10 Best Gluten-Free Pizza Recipes for Homemade Pizza Night
Homemade gluten-free pizza needs a crust method that suits the flour. The first seven pizzas use a dedicated rice, sorghum, tapioca, and psyllium dough with a short yeast rise. The final three offer cauliflower, almond-flour, and corn-tortilla alternatives. Each pizza has its own full ingredient list and topping instructions. Prebaking the crust is important: it gives the base time to set before wet sauce and cheese go on. Keep toppings moderate and pre-cook raw meat and watery vegetables before adding them.
Gluten-free ingredient check: Use labeled gluten-free flour, broth, sauces, spice blends, and tortillas where specified. Choose certified gluten-free oats. Keep utensils and work surfaces free of wheat flour and crumbs. All oven temperatures below are Fahrenheit; timing is a guide, and the stated doneness cue controls.
Before You Start
- Use a clean baking sheet and utensils to prevent gluten cross-contact.
- Pat the yeast dough with wet hands on parchment rather than adding large amounts of flour while rolling.
- Pre-cook chicken, turkey, and mushrooms. The topping bake is not long enough to safely cook thick raw meat.
- Gluten-free is not the same as low-carb; the first seven crusts contain starch. The cauliflower and almond versions have different textures.
- Let pizza rest briefly before slicing so the crust and cheese settle.
Choose a Recipe
- Gluten-Free Margherita Pizza
- Gluten-Free Mushroom and Spinach Pizza
- Gluten-Free Chicken Pesto Pizza
- Gluten-Free Barbecue Chicken Pizza
- Gluten-Free Roasted Pepper and Olive Pizza
- Gluten-Free Turkey Taco Pizza
- Gluten-Free Three-Cheese Pizza
- Cauliflower Crust Pizza
- Almond Flour Skillet Pizza
- Quick Corn Tortilla Mini Pizzas
1. Gluten-Free Margherita Pizza
Tomato, mozzarella, and basil keep this pizza simple. Add fresh basil after baking for its best flavor.
Yield: 1 twelve-inch pizza; 4 servings
Timing: Prep: 20 minutes; rise: 45–60 minutes; bake: 25–30 minutes
Ingredients
- 100 g superfine brown rice flour
- 50 g sorghum flour
- 75 g tapioca starch
- 8 g whole psyllium husk
- 4 g instant yeast
- 4 g salt
- 200 g warm water, about 100°F
- 1 tbsp olive oil
- 1 tsp honey
- ½ cup gluten-free pizza sauce
- 1 cup shredded mozzarella
- ¼ cup basil leaves
Instructions
- Mix psyllium with water and rest 5 minutes. Whisk flours, yeast, and salt; add gel, oil, and honey. Mix 3 minutes to form sticky dough.
- Cover and rise 45–60 minutes until visibly puffed. Heat oven to 425°F with a heavy baking sheet inside.
- Pat dough into a 12-inch circle on parchment with wet hands, about ¼-inch thick. Transfer parchment to hot sheet and prebake 15 minutes.
- Add sauce and mozzarella. Bake 10–15 minutes more until edges brown and cheese bubbles. Finish with fresh basil.
- Rest 5 minutes, then cut into eight slices.
Storage and recipe note: Use the specified flour-and-psyllium formula, not a cake-flour substitute. Refrigerate pizza 3–4 days, including prior storage of cooked meat, and reheat to 165°F.
2. Gluten-Free Mushroom and Spinach Pizza
Cook mushrooms first so they do not release water onto the crust. Spinach softens quickly in the oven.
Yield: 1 twelve-inch pizza; 4 servings
Timing: Prep: 20 minutes; rise: 45–60 minutes; bake: 25–30 minutes
Ingredients
- 100 g superfine brown rice flour
- 50 g sorghum flour
- 75 g tapioca starch
- 8 g whole psyllium husk
- 4 g instant yeast
- 4 g salt
- 200 g warm water, about 100°F
- 1 tbsp olive oil
- 1 tsp honey
- ½ cup gluten-free pizza sauce
- 1 cup mozzarella
- 1 cup sliced mushrooms
- 1 tbsp olive oil
- 1 cup spinach
Instructions
- Mix psyllium with water and rest 5 minutes. Whisk flours, yeast, and salt; add gel, oil, and honey. Mix 3 minutes to form sticky dough.
