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Gluten Free Pizza Dough Recipe

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4 from 61 reviews

This gluten free pizza dough recipe creates a delicious, chewy, and crispy crust perfect for those who need or prefer gluten-free meals. Using a blend of gluten free all purpose flour with xanthan gum, activated yeast, and a mix of simple ingredients, it’s straightforward to prepare and yields a versatile base ready for your favorite toppings. The dough rises for an hour then is par-baked before adding sauce and toppings, ensuring a perfect crust every time.

Ingredients

Yeast Mixture

  • 1 packet instant yeast
  • ¾ cup + 2 tablespoons warm water (110-115°F)
  • 1 tablespoon white sugar

Dry Ingredients

  • 2 ½ cups gluten free all purpose baking flour with xanthan gum (e.g., Bob’s Red Mill 1:1 Baking Flour)
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Wet Ingredients

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

Instructions

  1. Activate Yeast: Microwave the water for about 30 seconds until it reaches 110-115°F. Mix in the sugar and yeast packet, stir, and let sit for 5 minutes until it becomes foamy to confirm activation.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the gluten free flour, baking powder, and salt thoroughly.
  3. Combine Ingredients: Add the whisked egg, vinegar, olive oil, and yeast mixture to the dry ingredients. Mix with a wooden spoon or rubber spatula until a sticky dough forms.
  4. First Rise: Cover the bowl with plastic wrap and then a towel. Place in a warm spot (such as inside the oven) and let the dough rise for 1 hour until it has expanded.
  5. Chill Dough: Preheat the oven to 425°F. Then place the dough in the refrigerator for 15 minutes to firm up and make rolling easier.
  6. Knead and Roll: Transfer the dough to a floured piece of parchment paper. Knead in 1-2 tablespoons additional gluten free flour until a smooth ball forms, avoiding over-flouring to keep the dough moist. Roll with a floured rolling pin to a roughly 12-inch circle, adjusting thickness based on preference.
  7. Par-bake Crust: Generously brush the top of the crust with olive oil. Bake in the preheated oven for 12 minutes to par-bake the crust.
  8. Add Toppings and Bake: Remove crust from oven, add sauce and desired toppings. Bake an additional 8-12 minutes until toppings are cooked and crust is crisped to preference.
  9. Cool and Serve: Remove pizza from the oven and allow to cool a few minutes before slicing and enjoying.

Notes

  • Bake times depend on crust thickness: thicker crusts need longer par-baking for a cooked center, thinner crusts can bake less unless you prefer extra crispness.
  • You can substitute the 1 tablespoon of white sugar with 1 tablespoon of honey for a different taste.
  • Recommended gluten free flour blend is Bob’s Red Mill 1:1 Baking Flour which contains xanthan gum and performs well in this recipe.

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