Getting restaurant-style pizza at home can feel impossible when you’re gluten-free, but this recipe changes that. It’s easy to make and delivers a chewy crust with crispy edges — no fancy ingredients or equipment required.
Hi, I’m Lilya. When I first went gluten-free, pizza was the food I missed most. I spent years trying every recipe out there. Some were too gummy, others turned out dry. After countless trials in my tiny kitchen, I finally cracked the code. This dough became my go-to for Friday nights, game days, and quiet dinners on the couch.
This isn’t just another gluten-free pizza dough recipe. It uses simple ingredients you probably already have. It’s tested for real-life kitchens and includes fixes for all the common problems — sticky dough, flat crusts, or lack of flavor. Whether you’re brand new to gluten-free baking or a seasoned home cook, this dough delivers every time.
Why This is the Only Gluten Free Pizza Dough Recipe You’ll Ever Need
This gluten-free pizza dough hits every mark that matters. It’s not just good for gluten-free – it’s just plain good.
Simple Ingredients
You won’t need any specialty store runs. Everything used here is a pantry staple. The dough comes together with common items like gluten-free flour, yeast, water, olive oil, and a little sugar.
Perfect Texture
Forget soggy, crumbly crusts. This recipe creates a crisp bottom with a soft, chewy center. You’ll get that satisfying bite that’s often missing in gluten-free pizza.
Beginner Friendly
Whether it’s your first time baking or your fiftieth, this recipe guides you through each step. You’ll find clear instructions, process photos, and even a troubleshooting section that answers the questions you didn’t know you had.
This isn’t a shortcut version or a trendy gimmick. It’s reliable, foolproof, and packed with real results. If you’ve been let down by other recipes before, give this one a try. It just works.
Ingredients Needed for Gluten Free Pizza Dough Recipe
The Best Gluten-Free Flour Blend
The foundation of any great gluten-free pizza dough is the flour. A high-quality 1-to-1 or all-purpose gluten-free flour blend is essential. These blends are specially formulated to mimic regular wheat flour in both texture and performance. They often include a mix of rice flour, potato starch, and tapioca starch, plus a binding agent like xanthan gum.
Two of the best options for this recipe are King Arthur Gluten-Free All-Purpose Flour and Bob’s Red Mill 1-to-1 Baking Flour. Both deliver consistent results and have the right balance of starches for structure and stretch.
If your blend does not contain xanthan gum, be sure to add it separately for the best texture.
The Magic Binder: Xanthan Gum vs. Psyllium Husk
Gluten gives traditional dough its stretch and chew. Since we’re working without it, we need a substitute that holds everything together. That’s where binders come in.
Xanthan gum is the most common choice. It creates elasticity and helps the dough trap air bubbles during rising. This results in a soft interior and a crisp edge.
Psyllium husk is a great alternative for those avoiding gums. It absorbs moisture and adds structure, making the dough more workable. It also gives a slightly more bread-like chew. You can use one or the other, but not both at once.
Activating the Yeast
Yeast helps the dough rise and adds that classic pizza flavor. For it to work, it needs warmth and food. Warm water (not hot) wakes up the yeast, and a little sugar or honey feeds it.
Let the mixture sit until it becomes foamy on top. This tells you the yeast is active. If nothing happens after 10 minutes, your yeast may be expired or the water might have been too hot or too cold.
Full Ingredient List
- Gluten-free all-purpose flour blend
- Xanthan gum (if not included in your flour)
- Instant yeast
- Granulated sugar or honey
- Kosher salt
- Warm water
- Extra-virgin olive oil
How to Make Gluten-Free Pizza Dough
This step-by-step method walks you through making a dough that’s easy to handle and bakes into a delicious crust. No special tools needed, just a little patience and the right technique.
Step 1: Mix the Dry Ingredients
In the bowl of a stand mixer, whisk together the gluten-free flour blend, xanthan gum (if needed), sugar, and salt. This helps distribute the ingredients evenly before adding any liquids.
Step 2: Add the Yeast
Whisk in the instant yeast. Mixing it in now avoids clumping and ensures it activates evenly once the liquid is added.