- Cover and rise 45–60 minutes until visibly puffed. Heat oven to 425°F with a heavy baking sheet inside.
- Pat dough into a 12-inch circle on parchment with wet hands, about ¼-inch thick. Transfer parchment to hot sheet and prebake 15 minutes. Meanwhile sauté mushrooms in the listed oil 5–7 minutes.
- Add sauce, mozzarella, sautéed mushrooms, and spinach. Bake 10–15 minutes more until edges brown and cheese bubbles.
- Rest 5 minutes, then cut into eight slices.
Storage and recipe note: Use the specified flour-and-psyllium formula, not a cake-flour substitute. Refrigerate pizza 3–4 days, including prior storage of cooked meat, and reheat to 165°F.
3. Gluten-Free Chicken Pesto Pizza
Cooked chicken makes this pizza a filling meal. A gluten-free pesto stands in for tomato sauce.
Yield: 1 twelve-inch pizza; 4 servings
Timing: Prep: 20 minutes; rise: 45–60 minutes; bake: 25–30 minutes
Ingredients
- 100 g superfine brown rice flour
- 50 g sorghum flour
- 75 g tapioca starch
- 8 g whole psyllium husk
- 4 g instant yeast
- 4 g salt
- 200 g warm water, about 100°F
- 1 tbsp olive oil
- 1 tsp honey
- ⅓ cup gluten-free pesto
- 1 cup cooked chopped chicken
- 1 cup mozzarella
- ½ cup halved cherry tomatoes
Instructions
- Mix psyllium with water and rest 5 minutes. Whisk flours, yeast, and salt; add gel, oil, and honey. Mix 3 minutes to form sticky dough.
- Cover and rise 45–60 minutes until visibly puffed. Heat oven to 425°F with a heavy baking sheet inside.
- Pat dough into a 12-inch circle on parchment with wet hands, about ¼-inch thick. Transfer parchment to hot sheet and prebake 15 minutes.
- Add pesto, chicken, mozzarella, and tomatoes. Bake 10–15 minutes more until edges brown and cheese bubbles and center topping reaches 165°F.
- Rest 5 minutes, then cut into eight slices.
Storage and recipe note: Use the specified flour-and-psyllium formula, not a cake-flour substitute. Refrigerate pizza 3–4 days, including prior storage of cooked meat, and reheat to 165°F.
4. Gluten-Free Barbecue Chicken Pizza
Barbecue sauce and red onion create a familiar sweet-savory pizza. Choose a sauce clearly labeled gluten-free.
Yield: 1 twelve-inch pizza; 4 servings
Timing: Prep: 20 minutes; rise: 45–60 minutes; bake: 25–30 minutes
Ingredients
- 100 g superfine brown rice flour
- 50 g sorghum flour
- 75 g tapioca starch
- 8 g whole psyllium husk
- 4 g instant yeast
- 4 g salt
- 200 g warm water, about 100°F
- 1 tbsp olive oil
- 1 tsp honey
- ½ cup gluten-free barbecue sauce
- 1 cup cooked chopped chicken
- 1 cup mozzarella
- ¼ cup thinly sliced red onion
Instructions
- Mix psyllium with water and rest 5 minutes. Whisk flours, yeast, and salt; add gel, oil, and honey. Mix 3 minutes to form sticky dough.
- Cover and rise 45–60 minutes until visibly puffed. Heat oven to 425°F with a heavy baking sheet inside.
- Pat dough into a 12-inch circle on parchment with wet hands, about ¼-inch thick. Transfer parchment to hot sheet and prebake 15 minutes.
- Add barbecue sauce, chicken, mozzarella, and onion. Bake 10–15 minutes more until edges brown and cheese bubbles and center topping reaches 165°F.
- Rest 5 minutes, then cut into eight slices.
Storage and recipe note: Use the specified flour-and-psyllium formula, not a cake-flour substitute. Refrigerate pizza 3–4 days, including prior storage of cooked meat, and reheat to 165°F.
5. Gluten-Free Roasted Pepper and Olive Pizza
Sweet peppers and salty olives make a generous vegetable topping. Drain both so the crust stays crisp.
