Gluten-Free Chewy Cheesy Pizza Crust.
Okay, it’s actually Gluten-Free Brazilian Cheese Bread Pizza but that’s a mouthful. An absolutely delicious one of course but too much to say nonetheless.
Chewy and cheesy are the key components of this pizza crust so let’s stick with those words for the title! This crust is perfectly cheesy, chewy, and not too thin or too thick, and look at those edges. Lovely crispy edges.
And this pizza is quick and easy to make. There’s no yeast needed and no rising time.
Again, this pizza crust is just perfect. Not just for gluten-free pizza but for any pizza!
Simply by the variety of photos I’m sharing here, you get an idea of how many times I’ve made it over the years.
If you’re familiar with Brazilian Cheese Bread or Cheese Rolls, you know that tapioca flour (also known as tapioca starch) is the key ingredient. Made from the root of the cassava plant, tapioca flour offers both binding and chewiness. In combination with shredded cheese. melted butter, and an egg—plus, a few more basic ingredients—you end up with an outstanding, easy-to-make roll. Some of you may remember that I even used that basic recipe to create my much loved Gluten-Free Pizza Bombs.
I learned about Brazilian Cheese Bread/Rolls shortly after going gluten free because there was a little shop that sold them near my celiac doctor’s office. Not too long after that, I saw my friend Kate’s (Gluten Free Gobsmacked) recipe.
Luckily for all of us, we can use almost the same exact recipe to create a wonderful pizza crust that’s even easier to make than the rolls.
Good pizza is one of the things that eludes many of us after we go gluten free. Either we can’t find any gluten-free recipes that taste as good as we remember or we can’t find one that is both delicious and easy enough to make on the regular. I hope today’s recipe will change that for you.
The other day I listened to a podcast with one of our local elected officials who also happens to be a local chef/owner of a beloved restaurant (and a celebrity chef, no less). When the subject turned to pizza, she exuberantly said, “Pizza, that’s my love language right there!” I think many of us feel the same way. I sure do!
This pizza recipe is another one of those recipes that’s been sort of hidden here on gfe. I’ve mentioned it before here and on my gfe Facebook page and even shared photos, but I’ve never done a post solely dedicated to this recipe.
But today is Pizza Friday—or Pizza Fri-yay as some like to call it. So, it seems like a good time to bring it to your attention!
First, here’s a peek back in time. Both for fun and to share a few more key points on this wonderful pizza crust recipe.
From April 2010:
I commented on Kate’s site: “Kate, I finally made these Cheese Rolls last weekend. Big success! An even bigger success was the pizza I made! I did mine a little differently than yours, but oh boy, the crust was great. I’m swearing off cheese for a while, but I’ll definitely make one for my gf son when he’s home next. Thanks so much!”
In May, I shared my success with my variation on the pizza on gfe. Shortly after that, reader/blogger friend Chelsey commented: “Shirley, this recipe is soooooo good! And easy too. I made the buns last week, and today the pizza. Fabulous! Although, next time I will try baking the crust a little less before putting on the toppings (5 minutes maybe?) I would like the crust a little chewier. It tasted great nonetheless.”
In March 2012, I posted on my gfe page on Facebook:
“Back with a photo of our dinner tonight. This is Kate’s (Gluten Free Gobsmacked) grain-free “Chebe” style pizza. It works for primal diets, too. We topped ours with pepperoni and onions. You can make this pizza with Earth Balance and non-dairy “cheese” to make it dairy free but note that it will be softer and you may need a fork to eat it. It is still very good when made dairy free that way though. All you have to do is use Kate’s Brazilian Cheese Roll recipe and roll it out/pat it out as a pizza crust. It works beautifully. (She talks about the pizza at the bottom of the post.)”
Note that a number of gfe readers did not agree with my thoughts on this pizza crust being softer when you use a dairy-free cheese. I will admit that the resulting texture does really depend on the type of dairy-free cheese (and its ingredients) that you may use.
