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. :)
Oh, and by the way, you can also make gluten free bread without yeast for sandwiches. Will wonders never cease?
Ingredients and substitutions
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.
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
Comments are closed.
My son was diagnosed with a handful of allergies, including wheat and dairy, three months ago and we’ve been trying so many mixes and frozen crusts. They were all bad and expensive. I actually gave up on our pizza night because it was just stressful, expensive, and everyone was disappointed.
This crust (and we had to use all purpose flour, because we can’t do the whey protein isolate) is the best we’ve tried. It was delicious, quick, and easy. I only made two pizzas, and they all wanted more! This hasn’t happened since switching to GF. Thank you for the amazing pizza. Our Friday pizza and movie nights are back on!
Many thanks for posting this recipe. My son has one set of allergies and my wife another which makes meal time interesting and often results in more than one main dish. Come Friday night I just want quick, easy and something we can all enjoy together. Gluten, dairy, yeast and nut free makes us one happy household!
Hello, I just saw this recipe and it looks amazing. I was looking for a yeast free pizza dough recipe because I really want something quick! I however do not eat gluten free, therefor do not have gluten free flour. This recipe still looks really tasty though, can I substitute gluten-free flour for unbleached white all purpose flour?
Thanks,
Hi Nicole, Many thanks for this. Just a question about ‘freezability’ of the dough. I will be using the GFOAS bread flour mix. I would like to freeze on pizza base and wondered if I should freeze it unbaked or par bake the base.
Thanks again – you’re a life saver
Good question, Jaci. Since it doesn’t have any yeast, it should freeze fine raw, but it will take longer to defrost than if you just roll it out, parbake it and then freeze it. If you do decide to freeze it raw, defrost it overnight in the refrigerator.
Thanks again & again Nicole! And to the newbies, buy her books, all you need to know is in there & a lot is on her blog. Great stuff, you have my word…
I always wondered why your parchment paper is all wrinkled up in pictures. Then I had an epiphany…duh… so it doesn’t roll up and drive you bonkers. Now I feel kind of silly since that never occurred to me. I’m excited to see this recipe, by the way, as a mom who frequently needs a meal in a pinch!
Yup, Jen. That’s exactly why! It makes it much easier to handle. :)
you always say gluten free bread flour, is this the actual bread flour you buy to make gluten free bread? Because here in Australia there is no such thing in the supermarket aisle with the gluten free products. Just the Lauke gluten free flour pack or the simple plain or self raising flour?
Just after the list of ingredients there is a section about Bread Flour notes where she explains the blend used for it. Hope that helps!
Tomorrow is pizza night. The crust looks fabulous, thanks Nicole :)
I was going to use a fridge rise crust for the first time, but may go with this instead. But what does the honey do for the recipe? Would maple syrup work in equal amounts, do you think? My daughter cannot even remotely pretend she is going to ingest honey. It is too high in fructose.
I honestly don’t know, Christy. You might have to cut back on the water a bit, since maple syrup has more liquid than honey. Worth a shot!
Thanks for the tip. I have to do a lot of adjusting because we can’t use Better Batter (my daughter can’t have brown rice flour or pectin), we can’t use sugar unless it is a very small amount to feed yeast. In place of sugar I use dextrose powder. She does not tolerate honey, brown sugar, molasses, etc. Still I love your recipes because they do work, usually, with all my adjusting. :)
Yummy, yummerson! love us some pizza. I was just going to mix up a batch for the fridge rise, but now am rethinking to use this! how well do you think this dough would do for say wrapping up some mini hot dogs? as well as the other?
I honestly don’t think it would be quite as good, Jennifer, but it should “work,” if that helps. The dough is really surprisingly still quite easy to handle when you use the bread flour. I say give it a shot!
What type(s) of non dairy/non whey protein powders can you recommend as an alternative to those who can’t handle whey? I’ve used pea protein powders for smoothies, would that work? What recommendations can you offer?
Thanks!!!!
I discuss nondairy protein substitutions in my book for the bread flour, but if you’re dairy free I’d just go with the all purpose gluten free flour blend here in place of bread flour, as described in the recipe.
Hi Nicole! Another gorgeous recipe! Thank you! I just wanted to ask, can I use goat milk protein instead of whey protein? Will it make a huge difference to the finished product? Thanks so much!
It’s not whey protein, it’s whey protein isolate, Nia, which is almost pure protein. Is there such a thing as goat milk protein isolate? If so, give it a shot! If not, it won’t work for sure. And you’ll still need Expandex to build the bread flour, either way.
I made individual heart shaped pizzas on Valentine’s Day using the recipe in Quick and Easy. Everyone had fun topping their own, and they tasted great!
donia – you are the best mom ever!
Fun!