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Pizza night doesn’t have to end just because you’re gluten-free. You can make a tasty pizza crust without wheat flour. A good gluten-free pizza dough uses a mix of gluten-free flours, yeast, water, oil, and salt. Some recipes add sugar to help the yeast work better.
You’ll find it’s easy to make your own gluten-free pizza at home. The dough might be a bit sticky, but that’s normal. You can add your favorite toppings and enjoy a crispy, chewy crust just like regular pizza.
Exact Ingredients (Gluten Free Pizza Dough Recipe)
Here’s what you’ll need to make a tasty gluten-free pizza dough:
- 2 cups gluten-free all-purpose flour blend
- 1 teaspoon xanthan gum (if not in your flour blend)
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water
- 2 tablespoons olive oil
- 1 large egg
- 1 teaspoon apple cider vinegar
These ingredients will give you a soft, pliable dough that’s perfect for pizza. The xanthan gum helps bind the dough, while the egg and vinegar improve texture.
You can find most of these items in your local grocery store. Look for a gluten-free flour blend that’s made for bread or pizza. Some good options include rice flour, tapioca starch, and potato starch.
Remember to check that all your ingredients are certified gluten-free to avoid any cross-contamination. This recipe makes enough dough for one 12-inch pizza crust.
Instructions
Start by mixing the dry ingredients in a bowl. Combine gluten-free flour, salt, and yeast.
In a separate container, mix warm water, olive oil, and a touch of honey.
Pour the wet mix into the dry ingredients. Stir until you have a sticky dough.
Let the dough rest for 30 minutes. This helps the flour absorb moisture.
Oil your hands and shape the dough into a ball. Place it on a greased baking sheet.
Press the dough out into a circle. Make it about 1/4 inch thick.
Brush the crust with olive oil. This helps it brown nicely.
Bake the crust at 425°F for 10-12 minutes until it’s lightly golden.
Add your favorite toppings and bake again for 10-15 minutes.
Let your pizza cool for a few minutes before slicing. Enjoy your homemade gluten-free pizza!
Tips, Tricks & Storing
Here are some helpful tips for making great gluten-free pizza dough:
Let the dough rise in a warm spot. This helps it get nice and fluffy. You can put it in a turned-off oven with the light on.
Don’t skip the xanthan gum! It helps hold the dough together since there’s no gluten.
Use warm water to activate the yeast. Aim for around 110°F – not too hot or it will kill the yeast.
Oil your hands when shaping the dough. This keeps it from sticking to your fingers.
For crispy crust, bake on a preheated pizza stone or baking sheet.
To store leftover dough:
• Wrap tightly in plastic wrap
• Keep in fridge for 2-3 days
• Or freeze for up to 3 months
When ready to use frozen dough, thaw overnight in the fridge. Let it come to room temp before shaping.
You can also par-bake crusts and freeze them. Just top and finish baking when you’re ready to eat!