Why You’ll Love Gluten Free Pizza Dough Recipe
This dough is easy to work with and doesn’t require complicated techniques. It rises beautifully thanks to the yeast, while the added baking powder helps create a lighter texture. The combination of olive oil and egg gives the crust richness and structure, making it sturdy enough to hold your favorite toppings.
It’s also versatile—you can make a thick, chewy crust or roll it thinner for a crispier base.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 packet instant yeast
- 3/4 cup + 2 tablespoons water
- 1 tablespoon white sugar
- 2 1/2 cups gluten free all purpose baking flour (with xanthan gum)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons olive oil
- 1 egg
- 1 teaspoon vinegar (white or apple cider)
Directions
Warm the water in the microwave for about 30 seconds until it reaches approximately 110–115°F. Make sure it is warm but not too hot.
Stir in the sugar and yeast, then let the mixture sit for about 5 minutes until slightly foamy.
In a separate bowl, whisk together the gluten free flour, baking powder, and salt.
Add the egg, vinegar, olive oil, and the yeast mixture to the dry ingredients.
Mix everything together using a wooden spoon or rubber spatula until a sticky dough forms.
Cover the dough with plastic wrap and a towel, then place it in a warm area to rise for 1 hour.
After rising, preheat your oven to 425°F and place the dough in the refrigerator for 15 minutes to make it easier to handle.
Transfer the dough onto floured parchment paper. Knead in 1 to 2 tablespoons of additional flour until it forms a smooth ball and becomes less sticky.
Using a floured rolling pin, roll the dough into a roughly 12-inch circle. Adjust thickness depending on your preference.
Brush the top of the crust generously with olive oil and bake for 12 minutes.
Remove the crust from the oven, add sauce and toppings, then return to the oven and bake for another 8 to 12 minutes until cooked to your liking.
Let the pizza cool for a few minutes before slicing and serving.
Servings and timing
This recipe makes 1 pizza (1 serving, depending on portion size).
Prep time: 1 hour 25 minutes
Cook time: 20 minutes
Total time: 1 hour 45 minutes
Variations
Use herbs like oregano or garlic powder in the dough for extra flavor.
Replace olive oil with avocado oil for a slightly different taste.
Make mini pizzas by dividing the dough into smaller portions.
Use dairy-free toppings for a completely lactose-free pizza.
Add a pinch of chili flakes for a bit of heat.
Storage/Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap the baked crust or fully assembled pizza tightly and freeze for up to 2 months.
Reheat in the oven at 375°F until warmed through and crisp. Avoid microwaving if possible, as it may make the crust soft.
FAQs
Can I make this dough without yeast?
Yes, but the texture will be denser and less airy. The yeast helps create a better rise.
Why is my dough too sticky?
Gluten free doughs are naturally stickier. Add small amounts of flour gradually until manageable.
Can I freeze the dough before baking?
Yes, but it’s best to freeze it after the initial rise.
Do I need xanthan gum?
Yes, it helps bind the dough and improves texture.
Can I use active dry yeast instead of instant?
Yes, but you may need to let it activate slightly longer.
What toppings work best?
Anything from classic tomato sauce and cheese to vegetables, meats, or vegan alternatives.
How do I make the crust crispier?
Roll it thinner and bake it slightly longer before adding toppings.
Can I make it egg-free?
Yes, but you may need an egg substitute to maintain structure.
Why do I need to chill the dough?
Chilling makes the dough easier to handle and roll out.
Can I cook this on a pizza stone?
Yes, a pizza stone can help create a crispier crust.
Conclusion
This gluten free pizza dough is a dependable and delicious base for homemade pizza. With a soft interior and crisp edges, it’s easy to prepare and customizable to suit any topping combination. Whether you prefer a thick or thin crust, this recipe delivers satisfying results every time.