Yield: 1 twelve-inch pizza; 4 servings
Timing: Prep: 20 minutes; rise: 45–60 minutes; bake: 25–30 minutes
Ingredients
- 100 g superfine brown rice flour
- 50 g sorghum flour
- 75 g tapioca starch
- 8 g whole psyllium husk
- 4 g instant yeast
- 4 g salt
- 200 g warm water, about 100°F
- 1 tbsp olive oil
- 1 tsp honey
- ½ cup gluten-free pizza sauce
- 1 cup mozzarella
- ½ cup drained roasted peppers
- ¼ cup sliced olives
Instructions
- Mix psyllium with water and rest 5 minutes. Whisk flours, yeast, and salt; add gel, oil, and honey. Mix 3 minutes to form sticky dough.
- Cover and rise 45–60 minutes until visibly puffed. Heat oven to 425°F with a heavy baking sheet inside.
- Pat dough into a 12-inch circle on parchment with wet hands, about ¼-inch thick. Transfer parchment to hot sheet and prebake 15 minutes.
- Add sauce, mozzarella, peppers, and olives. Bake 10–15 minutes more until edges brown and cheese bubbles.
- Rest 5 minutes, then cut into eight slices.
Storage and recipe note: Use the specified flour-and-psyllium formula, not a cake-flour substitute. Refrigerate pizza 3–4 days, including prior storage of cooked meat, and reheat to 165°F.
6. Gluten-Free Turkey Taco Pizza
Cumin-seasoned turkey brings taco flavor to a pizza base. Add the fresh tomato after baking.
Yield: 1 twelve-inch pizza; 4 servings
Timing: Prep: 20 minutes; rise: 45–60 minutes; bake: 25–30 minutes
Ingredients
- 100 g superfine brown rice flour
- 50 g sorghum flour
- 75 g tapioca starch
- 8 g whole psyllium husk
- 4 g instant yeast
- 4 g salt
- 200 g warm water, about 100°F
- 1 tbsp olive oil
- 1 tsp honey
- ½ cup gluten-free salsa
- 1 cup cooked ground turkey, cooked to 165°F
- 1 tsp cumin
- 1 cup cheddar
- ½ cup diced tomato
Instructions
- Mix psyllium with water and rest 5 minutes. Whisk flours, yeast, and salt; add gel, oil, and honey. Mix 3 minutes to form sticky dough.
- Cover and rise 45–60 minutes until visibly puffed. Heat oven to 425°F with a heavy baking sheet inside.
- Pat dough into a 12-inch circle on parchment with wet hands, about ¼-inch thick. Transfer parchment to hot sheet and prebake 15 minutes.
- Add salsa, turkey mixed with cumin, and cheddar. Bake 10–15 minutes more until edges brown and cheese bubbles and center topping reaches 165°F. Finish with fresh tomato.
- Rest 5 minutes, then cut into eight slices.
Storage and recipe note: Use the specified flour-and-psyllium formula, not a cake-flour substitute. Refrigerate pizza 3–4 days, including prior storage of cooked meat, and reheat to 165°F.
7. Gluten-Free Three-Cheese Pizza
Ricotta gives a soft contrast to mozzarella and Parmesan. Small spoonfuls keep the topping from making the crust wet.
Yield: 1 twelve-inch pizza; 4 servings
Timing: Prep: 20 minutes; rise: 45–60 minutes; bake: 25–30 minutes
Ingredients
- 100 g superfine brown rice flour
- 50 g sorghum flour
- 75 g tapioca starch
- 8 g whole psyllium husk
- 4 g instant yeast
- 4 g salt
- 200 g warm water, about 100°F
- 1 tbsp olive oil
- 1 tsp honey
- ½ cup gluten-free pizza sauce
- ½ cup ricotta
- ¾ cup mozzarella
- ¼ cup Parmesan
Instructions
- Mix psyllium with water and rest 5 minutes. Whisk flours, yeast, and salt; add gel, oil, and honey. Mix 3 minutes to form sticky dough.
- Cover and rise 45–60 minutes until visibly puffed. Heat oven to 425°F with a heavy baking sheet inside.
- Pat dough into a 12-inch circle on parchment with wet hands, about ¼-inch thick. Transfer parchment to hot sheet and prebake 15 minutes.
- Add sauce, small spoonfuls of ricotta, mozzarella, and Parmesan. Bake 10–15 minutes more until edges brown and cheese bubbles.
