Gluten Free Pizza Dough Recipe Perfect Every Time
This gluten-free pizza dough delivers the perfect balance of chewy center and crispy edges, using simple pantry ingredients and a beginner-friendly method. It’s the only pizza dough recipe you’ll ever need—foolproof, flexible, and full of flavor.
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
To make a yeast-free version, substitute 1 tbsp of baking powder for the yeast and omit the sugar. Let the dough rest 10–15 minutes after mixing.
For best results, bake on a pizza steel, stone, or preheated cast iron for a crispier crust. Baking sheets work too but result in a softer base.
Refrigerate dough up to 3 days, or freeze portions wrapped in plastic for up to 1 month. Thaw overnight in fridge and bring to room temp before baking.
🍽 Nutrition Facts (Per Serving)
- 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