This easy-to-make gluten-free pizza dough results in a flavorful crust—perfect for all your favorite toppings.
True story: Though no one in my family follows a gluten-free diet, this gluten-free pizza crust is currently one of my three-and-a-half-year-old's favorite foods. I can't think of a better endorsement than that.
Even better, it's easy to make, skipping the fussy (and expensive) specialty ingredients many similar recipes call for and opting for basic 1-to-1 gluten-free baking flour instead. The flavor is nutty, the texture is tender and chewy, and (if you form your dough edges into a mounded crust) the finished product looks just like the "real" thing.
A few things to keep in mind when making and using gluten-free pizza dough:
- Bake according to the directions below. It bakes differently than grain flour–based pizza doughs. If you are subbing in this dough for a recipe that calls for "regular" pizza dough, use all the same toppings, but refer to this recipe when it's time to bake.
- This dough will remind you more of cookie batter than "regular" pizza dough. The texture of this dough is not the same as that of grain flour–based recipes. That's because you need gluten to achieve the characteristic elasticity (stretchability) of "regular" pizza dough. When you mix the wet ingredients into the dry ingredients, the texture should remind you of a thick, somewhat lighter sugar cookie dough. If it feels wet and globs on your fingers when you try to grab a piece, then it needs a little more gluten-free flour; if you can't get all of the flour to incorporate into the dough, it needs a sprinkle of warm water.
- You'll need to mound up the edges yourself if you want a true crust. Since gluten-free pizza dough is more like biscuit or cookie dough than "regular" pizza dough, it takes a little practice to form it into a pizza-looking shape. If you choose to roll it out, you'll get a more even thickness overall, but you'll have a harder time molding the edges into a mounded "crust." If you press it out, working from the center outward to the edges, you'll need to be mindful that you achieve an even thickness, but you'll find it simple to create a mounded "crust" perimeter.
Gluten-Free Pizza Dough
- Large bowl with lid
- Large mixing bowl
- Sturdy wooden spoon or dough whisk
- parchment paper
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- 4 cups (600 grams) 1-to-1 gluten-free baking flour Make sure the flour contains xanthan gum; I had the best results with Bob's Red Mill brand
- 1 (¼-ounce) packet instant dry yeast
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons fine sea salt
- 1 teaspoon dried Italian herb blend optional
- 2 cups (473 grams) warm (110°F) water
- 3 tablespoons extra-virgin olive oil plus more for greasing the bowl
- 1 tablespoon honey or maple syrup
To make the dough
- In a large bowl, mix together the flour, yeast, baking powder, baking soda, salt, and dried herb blend (if using).
- Pour in the warm water, olive oil, and honey, and mix with a wooden spoon or dough whisk until a uniform dough forms, about 5 minutes (the texture will remind you of cookie dough). If your dough seems too sticky or loose, add more flour, a little at a time, until you can form it into a soft ball.
- Grease a clean bowl with olive oil. Pat the dough into a ball, place it in the greased bowl, and turn the dough to coat it in the oil. Cover the bowl with a lid or plastic wrap, and let the dough rise in a warm place for 1 to 2 hours, until it puffs up considerably (it won’t quite double in volume).
- Transfer the dough to a lightly floured work surface. Divide the dough into 2 equal-size pieces, and shape each piece into a ball. Cover the balls with an inverted mixing bowl and let them rest for 15 to 30 minutes, until they expand a bit. If you’re only making one pizza, place the other ball of dough in an airtight container; freeze it for up to 3 months or refrigerate it for up to 3 days.
To top and bake the pizza
- Preheat the oven to 450°F with a rack in the bottom-third position. If using a baking stone or steel, place it on the rack in the bottom third of the oven before you set the temperature.
- Place one ball of dough on a piece of parchment paper that’s a few inches larger than the pizza dimensions you’re going for. Press or roll out the dough to a 12- to 14-inch circle, making sure it’s as evenly thick as possible. If you like, form a mounded crust around the edges.
- Use the parchment to slide the dough onto a pizza peel (if using a baking stone or steel) or baking sheet. Transfer to the oven and parbake the dough for 5 to 7 minutes, until it looks dry and begins to turn golden around the edges.
- Remove the crust from the oven. Add your desired toppings, brush the exposed dough with olive oil, then return the crust to the oven and bake for 10 to 15 more minutes, until the crust is golden brown and the toppings are charred in spots.
- Remove the pizza from the oven. Slice and serve.