The Best Premade Gluten-Free Pizza Crusts
A mouthwatering pizza starts and ends with a great crust. To find the very best, we tasted enough pizza crusts to feed a small village. Here’s what we found.
Just because you haven’t seen the pizza deliveryman since your diagnosis doesn’t mean you can’t enjoy a delicious slice of pizza. There are so many gluten-free crusts available—pre-made crusts, refrigerated dough, crust mixes. Whatever your heart desires! We guarantee your pizza-craving days are over.
Kinnikinnick’s frozen crust is made with sweet rice flour. Cornmeal makes it crispy on bottom, reminiscent of authentic delivery pizza. The square shape makes it easier to cut equal slices. $8.80 online for 4 personal crusts.
Udi’s frozen crusts are thin, firm and chewy, made with tapioca starch and brown rice flour. Udi’s has wide distribution, so this crust is likely available near you. $5 for a 2-pack.
Simple Mills makes a grain-free pizza crust that’s vegan and gluten-free. The mix includes cauliflower! Just add apple cider vinegar, oil and water.
$7.99 for a 9.8 ounce box (two 8-inch crusts).
Contains tree nuts (almonds).
Natural Decadence Raised Gluten Free frozen crusts are fluffy and vegan (no dairy or eggs), made with white rice, tapioca and sorghum flours. Available in two flavors (Original and Italian Herb). About $9.99 for a 2-pack (select retailers); $70 for a 12-pack (online)
Contains soy lecithin.
Venice Bakery sells one of our favorite frozen pizza crusts, made with rice flour, rice starch, potato starch, tapicoa flour and potato flour. It’s vegan (dairy-free, egg-free), gluten-free, soy-free and produced in a dedicated gluten-free facility. Available in a 12-inch crust and 5-inch personal crusts (pack of 2). $8.99 for a sample pack of three 5-inch crusts. Other sizes and quantities available online.
Chebe’s pizza crust mix is full of tasty Italian herbs. Just add eggs and milk (or water for dairy-free). The instructions call for stirring cheese (you provide) into the mix, as well as sprinkling it on top. Primarily made with tapioca starch, this crust contains no rice, corn, potato, or yeast. About $5 for a 7.5-ounce box.
Mama Mary’s crust is delicious, chewy and firm enough to hold tons of toppings on each slice. Certified gluten-free, it’s made with rice flour and potato starch. $4.89 for two 7-inch crusts.
Note: Mama Mary’s also makes a gluten-full pizza crust. Check the label.
Enjoy Life Foods
Enjoy Life Foods’ pizza crust mix contains high-protein ancient grains, like teff and millet, and probiotics. This mix makes a delicious thick crust that’s certified gluten-free, vegan and free from the top 8 allergens. $8.49 for a 14.5-ounce box.
Wholly Wholesome’s frozen dough makes a Digiorno-like crust that’s caky, chewy and tasty. The dough, which is certified vegan, is made with white rice and potato flours and produced in a gluten-, dairy-, egg-, soy- and nut-free facility. Just defrost it overnight in your fridge and it’s ready to roll. $6.99
Pamela’s pizza crust mix takes time to rise (1 to 2 hours), parbake and finish in the oven—but this crispy crust is so worth it. Made with a blend of brown rice, white rice and sorghum flours. Just add oil and hot water (no dairy). $4.19 for a 11.29-ounce package.
Note: Produced on equipment that also makes products containing tree nuts, soy, eggs and milk.
gfJules introduces a mix that makes two 12-inch gluten-free crusts for mouthwatering pizzas. Add eggs (or a flax gel substitute). Dairy-free. Yeast included. $12.07 for 2 crusts; $48.28 for 8 crusts (online)
Smart Flour is a smart choice. One of our top finds, this frozen crust is certified gluten-free and Non-GMO Project verified with no rice, nuts, soy, eggs or dairy. Smart Flour’s flour blend includes tapioca, sorghum, teff and amaranth flours. $5.99 for a 2-pack.
Always read labels carefully. Manufacturers can change ingredients without warning. Not every product sold by every company listed is gluten-free or allergy-friendly. When in doubt, confirm ingredients directly with the manufacturer.
Written by Erica Dermer, originally published in Gluten Free & More.