If you are gluten-free and want to enjoy pizza without sacrificing, you will love this gluten-free pizza dough recipe. It is simple to make and so much like the “real thing”. Give it a try, and you will love it.
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Gluten-Free Pizza without Sacrifice!
Pizza has long been a favorite of mine, so giving it up when I went gluten-free wasn’t an option for me.
Luckily, it is pretty simple to make gluten-free pizza dough so you can enjoy your favorite pizza sans the gluten.
I can’t say that this is precisely like traditional crust. But the taste and texture is ridiculously close and don’t feel like a sacrifice.
Plus, it gluten free, dairy free and vegan. This recipe is one that everyone can enjoy!
Have fun mixing up your pizza night!
Of course, you can top with your favorite sauce and cheese, but it is also fun to get creative.
Get Creative With Pizza Night
You will want to try: California Club Pizza, Spinach Blue Cheese Pizza, Garlic Sausage Pizza, Caprese Pizza, and Tomato Feta Pizza. For more inspiration, check out my complete collection of pizza recipes.
What is your favorite gluten-free pizza recipe?
Gluten-Free Dough Ingredients
- Yeast: I prefer active dry yeast. Make sure your yeast is fresh!
- Water: Your water should be between 105° F and 110° F. I have a kettle that allows you to set it to the exact temperature, but you could easily use warm tap water. Use an instant-read thermometer if you have doubts about the water temperature.
- Sugar: This feeds the yeast and is essential for the best rise. If you prefer, you can use coconut palm sugar.
- Gluten-Free Flour Blend: Choose one that uses xanthan gum. I use Bob’s Red Mill One to One.
- Salt: I used fine sea salt. If you use a coarser or finer salt, you may want to adjust the amount slightly.
- Olive Oil: This adds to the complexity of flavor.
Tips & Tricks
- When working with yeast, it is essential to make sure your water is at the proper temperature. Ideally, it should be between 105° F and 110° F. If you don’t have a kettle or instant-read thermometer that allows you to determine the temperature, err on the side of cooler. Water over 110° F can kill yeast.
- Refrigerating the dough makes it easier to work with, so if rolling out dough is something you struggle with, I recommend making this gluten-free pizza crust recipe ahead of time.
Frequently Asked Questions
Unless it is specifically marked as gluten-free, most pizza doughs will have gluten as they are made from wheat flour. This gluten-free pizza crust is perfect if you are avoiding gluten.
Gluten free pizza dough is made from the same ingredients that traditional pizza dough is - yeast, water, sugar, flour, salt, and olive oil. The only difference is using gluten-free flour.
Yes - made with a gluten-free flour blend, gluten-free pizza dough will rise much like regular pizza dough.
Yes - this is perfect for making vegan pizza.
Oil makes the dough more pliable and makes it easier to stretch without causing holes. A good quality olive oil will add a richness of flavor that will otherwise be missing.
The added flavor is essential in gluten-free baking, because gluten-free flours tend to be blander than wheat flour.
You can skip it if you don’t use oil in your kitchen, but I prefer this dough with the oil.
I prefer it with yeast, but if you want to make it yeast-free, you could whisk in 6 teaspoon baking powder to the gluten-free flour. The texture would not quite be the same, but it does work.
Tools Needed to Make Best Gluten Free Pizza Dough Recipe
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- Instant Read Thermometer or Kettle (to ensure the water is the right temperature.)
- Stand Mixer or Hand Mixer
- Large Bowl
- Pizza Pan or Pizza Stone and Pizza Peel (a baking sheet could work in a pinch.)
How to Store GF Pizza Crust
Can I make this pizza dough ahead of time?
Yes, you can keep pizza dough loosely covered with plastic wrap in the refrigerator for up to a week.
Can gluten free pizza dough be frozen?
Yes - this is the perfect recipe to freeze so that a quick meal is never far away! It is best to freeze the dough after it has been parabaked. Wrapped tightly, it can be stored in the freezer for up to three months.
How to Make Gluten Free Pizza Dough
Start by proofing your yeast.
To do this, combine one cup of the water with the sugar and and 2 tablespoon yeast in a medium bowl. Set aside for about 10 minutes, until the yeast is bubbly.
Combine the flour and salt in the bowl of a stand mixer.
Add the remaining water, the yeast mixture, and the olive oil to the flour mixture.
Using a standard beater, mix until the dough comes together.
Spray a large bowl with olive oil. Add the dough and cover loosely with plastic wrap or a damp towel.
Allow to rise for 2 hours. (If you have a proofing function on your oven, this is an excellent option.)
When the dough is done rising, you can refrigerate it until you are ready to use it.
To cook, turn the oven on and preheat. Roll the dough out on parchment paper.
If the dough is sticky, add a little more flour.
Press the dough into a pizza pan or transfer it to a pizza stone. Bake the crust for 5 minutes.
Remove from the oven and top with your favorite toppings.
Cook until the cheese is melted and bubbly, about 10 to 15 minutes.
More Gluten Free Recipes to Try
- Gluten Free Pumpkin Muffins have the best flavors of fall in a deliciously gluten free muffin. One try and you will be hooked.
- Looking for a family dinner that your family will ask for again and again? This Gluten Free Vegetarian Lasagna is it.
- This Quinoa Bread Recipe is pure delight! Gluten free, nutritious and incredibly delicious.
- Start your day right with this Gluten Free Breakfast Sandwich. It is cheesy goodness that you will love.
Gluten Free Pizza Dough
- Stand Mixer
- Large Bowl
- Pizza Pan
- 2 tablespoons active dry yeast
- 2 ¾ cups warm water 105° F - 110° F, divided
- 1 tablespoon sugar
- 5 ½ cups gluten free flour blend with xanthan gum
- 1 tablespoon sea salt
- ½ cup olive oil
- In a small bowl or measuring cup, combine 1 cup of the water with the sugar and yeast. Stir to combine and then set aside for 10 minutes, until bubbly.
- Meanwhile, in the bowl of a stand mixer, combine the flour and salt.
- Add in the remaining water, yeast mixture and olive oil to the flour mixture. Mix until the dough comes together using a standard beater. (No need for the dough hook.)
- Spray a large bowl with olive oil. Add the pizza dough and cover with a cloth.
- Allow to rise for 2 hours covered with a damp cloth.
- To Cook
- Preheat the oven to 425° F and roll the dough out onto a parchment paper. Add a little flour if you need to to help keep it from sticking to your rolling pin.
- Transfer to a pizza pan or pizza stone and cook for 5 minutes.
- Remove from the oven, and top with your favorite toppings.
- Cook for another 8 to 12 minutes, until the cheese is melted and bubbly.