GF Pizza Dough Recipe

This gluten-free pizza dough recipe brings the joy of pizza back to your kitchen with a perfectly chewy crust and crisp edges.
Made with simple ingredients, it’s ideal for anyone avoiding gluten but craving that classic pizzeria-style taste.
Easy to make and customizable, this dough works beautifully for all your favorite toppings.

Ingredients List

– 2 ½ cups gluten-free all-purpose flour (with xanthan gum included)
– 1 packet (2 ¼ tsp) active dry yeast
– 1 teaspoon sugar
– 1 teaspoon salt
– 1 teaspoon baking powder
– ¾ cup warm water (110°F/43°C)
– 2 tablespoons olive oil
– 1 teaspoon apple cider vinegar
– 1 tablespoon honey or maple syrup (optional, for flavor and browning)
– Cornmeal or extra flour for dusting

Step-by-Step Instructions

Step 1: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy, showing that the yeast is active.

Step 2: In a large mixing bowl, whisk together gluten-free flour, salt, and baking powder. This combination ensures structure and a light, airy crust without gluten.

Step 3: Add the olive oil, apple cider vinegar, and honey to the dry ingredients. Slowly pour in the activated yeast mixture while mixing with a wooden spoon or mixer fitted with a dough hook.

Step 4: Mix until a soft, slightly sticky dough forms. If too dry, add 1 tablespoon of warm water at a time. The dough should come together but remain a bit tacky.

Step 5: Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 30 minutes. Gluten-free dough doesn’t need to “rise” like traditional dough, but this rest time improves elasticity.

Step 6: Preheat your oven to 425°F (220°C). Line a pizza stone or baking sheet with parchment paper and dust lightly with cornmeal or flour.

Step 7: Transfer the dough to the prepared surface. With oiled hands or a silicone spatula, press and shape it into your desired pizza round — about ¼ inch thick. You can make it thicker for a softer crust.

Step 8: Bake the crust alone (without toppings) for 10–12 minutes until it begins to firm up and lightly brown.

Step 9: Remove from the oven and add your favorite toppings — tomato sauce, cheese, vegetables, or meats. Return to bake for another 10–15 minutes until the cheese melts and the edges are golden.

Step 10: Slice, serve, and enjoy your homemade gluten-free pizza fresh out of the oven!

Cook Time

Prep Time: 15 minutes
Rest Time: 30 minutes
Cook Time: 25 minutes
Total Time: 70 minutes

Servings

Makes one 12-inch pizza (serves 2–3 people)

Nutritional Information (approx. per serving)

Calories: 220
Carbs: 38g
Protein: 5g
Fat: 5g

Storage Instructions

Refrigerate leftover dough (wrapped tightly) for up to 3 days.
Freeze baked or unbaked crusts for up to 2 months — just thaw at room temperature before baking.
To reheat, place in a 375°F oven for 5–7 minutes to regain crispness.

Pairings/Suggestions

Top your GF pizza dough with classic marinara and mozzarella for a traditional Margherita.
Try BBQ chicken, pesto, or veggie-loaded combinations for variety.
Serve with a side salad, garlic knots, or roasted vegetables for a complete meal.

Seasonal Relevance

Perfect for year-round pizza nights, weekend gatherings, or summer grilling.
Ideal for gluten-free parties or family dinners when you want everyone to enjoy the same pizza together.

Health Benefits

This gluten-free pizza dough allows those with celiac disease or gluten sensitivity to enjoy pizza without compromise.
Using gluten-free flour blends often provides added fiber and vitamins from rice, tapioca, or sorghum.
The olive oil adds heart-healthy fats, while controlling your own toppings ensures a balanced, nutritious meal.
Pair with lean proteins, fresh vegetables, and light cheese for a wholesome pizza night that supports digestive wellness and energy.

Pros and Cons

Pros	Cons
Gluten-free and suitable for all diets	Can dry out if overbaked
Easy to prepare with simple ingredients	Texture slightly different from traditional dough
Customizable with any toppings	Needs proper handling (stickier than wheat dough)
Great flavor and crisp edges	Works best fresh, not stored long-term

Conclusion

This GF pizza dough recipe gives you the freedom to enjoy pizza again — chewy, crispy, and full of flavor without any gluten. The dough is easy to handle, rises beautifully, and bakes to a perfect golden crust that pairs well with all kinds of toppings.

Whether you prefer classic Margherita, veggie-loaded slices, or meaty combinations, this gluten-free base holds up deliciously under every flavor. Once you make it, you’ll realize gluten-free pizza can be just as satisfying as traditional ones — maybe even better!

FAQs

Q1: Can I make this dough without yeast?
Yes, you can substitute 1 teaspoon of baking powder and ½ teaspoon of baking soda with a splash of lemon juice, though the texture will be slightly denser.

Q2: Can I make this recipe dairy-free as well?
Absolutely! The dough itself is dairy-free. Just use plant-based cheese and toppings for a fully dairy-free pizza.

Q3: Can I use almond flour or coconut flour instead of gluten-free all-purpose flour?
No, not directly. These flours absorb moisture differently. For best results, use a certified gluten-free all-purpose blend designed for baking.

Q4: Can I freeze the dough before baking?
Yes, divide and wrap the dough tightly in plastic wrap, then freeze. Thaw completely at room temperature before shaping and baking.

Q5: How do I make the crust crispier?
Pre-bake the crust longer during the first bake or bake directly on a hot pizza stone to achieve a crispier bottom.