Gluten-Free Pizza Dough

Okay, let's get baking, or in this case, making! I'm absolutely thrilled to share one of my go-to recipes with you today: a super versatile, endlessly adaptable, and most importantly, outrageously delicious Gluten-Free Pizza Dough. Now, I know what you might be thinking – "Gluten-free dough? Isn't that always a bit… temperamental?" And yeah, I totally get it! I've been there, wrestling with crumbly disappointments and pizza bases that resemble frisbees more than food. But trust me on this one. This recipe has been my holy grail, the one I return to countless times, and it's the one that has finally given me a gluten-free pizza that's actually better than the wheat-filled version. The kind that even my gluten-loving friends and family can't get enough of!
Why this recipe, you ask? Well, for years, living gluten-free felt so restrictive. I was missing all my favorite foods, especially pizza! After many trials and tribulations (seriously, so many!), I finally cracked the code. This dough is incredibly easy to work with, it rises beautifully, and it bakes up with a wonderful, chewy yet crispy crust that I honestly never thought was possible without gluten. It's also a fantastic base for other flatbreads and even calzones, so you'll be getting a lot of mileage out of this recipe. It's a real game-changer, and I can't wait for you to experience the same joy I have making and eating it. Let's dive in!
Ingredients:
- 1 ½ cups warm water (around 105-115°F – think bathwater, not a hot tub!)
- 2 ¼ teaspoons (one packet) active dry yeast
- 1 teaspoon granulated sugar (the yeast's happy snack)
- 2 tablespoons olive oil, plus more for greasing
- 1 ½ teaspoons salt
- 3 cups gluten-free all-purpose flour blend, plus more for dusting (make sure it includes a binding agent like xanthan gum). I find that Bob's Red Mill works really well here.
- 1 tablespoon psyllium husk powder (this is our secret weapon, you can not ignore this.)
Instructions:
- Activate the Yeast: In a large bowl, pour the warm water. Sprinkle in the yeast and sugar, give it a gentle stir, and let it sit for about 5–10 minutes until it becomes foamy. This is how we know if our yeast is working; if it doesn't foam, you need to start over with fresh yeast. Nobody want's a flat sad dough.
- Mix Wet Ingredients: Once the yeast is foamy, add the olive oil and salt. Give it another brief stir.
- Add the Dry Ingredients: In a separate bowl, whisk together the gluten-free flour and psyllium husk powder. This step is key. We don't want any powder pockets! Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until a dough is starting to form. I often switch to using my hands at this point.
- Knead the Dough: Lightly flour a clean surface with your gluten-free flour. Turn the dough out onto the surface and knead for about 5-7 minutes. The dough might feel a bit sticky. If it's too sticky, and you're having a hard time handling it, add flour, a tablespoon at a time, until the dough becomes manageable and takes on a ball shape.
- First Rise: Grease a clean large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with the oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for about 1 - 1.5 hours, or until it has doubled in size. This is crucial! Patience is a virtue, my friend, but it is well worth it.
- Divide the Dough: Once the dough has risen, gently punch it down to release any air (it's oddly satisfying, isn't it?). Turn the dough out onto a lightly floured surface and divide it into two equal portions for two 12-inch pizzas or into smaller portions for smaller personal pizzas.
- Shape the Dough: Gently shape each portion of dough into a round. You can either roll it out with a rolling pin (using parchment paper for easy transfer is a great help if it's still a bit too sticky) or stretch it out with your hands. If you're making a big pizza or using this dough for something else like calzone, proceed with the stretching now.
- Bake as Desired: Now you have your dough ready to used as you please!! Prebake it for about 7- 10 minutes before topping for extra crispness! The best part is you can customize it as you want. If you are using it for big pizzas. At this step, transfer your stretched-out dough onto your pizza stone or a baking sheet lined with parchment paper, add your toppings and bake as you desire. I've found that a preheated pizza stone at 450°F (230°C) for about 12-15 minutes usually works perfectly.
Tips & Tricks:
- Flour Power: The key to a good gluten-free outcome is the right flour blend. Pre-made blends containing xanthan gum are your best bet for ensuring a good rise. If you can't find blends I mention it earlier you can use 2 tsp on xanthan gum.
- Psyllium Husk Magic: Don't skip the psyllium husk. It acts as the gluten substitute, helping to bind and give the dough the right texture and structure.
- Warmth Matters: Make sure your water isn't too hot for the yeast. If it's too hot, it can kill the yeast and affect the rise.
- Dough Consistency: Gluten-free dough will be a bit different from gluten-filled dough. It's generally stickier! Don't panic if it's not perfect. The most important thing is that you followed the instructions correctly.
- Second Rise (Optional): For an even fluffier crust, you can give the shaped dough a second short rise before baking (about 20 minutes).
- Flavor Boost: Add Italian herbs, garlic powder, or a pinch of red pepper flakes to the dry ingredients for an extra flavorful crust. You can add even grated parmesan and/ore garlic butter on top.
- Freezing Dough: This dough can be frozen after the first rise. Just shape it into a ball, wrap it tightly, and tuck it into freezer. When ready to use, defrost overnight in the fridge, and follow the recipe from the shaping step.
- If you need to freeze the pizza, make sure to prebake the pizza and then assemble it completely, this will allow it to be heated up in the oven without getting soggy.

Gluten-Free Pizza Dough
Ingredients:
- 1 ½ cups warm water (105-115°F)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil, plus more for greasing
- 1 ½ teaspoons salt
- 3 cups gluten-free all-purpose flour blend (with xanthan gum, or add 2 tsp xanthan gum.)
- 1 tablespoon psyllium husk powder
Instructions:
- Activate the yeast by dissolving sugar and yeast in warm water in a large bowl for 5-10 min until foamy.
- Add olive oil and salt to yeast mixture, stir.
- In a separate bowl, whisk together flour and psyllium husk.
- Gradually add dry ingredients to wet and mix with a spatula until dough forms.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth. Add flour as necessary.
- Grease a bowl, add dough, cover, and let rise 1–1.5 hours or until doubled.
- Punch down dough. Divide as desired.
- Shape dough into rounds on a baking surface.
- Prebake if desired at 450°F (230°C) for 7 - 10 minutes.
- Add toppings and bake for 12-15 minutes or until golden brown.
I hope this recipe helps you create many happy gluten-free pizza moments! Let me know how it works out for you, and I can't wait to hear all about your creative toppings. Happy baking!
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