Thursday Night Pizza

weekly adventures in making pizza from scratch

  • Home
  • Recipe Index
  • Pizza Basics
  • Cooking Videos
  • About Peggy
  • Contact
  • Press
  • Subscribe!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Pizza Basics
  • Cooking Videos
  • About Peggy
  • Contact
  • Press
  • Subscribe!
  • Follow me!

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Gluten-Free Pizza Dough

    August 6, 2020 By Peggy Paul Casella 3 Comments

    Jump to Recipe - Print Recipe
    Gluten-Free Pizza Dough
    Gluten-Free Pizza Crust

    This easy-to-make gluten-free pizza dough results in a flavorful crust—perfect for all your favorite toppings.

    Gluten-Free Pizza

    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.

    Gluten-Free Pizza Crust

    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.

    Gluten-Free Pizza Dough

    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 Balls

    Looking for other gluten-free doughs? Try this one or this one, too!

    Gluten-Free Pizza Dough
    Print Recipe
    3.58 from 7 votes

    Gluten-Free Pizza Dough

    Not only is this pizza dough gluten free, it's also simple to make (calling for only easy-to-find ingredients), flavorful, and sturdy enough to handle any toppings you like.
    Prep Time15 mins
    Rising/Proofing Time2 hrs
    Total Time2 hrs 15 mins
    Course: Appetizer, Main Course, Snack
    Cuisine: American, Italian, Mediterranean
    Keyword: gluten-free, gluten-free pizza crust, gluten-free pizza dough
    Makes: 2 balls (enough for two 12- to 14-inch pizzas)
    Cost: $10

    Equipment

    • 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)

    Ingredients

    • 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

    Instructions

    To make the dough

    • In a large bowl, mix together the flour, yeast, baking powder, baking soda, salt, and dried herb blend (if using).
      Gluten-Free Pizza Dough Ingredients
    • 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.
      Mixing the dough
    • 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).
      Gluten-Free Dough before and after rise
    • 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.
      Gluten-Free Pizza Dough proofing

    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.
      Gluten-Free Pizza Dough
    • 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.
      Gluten-Free Pizza Crust
    • Remove the pizza from the oven. Slice and serve.
      Gluten-Free Pizza Crust

    Notes

    Recipe adapted from this one on skinnyms.com.

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email this to a friend (Opens in new window)

    Related

    « Video: How to Cook Pizza on a Baking Stone or Steel
    Mint and Arugula Pesto with Almonds »

    Comments

    1. Jarod says

      August 07, 2020 at 8:55 am

      What the bloody hell IS gluten???????

      Reply
      • Peggy Paul Casella says

        August 07, 2020 at 10:12 am

        Gluten is a general term for proteins found in most grains that are responsible for the stretchiness of dough. When you mix wheat flour with water and yeast, the gluten proteins bind together to create a net-like structure that traps carbon dioxide (created by the yeast), forming the air bubbles we all love in pizza crust. Unfortunately, some people can't tolerate gluten in their diets. Click here to learn more.

        Reply
    2. Daniel says

      August 11, 2020 at 8:51 am

      5 stars
      Loved this recipe! Gluten-free pizza dough that's easy to make and super delicious.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Looking for a recipe?

    About Peggy

    As featured by

    Food Network Experimental Eats YouTube Series  NBC News BETTER  BuzzFeed Food

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
    Never miss a post!

    Check your inbox or spam folder now to confirm your subscription.

    Check out my web stories

    *As an Amazon Associate, I earn from qualifying purchases.*

    Footer


    About

    • Privacy Policy
    • About the Author
    • Press
    • Pizza Basics
    • The Recipes

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 · Peggy Paul Casella · Please do not use content or photos without express permission

    loading Cancel
    Post was not sent - check your email addresses!
    Email check failed, please try again
    Sorry, your blog cannot share posts by email.
    x
    DON'T MISS A POST!
    Join the Thursday Night Pizza email list today, and get pizza recipes delivered right to your in-box, no tipping required!
    I promise not to spam you. You can unsubscribe at any time.
    Invalid email address
    Thanks for subscribing!