There’s seemingly something very appealing about turning dough for rolls and biscuits into pizza crust. My good friend Linda (formerly Gluten-Free Homemaker) had a much-loved Biscuit Crust Pizza, which I have also slightly adapted and thoroughly enjoyed, and I may share one day. Plus, some gfe readers have also told me that they’ve used the dough for my Homemade Gluten-Free Red Lobster Biscuits to make amazing pizza crust. (I shared the specifics in notes in that recipe.) I have not tried that pizza crust—yet—but I totally believe them!
Now let’s get to this Gluten-Free Chewy Cheesy Pizza Crust, folks. How will you top yours? Happy Pizza Friday!
Gluten-Free Chewy Cheesy Pizza Crust Recipe (No Yeast Needed! Quick and Easy)
Gluten-Free Chewy Cheesy Pizza Crust
This crust is perfectly cheesy, chewy, and not too thin or too thick, and look at those edges. Lovely crispy edges. And this pizza is quick and easy to make. Again, it’s just perfect. Not just for gluten-free pizza but for any pizza!
Ingredients
- 2 large eggs
- 1 ¼ cups tapioca flour/starch
- 1 tsp baking powder
- ¼ to ½ tsp pizza seasoning (or more to taste, I like Penzeys Frozen Pizza Seasoning blend or Italian seasoning if I am out of Penzeys)
- 2 cups mozzarella cheese (or your favorite gluten-free pizza cheese or cheese blend---all have worked great for me!)
- ¼ cup melted butter
Instructions
- Preheat oven to 450F degrees. Line pizza pan with parchment paper.
- Add eggs to large mixing bowl. Beat slightly.
- Add other ingredients in the order shown, stirring some after each addition. (Stir gently when adding tapioca flour as it tends to “jump” out of the bowl.)
- IMPORTANT: Once all ingredients have been added, stir immediately and well until ingredients are fully incorporated. Don't step away even for a minute or the ingredients will thicken and “seize”---making stirring very difficult or near impossible. Some use a stand mixer but I like to use a wooden spoon (because I like the feel and process of using a wooden spoon and to keep up my hand and arm strength).
- With lightly greased hands, form dough into a large ball and place on the pizza pan. Use greased rolling pan to roll mixture into your pizza dough circle. (I make about a 12-inch pizza.) If you don’t have a rolling pin, you can also use your greased hands to pat the pizza dough into shape. (Using a circle of parchment paper on top of the dough can also help in making this process easier, whether you're using a rolling pin or your hands. Sprinkling a small amount of tapioca flour on your hands and rubbing them together before spreading the dough using your hands can also help in keeping the dough from sticking.)
- Bake crust for about 10 to 15 minutes until it looks mostly cooked or finished (your choice).
- Add your favorite pizza toppings and bake for an additional 10 minutes or so until your toppings are done.
Notes
Worth repeating ... Be sure to stir immediately when blending tapioca flour with other ingredients or the ingredients will thicken and “seize”---making stirring very difficult or near impossible. Don't let that happen.
Because of the cheese in the crust, some of you may decide to use a lesser amount of cheese as topping. Sometimes I use less cheese for topping and sometimes I use the same amount as usual despite the fact that there’s already cheese in the crust because some days require pizza with extra cheese!
Dairy-free ingredients may be subbed in this recipe but your results may vary. I have used soy-free Earth Balance in place of the butter and Violife shredded cheese in place of dairy shredded cheese. The results were delicious but the pizza was much softer and we did eat it with a fork. Again, your results may vary depending on the dairy-free ingredients you use.
Cook time shown is for pizza crust only as total cook time for the pizza will depend on your toppings.
Slightly adapted from Gluten-Free Gobsmacked.
More Gluten-Free Pizza Recipes That Make the Cut
~ Flourless Gluten-Free Pizza (Low Carb, Keto Friendly)
~ Holy Cow Pizza Crust! Gluten-Free Pizza Worth Having Every Night
~ Top 30 Best Gluten-Free Pizza Crust Recipes
Originally published March 20, 2026; updated March 24, 2026.
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