This Gluten Free Pizza Dough is so delicious and so simple to make! It only uses a few ingredients and takes 45 minutes from start to finish (that's including 30 minutes of rest time)! It's perfect for pizza, calzones or stromboli and is easy enough to make during busy weeknights! As always, it's gluten free, egg free, nut free and can easily be vegan!
This Gluten Free Pizza Dough is so perfect for all your favorite pizzas! It's soft and chewy yet sturdy enough to not fall apart when eating! It's super easy to make and only uses a handful of ingredients! My family is obsessed with this recipe and I make it once per week for pizza (especially my Pizza Bianca), calzones or even bao!
For more easy gluten free dough recipes, try my Easy Puff Pastry Dough, my Chocolate Puff Pastry Twists or my Apple Turnovers.
Reasons To Love This Gluten Free Pizza Dough
- Allergy Friendly- This homemade pizza dough is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Adaptable Dough- This dough is perfect for so many different recipes! Pizza, calzones, stromboli, dinner rolls and even bao!
- Easy to Make- This recipe only uses a few ingredients and takes less than 45 minutes from start to finish (including resting time)!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
- Baking Powder- To help the dough rise.
- Kosher Salt- Helps draw out all the flavors.
- Water- The water needs to be 110 degrees fahrenheit to activate the yeast. Any hotter and it will destroy the yeast.
- Granulated Sugar- Needed for the yeast for fermentation and helps the dough to rise.
- Active Dry Yeast- This yeast needs to be activated in warm water prior to adding into the dry ingredients. (It only takes 5 minutes for it to activate).
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Gluten Free Pizza Dough
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
Make this Recipe with All Purpose Flour
- Use 2 packed cup of regular flour (336 grams).
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Pizza Dough
Here are the step by step instructions to make this homemade pizza dough recipe!
Step 1: Proof the Yeast
In a heat safe measuring cup, microwave the water until 110 degrees Fahrenheit (about 40 seconds).
Whisk in the sugar and add the packet of yeast. Whisk again and then let sit 5 minutes.
After 5 minutes it should be risen and foamy.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 3: Add Wet Ingredients into Dry
Pour the wet ingredients into the dry and then use a fork to combine them into a dough.
Then, using clean hands, form the dough into a ball. If it is sticking too much to the bowl, add in more flour, 1 tablespoon at a time, until it is easier to work with.
Place a dish towel over top of the bowl and let sit for 30 minutes.
Step 4: Knead into a Smooth Ball
After 30 minutes, knead the dough a few times into a smooth ball.
Once again, if it is sticking too much to the bowl, add in more flour, 1 tablespoon at a time, until it is easier to work with.
Step 5: Add Dough to Pizza Pans
Flatten the dough into a disc and then place on a greased pizza pan.
Push the dough from the center to the edges, moving constantly until it almost hits the edges of the 16 inch pizza pan. Or divide the dough between two 12 inch pizza pans. Sprinkle more flour as you need to prevent the dough from ripping or sticking.
Step 6: Par-bake the Pizza Dough
Cook the raw dough, as is, in a 450 degree oven for 8 minutes. After 8 minutes, turn the oven off and remove dough from the oven.
With a large spatula, carefully move the par-baked dough to a cooling rack. This will help prevent it from getting soggy on the bottoms. Let dough rest for 5 minutes on the rack.
Step 7: Make the Pizza
Then turn oven back on to 400 degrees.
Return baked dough to the pizza pans and add sauce and toppings. Brush the crust with olive oil and then bake again for about 10-12 minutes or until the cheese is melted.
Expert Baking Tips
- Don't Make the Water Too Hot- Make sure the water temperature is between 100-110 degrees exactly. If the water is any hotter than that, it will destroy the yeast.
- Add More Flour- If the dough is too sticky, add more flour 1 tablespoon at a time until it is easier to work with.
- Let it Rest- Make sure to cover the dough with a clean dishtowel and let it rest for 30 minutes prior to par-baking.
