My search for the perfect gluten free pizza dough felt like a lifelong quest. For years, I encountered crusts that were either gummy, crumbly, or tasted distinctly… well, like cardboard. But friends, I am here to tell you that the search is over.
This recipe creates a gluten free pizza dough that is everything you’ve been dreaming of: crisp on the outside, tender and chewy on the inside, with a beautiful golden-brown crust that holds its shape. It’s a game-changer, and it all comes together in one bowl.
Get ready to fall in love with pizza night all over again.
WHY MAKE THIS GLUTEN FREE PIZZA DOUGH RECIPE
If you’ve ever been disappointed by a frozen or delivery gluten free pizza dough, you need this recipe in your life. Why? Because it gives you complete control.
You control the quality of the ingredients, the thickness of the crust, and the delicious toppings. This dough is remarkably forgiving and doesn’t require any fancy kneading techniques.
It’s also versatile; you can make it thin and crispy or a more substantial pan-style pizza. Most importantly, it delivers an authentic gluten free pizza dough experience that will satisfy everyone at the table, gluten-free or not. Say goodbye to sad, floppy crusts forever!
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The Best Gluten Free Pizza Dough You’ll Ever Make
- Total Time: 45 minutes
- Yield: 1 12-inch pizza crust 1x
Description
A soft, chewy, and flavorful gluten-free pizza dough that’s easy to make and perfect for your favorite toppings.
Ingredients
- 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tbsp sugar
- 1 tbsp instant yeast
- 1 tsp salt
- 3/4 cup warm water (about 110°F)
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 egg (or flax egg for vegan option)
Instructions
- 1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- 2. Add the olive oil, vinegar, and egg to the yeast mixture and whisk until combined.
- 3. In a separate bowl, mix the gluten-free flour and salt.
- 4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- 5. Lightly oil your hands and shape the dough into a ball. Cover and let it rest for 20–30 minutes in a warm spot.
- 6. Preheat your oven to 425°F (220°C). Line a pizza pan or baking sheet with parchment paper.
- 7. Place the dough on the prepared pan and press it into a 12-inch circle.
- 8. Prebake the crust for 10 minutes, then remove and add your favorite sauce and toppings.
- 9. Return to the oven and bake for another 10–15 minutes until golden and crisp on the edges.
- 10. Slice and enjoy warm!
Notes
- For a crispier crust, brush the edges with olive oil before baking.
- If your flour blend does not contain xanthan gum, add 1 teaspoon.
- This dough can be frozen after prebaking just wrap tightly and store up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: gluten-free, pizza dough, homemade pizza, easy gluten-free recipe
HOW TO MAKE GLUTEN FREE PIZZA DOUGH
The magic of this gluten free pizza dough lies in its simplicity and the unique blend of flours. Unlike traditional wheat dough, you won’t be developing gluten, so there’s no need for long kneading or rising times. The process is a simple “whisk the dry, mix in the wet” situation.
The key gluten free pizza dough steps are letting the dough hydrate for a few minutes to thicken properly and then patting it, not rolling it, into your desired shape. A hot oven and a preheated pizza stone or pan are your best friends for achieving that perfect, crispy-bottomed crust.
INGREDIENTS
- 2 cups (280g) high-quality all-purpose gluten-free flour blend (with xanthan gum)
- 1 packet (2 1/4 tsp) instant yeast
- 1 tbsp granulated sugar
- 3/4 tsp fine sea salt
- 1 cup warm water (about 110°F)
- 2 tbsp olive oil, plus more for greasing
- 1 tsp apple cider vinegar
DIRECTIONS
Follow these gluten free pizza dough steps for a foolproof, perfect pizza crust every single time.
STEP 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, instant yeast, sugar, and salt. This ensures the yeast and salt are evenly distributed throughout the flour.
STEP 2: Add Wet Ingredients
Create a well in the center of the dry ingredients. Pour in the warm water, olive oil, and apple cider vinegar. The vinegar helps tenderize the dough and mimics the tang of a fermented crust.
STEP 3: Mix the Dough
Using a stand mixer with a paddle attachment or a sturdy spatula, mix the ingredients on medium speed until a smooth, sticky dough forms. This should take about 1-2 minutes. The dough will be softer and stickier than traditional wheat pizza dough.
