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Gluten-free pepperoni pizza in a pan.

Easy Gluten-Free Pizza Crust

Remember to use Chebe bread mix, not Chebe's pizza crust mix for this recipe.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 large pizza
Author GlutenFreeBaking.com


New York Style

  • 1 (7.5 ounce) package Chebe Original Bread Mix (not Pizza Mix)
  • 1 cup white rice flour (4 ounces; 113 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water plus additional as needed (6 ounces; 170 grams)
  • 2 large eggs (about 3 1/2 ounces; 100 grams, out of shell)
  • 2 tablespoons olive oil (about 1 ounce; 24 grams)


  1. Preheat oven to 425°F.
  2. In large bowl, whisk together Chebe mix, white rice flour, baking powder, and salt. In small bowl, whisk together water, eggs, and olive oil.
  3. Pour water mixture over dry ingredients. Stir with a wooden spoon to combine. Dough should almost form a ball. If dough is dry, add one or two more tablespoons of water.
  4. Lightly white rice flour your counter. Turn dough out onto counter. Knead dough until elastic and pliable, about one minute.
  5. Round dough into a ball. Grease 18”x13” baking pan. Again, white rice flour your counter. Roll dough out into large rectangle. I usually roll it out about 15”x13”. In a quick movement, transfer dough to baking pan. Using you hands, press dough evenly into pan. Dough will be thin but will cover the entire pan.

  6. Bake until lightly golden brown, about 18 minutes.
  7. Remove pan from oven. Top as desired. Return pizza to oven and bake until toppings are hot. Time varies depending on topping.
  8. Remove pizza from oven. Allow to cool for five minutes. Cut into squares and enjoy.