Gluten-Free Pizza Dough Recipe

Introduction

Gluten-free pizza dough can be both delicious and easy to make at home. This recipe creates a soft, pliable dough perfect for your favorite toppings, without the gluten. Whether you’re new to gluten-free baking or looking for a reliable base, this dough is a great place to start.

Ingredients

• 400g gluten-free bread flour
• 2 heaped tsp golden caster sugar
• 2 tsp gluten-free baking powder
• 1 tsp fine salt
• 1 heaped tsp xanthan gum
• 5 tbsp olive oil
• 250ml warm water (plus extra 20ml if needed)

Instructions

1. Step 1: In a large mixing bowl, combine the gluten-free bread flour, golden caster sugar, gluten-free baking powder, fine salt, and xanthan gum. Mix well to distribute all dry ingredients evenly.
2. Step 2: Make a well in the center of the dry mixture. Pour in the warm water and olive oil.
3. Step 3: Quickly combine the ingredients using your hands, forming a thick, wet, paste-like dough. If the dough feels too dry, add an extra 20ml of warm water and mix again.
4. Step 4: Cover the dough and store it in an airtight container or a covered bowl. Refrigerate for up to 24 hours before using.

Tips & Variations

• Adding xanthan gum helps improve the dough’s elasticity, but if your gluten-free flour blend already contains it, you may reduce or omit this ingredient.
• For extra flavor, mix in dried herbs like oregano or basil into the dry ingredients before combining.
• If you want a thinner crust, roll the dough between two sheets of baking paper for easier handling.

Storage

Store the dough covered in the fridge for up to 24 hours before use. When ready, bring it to room temperature for easier shaping. Unbaked dough can also be frozen for up to one month; thaw overnight in the fridge before using. Cooked pizza is best eaten fresh but can be refrigerated for 2–3 days and reheated in the oven for a crisp finish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this dough recipe for other gluten-free baked goods?

This dough is specifically formulated for pizza, with a thick and wet texture. While it could be adapted for flatbreads, it isn’t suitable for pastries or yeast-based breads.

Do I need to add yeast to this dough?

No, this recipe uses gluten-free baking powder as a leavening agent instead of yeast, which makes the process quicker and simpler.

Gluten-Free Pizza Dough Recipe

---

★★★★★

5 from 294 reviews

• Author: Hailey
• Total Time: 10 minutes prep plus up to 24 hours chilling time
• Yield: Enough dough for one 12-inch pizza base
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

This gluten-free pizza dough recipe creates a thick, wet, and paste-like dough perfect for making delicious homemade gluten-free pizzas. The dough uses a blend of gluten-free bread flour, xanthan gum, and gluten-free baking powder to ensure a good texture and rise, while olive oil adds moisture and flavor. It can be prepared ahead and stored in the fridge for up to 24 hours, making it convenient for pizza nights.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 400g gluten-free bread flour
• 2 heaped teaspoons golden caster sugar
• 2 teaspoons gluten-free baking powder
• 1 teaspoon fine salt
• 1 heaped teaspoon xanthan gum

Wet Ingredients

• 5 tablespoons olive oil
• 250ml warm water (plus an extra 20ml if needed)

---

Instructions

1. Mix dry ingredients: In a large mixing bowl, combine the gluten-free bread flour, golden caster sugar, gluten-free baking powder, fine salt, and xanthan gum thoroughly to ensure even distribution.
2. Add wet ingredients: Make a well in the centre of the dry ingredients and pour in 250ml of warm water along with the olive oil.
3. Combine dough: Using your hands, quickly mix the ingredients together to form a thick, wet, paste-like dough. If the dough feels too dry, add up to an extra 20ml of warm water to achieve the right consistency.
4. Store the dough: Transfer the dough into an airtight container or cover the bowl tightly with cling film and refrigerate. Allow to rest for up to 24 hours before using to improve texture and flavor development.
5. Ready to use: When ready, remove the dough from the fridge and proceed to roll out and top as desired to make your gluten-free pizza following your preferred pizza recipe instructions.

Notes

• The dough can be prepared up to 24 hours in advance and stored in the fridge.
• If the dough is too sticky to handle, lightly grease your hands with olive oil rather than adding extra flour.
• Xanthan gum is essential in gluten-free baking to provide stretch and structure similar to gluten.
• Use gluten-free bread flour for best results; other gluten-free flours may alter texture.
• This dough recipe serves as a base; customize your toppings according to your preference.

• Prep Time: 10 minutes
• Cook Time: N/A
• Category: Baking
• Method: Baking
• Cuisine: Italian

Keywords: gluten-free pizza dough, gluten-free baking, gluten-free bread flour dough, easy pizza dough, xanthan gum pizza dough, homemade gluten-free pizza