Gluten Free Pizza Dough Recipe – Easy Step by Step
Updated Feb 15, 2021, Published Jan 19, 2015
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You know those people who say “I never get sick” and will assert that fact even if they are burning up with a 102 degree temperature and can barely stand? Well, I’m one of those people. In all honesty, I rarely do get sick. But when I do, it’s usually pretty bad. Mostly because I try to ignore the fact.
I recently had bronchitis. I didn’t know I had it, I just knew I was exhausted and coughing and kept having fevers which was really annoying and keeping me from getting as much work done as I usually do.
Finally, I went to the doctor and he told me that either I go down now and get some rest or I would go down later – in the hospital with pneumonia. So off to bed I went.
Here’s what I realized after two days in bed. First of all, it is a lot more fun to stay in bed all day if you’re not sick. Secondly, I realized that when it comes to being gluten free, yes some things may be more difficult but other things are easier. Way easier.
I watched a LOT of TV when I was down, after all, what else are you going to do? And I watched a lot of cooking shows. I saw two shows where pizza was being made from scratch.
To make regular gluten-filled pizza dough you have to let yeast proof, add the yeast to flour and stuff, combine it, knead the dough, let it rise, punch it down, let it rise again… that’s a lot of work! Not to mention, a lot of time. No wonder takeout pizza is so popular. When you’re hungry for pizza, who wants to wait hours to have one?
Making this Gluten Free Pizza Dough Recipe – Easy Step by Step is SO much easier! Just dump some ingredients in a mixer and let it do the work! And in about the same amount of time as you could get a pizza delivered, you have fresh, hot, amazing gluten free pizza from scratch.
Here’s a little step-by-step for you, so you can make your own.
Combine all ingredients in a mixer and mix on high for 3 minutes
Press dough into a pizza pan or baking sheet – don’t worry about any cracks, just pinch together
Pre-bake the crust for 10 minutes in a 425 degree oven
Top with the toppings of your choice, bake for another 20 – 25 minutes
Enjoy delicious, hot baked, homemade gluten free pizza
BTW – I am totally well now. And this pizza helped me feel a lot better!
Gluten Free Pizza Dough Recipe - Easy Step by Step
Ingredients
- 1½ cups All Purpose Gluten-free Flour Blend
- 1½ teaspoons xanthan gum
- 1 tablespoon dry active yeast
- 1 envelope unflavored gelatin
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon agave nectar, sugar or honey
- 2 tablespoons extra virgin olive oil
- 2/3 cup warm water, around 110 degrees is perfect
Instructions
- Preheat oven to 425 degrees.
- Combine all ingredients in a bowl of an electric mixer fitted with regular beaters or whisk attachment (not dough hook or paddle attachment). Mix on low until combined. Scrape down the bowl once. Turn the mixer to high and mix for 3 minutes. If the mixture is too dry and does not form into a dough, add a little more water, 1 tablespoon at a time, with the mixer running. The dough may clunk around in the mixer at first, then soften up – this is fine. The dough will be soft and sticky.
- Dust a work surface generously with more All Purpose Gluten-free Flour Blend. Knead the dough a few times until it is smooth and no longer sticky. Press the dough into a pizza pan or baking sheet. You can roll with a rolling pin if you like.
- Bake for 10 minutes.
- Add any toppings you like and bake for an additional 20 – 25 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m glad you’re feeling better. I’ve had pneumonia also… It can be hard to get rid of. This is the time of the year for it. The pizza dough recipe looks good. I will try it. I so want regular pizza taste. Thank You for this. Feel better!
Hi Marie,
You’re very welcome, and thanks so much. I hope you’re feeling alright too.
Glad to hear you’ll try it out, it’s good…
xo,
Carol
Carol,
Glad to hear you’re all better now, pneumonia is scary stuff.
May I ask what brand of unflavored gelatin you used? I’m new to GF living (health reasons) and I get a little overwhelmed figuring out which brand of thing are “safe”. I would love to make this pizza.
Thank you.
I use Knok gelatin – easy to find in any grocery store and gluten free. Good luck!
hi
I am a Gluten free diet
Made your pizza crust tonight. Been GF since January with severe gluten intolerance. Best pizza I have had since January. My husband went GF with me and gave this a big thumbs up? My son gave me your dessert cookbook for Mothers Day. Thank you for creating these recipes.
You’re so welcome Tricia, glad you enjoyed it!
xo, Carol
I want to try the Easy Gluten Free Pizza Crust from Scratch recipe. When comparing the recipe in the magazine and the one on the website (above), I find two discrepancies: (1) the recipe above includes 1 1/2 tsp. Xanthan gum, the magazine recipe does not include xanthan gum; and, (2) The magazine calls for 1 tsp. dry active yeast, and the recipe above calls for 1 Tbsp. Which recipe is correct? I am anxious to try the recipe. Love the magazine!
Hi Wanda,
Overtime we tweak our recipes. I was trying to cut back on the amount of yeast and xanthan gum. The one on the blog tends to be more puffy, and then one in the magazine, is better cooked in the oven. Both recipes will work. It is your preference which you would like to use.
xo,
Carol
Thank you so much! Just found your website – I am anxious to give it a look. :) Julia has been very helpful, too!
Just made this following the recipe above and it’s so runny!! How do I remedy that? I am going to go ahead and complete the pizza I desire, but I am concerned because the dough is so runny. I really could not kneed it; it sort of looked like and had the consistency of runny frosting.Advise?
Hi Diane,
Next time add a little more flour until it gets to a doughy consistency. It shouldn’t be runny. Sometimes factors such as humidity can make it so that you need more or less flour.
xo,
Carol
Hello, I am new at gluten free eating. (6 weeks). I am having a real hard time with texture and flavor of many breads. I love to bake But I am not have any luck with recipes. Any suggestions? With the high price of these flours I don’t want to keep failing. Any help would be appreciated.
It’s difficult at first but I promise you’ll get better at it! Here’s a link to our bread recipes: https://glutenfreeandmore.com/blog/category/gluten-free-breads and as far as flours go, I suggest checking out an Asian grocery store if there’s one near you. They often sell a variety of rice flours and starches that are less expensive than health food stores. You can then make your own gluten-free flour blend using the various flours you buy. Here’s the recipe for the flour I use in all my baked goods: https://glutenfreeandmore.com/blog/2008/01/carols-all-purpose-gluten-free-flour-blend.html
I hope this helps!
xo,
Carol