Gluten free pizza dough that’s simple, soft, and perfect for when you want all the fun of pizza without the gluten. It’s made with a blend of gluten free flours that come together to create a crust that’s chewy and crispy in all the right places. You won’t miss the usual dough stretch because this one gets a nice golden crust that holds up well to all your favorite toppings.
I’ve tried a bunch of gluten free dough recipes, and this one stands out because it’s easy to work with and doesn’t fall apart when you move it around. I love rolling it out on a piece of parchment paper so it doesn’t stick and then popping it right onto a hot baking sheet or pizza stone. It gives me that crusty bottom I’m always looking for.
My favorite way to use this dough is to load it up with fresh tomato sauce, plenty of cheese, and whatever veggies or meats I have on hand. It’s great for those nights when you want pizza but need to keep things gluten free without any fuss. Plus, it’s a hit with everyone – even friends who don’t have to avoid gluten love how tasty it turns out!
Key Ingredients & Substitutions
Gluten Free Flour Blend: This is the heart of the dough. Make sure your blend contains xanthan gum to help with elasticity and structure. If not, add 1/2 tsp xanthan gum to your flour. You can also use a mix of rice flour, tapioca starch, and potato starch.
Yeast: Active dry yeast gives the dough rise and lightness. If you’re short on time, instant yeast works well too (just add it directly to dry ingredients). Ensure your yeast is fresh for best results.
Apple Cider Vinegar: This adds a slight tang and helps the dough rise by interacting with the baking powder. You can substitute with white vinegar or lemon juice if needed.
Egg: Eggs help bind the dough and improve texture. For a vegan option, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins).
Olive Oil: Adds moisture and flavor to the dough. You can swap with any neutral oil like avocado or sunflower oil.
How Do I Get the Dough to Rise and Hold Together Without Gluten?
Gluten free dough can be tricky since it lacks gluten’s stretchy network. Here’s how to help it rise and keep its shape:
- Activate Yeast Properly: Warm water should be around 110°F (43°C). Too hot will kill yeast, too cold won’t activate it.
- Use Binding Ingredients: Eggs and xanthan gum act as binders to replace gluten’s elasticity.
- Don’t Overwork the Dough: Mix just until combined; overmixing can cause a tough texture.
- Let Dough Rest: Give it 30-45 minutes to puff up slightly. It won’t double like gluten dough but will get airy.
- Handle Gently: Shape with wet hands or a spatula to keep it from sticking and breaking.
- Use Parchment Paper: Makes transferring the dough easier and prevents sticking.
- Pre-Bake the Crust: This sets the structure so your toppings don’t weigh the dough down.
With these tips, your gluten free pizza crust will be crispy on the outside and tender inside, holding your favorite toppings beautifully every time.
Equipment You’ll Need
- Mixing bowls – great for combining wet and dry ingredients separately with ease.
- Measuring cups and spoons – to get the flour, yeast, and other ingredients just right.
- Whisk or spoon – helps mix the dough smoothly without overworking it.
- Parchment paper – makes shaping and transferring the sticky dough much easier.
- Baking sheet or pizza stone – a preheated surface gives your crust a crispy bottom.
- Oven mitts – essential for safely handling hot pans and baking stones.
Flavor Variations & Add-Ins
- Try Italian seasoning or garlic powder in the dough for a fragrant, herby crust.
- Add grated Parmesan cheese into the dough for a cheesy, savory twist that bakes right in.
- Swap pepperoni with cooked sausage or grilled chicken for different protein options.
- Top with veggies like mushrooms, olives, or roasted bell peppers for extra flavor and nutrition.
Gluten Free Pizza Dough with Pepperoni Pizza
Ingredients You’ll Need:
For The Dough:
- 1 1/2 cups gluten free all-purpose flour blend (make sure it contains xanthan gum)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (about 110°F/43°C)
- 1 tbsp olive oil, plus extra for greasing
- 1 tsp apple cider vinegar
- 1 large egg
For The Toppings:
- 1/2 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- Pepperoni slices
- Fresh basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, plus 30-45 minutes for the dough to rise. Baking takes roughly 20 minutes, so plan for a total of about 1 hour from start to finish.
Step-by-Step Instructions:
1. Activate the yeast:
In a small bowl, mix the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy—this means the yeast is active and ready.
2. Mix dry ingredients:
In a large bowl, whisk together gluten free flour, baking powder, and salt to combine evenly.
3. Combine wet ingredients:
To the yeast mixture, add olive oil, apple cider vinegar, and the egg. Whisk until everything is well blended.
4. Form the dough:
Pour the wet mixture into the dry ingredients. Stir or knead gently until a sticky dough forms. If it feels too sticky, add a tablespoon more flour at a time until manageable but still moist.
5. Let the dough rise:
Lightly grease a clean bowl and place your dough inside. Cover with a towel or plastic wrap, then leave in a warm spot for 30-45 minutes. The dough might not double but should puff up a bit.
6. Preheat the oven and prepare pan:
Preheat your oven to 450°F (230°C). Place a pizza stone or baking sheet inside to heat up.
7. Shape the dough:
Scatter a bit of gluten free flour on a piece of parchment paper. Transfer the dough onto it and press or gently stretch it with wet hands or a spatula into a 10-12 inch circle about 1/4 inch thick.
8. Pre-bake the crust:
Carefully slide the parchment paper and dough onto the hot stone or baking sheet. Bake for 8-10 minutes until the crust is set and just starting to turn golden.
9. Add toppings:
Remove the crust from the oven. Evenly spread the pizza sauce, then sprinkle shredded mozzarella and arrange pepperoni slices on top.
10. Bake the pizza:
Return the pizza to the oven for another 8-12 minutes, until cheese is melted, bubbly, and slightly golden.
11. Garnish and serve:
Let the pizza cool for a few minutes, add fresh basil if you like, slice, and enjoy your delicious gluten free pepperoni pizza!
Can I Use Frozen Gluten Free Flour for This Recipe?
Yes, you can use frozen gluten free flour, but be sure to let it come to room temperature before mixing to prevent clumping and ensure even hydration.
Can I Make the Dough Ahead of Time?
Absolutely! Prepare the dough and let it rise, then cover and refrigerate it for up to 24 hours. Bring it to room temperature before shaping and baking.
How Should I Store Leftover Pizza?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for best results to keep the crust crispy.
Can I Substitute the Egg in the Dough?
Yes, for an egg-free option, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let it sit for 5 minutes) to help bind the dough.
