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Gluten Free Pizza Dough Recipe

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4.4 from 51 reviews

This Gluten Free Pizza Dough recipe yields a perfectly soft and chewy crust that’s easy to make and great for those avoiding gluten. Using a combination of gluten-free all-purpose flour with xanthan gum and activated yeast, this dough rises well and bakes into a delicious base for your favorite pizza toppings. The process involves a warm yeast activation, a rise period, chilling for easier handling, and baking to a golden crust. Ideal for homemade gluten-free pizzas with customizable toppings.

  • Total Time: 1 hour 40 minutes
  • Yield: 1 large 12-inch pizza

Ingredients

Yeast Mixture

  • 1 packet instant yeast
  • 3/4 cup + 2 tablespoons water (110-115°F)
  • 1 tablespoon white sugar

Dry Ingredients

  • 2 1/2 cups gluten free all purpose 1:1 baking flour with xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Wet Ingredients

  • 5 tablespoons olive oil
  • 1 egg (whisked)
  • 1 teaspoon vinegar (white or apple cider)

Instructions

  1. Activate the yeast: Microwave the water for about 30 seconds until it reaches 110-115°F. It should be warm but not hot to avoid killing the yeast.
  2. Mix yeast and sugar: Stir the sugar and instant yeast into the warm water. Let it sit for 5 minutes until frothy, indicating that the yeast is activated.
  3. Whisk dry ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, and salt to evenly distribute all the dry components.
  4. Add wet ingredients: To the dry mix, add the whisked egg, vinegar, olive oil, and the activated yeast-water mixture. Stir to combine.
  5. Form the dough: Mix everything thoroughly with a wooden spoon or rubber spatula until a sticky dough forms.
  6. Let the dough rise: Cover the bowl with plastic wrap then a towel. Place it in a warm spot, such as inside the oven, and let the dough rise for 1 hour until it has roughly doubled in size.
  7. Preheat oven and chill dough: After the rise, preheat your oven to 425°F. Then transfer the dough to the fridge for 15 minutes to firm up and make it easier to roll.
  8. Knead dough with additional flour: Place the chilled dough on a floured piece of parchment paper. Knead in 1-2 tablespoons more flour just until it forms a smooth ball and is less sticky, avoiding over-flouring.
  9. Roll out the dough: Using a floured rolling pin, roll the dough into a roughly 12-inch circle. Keep it fairly thick if you prefer a thicker crust.
  10. Bake the crust: Generously brush the top with olive oil and bake directly on the parchment paper for 12 minutes to set the crust.
  11. Add sauce and toppings: Remove the partially baked crust from the oven, spread your desired sauce and toppings evenly over it.
  12. Finish baking: Return the pizza to the oven and bake for an additional 8-12 minutes, adjusting time depending on your preferred crust crispness.
  13. Cool and serve: Let the pizza cool for a few minutes after baking; then slice and enjoy your homemade gluten-free pizza.

Notes

  • Use a gluten-free 1:1 baking flour blend with xanthan gum for best results to mimic gluten’s texture.
  • Do not overheat the water for the yeast activation; too hot will kill the yeast and prevent rising.
  • Refrigerating the dough before rolling helps manage the sticky texture and improves handling.
  • The thickness of the rolled dough can be adjusted according to personal preference for crust chewiness.
  • You can double the recipe to make two smaller pizzas or one large pizza depending on serving needs.
  • Brush the dough with olive oil before baking to create a golden, crispy crust surface.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-pizza-dough-recipe/