Gluten-Free Pizza Dough
An easy recipe for gluten-free pizza dough. Make homemade gluten-free pizza with a thick and chewy gluten-free pizza crust.
Servings: 1 gluten-free pizza dough
Ingredients
Gluten-Free Pizza Dough
- 2 1/2 cups gluten-free all-purpose flour with xanthan gum We like Pillsbury gluten-free flour or Better Batter gluten-free flour. Not all gluten-free flours are recommended for yeast baking. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 packet rapid yeast/instant yeast or 2 1/4 teaspoons of rapid yeast/instant yeast
- 1 1/2 cups warm water 110°-115°
- 1 tablespoon granulated sugar
- 1/2 cup olive oil
- 1 teaspoon apple cider vinegar
- 2 tablespoons gluten-free all-purpose flour, for dusting
Instructions
Gluten-Free Pizza Dough
- Preheat your oven to the proofing setting. If your oven does not have a proofing setting, heat the oven 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.
- 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.
- 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 gluten-free pizza dough will be very sticky.
- 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.
- 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″).
- 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.
To Bake Gluten-Free Pizza
- Place the parchment paper with the dough on a pizza pan or baking sheet. Bake for 15 minutes.
- Remove the crust from the oven and top with the gluten-free pizza sauce, cheese, and your favorite toppings.
- Bake the crust for an additional 10-15 minutes, until the cheese is melted and the crust is golden brown.
- Store leftovers in an air-tight container and refrigerate. Reheat leftovers in the oven or microwave.
Video
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.
- To make ahead: The gluten-free pizza dough can be made up to three days ahead of time. Store the gluten-free pizza dough in an airtight container in the refrigerator.
- To freeze: Let the dough fully rise before you 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.
- To par-bake: 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 gluten-free pizza dough dough steps below (1-10). Bake the gluten-free pizza crust for 15 minutes in a 425°F oven. Allow it to cool completely. Wrap the parbaked gluten-free pizza crust tightly with plastic wrap or foil made for freezing. The parbaked gluten-free pizza crust can be frozen for up to a month. When you are ready to make your gluten-free pizza, just add your toppings and bake for 10-15 mins at 425°F.
- Mama says"Always check your labels!"
Nutrition
Serving: 1slice | Calories: 169kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 302mg | Potassium: 6mg | Fiber: 3g | Sugar: 2g | Vitamin C: 0.002mg | Calcium: 77mg | Iron: 1mg