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The BEST Foolproof Gluten-Free Pizza Dough Recipe: Crispy & Chewy!

Gluten-free pizza, golden crust, melted cheese, colorful toppings on wood board with cutter.

Foolproof Gluten-Free Pizza Dough

Okay, let's dive into the wonderful world of gluten-free baking! Today, I'm not just sharing a recipe; I'm sharing a little bit of kitchen magic that has saved many a weeknight dinner. I call it my "Foolproof Gluten-Free Pizza Dough," and it's been a game-changer in my household. Honestly, for years, the words "gluten-free" and "pizza" together felt like a cruel joke. The store-bought options were…well, let's just say they left much to be desired. But then—with a little trial, a little error , and a lot of determination—I finally nailed it. This isn't just edible pizza crust; it's *delicious* pizza crust, crispy on the outside, chewy on the inside, and sturdy enough to hold all your favorite toppings. It's so good, even my gluten-loving friends beg for it (and they never complain even if it wasn't as good as normal pizza crust) . So, grab your aprons, and let's get baking!

Ingredients

Alright, let's gather our ingredients and get ready to roll (literally!). Here's what you'll need to create this gluten-free masterpiece:

  • 1 ½ cups warm water (about 105-115°F – think hot bath water, not scalding)
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar (just a little snack for the yeast to get going)
  • 2 tablespoons olive oil plus extra for greasing the bowl
  • 1 teaspoon apple cider vinegar (the secret ingredient for a bit of tang!)
  • 2 cups gluten-free all-purpose flour blend* (I'll explain more about this below)
  • ½ cup tapioca starch (for that extra chewiness)
  • 1 teaspoon fine sea salt
  • 1 teaspoon xanthan gum (very important for structure, don't skip this!)

*A note on the flour blend: Not all gluten-free all-purpose flour blends are created equal. I've found that blends that contain a mix of rice flour, sorghum flour, and potato or tapioca starch work best for this recipe, my go to is the Bob's Red Mill 1-to-1 blend but any similar one should work. Avoid blends that are primarily bean-based flour if you can.

Instructions

Alright, let's get down to business! Here's how we're going to turn these ingredients into pizza dough that'll have everyone asking for seconds:

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Gently stir with a fork until the sugar is dissolved. Let this mixture sit for about 5-10 minutes, or until it becomes frothy. This means your yeast is happy and ready to go. If it doesn't foam up, your yeast may be old, and you'll need to start again with new yeast.
  2. Add the wet ingredients: Pour in the olive oil and apple cider vinegar to the foamy yeast mixture, stir gently to combine it .
  3. Mix the dry ingredients: In a separate bowl, whisk together your gluten-free all-purpose flour, tapioca starch, salt, and xanthan gum. Make sure everything is well combined. This ensures an even distribution of the ingredients when we add them together.
  4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients while using a stand mixer with a dough hook or hand mixer or mix with a wooden spoon ( the later will require some elbow grease!). Mix on low speed to start so you don't end with flour flying everywhere, then increase to medium speed and continue until a shaggy dough forms. The dough will be quite sticky; that's normal. Don't panic, we're not aiming for a smooth dough ball like you would get with regular flour.
  5. First rise time: Lightly grease a glass bowl and roll the dough around to coat so it doesn't stick. Cover the bowl with plastic wrap or a clean kitchen towel, place in a warm place in room temperature and let it rise for 45 minutes to 1 hour, or until it has increased in size. It won't double like regular dough, but it should be puffy.

    Tip: If you live in a cold climate or it is winter, you might need to put the bowl of dough next to a heated surface or near a radiator to keep it warm.

  6. Press the dough: Once risen, gently punch down the dough ( just don't beat it completely!). Now, transfer the dough to a large piece of parchment paper that has been lightly dusted with gluten-free flour. Gently shape your dough using your (lightly oiled) fingers into a pizza shape. If you want, you can use a rolling pin that has been covered with plastic wrap or a lightly oiled rolling pin. Don't try to handle the dough too much – just coax it into a flat circle or whatever shape you're going for.
  7. Pre-bake time: Using the parchment paper, carefully slide the dough (with the sheet of parchment) onto your baking sheet. Bake in a preheated oven at 425°F (220°C) for 10 to 15 minutes. Check on it at 10 minutes, we just want to get it slightly cooked or slightly hard on top, not fully cooked (to prevent it becoming overly crispy when we bake it with toppings.)
  8. Add Toppings: Remove the prebaked crust from the oven. Add your favorite pizza sauce, toppings, and cheese.
  9. Bake Again: Return the pizza to the oven and bake for another 10 to 15 minutes, or until the crust is golden-brown and the cheese is melted and bubbly.
  10. Cool and Serve: Remove the pizza from the oven and let it cool slightly before slicing and serving.