- Par-bake the Dough- This is very important in gluten free pizza dough. Par-baking prevents the crust from becoming soggy underneath and also allows the pizza to be able to hold all the toppings without breaking apart.
Recipe FAQs
Yes. I find that active dry yeast works best with this recipe. It only takes 5 minutes to activate, so it isn't super time consuming.
This is enough dough for one large 16 inch pizza or for two 12 inch pizzas.
Yes. Par-baking is the key to the success of this gluten free pizza dough. It ensures the pizza isn't soggy and is strong enough to hold up to all the toppings without falling apart.
However, when using this dough recipe to make calzones, stromboli or bao, there will be no par-baking.
I prefer to make the dough the day of but if you need to make it in advance, loosely cover the bowl with the dough and refrigerate for up to 24 hours.
Storing Raw Pizza Dough: Loosely cover the bowl with the dough and refrigerate for up to 24 hours.
Storing Pizza: Once the pizza is cooked, wrap any extra slices in aluminum foil and store in the fridge for one day. Reheat in the microwave or bake at 350 degrees until warm again.
Freezing Pizza: Wrap extra slices in foil, pop in a zip top bag and freeze for up to 14 days. Thaw overnight in the fridge and reheat in the microwave or bake at 350 degrees until warm again.
More Dough Recipes You'll Love
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📖 Recipe
Gluten Free Pizza Dough
Ingredients
- 1 ⅓ cups warm water (about 110℉)
- 1 ½ teaspoons granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet or 7 grams)
- 2 cups multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
- 1 ¼ teaspoons kosher salt
- ½ teaspoon baking powder
Instructions
- In a heat safe measuring cup, microwave the 1 ⅓ cups water until 110 degrees Fahrenheit (about 50 seconds).
- Whisk in the 1 ½ teaspoons granulated sugar.Whisk in 2 ¼ teaspoons active dry yeast (1 packet). Let sit 5 minutes. (Yeast should be foamy after 5 minutes).
- While yeast is activating, prepare the dry ingredients.In a medium bowl, whisk together the 2 cups multipurpose gluten free flour, ½ teaspoon baking powder and 1 ¼ teaspoons kosher salt. Set aside.
- After the yeast has activated, whisk it again and pour the wet ingredients into the dry. Use a fork to combine them into a dough.
- Then, using clean hands, form the dough into a ball. If it is sticking too much to the bowl, add in more flour, 1 tablespoon at a time, until it is easier to work with.
- Place a dish towel over top of the bowl and let sit for 30 minutes.
- Preheat your oven to 450 degrees Fahrenheit.With olive oil, grease a 16 inch pizza pan or two 12 inch pizza pans.
- After 30 minutes, knead the dough a few times into a smooth ball.Once again, if it is sticking too much to the bowl, add in more flour, 1 tablespoon at a time, until it is easier to work with.
- Flatten the dough into a disc and place on the greased pizza pan.Push the dough from the center to the edges, moving constantly until it almost hits the edges of the 16 inch pizza pan. Or divide the dough evenly between two 12 inch pizza pans. Sprinkle more flour as you need to prevent the dough from ripping or sticking.
- Cook the raw dough, as is, in a 450 degree oven for 8 minutes. After 8 minutes, turn oven off and remove dough from the oven.With a large spatula, carefully move the par-baked dough to a cooling rack. This will help prevent it from getting soggy on the bottoms. Let dough rest for 5 minutes on the rack.
- Turn oven back on to 400 degrees. Return baked dough to the pizza pans and add sauce and toppings. Brush the crust with olive oil and bake again for about 10-12 minutes or until the cheese is melted.
Ronnie H says
This pizza was so delicious! Can’t wait to make it again for my family!
Steve says
Such an easy recipe and such delicious results! Pizza! Calzone! What could be better?
John says
This pizza dough was so easy to make and now I can have pizza anytime!