If there’s one gluten-filled thing I miss, it’s pizza. But I don’t feel like I’m missing out anymore with this easy recipe for gluten-free pizza dough. Make homemade pizza with a thick and chewy gluten-free pizza crust.

Gluten-Free Pizza Dough Recipe

Making gluten-free pizza dough is easier than I thought! Yes, you can have a thick and chewy gluten-free pizza crust. This gluten-free pizza dough is made with simple ingredients, requires no kneading, and has only a 30-minute rise time. It can be made ahead of time, par-baked, or frozen for later use.

You can see how easy it is to make this gluten-free pizza dough in the detailed recipe instructions and recipe step photos. Don’t skip reading all of the recipe tips.

Ingredients

• Gluten-Free All-Purpose Flour with Xanthan Gum: I recommend Pillsbury or Better Batter gluten-free flour for yeast baking. Not all gluten-free flours are recommended for yeast baking. Depending on the gluten-free flour blend, you may experience different baking results.
• Baking Powder: It aids in giving the dough a nice rise.
• Salt: Just for flavor.
• Rapid Yeast/Instant Yeast: The most common kinds of yeast used for baking are active dry yeast and instant yeast. Both of these types of yeast are gluten-free. We recommend baking with Fleischmann’s RapidRise yeast or Red Star Quick·Rise instant yeast.
• Granulated Sugar: Not only for flavor but to strengthen the yeast activation.
• Warm Water: Adds moisture to the dough and the warm water helps activate the yeast. The water should be warm to the touch or 110°-115°F.
• Apple Cider Vinegar: This gives a boost to the yeast.
• Olive Oil: Adds moisture to the dough. You can substitute your favorite type of oil.

Step-by-Step Instructions

• Preheat your oven to the proofing setting. If your oven does not have a proofing setting, heat the oven to 200°F. Once it gets to 100°, turn off the oven.
• Combine the gluten-free all-purpose flour, instant yeast, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. (pic 1)
• Warm the water in the microwave for 30-45 seconds to 110°-115°F. I use a thermometer to check the temperature of the water. If the water is too hot, it will kill the yeast.
• Add the sugar to the warm water and stir until it is dissolved.
• Pour the warm sugar water into the gluten-free flour mixture and mix with your mixer on low. (pic 2)
• Add the olive oil and apple cider vinegar to the gluten-free dough mixture and mix on low speed for 1-2 minutes, or until the dough starts to form. The dough will be very sticky. (pic 3)
• Place the dough in a greased ovenproof bowl and cover with plastic wrap. Cover the dough with a kitchen towel and place in your warm oven for 30 minutes to rise. (pic 4)
• Remove the dough from the oven and preheat the oven to 425°F.
• Pour 1 tablespoon of gluten-free all-purpose flour onto a large sheet of parchment paper. Spread the gluten-free flour into a circle the size of the pizza crust (15″). (pic 5)
• Turn the bowl over on top of the floured parchment paper. Sprinkle 1 tablespoon of gluten-free all-purpose flour on top of the dough.
• Gently pat the dough ball in an outward motion. Work from the middle and push to spread the dough out to the edge to make a 15″ circle. Use your fingertips to press down into the dough to form the crust edge. Use your hands to finish shaping and rounding the edges. (pic 6)
• Place the parchment paper with dough on a pizza pan or baking sheet. Bake for 15 minutes. (pic 7)
• Remove crust from the oven and top with the gluten-free pizza sauce, cheese, and your favorite toppings. (pic 8)
• Bake for another 10-15 minutes, until the cheese is melted and the crust is golden brown.

Can I Make Gluten-Free Pizza Dough Ahead of Time?

You can make this pizza dough up to three days ahead of time. I recommend storing the dough in an airtight container in the refrigerator. The dough will be easy to work with cold, coming straight out of the refrigerator.

Freezing Instructions

I like to let the dough fully rise before I freeze it. Wrap the dough in plastic wrap and place it in a plastic freezer bag. The dough can be frozen for up to three months. Thaw the dough in the refrigerator overnight before you use it. 

It is also easy to freeze and have a half-baked crust on hand, just like the packaged frozen pizza crust from the grocery store. Just follow the recipe instructions through the steps below (1-10).

Bake the crust for 15 minutes in a 425°F oven. Allow it to cool completely. Wrap the par-baked crust tightly with plastic wrap or foil made for freezing. The par-baked crust can be frozen for up to a month. When you are ready to make your pizza, add your toppings and bake for 10-15 mins at 425°F.

Tips and Notes

• Make sure to check and see if your brand of gluten-free flour is recommended for yeast baking. Not all brands of gluten-free flour are recommended for yeast baking.
• The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Scooping the gluten-free flour out of the bag could cause you to get too much flour.
• Check the expiration date of your instant yeast. You want to use fresh yeast for the best rise.
• The dough will be sticky. I recommend flouring your hands to avoid getting dough stuck to your hands.
• This gluten-free pizza dough recipe is dairy-free and egg-free. So you can easily add your favorite dairy-free or vegan cheese and toppings.

It’s easier than you think to make gluten-free pizza dough! This recipe makes an easy crust that you can add your favorite toppings to and bakes up in less than 30 minutes. Bring pizza night back to your home with our simple recipe to make homemade gluten-free pizza.

More Gluten-Free Dinner Recipes To Try!

• Gluten-Free Meatloaf
• Gluten-Free Orange Chicken
• Gluten-Free Meatballs