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Gluten Free Pizza Dough

Gluten Free Pizza Dough

Get Your Pizza Back!

Gluten Free Pizza dough is one of the single most important staples to have in your kitchen. It is exceedingly simple to make, freezes fantastically well, and then defrosts readily.
Gluten Free Pizza

If you make gluten free pizza for dinner at least once a week, like I do, it’s so easy it will even feel like a night off. I first started Friday night pizza nights in my house when my oldest child started full-day school. All she could talk about was that they served pizza in the school cafeteria every single Friday. The kids lined up forever to get some—and you know it most likely wasn’t very good. But they got it every Friday!

By the end of the week, I’m usually worn out from a week of work and the last thing I want to do fuss with a multi-step meal. Gluten free pizza is about all I can manage!

P.S. For many years, this was my tried and true pizza crust recipe—until I wrote Gluten Free on a Shoestring Bakes Bread. This recipe still works, but if you’d like to step up your pizza game, try the recipe for Thick Crust Gluten Free Pizza from the book, reprinted right here on the blog.

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Prep time: Cook time: Yield: 2 12-inch pizza crusts


2 cups (280 g) high-quality all-purpose gluten-free flour (I like Better Than Cup4Cup best in this recipe)

1 1/2 teaspoons xanthan gum (omit if your blend already contains it)

2 teaspoons (6 g) instant yeast (or 1 tablespoon active dry yeast)

1 teaspoon (4 g) sugar

1 teaspoon (6 g) kosher salt

3/4 cup (6 fl. oz.) warm water (about 100°F)

3 tablespoons (42 g) extra-virgin olive oil (plus an extra tablespoon for drizzling)

Toppings, as desired


  • In a medium-size bowl or the bowl of your food processor or stand mixer fitted with the paddle attachment, place the flour, xanthan gum, yeast, and sugar, and whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well.

  • To the flour mixture, add the 3 tablespoons of olive oil and the water in a steady stream, either pulsing in a food processor mixing on medium speed in your stand mixer, or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir or beat constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough seems super sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.

  • Place the dough in another medium-size bowl and drizzle it with olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until doubled in volume (about 1 hour).

  • After the dough has risen, wrap it in plastic wrap and chill for at least an hour before rolling it out. To make pizza, roll between two pieces of unbleached parchment paper. Create a crust by rolling in the edges, brush the dough with olive oil, and blind bake it at about 400°F (that is, bake it plain, before topping it) for 5 to 7 minutes, so the crust begins to crisp. Then, top it with sauce, cheese, and whatever else you have in the fridge, and return it to the hot oven until the cheese is melted, another 5 to 7 minutes. Allow to set for 5 minutes before slicing and serving.



P.S. Thank you so much for your support of the Gluten-Free on a Shoestring Cookbooks, both old and new! Your support makes everything possible.

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

Learn More

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