The Best Homemade Gluten Free Pizza Dough

You know what used to stress me out more than anything on pizza night? Watching Amy's face fall when she couldn't eat the same pizza as everyone else. When we started adjusting our family's meals to include more gluten free options, I was convinced that good gluten free pizza dough was some kind of myth. Every recipe I tried turned out either crumbly, tasteless, or weirdly gummy.

Then one Saturday afternoon, I went back to basics — pulling from what I learned in cooking school about how yeast, eggs, and vinegar work together. After about six rounds of trial and error (and one batch Bradley described as "a hockey puck with sauce"), I finally landed on this recipe. If you're looking for another easy weeknight winner, you'll also love my one pot skillet lasagna.

Here's the thing — this easy gluten free pizza dough doesn't require any kneading, works with simple pantry ingredients, and tastes like real pizza. John told me he couldn't tell the difference, and coming from the man who once called gluten free bread "cardboard," that's a big deal.

Jump to:

• Why You'll Love This Gluten Free Pizza Dough Recipe
• Ingredients For Gluten Free Pizza Dough
• How To Make Gluten Free Pizza Dough Step By Step
• Storage And Reheating Tips
• Tips And Variations For Your Gluten Free Pizza Crust
• Frequently Asked Questions About Gluten Free Pizza Dough
• Recipes You May Like
• Time To Make Your Own Gluten Free Pizza Dough
• Homemade Gluten Free Pizza Dough

Why You'll Love This Gluten Free Pizza Dough Recipe

• Truly no-knead — just mix, rise, and roll. No arm workout required.
• Ready in under two hours — including rise time, so you can have pizza on the table by dinner.
• Perfectly chewy texture — the combination of xanthan gum, egg, and vinegar mimics that gluten stretch.
• Freezer friendly — make a double batch on Sunday and pull one out for a quick Wednesday dinner.
• Celiac friendly — made with Bob's Red Mill 1:1 Gluten Free Baking Flour, so no guessing about flour blends.
• Customizable thickness — thin and crispy or thick and doughy, your call.

Ingredients For Gluten Free Pizza Dough

• 1 packet instant yeast
• ¾ cup + 2 tablespoons warm water (110–115°F)
• 1 tablespoon white sugar (or honey, if you prefer)
• 2 ½ cups gluten free all purpose baking flour with xanthan gum
• 1 teaspoon salt
• 1 teaspoon baking powder
• 5 tablespoons olive oil (plus extra for brushing)
• 1 egg
• 1 teaspoon vinegar (white or apple cider)

Substitution note: You can swap the sugar for 1 tablespoon of honey. I've tested both, and the honey version gives the crust a slightly golden color.

How To Make Gluten Free Pizza Dough Step By Step

Activate The Yeast

1. Warm your water in the microwave for about 30 seconds until it reaches 110–115°F. Anything over 120°F will kill the yeast, and you'll end up with flat, dense dough.
2. Stir in the sugar and one packet of instant yeast. Mix and let it sit for 5 minutes. You should see it get bubbly and foamy. If nothing happens, your yeast might be expired.

Mix The Dough

3. Whisk together the gluten free flour, baking powder, and salt in a large bowl.
4. Add the egg, vinegar, olive oil, and the yeast mixture to the dry ingredients.
5. Stir everything together with a wooden spoon or rubber spatula until a dough forms. It's going to be stickier than regular pizza dough — that's completely normal. The rise and chill will take care of it.

Rise And Chill

6. Cover the bowl with plastic wrap, then drape a towel over the top. Let it sit in a warm place for 1 hour to rise. I pop mine in the oven with just the light on.
7. After 1 hour, preheat your oven to 425°F and transfer the dough to the fridge for 15 minutes. This quick chill makes it so much easier to handle.

Shape And Bake

8. Place the dough on a floured piece of parchment paper and gently knead in 1–2 extra tablespoons of flour until it forms a smooth ball. Don't go overboard — just enough so it's not sticking to your hands.
9. Roll it out with a floured rolling pin into a roughly 12-inch circle. I keep it on the thicker side for that chewy bite, but you can roll it thinner for a crispier crust or split it into two smaller pizzas.
10. Brush the top generously with olive oil and bake for 12 minutes. This par-bake gives you a golden, sturdy base that won't get soggy under toppings.
11. Remove from the oven, add your sauce and toppings, then bake for an additional 8–12 minutes. Want it crispier? Leave it in longer. Amy likes hers softer, so I pull her slices out at the 8-minute mark.
12. Let it cool for a few minutes, then slice and dig in!

Storage And Reheating Tips

Leftover pizza keeps well in an airtight container in the fridge for up to 3 days. Reheat slices in a skillet over medium heat for about 3 minutes — it gets the bottom crispy again.

Freezing the dough is where this recipe shines for meal prep. After it rises, wrap tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge and it rolls out just as well as fresh.

Freezing baked crust works great too. Par-bake, cool completely, wrap and freeze. Pull it out, add toppings while frozen, and bake at 425°F for about 15 minutes.

Tips And Variations For Your Gluten Free Pizza Crust

• Try different flour blends — I recommend Bob's Red Mill 1:1 Baking Flour, but other blends with xanthan gum work too.
• Make it herby — knead in dried Italian seasoning or garlic powder before rolling. Amy calls this "fancy pizza."
• Go thin crust — roll to about 14–15 inches and reduce par-bake time by a couple of minutes.
• Add cheese to the crust — sprinkle parmesan around the edges before par-baking for a stuffed-crust feel.
• Have you tried using this dough for calzones? Roll it out, fill one side, fold over, seal with a fork, and bake at 400°F for 20 minutes.

Frequently Asked Questions About Gluten Free Pizza Dough

Can I Make This Gluten Free Pizza Dough Ahead Of Time And Freeze It?

Yes! After the dough finishes rising, wrap it tightly in plastic wrap, slide into a freezer bag, and freeze for up to 3 months. Move it to the fridge the night before you need it. I usually make two or three batches at once so we always have dough ready.

What Gluten Free Flour Works Best For This Pizza Dough?

I've tested this with a few different brands, and Bob's Red Mill 1:1 Gluten Free Baking Flour gives the best results. The xanthan gum is what provides that stretchy, chewy quality you'd expect from regular pizza crust. Without it, the dough tends to crack when you roll it out.

Why Is My Gluten Free Pizza Dough Too Sticky To Roll Out?

Gluten free dough is naturally stickier than wheat-based dough. Chill it in the fridge for 15 minutes after rising and knead in 1–2 extra tablespoons of flour on well-floured parchment paper. Flour your rolling pin too.

Can I Make This Gluten Free Pizza Crust Crispy?

For sure! Roll the dough thinner and bake a few extra minutes after adding toppings. Brushing the crust generously with olive oil before the par-bake is the real secret to a golden, crispy finish.

Recipes You May Like

• Perfect Homemade Pancake Recipe — another breakfast staple the whole family will love.
• One Pot Pasta — easy weeknight dinner with minimal cleanup.
• Stuffed Spaghetti Squash — a hearty gluten free dinner option packed with flavor.

Time To Make Your Own Gluten Free Pizza Dough

Making homemade gluten free pizza doesn't have to be complicated, and it doesn't have to taste like a compromise. This recipe has become a Friday night staple in our house — Amy rolls it out, Bradley handles toppings (extra cheese, always), and John's on oven duty.

Give this a try this weekend and let me know how it turns out! Don't forget to save this to Pinterest so you have it ready for your next pizza night.

Happy cooking, and here's to many more delicious homemade pizzas with your loved ones.

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