Tips & Tricks

Let's talk about how to really make this pizza dough your own! Here are a few of my favorite tips and tricks:

  • Flavor Boost: Feel free to add herbs like Italian seasoning or garlic powder when mixing the dry ingredients for additional flavor. About 1 teaspoon of each should give you a lovely flavor.
  • Make it thinner: If you prefer a thin-crust pizza, roll the dough out thinner than what I described the first time, but be careful not to make it too thin or you will not be able to transfer it to the baking sheet. Also, reduce the total baking time accordingly, we're aiming for a thin and crisp but not burnt pizza base.
  • Make it ahead: You can prepare the dough the day before, rise it once, then keep it in the fridge (still in the clean oiled bowl, covered in plastic wrap) to be used the next day. Give it about 30 to 45 minutes on the counter to come closer to room temperature prior to shaping it.
  • Substitutions: Sometimes we run out of ingredients, so there may be some substitutions needed, don't panic I've got you covered!
    • If you're out of apple cider vinegar, try using lemon juice instead.
    • If you don't have tapioca starch, try using arrowroot starch/flour instead (same amount).
    • If you don't have olive oil, feel free to substitute with another cooking oil, such as canola oil or avocado oil.
  • Freeze for Later: Once the dough is pressed before pre-baking, you can freeze the dough on the parchment paper, in an air tight bag, once it's frozen you can remove the parchment to help save on space. When you want to bake it, just pull it out of the freezer and add to your baking sheet, bake as instructed but you may need an additional 5-10 min of baking time.
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Recipe Card

Here's your quick reference guide to this super easy gluten-free pizza base:

Foolproof Gluten-Free Pizza Dough

Prep Time: 20 minutes | Rise Time: 45-60 minutes | Cook Time: 20-30 minutes | Yields: 1 large pizza

Ingredients:

  • 1 ½ cups warm water
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • 2 cups gluten-free all-purpose flour blend
  • ½ cup tapioca starch
  • 1 teaspoon fine sea salt
  • 1 teaspoon xanthan gum

Instructions:

  1. In a large bowl, combine water, yeast, and sugar. Let sit for 5-10 minutes until frothy.
  2. Stir in olive oil and apple cider vinegar.
  3. Whisk together flour, tapioca starch, salt and xanthan gum in a separate bowl.
  4. Gradually add dry ingredients to wet, mix until combined.
  5. Transfer dough to lightly oiled bowl, cover, rises for 45-60 minutes.
  6. Press into desired pizza shape onto a parchment paper.
  7. Pre-bake dough at 425°F for 10-15 minutes.
  8. Top with sauce, cheese, and other ingredients.
  9. Bake again at 425°F for 10-15 minutes, or until cheese is melted and bubbly.
  10. Let cool slightly then slice and enjoy!

Product Recommendations

Here are a few tools that I've come to love when making this pizza dough!

  • When making pizza dough that might be a little sticky, I love using my stand mixer with a dough hook, which helps me avoid kneading or using my hands too much to mix the dough.
  • A pizza peel is the perfect tool to be able to take the pizza in and out of the oven easily, without needing to do it free-hand!
  • For a good quality gluten free all purpose flour that I use, the Bob's Red Mill 1 to 1 all purpose flour blend always comes through and it's often available at most grocery stores.
Gluten-free pizza, golden crust, melted cheese, colorful toppings on wood board with cutter.

And there you have it! Making this gluten-free pizza dough is not as scary as you might think. With a few simple ingredients and these steps you'll be well on your way to making one of your favorite meals at home with minimal fuss. I can't wait for you to try it, and I'm excited to see what toppings you decide to use. Share with me and lets keep the conversation going! Happy baking!

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