Hey pizza lovers! If you’re gluten-free like me or just want to try something new, you’re going to love this Neapolitan-style pizza crust! I used King Arthur Gluten-Free Pizza Flour, and let me tell you it acts just like wheat flour, but without any gluten. It makes the crust chewy, crisp, and absolutely perfect. Let’s get baking!

Method

Mix It Up

To start, grab a large mixing bowl and add in the dry ingredients: 2 1/3 cups of King Arthur Gluten-Free Pizza Flour, 1 tablespoon of granulated sugar, 2 teaspoons of instant yeast, and 3/4 teaspoon of table salt. Give it all a good stir using a wooden spoon or dough hook if you’re using a stand mixer. This helps make sure all the ingredients are evenly distributed before you add any liquid.

Add the Wet Stuff

Next, pour in 1 1/4 cups of warm water to make sure it’s about 100°F, which feels like a warm bath and then drizzle in 1 tablespoon of olive oil. Begin mixing everything together until a dough forms. You want the dough to be smooth, soft, and slightly tacky to the touch but not too sticky. If it’s a little sticky, that’s totally okay. Resist the urge to add more flour!

Time to Rise

Once your dough is nicely mixed, it’s time to let it rise. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free area. Let the dough rest for about 1 hour. During this time, the yeast does its magic and helps the dough puff up and develop a great texture for baking. After an hour, the dough should look a bit fluffier and feel more elastic when touched.

Shape the Dough

Now that the dough has risen, take it out of the bowl and gently divide it into two equal pieces this will give you two medium-sized pizzas. You can roll out each dough ball with a rolling pin or just use your hands to stretch and press it into a circle. Don’t worry about making it a perfect shape rustic is beautiful, and it adds to the homemade charm!

Preheat the Oven

Before baking, make sure your oven is hot and ready. Preheat it to 500°F, which is high but totally necessary for a crispy, Neapolitan-style crust. If you’re using a pizza stone, place it in the oven while it’s preheating so it gets nice and hot too. A hot oven and surface are key for that golden, chewy crust.

Bake That Crust

Once your oven is ready, place the shaped dough onto a baking sheet, pizza pan, or carefully transfer it to the preheated pizza stone. Bake the crust by itself without any toppings for about 8 to 10 minutes. This gives it time to firm up and get slightly golden. You’ll know it’s ready when it smells amazing and the edges start to crisp up.

Top & Bake Again

Carefully take the crust out of the oven and add your favorite toppings cheese, sauce, veggies, meats, or whatever your heart desires. Once topped, slide it back into the oven and bake for another 2 to 4 minutes, just until the cheese is melted, bubbly, and maybe even a little golden in spots. That’s when you know it’s pizza time!

Necessary Tools

Large mixing bowl
Measuring cups and spoons
A wooden spoon or dough hook if using a mixer
Plastic wrap or a clean towel
Pizza stone, baking sheet, or pizza pan
Rolling pin (optional you can use your hands!)
Oven mitts

Gluten-Free Pizza Crust

Recipe by Henry Avery

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

hour

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

2 1/3 cups King Arthur Gluten-Free Pizza Flour
1 tablespoon granulated sugar
2 teaspoons instant yeast
3/4 teaspoon table salt
1 1/4 cups warm water (about 100°F like a warm bath!)
1 tablespoon olive oil

Directions

Mix It Up: In a large bowl, combine the pizza flour, sugar, yeast, and salt. Stir them together like a little floury party.
Add the Wet Stuff: Pour in the warm water and olive oil. Mix until everything sticks together into a soft dough. It should be smooth not too sticky!
Time to Rise: Cover the bowl with plastic wrap or a clean towel. Let it sit in a warm place for 1 hour so the dough can rise and get puffy.
Shape the Dough: After rising, divide the dough into two equal parts. Roll it out with a rolling pin or just press it with your fingers into a circle.
Preheat the Oven: Heat your oven to 500°F (yep, really hot!). If you have a pizza stone, pop it in the oven while it heats.
Bake That Crust: Place your crust on a baking sheet or stone and bake for about 8–10 minutes, or until it’s lightly golden and smells amazing.
Top & Bake Again: Take it out, add your favorite toppings, and bake for another 2–4 minutes until the cheese is melty and bubbly!

Notes

Don’t use cold water-the yeast needs warm water to wake up.
Don’t overmix the dough-mix until it’s combined, then let it rest.
Make sure your oven is really hot-a super hot oven makes the crust crispy like a pizzeria!
If dough is sticky, lightly oil your hands or surface (don’t add too much flour).

Serving Suggestions

Now the fun part is eating! Here are a few topping ideas:

Classic Margherita: Tomato sauce, fresh mozzarella, basil
Veggie Delight: Bell peppers, mushrooms, onions, spinach
Meat Lovers: Pepperoni, sausage, bacon bits
Sweet & Savory: Prosciutto and pineapple

Serve with a side salad or dipping sauce like garlic butter or ranch.

Fun Fact

Did you know Neapolitan pizza originally comes from Naples, Italy? It’s known for its thin, crispy edges and soft middle. Now you can make it gluten-free at home yay science (and flour)!

Conclusion

This gluten-free Neapolitan-style pizza crust is seriously a game changer. Whether you’re gluten-sensitive or just trying something new, this recipe will make your pizza night epic. I hope you enjoy every bite as much as I do!