STEP 4: Let the Dough Rest
Scrape down the sides of the bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest in a warm place for 30-45 minutes. It won’t double in size like regular dough, but it will puff up slightly and become easier to handle.
STEP 5: Shape the Crust
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat up. Drizzle a sheet of parchment paper with olive oil. Turn the rested dough out onto the oiled parchment. With oiled hands, gently press and pat the dough into your desired pizza shape, about 1/4-inch thick for a crisp crust or 1/2-inch for a thicker crust.
STEP 6: Par-Bake the Crust
Carefully transfer the parchment paper with the shaped dough onto the preheated pizza stone or baking sheet. Par-bake the crust for 6-8 minutes, until the top looks dry and set.
STEP 7: Top and Final Bake
Remove the crust from the oven. Add your favorite pizza sauce, cheese, and toppings. Return the pizza to the oven and bake for another 8-12 minutes, until the cheese is melted, bubbly, and the edges of the crust are golden brown.
STEP 8: Cool and Serve
Remove the pizza from the oven and let it cool on the pan for 2-3 minutes before slicing. This allows the crust to set and makes for cleaner cuts.
NUTRITION AND HEALTH CONSIDERATIONS
This gluten free pizza dough is a fantastic option for those with Celiac disease or gluten sensitivity. By making it at home, you ensure there is no cross-contamination. For a dairy-free pizza, simply use vegan cheese.
You can also boost the nutritional profile by choosing a gluten-free flour blend that includes whole grains like brown rice or sorghum. As with any pizza, the calorie and nutrition content will vary greatly based on your toppings, so load up on veggies for a healthier meal!
HOW TO SERVE GLUTEN FREE PIZZA DOUGH
This dough is your blank canvas for the ultimate pizza night! Go classic with Margherita (tomato sauce, fresh mozzarella, basil), or get creative with a BBQ chicken pizza or a veggie-loaded supreme. Beyond pizza, you can use this versatile dough to make calzones, flatbreads, or even focaccia.
Serve it alongside a fresh green salad with a tangy vinaigrette to complete the perfect, cozy meal.
HOW TO STORE GLUTEN FREE PIZZA DOUGH
This dough is best used immediately after its resting period. However, you can store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
You can also par-bake the crusts, let them cool completely, and freeze them for up to 3 months for a quick and easy weeknight meal.
TIPS TO MAKE GLUTEN FREE PIZZA DOUGH
Tips and Notes: Your Kitchen Companion
Details: The quality of your gluten-free flour blend is crucial. I highly recommend using a blend like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Ensure your water is warm, not hot, to avoid killing the yeast.
Variation: For a delicious herb-infused crust, mix 1 teaspoon of Italian seasoning or dried oregano into the dry ingredients. For a crispier, cracker-like crust, roll the dough thinner and bake it directly on the preheated pizza stone without parchment paper (just be sure to cornmeal to prevent sticking).
Notes: The dough will be sticky; this is normal! Resist the urge to add more flour. Instead, use well-oiled hands or a sheet of plastic wrap to press it out. If the dough tears while shaping, just press it back together; it’s very forgiving.
GLUTEN FREE PIZZA DOUGH FAQs
Can I make this dough without yeast?
Yes, for a quick flatbread-style crust, you can substitute the yeast with 1 tablespoon of baking powder. Skip the resting time and proceed directly to shaping and baking.
Why is my gluten free pizza dough crumbly?
Crumbly dough usually means it’s too dry. Different flour blends absorb different amounts of liquid. Next time, try adding 1-2 more tablespoons of warm water until the dough comes together smoothly.
My dough didn’t rise at all. What went wrong?
Your yeast may be old, or the water may have been too hot, deactivating it. Always check the expiration date on your yeast and use a thermometer to ensure the water is between 105-110°F.
CONCLUSION
This gluten free pizza dough truly is a revelation. It’s simple, reliable, and produces a crust that is worthy of any topping combination you can dream up. It has restored the pure, uncomplicated joy of pizza night in my home, and I am so excited for it to do the same in yours. Don’t let one more pizza night pass you by. You can do this!