Gluten Free Pizza Dough

5 from 3 votes

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!

Prep Time5

Cook Time8

Rest Time30

Total Time43

Course: Dinner

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 53kcal

Author: Lee

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

US Customary - Metric

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.

Video

Notes

For Vegan: Use a gluten free flour free from dairy and vegan sugar.

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.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams).

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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. Also note this nutrition is for parbaked dough with zero toppings.

Nutrition