Step by step tutorial on how to make your own real deal gluten free pizza dough at home that bakes up soft + chewy with a beautiful crisp finish. Simply add your favorite toppings.
I know, I know. Gluten free pizza doesn’t always taste good. But you’ve never had this gluten free pizza dough.
Two things I’ve learned to do this past year: gluten free sourdough bread + gluten free pizza.
Baking has been one of those small pockets of joy our family leaned into during 2020 when we barely left the house for a year straight. And who doesn’t LOVE pizza night?
Trust me. This pizza dough is worth it.
This recipe makes one 10 inch pizza. We often make 2 smaller individual pizzas since everyone in our house enjoys different toppings. Feel free to double the recipe for a fun family pizza night.
What defines the PERFECT pizza crust? IMHO, a pizza crust should be a bit soft + chewy with a nice crisp bottom. And that’s exactly what you’ll get with this recipe.
If you prefer a thinner, crispier crust, don’t worry. Simply roll out the dough a bit thinner + cook it a bit longer.
What’s in gluten free pizza dough?
❤️ gluten free baking flour… while you can purchase a 1:1 GF baking flour at the store, I prefer to mix my own that doesn’t include xanthan gum as some folks may experience bloating and intestinal gas when consuming it.
❤️ almond flour… gives great texture and flavor.
❤️ psyllium husk… acts sort of like a gluten substitute and gives the dough elasticity and flexibility. Use ground whole husk not the fine powder. Do not leave out this crucial ingredient.
❤️ baking powder… helps add a bit of a “doughy” texture.
❤️ active dry yeast… is the leavening agent that makes the pizza dough rise.
❤️ honey… to feed the yeast. Sub sugar to keep recipe vegan.
❤️ olive oil + salt… for flavor.
How to make your own Gluten Free Baking Flour Mix
You can totally use a pre-made 1:1 Gluten Free Baking Flour. I just prefer to mix my own as I have tons of flours in my pantry for baking bread. Here’s my current favorite recipe:
- 3/4 cup sorghum flour
- 3/4 cup brown rice flour
- 1/2 cup tapioca powder
- 1/4 cup sweet rice flour
The basic idea is 2 parts whole grain flour to 1 part starchy flour. So feel free to experiment with mixing your own flour mix. Other whole grain flour options are oat flour and millet flour. Other starchy flours are potato flour and arrowroot.
How to make Gluten Free Pizza Dough
Add yeast + honey to warm water (about 110’F) and stir to combine. Allow to sit for 10 minutes to activate the yeast. If it does not get nice + foamy, your yeast may not be fresh.
In a stand mixer (or with a hand mixer) combine dry ingredients, yeast mixture, + olive oil. Mix on LOW to combine then increase speed to MEDIUM and work dough for 2-3 minutes until it is nice + smooth.
The dough should resemble cookie dough and will be slightly sticky. If it feels wet or very sticky, add more gluten free baking flour 1 tablespoon at a time.
With a spatula, scrape the dough into a ball at the bottom of the bowl, cover bowl, and put in a warm place to rise for one hour. (I use my oven with the light turned on.)
After 50 minutes, preheat oven to 425’F (remove dough if have placed it in the oven.) Place a pizza stone/heavy pizza pan into oven to preheat.
Meanwhile, lightly flour a piece of parchment paper and place dough ball in center. Gently press the dough into a 10 inch circle, dusting very lightly with flour if it feels too sticky. Pinch the edges up slightly to form a crust edge. Prick several times with a fork to prevent air bubbles on crust.
Carefully remove the hot pizza stone/baking sheet from oven. Using the parchment paper, lift the pizza dough onto baking pan and par-bake for 10- 12 minutes, until crust is just starting to brown.
Remove from oven and turn heat up to 450’F. Add you favorite pizza toppings.
Return to oven + bake for 8-10 minutes, until edges are golden + bottom is crisp.
Allow to cool slightly before slicing.
Baking Tips
❤️ use heavy pizza pan… works best for a nice crisp bottom. I found THIS at the thrift store for $7. SCORE!! You can also use a pizza stone or heavy baking sheet. Be sure to preheat pizza pan in oven so it’s nice and hot.
❤️ cookie dough texture… all gluten free flours are slightly different + we all measure a bit differently. If your dough seems too wet + sticky, simply add a bit more flour one tablespoon at a time to thicken it up.
❤️ watch your oven… every oven is different. After a couple times of making this pizza dough, you should be able to tell exactly how to adjust your times. Be sure to turn heat up to 450’F after putting on your toppings.
❤️ want thin + crispy?… roll out the dough a bit thinner + cook it a bit longer.
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Gluten Free Pizza Dough
- Prep Time: 10 minutes (plus 1 hour rise)
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: one 10 inch pizza 1x
Description
Step by step tutorial on how to make your own gluten free pizza dough at home that bakes up soft + chewy with a beautiful crisp finish.
Ingredients
- 1/2 cup plus 2 tbsp warm water (about 110’F)
- 2 and 1/4 tsp active dry yeast (one packet)
- 1 tbsp honey (or sugar to keep it vegan)
- 1 and 1/2 cups gluten free baking flour (see note)
- 1/2 cup almond flour (I use THIS blanched brand)
- 1 tbsp psyllium husk (like this)
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- Add yeast + honey to warm water (about 110’F) and stir to combine. Allow to sit for 10 minutes to activate the yeast. If it does not get nice + foamy, your yeast may not be fresh.
- In a stand mixer (or with a hand mixer) combine GF baking flour, almond flour, psyllium husk, baking powder, salt, yeast mixture, + olive oil. Mix on LOW to combine then increase speed to MEDIUM and work dough for 2-3 minutes until it is nice + smooth. The dough should resemble cookie dough and will be slightly sticky. If it feels wet or very sticky, add more gluten free baking flour one tablespoon at a time to thicken.
- With a spatula, scrape the dough into a ball at the bottom of the bowl, cover bowl, and put in a warm place to rise for one hour. (I use my oven with the light turned on.)
- After 50 minutes, preheat oven to 425’F (remove dough if you placed it in the oven.) Place a pizza stone/heavy pizza pan into oven to preheat for 10 minutes.
- Meanwhile, lightly flour a piece of parchment paper and place dough ball in center. Gently press the dough into a 10 inch circle, dusting very lightly with flour if it feels too sticky. Pinch the edges up slightly to form a crust edge. Prick several times with a fork to prevent air bubbles on crust.
- Carefully remove the hot pizza stone/baking sheet from oven. Using the parchment paper, lift the pizza dough onto baking pan and par-bake for 10-12 minutes, until crust is just starting to brown.
- Remove from oven and turn heat up to 450’F. Add you favorite pizza toppings.
- Return to oven + bake for 8-10 minutes, until edges are golden + bottom is crisp. Allow to cool slightly before slicing.
Notes
Gluten Free Baking Flour: You can totally use a pre-made 1:1 Gluten Free Baking Flour. I just prefer to mix my own as I have tons of flours in my pantry for baking bread. Here’s my current favorite recipe: 3/4 cup sorghum flour, 3/4 cup brown rice flour, 1/2 cup tapioca powder, and 1/4 cup sweet rice flour.
See post above for baking tips.
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Will be making this soon i love pizza soooooooooo much will dm you if i make this and let you know how it goes Thanks Ramya