This gluten-free pizza crust will fool everyone at the table with its crispy, crunchy edges that mimic the original. Use the crust recipe as the base for your favorite pizza toppings, or go forth with our suggested cheese-and-tomato variety, which features two kinds of cheese and is topped with cherry tomatoes for a pop of sweetness. If you don’t have a pizza pan, use this trick for the crispiest crust: invert a rimmed baking sheet and let it heat up in the oven. Then, place the baking sheet with your pizza dough on it onto the hot baking sheet. Genius? We think so.

Deb Wise


Credit: Greg DuPree

Recipe Summary test

45 mins
1 hr 15 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • Whisk together water, yeast, sugar, and ¼ cup of the flour in bowl of an electric stand mixer until dissolved; cover and let stand at room temperature until bubbly, about 20 minutes. Stir in 2 tablespoons of the oil. Add salt, baking powder, and remaining 1¾ cups flour to bowl. Using dough hook attachment, beat on medium speed until dough is smooth and a loose ball forms, 4 to 5 minutes. Cover bowl with plastic wrap and let stand in a warm, draft-free place for 30 minutes. (Dough will not increase in size.)

  • Invert a large rimmed baking sheet and place in oven. Preheat oven to 425°F. (Do not remove baking sheet while oven preheats.)

  • While dough rests, heat marinara, oregano, and crushed red pepper in a small saucepan over medium-high. Bring to a boil, then reduce heat to low and simmer, partially covered, stirring occasionally, until thickened, about 10 minutes.

  • Coat a second large rimmed baking sheet with remaining 1½ tablespoons oil. Transfer dough to oiled baking sheet; gently press into a 13- to 14-inch circle. Top dough with Parmesan. Spread marinara mixture evenly over Parmesan. Top with mozzarella, then tomatoes. Place on top of inverted baking sheet in oven. Bake until crust and cheese are browned, 20 to 25 minutes. Top with basil leaves.Note: A 14-inch round pizza pan may be used instead of a baking sheet. Omit inverted baking sheet, and place pan directly on oven rack.