- Rest 5 minutes, then cut into eight slices.
Storage and recipe note: Use the specified flour-and-psyllium formula, not a cake-flour substitute. Refrigerate pizza 3–4 days, including prior storage of cooked meat, and reheat to 165°F.
8. Cauliflower Crust Pizza
Squeezing cooked cauliflower dry is essential for a crust that holds together. Bake the base fully before adding sauce.
Yield: 1 ten-inch pizza; 4 servings
Timing: Prep: 25 minutes; bake: 30–40 minutes
Ingredients
- 4 cups riced cauliflower
- 1 egg
- ½ cup Parmesan
- ½ cup mozzarella for crust
- ½ tsp oregano
- ¼ tsp salt
- ⅓ cup gluten-free pizza sauce
- ¾ cup mozzarella for topping
Instructions
- Heat oven to 425°F. Microwave cauliflower in a covered bowl 5–6 minutes until tender. Cool, then squeeze very dry in a clean towel.
- Mix cauliflower, egg, crust cheeses, oregano, and salt. Press into a 10-inch circle on parchment.
- Bake 20–25 minutes until deeply golden and firm.
- Add sauce and topping cheese; bake 10–15 minutes more until bubbly. Rest 10 minutes before cutting.
Storage and recipe note: Refrigerate up to 3 days; reheat on a hot baking sheet. Texture is softer than a starch-based crust.
9. Almond Flour Skillet Pizza
Almond flour makes a tender, low-starch crust. A well-greased oven-safe skillet supports it while it bakes.
Yield: 1 ten-inch pizza; 4 servings
Timing: Prep: 15 minutes; bake: 22–28 minutes
Ingredients
- 2 cups blanched almond flour
- 2 eggs
- 1 tbsp olive oil
- ½ tsp gluten-free baking powder
- ½ tsp oregano
- ¼ tsp salt
- ⅓ cup gluten-free pizza sauce
- 1 cup mozzarella
Instructions
- Heat oven to 400°F. Oil a 10-inch oven-safe skillet.
- Mix flour, eggs, oil, baking powder, oregano, and salt. Press evenly into skillet, about ¼-inch thick.
- Bake 12–15 minutes until firm and lightly golden.
- Add sauce and mozzarella, bake 10–13 minutes more, and rest 5 minutes before slicing.
Storage and recipe note: Refrigerate 3 days; reheat to 165°F. This crust contains nuts and eggs.
10. Quick Corn Tortilla Mini Pizzas
Corn tortillas become crisp little pizza bases. They are handy when you want pizza without mixing a dough.
Yield: 8 mini pizzas; 4 servings
Timing: Prep: 10 minutes; bake: 12–16 minutes
Ingredients
- 8 gluten-free corn tortillas
- 1 tbsp olive oil
- ¾ cup gluten-free pizza sauce
- 1½ cups mozzarella
- ½ cup sliced olives
- ½ cup diced bell pepper
Instructions
- Heat oven to 425°F. Brush tortillas lightly with oil and place on two pans.
- Bake 4–5 minutes to firm the bases.
- Spread with sauce and add cheese, olives, and pepper.
- Bake 8–11 minutes more until cheese bubbles and edges are crisp. Serve two per person.
Storage and recipe note: Refrigerate 3 days; reheat on a baking sheet.
Frequently Asked Questions
Can I use a store-bought crust instead?
Yes. Use the topping quantities and follow the crust package for baking time; skip the homemade dough ingredients.
Why is my center soft?
Too much sauce, watery toppings, insufficient prebaking, or a thick center can leave it soft. Keep the dough even and drain toppings.
Can I freeze the crust?
You can freeze a fully cooled, prebaked yeast crust. Add toppings after thawing or follow your own freezer-to-oven method with careful doneness checks.
Make the Collection Work for Your Week
Pick the recipes that fit your schedule, check your pantry against their measured ingredients, and prepare only the components that will keep well. Label leftovers with the cooking date. Refrigerate perishable foods within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep the refrigerator at 40°F or below. Follow each recipe’s shorter storage limit where one is given; reheating does not rescue food that was stored unsafely.
Cooking and storage reference: FoodSafety.gov safe cooking temperatures and cold food storage chart.
Further reading: King Arthur Baking’s guide to gluten-free flour types.
