If you’re looking for a way to get dinner on the table FAST, this gluten free pizza dough recipe without yeast is exactly what you need. Trust me, I’m a professional. A professional at doing things the last minute.
Everyone needs a last-minute dinner solution
I work at home developing recipes all day, every day. About half the time, I’m sitting down at the computer developing new recipes and writing them up. The other half I’m up and around the kitchen cooking, baking, photographing, and shooting a video.
But I still struggle to get dinner on the table at the last minute. OFTEN. And I still dread it, quite often. How can that be?
Because this is not a hobby blog. It’s work—and as work, it doesn’t revolve around me and my family. It’s really about you and your family. What recipes haven’t I published yet that you might need. And sometimes, it’s dinner. But often, it’s not dinner since most dinners are naturally gluten free.
If you’ve ever wondered why there are more recipes for cakes than dinners on this blog, that’s why! And since you can’t serve your three children cake for dinner and keep your self-respect (I’ve tried), when all you’ve made all day is cake.
You’re scrambling to make dinner! So this is the last-minute gluten free pizza that can really save your sorry behind (and mine!). When we have nothing planned for dinner but still have a hungry family waiting, this is the recipe to turn to.
How to make this gluten free pizza recipe—two ways
The method that we use to make this yeast free gluten free pizza is very similar to the method we use to make yeasted gluten free pizza—but the rise here comes from baking powder instead of yeast. There’s less flavor because there’s no yeast development, but there’s no need to allow the crust to rest in the refrigerator for at least 12 hours like with traditional gluten free pizza.
All I did to create this recipe was take the yeast free pizza crust recipe from GFOAS Quick & Easy, and combine it with the gluten free bread flour blend from GFOAS Bakes Bread. The result is nothing short of a dinnertime miracle.
To make this recipe, you mostly just dump the ingredients into a mixer and mix until it’s all well-combined. One of the methods of making this recipe calls for the specialized gluten free bread flour blend from Gluten Free on a Shoestring Bakes Bread. I prefer this pizza when it’s made with the bread flour blend since it still crisps up like a champ on the bottom and browns beautifully.
If you’re overwhelmed with the additional ingredients that the bread flour mix calls for, you can absolutely make this recipe with one of our all purpose gluten free flour blends. The dough just needs some more water, and it won’t be as easy to handle.
With either flour blend (the straight-up all purpose GF blend or the GF bread flour blend), you’ll need to chill the dough for about 10 minutes in the refrigerator. It isn’t necessary for yeast development of course since this recipe has no yeast.
A quick rest in the refrigerator makes this pizza dough significantly easier to shape. You’ll find yourself using less flour in shaping, which keeps the dough properly hydrated. That means it will the proper crisp-tender pizza.
The point is this: you can make yeast free gluten free pizza. It can be done at the last minute—and it can be delicious. Next thing you know you’ll be paging through the rest of our gluten free pizza combinations, wondering which you’ll make next with this crust recipe! And with any luck, you too can become a professional—at last minute dinner-making, just like me. :)
There aren’t many ingredients in this recipe. In that way, it’s similar to our Weight Watchers-friendly gluten free pizza recipe. There aren’t many additional allergens in the recipe, as it’s already naturally egg-free and nut-free. It is worthwhile to discuss a few of the ingredients, in case you have questions:
Dairy-free: The only way that the pizza crust recipe contains any dairy is if you are using the gluten free bread flour, which calls for the addition of milk protein. If you are dairy-free, I recommend using the all purpose gluten free flour, not the bread flour blend, and topping the pizza with your favorite dairy-free shredded cheese. I like Daiya brand.
Honey: If you’d like to avoid using honey, you can substitute an equal amount of brown rice syrup. You can even use light corn syrup. I don’t recommend using maple syrup, which has a different consistency and an incompatible flavor.
Olive oil: In place of olive oil, you can use almost any neutral oil, like vegetable oil, canola oil, or grapeseed oil. Olive oil does lend a nice flavor, so it is preferred.
Like this recipe?
Prep time:Cook time:Yield:2 12-inch pizza crusts
For the pizza crust 3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling**
4 1/2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons (28 g) extra virgin olive oil
1 tablespoon (21 g) honey
1 cup (8 ounces, by weight (or 8 fluid ounces)) lukewarm water (11 to 11 1/2 ounces if using all purpose gluten free flour in place of bread flour)
2 tablespoons (28 g) extra virgin olive oil (only if using all purpose gluten free flour in place of bread flour)
*BREAD FLOUR NOTES
1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
Pizza crust made with the all purpose gluten free flour blend will need to be handled differently, and baked differently. Please refer to the recipe instructions for details.
First, make the pizza crust. In the bowl of a stand mixer fitted with the bread hook (or fitted with the paddle attachment if using all purpose gluten free flour in place of bread flour), place the flour blend, baking powder and salt, and whisk to combine well. Add the olive oil, honey and water, and mix on low speed with the dough hook (or paddle if using all purpose flour) until combined. Raise the mixer speed to medium and knead (or mix) for about 5 minutes. The dough will begin as a rough ball and become very sticky, but should be smooth and somewhat stretchy (if using all purpose flour, the dough will first clump and then come together in shards, more like play-doh). Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket) and place in the refrigerator to chill for about 10 minutes. This will make it easier to handle.
Shape the pizzas. Once the pizza dough has chilled, place it on a lightly floured surface and sprinkle lightly with more flour. Shape into a smooth ball (this will be much, much easier if you used bread flour) and divide the dough evenly into two separate pieces and shape each into a separate ball. Sprinkle both lightly with flour, and cover one with a moist tea towel so that it doesn’t dry out. Using well-floured hands and a rolling pin, pat and roll out the first piece of dough on a lightly floured surface into a 12-inch round, rotating the dough and flouring it frequently, to prevent sticking. Roll and pat the dough more thickly as you work from the center of the dough to the edges to create a crust (if using bread flour, your shaping will be as shown in the gluten free pizza shaping video). Transfer the round of dough to a piece of unbleached parchment paper. Repeat with the second piece of dough. Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 375°F (350°F if using all purpose gluten free flour).
Bake the pizzas:
If using bread flour: Top your pizzas with tomato sauce and scatter with cheese, then place the pizzas, one at a time, on the pizza stone. Bake for about 10 minutes or until the cheese is melted, the sauce is bubbling and the crust is puffed and browned. Allow the pizza to set for a few minutes before slicing and serving.
If using all purpose gluten free flour: Brush the entire surface of each pizza crust with the olive oil to aid in browning. Bake for about 15 minutes, or until the crust begins to puff and brown. Remove it from the oven. Top your pizza with tomato sauce and scatter with cheese, then place the pizzas again, one at a time, back on the pizza stone. Bake just until the cheese is melted. Allow the pizza to set for a few minutes before slicing and serving.