw: Pre-baked crusts cook faster. Raw dough requires more time but often tastes fresher.
- Handling: Can you easily move it onto a pizza stone or pan without it breaking?
Important Ingredients and Materials
Gluten-free crusts use many different flours. The main ingredients really change the final taste and feel.
Common Gluten-Free Flours
- Rice Flour (White or Brown): This is very common. It keeps the crust light but sometimes lacks flavor.
- Tapioca Starch/Flour: This adds stretch and chewiness, which is important so the crust doesn’t fall apart.
- Almond or Coconut Flour: These are often used in keto or low-carb crusts. They add richness but can be denser.
- Millet or Sorghum Flour: These grains offer a more complex, slightly nutty flavor.
Binding Agents
Since there is no gluten (the stuff that makes wheat bread sticky), manufacturers must add binders. These are crucial for structure.
- Xanthan Gum or Guar Gum: These are the most common gums. They hold the dough together.
Quality Factors: What Makes a Crust Great or Poor?
A few things can make or break your pizza experience. Pay attention to these details.
Factors That Improve Quality
- Added Fats and Oils: Olive oil or other healthy fats make the crust richer and help it brown nicely.
- Longer Fermentation (for doughs): If the raw dough rests longer, the flavor develops better, similar to traditional bread.
- Whole Grain Flours: Using brown rice or sorghum instead of just white rice flour often improves the nutritional value and flavor depth.
Factors That Reduce Quality
- Too Much Starch: If a crust relies only on starches (like potato or tapioca), it might taste gummy or bland.
- Dryness: Some pre-baked crusts dry out quickly if not stored correctly. They become brittle instead of chewy.
- Artificial Preservatives: While sometimes necessary, too many can affect the fresh taste.
User Experience and Use Cases
Think about how you plan to use the crust. This helps narrow down your choice.
Quick Weeknight Meals
If you need dinner fast, choose a **pre-baked, thinner crust.** You just add toppings and heat it through for 10–15 minutes. These are very easy to handle.
“Homemade” Feel
If you want a crust that feels like you baked it from scratch, buy **raw gluten-free dough** (if available) or a **par-baked crust** that you can proof (let rise) slightly before baking. These require more oven time but often taste superior.
Dietary Needs Beyond Gluten-Free
Some crusts are also made for other diets. If you eat low-carb, look specifically for crusts made with almond or cauliflower flour. Always check the full label.
10 Frequently Asked Questions (FAQ) About Gluten-Free Pizza Crusts
Q: Are all gluten-free crusts healthy?
A: No. Some use many starches and refined flours. Look for crusts listing whole grains (like brown rice or quinoa) for better nutrition.
Q: How do I keep my gluten-free crust from getting soggy?
A: Preheat your oven very hot (425°F or higher). Bake the crust plain for 5 minutes first to dry it out. Then add your sauce and toppings and finish baking.
Q: Can I freeze leftover gluten-free crusts?
A: Yes, most can be frozen. Wrap the cooled, baked crust tightly in plastic wrap and then foil before placing it in the freezer.
Q: Why do some gluten-free crusts taste like cardboard?
A: This usually happens when the crust uses too much white rice flour and not enough binding agents or fats. A good crust needs some fat (like olive oil) for flavor.
Q: Should I use a pizza stone or a baking sheet?
A: A preheated pizza stone or steel gives the best crisp bottom because it transfers heat quickly. A regular baking sheet works fine for softer crusts.
Q: What is the difference between “par-baked” and “fully baked”?
A: Par-baked means it is partially cooked. You finish cooking it at home. Fully baked means it is completely done; you are just reheating it and melting the cheese.
Q: Are crusts made with cauliflower really gluten-free?
A: Most cauliflower crusts are naturally gluten-free, but you must check the label. Sometimes wheat starch is added to help bind the cauliflower together.
Q: How long does a store-bought gluten-free crust typically last in the fridge?
A: Unopened, refrigerated crusts usually last until the date printed on the package, often 1–2 weeks. Once opened, try to use them within 3–5 days.
Q: What is the best flour blend for making crusts chewy?
A: Blends that include tapioca starch or potato starch work well. These starches mimic the stretch that gluten usually provides.
Q: Can I use a gluten-free crust for dessert pizzas?
A: Absolutely! Pre-baked, thin crusts work perfectly as a base for fruit, chocolate, and sweet glazes.