Gluten free pizza dough that’s soft, chewy, and perfect for creating your favorite pizza at home. Made with simple gluten free flours and just the right mix of ingredients to give you that classic dough feel without the gluten. It’s a great base for any toppings you love, from classic margherita to all the veggies or meats you can pile on.
I know how tricky gluten free dough can be, but this recipe always turns out just the way I want it—easy to work with and delicious every time. I like to let the dough rest a little longer than usual; it really helps with the texture and makes it less sticky and easier to roll out. Plus, no weird taste like some gluten free doughs can have.
My favorite way to serve this pizza dough is topped with fresh tomato sauce, lots of gooey cheese, and maybe some basil or pepperoni. It bakes up nicely crisp at the edges but stays soft and chewy inside, which always makes me happy. It’s a great recipe to keep in your back pocket for nights when you want pizza that everyone can enjoy, no matter their dietary needs.
Key Ingredients & Substitutions
Gluten Free Flour Blend: Using a blend with xanthan gum is key—it helps give dough that stretchy texture. If your blend lacks xanthan gum, add about 1 tsp per cup of flour. You can try mixes with rice, tapioca, or potato starch for the best texture.
Yeast and Sugar: Sugar feeds the yeast to help the dough rise. If you prefer, honey or maple syrup work fine too. Make sure the water is warm, not hot, to activate the yeast properly.
Eggs and Yogurt: Eggs provide structure and richness. The yogurt (dairy or dairy-free) adds moisture and softness. You can skip yogurt but the crust may be denser without it.
Olive Oil: Adds flavor and helps keep the dough tender. You can substitute with any neutral oil if needed.
How Can You Make Gluten Free Pizza Dough Less Sticky and Easier to Handle?
Gluten free dough tends to be sticky, but these tips help:
- Rest the dough covered for 30-60 minutes to let the flour absorb moisture. This improves texture and reduces stickiness.
- Lightly flour your surface and hands with gluten free flour before shaping.
- Use parchment paper under the dough when spreading it out to prevent sticking to your pan or rolling pin.
- If using a rolling pin, roll gently and add more flour as needed to avoid tearing.
- Pre-bake the crust to firm it up before adding toppings; this makes it easier to handle and prevents sogginess.
Patience with resting and gentle shaping are your best friends here. Following these steps will make your gluten free pizza dough rewarding to work with and tasty every time!
Equipment You’ll Need
- Mixing bowls – for combining your ingredients and letting the dough rest comfortably.
- Measuring cups and spoons – to get accurate amounts of gluten free flour and yeast, important for the best texture.
- Whisk or spoon – easy tools to mix dry and wet ingredients smoothly.
- Baking sheet or pizza stone – a stone gives you a crispier crust, but a baking sheet works well too.
- Parchment paper – stops the dough from sticking to the pan, making clean-up simple.
- Rolling pin or hands – you can roll or shape the dough by hand; both work fine with gluten free dough.
- Kitchen towel or plastic wrap – to cover the dough while it rests and rises, keeping it moist.
Flavor Variations & Add-Ins
- Try adding garlic powder or Italian seasoning to the dough for an herby flavor boost.
- Stir in finely chopped fresh herbs like basil or rosemary for a fresh taste right in the crust.
- Mix in a bit of grated Parmesan cheese to the dough for a cheesy twist.
- Swap Greek yogurt for dairy-free yogurt to keep it dairy-free without losing softness.
- Top with different sauces like pesto or BBQ for a change from classic tomato sauce.
How to Make Gluten Free Pizza Dough
Ingredients You’ll Need:
- 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 tsp sugar
- 1 tbsp active dry yeast
- 1/2 cup warm water (about 110°F / 43°C)
- 2 large eggs, room temperature
- 1 tbsp olive oil
- 1/4 cup plain Greek yogurt or dairy-free yogurt (optional, for softness)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the dough, plus 30 to 60 minutes to let the dough rise and rest. Baking and pre-baking together take around 20 to 30 minutes more. So, overall, plan approximately 1 to 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix warm water and sugar. Sprinkle the yeast on top and let it sit for 5 to 10 minutes, until it becomes bubbly and frothy. This means the yeast is active and ready.
2. Mix Dry Ingredients:
In a large bowl, whisk together the gluten free flour blend, baking powder, and salt to combine them well.
3. Combine Wet Ingredients:
In a separate bowl, beat the eggs with olive oil and yogurt (if using) until smooth.
4. Make the Dough:
Pour the activated yeast mixture and the egg mixture into the dry ingredients. Stir with a spoon or use a stand mixer until a sticky, slightly wet dough forms.
5. Let the Dough Rest:
Cover the bowl with a damp towel or plastic wrap. Let the dough rest in a warm spot for 30 to 60 minutes. This gives the dough time to rise slightly and makes it easier to work with.
6. Preheat the Oven:
Preheat your oven to 425°F (220°C). If you have a pizza stone, place it inside to heat up for a crispier crust.
7. Shape the Pizza Crust:
Line a baking sheet with parchment paper. Lightly sprinkle gluten free flour on your hands or work surface and transfer the dough. Using your hands or a rolling pin, spread it evenly into a 10 to 12 inch round. You can make it as thin or thick as you like.
8. Pre-Bake the Crust:
Bake the crust for 10 to 12 minutes until it starts to set but does not brown.
9. Add Toppings and Finish Baking:
Remove the crust from the oven. Add your favorite sauce, cheese, and toppings like pepperoni or veggies. Then bake for another 10 to 15 minutes until the cheese melts and the edges turn golden brown.
10. Serve and Enjoy:
Let the pizza cool a few minutes before slicing. Enjoy your crispy, soft, and chewy gluten free pizza dough with your favorite toppings!
Can I Use a Different Flour Instead of Gluten Free Blend?
You can try other gluten free flours like almond or oat flour, but the texture may change. Using a well-balanced gluten free all-purpose blend with xanthan gum gives the best results for stretch and chewiness.
Can I Make the Dough Ahead of Time?
Yes! After mixing, cover the dough and refrigerate it for up to 24 hours. Let it come to room temperature and rest for 30 minutes before shaping and baking.
How Do I Store Leftover Pizza Dough?
Wrap the dough tightly in plastic wrap and store it in the fridge for up to 2 days. For longer storage, freeze the dough in an airtight bag for up to 1 month. Thaw overnight in the fridge before using.
Can I Make This Recipe Dairy-Free?
Absolutely. Use dairy-free yogurt instead of Greek yogurt, or leave it out entirely for a slightly firmer crust. The dough will still be tasty and hold together well.
