There are days when you just need a pizza and you need it fast. That’s where the best quick gluten-free pizza crust comes to the rescue. Get a freshly baked pizza on the table in less than 35 minutes with this quick crust recipe.

We only use this recipe at my house when we have run out of frozen pizza crusts. It really comes in handy when you need a pizza to the rescue though.

You will need parchment paper and these parchment circles make it easy to use to measure an 11-inch crust quite easily.

Any pan will do, but we prefer using this pizza pan. Additionally, this crust is easily mixed by hand, so you will not need a stand mixer for preparations.

Simply measure out the ingredients and mix thoroughly.

Then pour a little olive into your hands and shape the dough into a ball. Spread gently onto the parchment paper leaving a small space around the edge.

If you have any extra time, allowing the crust to sit will give it a little time to rise and get bigger air bubbles. But if you need a pizza now, go right ahead and bake!

Now it’s time to bake the best quick gluten-free pizza crust. This first bake allows the crust to settle and firm up before adding the toppings. You have time during the first bake to whip up a batch of the quickest pizza sauce on the planet if needed.

After the pre-bake, remove the crust, add the toppings, and put it right back into the oven. Bake until the toppings are at their desired texture, usually about 8-13 minutes depending on how much cheese you added.

If you were motivated and worked quickly, that pizza should have taken less than 30 minutes from start to finish. Amazing!

Ingredients

Wet Ingredients

100 g warm water
5 g sugar
5 g olive oil

Dry Ingredients

35 g white rice flour
20 g sorghum flour
35 g tapioca starch
5 g potato flakes
4 g whole psyllium husk
3 g salt
5 g instant yeast

Instructions

Preheat oven to 450. Add a pizza pan so that it gets hot while the oven preheats.
Combine the wet ingredients. Stir.
Measure out the dry ingredients. Whisk together until well combined.
Add the wet ingredients to the dry ingredients. Stir or knead by hand until completely combined. This will take 2-3 minutes.
Spray parchment paper with non-stick spray. Place dough on the parchment. Drizzle with olive oil. Pour some olive oil into your hands. Form the dough into a rough ball and place it in the center of the parchment. Start spreading the dough from the inside out to the edges with your fingers. Watch for any large holes or very thin spots. Leave about a half inch around the edge.
If you have time, let the dough rest as long as 60 minutes. If not, go ahead and bake.
Slide the crust and parchment paper onto the hot pizza pan. Bake the crust for 6 minutes. Remove from the oven. Add toppings.
Bake for an additional 8-13 minutes depending on how you like your toppings prepared. The more cheese you add, the longer it will take.

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The Best Quick Gluten-Free Pizza Crust