Gluten-Free (Yeast-Free) Thin Crust Pizza

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A fresh homemade pizza in minutes with this Gluten-Free Yeast-Free Thin Crust Pizza recipe. The thin crust pizza dough has no yeast, so there is no waiting for the pizza dough to rise. The pizza crust is crispy and soft on the inside, just like a delicious pizza from an Italian bakery. The crust is thin and firm enough to hold plenty of toppings…you will love it! The gluten-free yeast-free thin crust pizza dough is so easy, all you do is mix the ingredients, chill the dough for a few minutes and roll it out. Now the pizza dough is ready for the toppings. I know it sounds too good to be true, but I promise you it is a fail-proof gluten-free pizza dough recipe.

 

gluten-free yeast-free pizza dough

 

Easiest gluten-free (yeast-free) thin crust pizza dough.

This gluten-free yeast-free thin crust pizza is for one of those nights when you are tired or short on time to make dinner. The pizza would take less time then if you ordered in. The best part → the ingredients to make this yeast-free gluten-free pizza dough are in everyone’s gluten-free pantry.

You will need a gluten-free flour blend, baking powder, baking soda, milk, butter, salt and a pinch of sweetener. I used maple syrup, but feel free to use whatever you have on hand. The best part, you don’t have to part-bake the crust. Once you roll out the dough, you are good to go to add the toppings and bake.

 

gluten-free, yeast-free pizza dough

 

How to layer the toppings for a thin crust pizza.

I know, who would think that the way the toppings go on would affect the outcome of a perfect gluten-free pizza. Well, it does! The order of toppings is essential, to avoid a soggy pizza and keep the crust crispy.

Once you roll out the pizza dough to desired shape, either round, rectangle or oblong, you start with the toppings. I made this pizza using a traditional pizza pan, but frankly, I often roll out the pizza to an oblong shape, it is much easier and gives the pizza a rustic look.

So for the layers, it is important to start with the cheese. You don’t need to use a lot of cheese, just enough to lightly sprinkle over the crust. By starting with cheese first, the tomato sauce will not penetrate the pizza crust and make it soggy. It also makes the toppings stick to the crust, and not sliding off as you are taking a bite out of the pizza.

The next layer is the pizza sauce. You don’t need a lot, drizzle the sauce lightly over the cheese. If you are using onions, this would be your next topping. Then add anything you like. I recommend not using more than three toppings in addition to cheese and pizza sauce. Otherwise, the flavours start to blend, and it is hard to tell what you are eating.

The final topping should always be cheese. Traditionally the cheese topping is mozzarella. However, playing around with different cheeses will take the gluten-free thin crust pizza to another level.

One of my favourite cheeses to use is Buffalo mozzarella. If you haven’t tried this cheese for a pizza topping, you haven’t lived…seriously. This cheese is so creamy and melts beautifully into all the toppings. The buffalo mozzarella cheese is like pouring a thick cream over the pizza. I know the cheese is pricey, so it may not be an option, but I highly recommend it, especially when you are entertaining.

Another favourite cheese of mine is the smoked gouda. This cheese adds extra smokey flavour, and it goes exceptionally well for when you are using simple ingredients like fresh tomatoes and basil. But any good melting cheese makes a great gluten-free pizza. And make sure to add plenty of cheese around the edges, this will give the pizza a crispier and tastier crust to every last bite.

 

gluten-free, yeast-free pizza dough

 

Here are my three favourite topping combinations for a gluten-free thin crust pizza.

∼ Spicy Italian Pizza

  • Mozzarella cheese
  • Pizza sauce
  • Onions
  • Calabrese spicy salami
  • Mushrooms
  • Mozzarella Cheese

∼ Vegetarian Pizza

  • Mozzarella cheese
  • Pizza sauce
  • Fresh basil leaves
  • Artichokes
  • Smoked Gouda

∼ Kristina’s Signature Pizza

  • Parmesan cheese
  • Fresh thinly sliced tomatoes
  • Prosciutto
  • Black olives
  • Buffalo Mozzarella

Recipe for homemade gluten-free pizza sauce (makes 1 1/2 cups)

  • 2 Tbsp. Extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 tsp. GF dried basil
  • 1 tsp. GF dried oregano
  • 1/4 tsp. Red pepper flakes or to taste (optional)
  • 1/4 tsp. Red pepper flakes or to taste (optional)
  • 6 oz. canned pure tomato paste
  • 6 oz. water
  • 2 tsp. Sweetener (maple syrup, honey or coconut sugar)
  • 3 Tbsp. Parmesan cheese
  • Sea salt to taste

Using a small saucepan heat olive oil over medium heat. Add garlic, basil, oregano and red pepper flakes. Cook while stirring for 30 seconds. Add tomato paste, water and sweetener. Whisk together to combine. Bring to a boil and cook for one minute. Remove from the heat stir in Parmesan and season with salt. Cool before using.

If you like pizza, you probably love Italian food. Whether you need inspiration for a recipe or an Italian classic, please check out our complete list of gluten-free pasta to desserts Italian recipes.

If you do make this Gluten-Freee (Yeast-Free) Thin Crust Pizza recipe, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

Ingredients

  • 2 1/4 cups gluten-free all-purpose flour blend, I used this one. To measure flour, using a scoop lightly fill a measuring cup and level off with a knife. DO NOT SCOOP THE FLOUR WITH THE MEASURING CUP
  • 1 Tbsp. GF aluminum-free baking powder
  • 1 tsp. Sea salt
  • 1/4 tsp. baking soda
  • 1 cup milk, at room temperature
  • 1/4 cup butter, at room temperature (softened)
  • 1 tsp. Sweetener (maple syrup, honey or coconut sugar)
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • Preheat oven to 450 F
  • Using a large mixing bowl whisk together flour, baking powder, baking soda and salt
  • Add milk, butter and sweetener and using a spatula mix together. I used a stand mixer with the paddle attachment, it makes it much easier. Place dough back in the bowl, cover with plastic wrap and refrigerate for 15 minutes. The dough will be much easier to work with when slightly chilled
  • Place a large piece of parchment paper on your working surface and sprinkle it with some gluten-free flour. Place the dough on the parchment paper and roll it out to desired size. I used a 14-inch pizza pan, but you can roll it into a rectangle. The dough should be about 1/4 to 1/2-inch thick
  • Using the parchment paper slide the dough onto a pizza pan or a baking sheet. If the dough is difficult to slide off the paper you can use the parchment paper to flip the dough on to the pan
  • The pizza dough is ready to be topped with your favourite toppings. To keep the crust extra crispy start with a cheese layer. By using cheese first, the pizza sauce will not make the crust soggy. And, always finish with cheese. Bake for 13 - 15 minutes, until the pizza crust is golden brown and the cheese has melted


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