We love homemade pizza so much and we’ve worked hard to get this gluten free pizza dough recipe just right for all the folks who need their pizza without gluten. Whether you have celiac disease, or avoid gluten for other reasons, this gluten free pizza dough recipe delivers all of that tender, chewy, crisp goodness that pizza dough should. Once you’ve made that perfect gluten free dough, if you need pizza topping ideas, check out our BBQ Chicken Pizza, our Salami and Olive Pizza, or our Pea and Prosciutto Pizza.
Gluten Free Pizza Dough Ingredients
Instant dry yeast
Warm water
Caputo Fioreglut Gluten-Free Flour (Note: This flour is made with Gluten free wheat starch. If you have a wheat allergy, please do not use this flour)
Fine sea salt
Extra Virgin Olive Oil
Our Favorite Gluten Free Flour
This is not a sponsored post, but Caputo Fioreglut Gluten Free Flour is a must have for this recipe. It is the only brand that we have found to yield really good pizza dough results. Gluten free pizza dough is really tricky, and gluten free flour brands vary widely in terms of ingredients. Some gluten free flours use things like rice or even garbanzo flour, and unfortunately, those will not work well for making pizza dough. Caputo’s is the only gluten free flour we’ve found that will give you a traditional style Neapolitan pizza crust, because it is made with gluten free wheat starch. Even though it is made with wheat, it is safe for people with celiac disease because the gluten protein has been removed (though is it not safe for people with wheat allergies). If you need a wheat-free pizza crust, our Cauliflower Pizza Crust might be just what you’re looking for.
How To Make Gluten Free Pizza Dough
Start with yeast. Sprinkle the yeast over the warm water. Stir for a sec and let it sit for 5 to 10 minutes, then drizzle in a little olive oil.
Whisk together the gluten free flour and salt, then pour in the yeast mixture.
Dough! Use your hands to bring it all together until a shaggy dough forms.
Knead. Move the dough to a clean surface sprinkled with more of the gluten-free flour and knead the dough for a few minutes until it is smoother and more uniform.
Rise! Gather the pizza dough into a ball, place it in an oiled bowl, cover with plastic wrap. You want it to double in size, which will take about an hour or two.
Rise again! Divide the dough into two even balls (your kitchen scale can help make sure the balls are perfectly even). Let the dough rise again in floured bowls covered with plastic wrap, until it doubles in size. This one takes longer — anywhere from 3 to 5 hours.
Make pizza! As you begin to shape the dough for your pizza, just know that it can be challenging to work with, as are many gluten free doughs. We had success shaping it on a floured surface then transferring to the peel.
Tips For The Best GF Pizza Dough
For the best results, weigh the ingredients with a digital kitchen scale. Baking is science, and bread baking is particularly notorious for needing to be by-the-gram exact. We love to give wiggle room where we can, but pizza dough ingredients really do need to be measured carefully.
Gluten free pizza dough might tear while shaping, but that’s OK! Remember, it doesn’t have gluten, and that’s why it feels a little different. Just pinch it together with your fingers and proceed. Think of it as playdough.
Shape the dough on a floured surface then transfer it to the pizza peel. Also keep in mind the more toppings you load it with the harder it will be to transfer to the peel. We recommend keeping the toppings light.
Yes! You Can Freeze Gluten Free Pizza Dough
Yes! You can freeze your gluten free dough so that gluten free pizza night can happen just about anytime. After the final rise, transfer the pizza dough to an airtight container, label it and put it in the freezer for up to 3 months. When you’re ready to make gluten free pizza, just pull the dough out of the freezer and let it come to room temperature.
Pizza Recipes To Try
Pizza For All
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