Step 3: Add Wet Ingredients
Pour the warm water and olive oil into the bowl. Attach the paddle to your mixer and begin mixing on medium speed. Let it run for about 5 minutes. The dough will look sticky and whipped rather than elastic. That’s normal with gluten-free dough.
Step 4: First Rise
Transfer the dough to a clean, sealed container. Let it rise at room temperature for about an hour. It should increase in size by about 50 percent. For better flavor, you can refrigerate it for up to 3 days. A slower rise adds depth and a slightly tangy taste.
Step 5: Chill Before Shaping
If you let the dough rise on the counter, place it in the fridge for at least 15 minutes before handling. This makes the sticky dough easier to work with.
Step 6: Divide and Shape
Divide the dough in half. Dust a surface with gluten-free flour. Use floured hands to gently press each half into a rough circle about 10 inches wide. Gluten-free dough is fragile, so avoid stretching it like regular dough.
Step 7: Smooth and Transfer
Move each round onto a piece of parchment paper. Use a rolling pin to smooth the surface and even out the thickness. Don’t worry if the edges aren’t perfect.
Step 8: Pre-Bake the Crust
Brush the top and edges with olive oil. Slide the parchment onto a baking sheet and bake at 400°F for about 5 minutes. This firms up the base and prevents sogginess after adding toppings.
Step 9: Add Toppings and Bake Again
Once pre-baked, top with your favorite sauce, cheese, and toppings. Return to the oven for another 7 minutes or until the cheese is melted and the crust turns golden brown.
Let the pizza cool slightly before slicing. This helps the crust firm up and makes slicing cleaner.
Pro Tips for Restaurant-Quality Results
The Secret to a Crispy Crust: Baking Surfaces Compared
The surface you bake on matters more than you think. Each tool creates a different kind of crust.
Pizza Stone: Holds heat well and delivers a nicely crisped bottom. Make sure to preheat it in the oven for at least 30 minutes before baking.
Pizza Steel: Gives the best results if you’re after a crunchy, browned crust. It transfers heat faster than stone and works great for gluten-free dough.
Cast Iron Pan: Creates a thick, golden base with a slightly chewy edge. It’s perfect if you like deep-dish style. Preheat the pan in the oven, then press the dough into it before baking.
Baking Sheet: Still works well but yields a softer bottom. Line it with parchment and oil it lightly to avoid sticking.
Don’t Press, Pat!
Gluten-free dough doesn’t stretch like regular dough. Instead of trying to roll it out aggressively, gently pat it into shape. Use oiled hands or press the dough between two sheets of parchment paper. This method keeps the dough from tearing and helps you shape it evenly without frustration.
High Heat is Your Friend
A hot oven is key to a crisp crust. Preheat to 400°F or higher and let it sit at temperature for at least 15 minutes before baking. This ensures your crust cooks through quickly and browns nicely on the edges. If you’re using a pizza stone or steel, longer preheating is even better.
Serving and Storage Tips
Yeast-Free Gluten-Free Pizza Dough Recipe
If you’re sensitive to yeast or simply don’t have any on hand, you can still enjoy homemade pizza. Swap the yeast for 1 tablespoon of baking powder. Omit the sugar and follow the same mixing method. Let the dough rest for 10 to 15 minutes after mixing to hydrate fully. The crust will be slightly more biscuit-like but still tasty and satisfying.
How to Store and Freeze Pizza Dough
Refrigerate: After the dough has risen, cover it tightly and store it in the refrigerator for up to 3 days. Before using, let it come to room temperature for about 30 minutes. This makes it easier to handle and shape.
Freeze: Divide the dough into portions, wrap each one in plastic wrap, then place them in an airtight container or freezer bag. They can be frozen for up to one month. To use, thaw overnight in the fridge, then bring to room temperature before shaping and baking.
These options make it easy to prep ahead for busy nights or unexpected cravings.
Why This Gluten Free Pizza Dough Recipe Works Every Time
This gluten-free pizza dough recipe delivers on all fronts. You get a crust that’s crispy on the outside and chewy in the middle, made from ingredients you already have in your pantry. It’s flexible enough for beginners but detailed enough to satisfy experienced bakers. Whether you use a pizza stone, steel, or baking sheet, the result is always delicious.
