Name: Gluten-Free Pizza Dough Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 3/4 cup + 2 tablespoons water; 1 tablespoon white sugar; 5 tablespoons olive oil; 1 egg; 1 teaspoon white or apple cider vinegar; 1 packet instant yeast; 2 1/2 cups gluten free all purpose baking flour with xanthan gum; 1 teaspoon salt; 1 teaspoon baking powder

Jump to Recipe· 4.2 from 83 reviews

If you’ve ever thought gluten-free pizza dough meant sacrificing taste or texture, get ready to be blown away by this incredible Gluten-Free Pizza Dough Recipe. It’s a simple, no-knead masterpiece that comes out perfectly chewy every time, delivering a crispy crust that holds up beautifully under your favorite toppings. Whether you’re new to gluten-free baking or a seasoned pro, this dough is versatile, easy to prepare, and even freezer-friendly for busy weeknight dinners. Trust me, once you try this recipe, ordering pizza will feel like a thing of the past.

Ingredients You’ll Need

A white bowl sits on a white marbled surface, filled with a thick, creamy mixture of pale beige color with a slightly fluffy texture. Inside the bowl, a pink spatula with a wooden handle rests, partially dipped in the mixture, showing soft swirls and folds in the batter. The lighting highlights the smooth and dense texture of the mixture against the clean white of the bowl and surface, creating a fresh and simple kitchen scene. Photo taken with an iphone --ar 4:5 --v 7

Creating a fantastic gluten-free pizza starts with a handful of essential, easy-to-find ingredients that work harmoniously to give your dough the ideal texture and flavor. Each component plays its own important role, from the yeast activating that delightful rise to the olive oil lending a lovely richness and softness.

Instant yeast: Activates quickly to give the dough a perfect rise without long waiting times.
Water: Warm water around 110-115°F wakes up the yeast, creating air bubbles for lightness.
White sugar: Feeds the yeast and balances out flavor while encouraging fermentation.
Gluten-free all-purpose baking flour with xanthan gum: The foundation that gives structure, chewiness, and stretch without gluten.
Salt: Enhances all flavors and strengthens dough.
Baking powder: Adds a little extra lift and tenderness to the crust.
Olive oil: Infuses richness and keeps the dough soft yet crisp when baked.
Egg: Binds ingredients together for a cohesive, pliable dough.
White or apple cider vinegar: Reacts with baking powder to improve rise and texture.

How to Make Gluten-Free Pizza Dough Recipe

Step 1: Activate the Yeast

Start by warming your water to between 110 and 115 degrees Fahrenheit—warm, but not hot enough to kill those hardworking yeast cells. Stir in the sugar and instant yeast, then let the mixture sit for 5 minutes. You’ll see it bubble and foam—that’s your green light that the yeast is active and ready to work magic in your dough.

Step 2: Mix Your Dry Ingredients

While the yeast activates, whisk together your gluten-free flour, salt, and baking powder in a large bowl. This dry blend forms the dough’s structure, and the baking powder adds a gentle lift—making sure your crust doesn’t feel heavy or dense after baking.

Step 3: Combine Wet Ingredients

Beat the egg and vinegar together, then pour them into the dry mix along with the olive oil and your newly activated yeast mixture. Stir everything with a wooden spoon or silicone spatula. The dough will be a bit sticky, which is exactly what you want for the perfect texture.

Step 4: Let the Dough Rise

Cover your dough with plastic wrap and then a towel—this cozy environment helps the yeast work its magic. Let the dough rest in a warm spot, like inside your oven with just the light on, for about 1 hour. During this time, the dough will rise and develop that lovely airy chewiness essential for any great pizza crust.

Step 5: Chill and Prepare for Shaping

After rising, preheat your oven to 425 degrees Fahrenheit. Pop the dough into the fridge for 15 minutes—this chilling step firms it up just enough to make rolling easier without adding extra flour, which can dry out the dough.

Step 6: Shape Your Dough

Lightly flour a piece of parchment paper, then knead the dough gently with a tablespoon or two more flour until it forms a smooth ball. Roll it out with a floured rolling pin to about 12 inches diameter, keeping the crust a bit thick for a chewy bite. If you prefer thinner crusts, feel free to divide the dough to make two pizzas.

Step 7: Bake the Crust

Brush the top generously with olive oil to encourage a golden crust, then bake for 12 minutes. This step gives the dough a wonderful pre-cook that keeps toppings from making it soggy.

Step 8: Add Toppings and Finish Baking

Remove the crust, add your favorite sauce, cheese, and toppings—get creative here! Bake an additional 8 to 12 minutes until everything melts together beautifully and the edges are golden and crisp. Let it cool for a few minutes before slicing.

How to Serve Gluten-Free Pizza Dough Recipe

A close-up top view of a simple cheese pizza sliced into pieces on a white marbled surface. The bottom layer is a golden brown crust with a slightly textured edge. On top of the crust, there is a layer of red tomato sauce peeking out beneath melted cheese. The cheese layer is thick, with creamy white and light golden areas, showing some bubbling and slight browning. Scattered on the cheese are small red chili flakes and a few fresh green basil leaves placed evenly across the pizza. There are some basil leaves and chili flakes also scattered around on the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

After your pizza is baked, sprinkle fresh basil, crushed red pepper flakes, or a drizzle of extra virgin olive oil for an extra layer of aroma and flavor. A light dusting of Parmesan can add a nutty, salty finish that elevates the whole experience.

Side Dishes

Pair your gluten-free pizza with a crisp green salad tossed in a tangy vinaigrette or roasted garlic and herb vegetables. The fresh, light sides balance the satisfying richness of the pizza, making every meal balanced and satisfying.

Creative Ways to Present

Try turning your dough into mini pizzas for a fun party platter or shape it into calzones stuffed with your favorite fillings. For a family-style meal, bake the dough on a large sheet pan and cut into squares—pizza potluck style, perfect for sharing!

Make Ahead and Storage

Storing Leftovers

Leftover pizza crust can be wrapped tightly in plastic and stored in the fridge for up to 3 days. Reheat it in a hot oven or toaster oven to bring back that fresh-baked crispness before enjoying any leftover slices or making a quick new pizza.

Freezing

This Gluten-Free Pizza Dough Recipe is perfect for freezing. After the initial rise, shape the dough into balls or flatten into discs, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. When you want pizza night, just thaw in the refrigerator overnight and proceed as usual.

Reheating

For best results, reheat your pizza in a preheated oven at 375 degrees Fahrenheit for 5-8 minutes. This restores crispness without drying out the crust or toppings. Avoid microwaving if you want to keep that satisfying crunch.

FAQs

Can I use regular all-purpose flour instead of gluten-free for this recipe?

Regular all-purpose flour contains gluten, which changes the texture and elasticity of the dough. This recipe is specially designed for gluten-free flours with xanthan gum to mimic that chewiness. Using regular flour will give you a very different result.

What if I don’t have xanthan gum in my gluten-free flour?

Xanthan gum acts as a binder to give gluten-free dough structure. If your blend doesn’t include it, you can add about 1 teaspoon per cup of flour, or substitute with guar gum to help the dough hold together and give that great texture.

Is it possible to make this dough vegan?

The egg in this recipe helps bind the dough, but you could experiment with flaxseed meal or chia seeds mixed with water as an egg substitute. Keep in mind, this might slightly alter the texture, so some trial and error may be required.

How thick should I roll the dough for best results?

For a chewy and satisfying crust, a thickness of about 1/4 to 1/2 inch is ideal. Thinner crusts will crisp up quickly, but might not have the same chew. Feel free to experiment based on your personal preference.

Can I make this dough without letting it rise for a full hour?

The rise time is essential for developing flavor and texture. Skipping or shortening it will result in a denser and less airy crust. If you’re pressed for time, make sure to at least let it rest long enough to activate the yeast and start rising.

Final Thoughts

There’s nothing quite like biting into a freshly baked pizza with that perfect combination of crispy edges and chewy crumb—especially when it’s made from this wonderful Gluten-Free Pizza Dough Recipe. This dough is not only easy to make but also forgiving and extremely versatile, inviting you to customize toppings and treats as you go. Whether it’s a cozy weeknight meal or a festive gathering, this recipe promises smiles and satisfied appetites. Give it a try today and fall in love with gluten-free pizza all over again!