The step-by-step instructions, ingredient science, and troubleshooting tips are here to guide you from start to finish. No guesswork. No stress.
If you try this recipe, please leave a star rating and a comment below. I’d love to hear how it turned out.
What toppings did you go with? Share your creations and tag me on Pinterest or Facebook so others can get inspired too.
Gluten Free Pizza Dough Recipe Perfect Every Time
Ingredients
Dough
- 2 cups gluten-free all-purpose flour blend (like Bob’s Red Mill 1-to-1 or King Arthur)
- 1 tsp xanthan gum only if not already in flour blend
- 2 1/4 tsp instant yeast
- 1 tbsp granulated sugar or honey
- 1 tsp kosher salt
- 3/4 cup warm water not hot, about 110°F
- 2 tbsp extra-virgin olive oil
Instructions
- In the bowl of a stand mixer, whisk together the gluten-free flour blend, xanthan gum (if needed), sugar, and salt to combine.
- Whisk in the instant yeast to the dry ingredients to avoid clumping and ensure even activation.
- Pour in the warm water and olive oil. Using the paddle attachment, mix on medium speed for 5 minutes. The dough will look sticky and whipped.
- Transfer the dough to a clean container, cover, and let rise at room temperature for 1 hour. It should expand by about 50%. Optionally refrigerate for up to 3 days for enhanced flavor.
- If risen at room temp, refrigerate dough for 15 minutes before shaping to make it easier to handle.
- Divide the dough in half. On a floured surface, gently press each half into a 10-inch round using floured hands.
- Transfer each round to parchment paper. Use a rolling pin to smooth and even out the thickness.
- Brush the tops and edges with olive oil. Pre-bake on a baking sheet at 400°F (200°C) for 5 minutes to firm up the base.
- Add your favorite toppings, then bake again for 7 minutes or until cheese melts and crust turns golden brown. Let cool slightly before slicing.
Notes
- Calories: 305 kcal
- Carbohydrates: 171 g
- Protein: 8 g
- Fat: 32 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 23 g
- Sodium: 1930 mg
- Potassium: 27 mg
- Fiber: 10 g
- Sugar: 3 g
- Vitamin C: 0.01 mg
- Calcium: 6 mg
Frequently Asked Questions
Which gluten free flour is best for pizza?
A 1-to-1 gluten-free flour blend is your best bet. Look for brands like Bob’s Red Mill or King Arthur that are designed to replace all-purpose flour without extra adjustments. These blends contain a balanced mix of starches and often include xanthan gum for structure and chew.
What is the trick to baking with gluten-free flour?
The biggest trick is understanding that gluten-free dough behaves differently. You can’t rely on the feel of traditional dough. Instead, trust the recipe, use binders like xanthan gum or psyllium husk, and don’t skip resting times. Hydration and accurate measuring are also key.
Do you need more liquid when baking with gluten-free flour?
Yes, typically. Gluten-free flours absorb more moisture, so recipes often call for slightly more liquid than wheat-based versions. This helps prevent the dough from turning out dry or crumbly.
What are common mistakes using gluten-free flour?
Using a single flour like almond or coconut instead of a blend is a big one. Another mistake is overmixing, which can lead to tough dough. Skipping the binder or using cold ingredients can also affect the rise and texture.
Which gluten-free flour is closest to all-purpose flour?
Look for labels that say “1-to-1” or “cup-for-cup.” These are designed to mimic the structure and moisture balance of regular flour. Bob’s Red Mill and King Arthur are top choices that perform well in baking and pizza dough.
Is gluten free pizza dough harder to make?
Not harder, just different. The dough is stickier and more delicate, but if you follow the right method and use the correct ingredients, it’s just as manageable. Once you get used to the feel, it becomes second nature.
Can I swap all-purpose flour with gluten free flour?
Only if it’s a 1-to-1 gluten-free blend. Swapping regular flour with something like almond or rice flour alone won’t work. A balanced blend is essential to replicate the structure of traditional dough.
Can you use yeast with Bob’s Red Mill gluten free flour?
Yes, absolutely. Bob’s Red Mill 1-to-1 Baking Flour works well with yeast. It has the right starch and binder content to help the dough rise and develop a chewy, flavorful texture. Just be sure to follow the yeast activation steps closely.
