Gluten Free Pizza Dough

Looking for the perfect gluten free pizza dough recipe that delivers a crispy, flavorful crust every time? This ultimate gluten free pizza dough recipe will help you create delicious homemade pizzas with a texture and taste you'll love. Designed to create just one 10" gluten free pizza crust, it is ideal for a personal sized pizza or a small gathering (like really small).

In this blog post, I also show you how to bake the pizza dough without needing a fancy pizza oven or a pizza stone. Spoiler Alert: I use a sheet pan, and it works wonderfully.

Recipe Ingredient Notes

Gluten Free Flour: The only flour I recommend for making the best gluten free pizza dough is Caputo Fioreglut Gluten Free Flour. This Italian flour is a game-changer for achieving the perfect gluten-free pizza crust - soft, chewy, and without any gritty texture. It's available on Amazon and in select local grocery stores. Caputo Fioreglut contains gluten-free wheat starch, making it suitable for those with Celiac Disease but NOT for individuals with a wheat allergy. You can read more about gluten free wheat starch here: What is gluten free wheat starch?

Super Fine Brown Rice Flour: While testing this gluten-free pizza recipe, I found that adding a second flour improved both the structure and flavor of the dough. Super fine brown rice flour helps make the dough stronger, which leads to a better gluten-free crust. Its mild, nutty flavor also enhances the taste without without being overpowering. This can be substituted if needed with sorghum flour.

Granulated Sugar: Sugar plays an important role in this gluten-free pizza dough recipe. It feeds the yeast, helping the dough rise by producing carbon dioxide through fermentation, which gives the crust a light, airy texture. Sugar also adds a hint of sweetness that balances the flavors of the dough. Plus, it helps the crust brown beautifully during baking. It triggers the Maillard reaction, where sugars and proteins combine under heat to create that perfect golden-brown color.

Active Dry Yeast: I prefer using active dry yeast for this gluten free pizza dough recipe, which needs to be activated in warm liquid before mixing it into the dough. If you prefer instant yeast, you can substitute it 1:1 in this recipe. Just add it directly to the dry ingredients without the need for activation. Dough made with instant yeast typically rises faster, so you’ll want to watch it closely to avoid over-proofing.

Olive Oil: I use extra virgin olive oil in this gluten free pizza recipe, but grapeseed oil is another excellent option. The oil helps make the dough less sticky and easier to work with, especially when shaping. It also enhances the crust during baking, giving it a golden-brown color and a slightly crispy texture.

Recommended Tools

To successfully make this gluten free pizza dough recipe you will need a few kitchen tools. Most likely you already have them in your kitchen.

Digital Kitchen Scale: is a must-have to make this recipe (or any of my recipes). For small amounts under 10 grams, I like to use this Precision Pocket Scale.

Two Mixing Bowls: While you can mix the dough for this pizza recipe with a stand mixer and a dough hook, I prefer mixing it by hand in a large mixing bowl. You will need two mixing bowls. One to make the pizza dough and one for proofing.

Danish Dough Whisk or Wooden Spoon: Use something sturdy for mixing the pizza dough by hand. I recently purchased a Danish Dough Whisk and it's my new favorite kitchen tool. It has a long handle with a unique, looped wire design at the end, resembling a spiral. The open shape of the whisk allows it to easily cut through thick doughs. This makes it ideal for bread, pizza, and other types of dough without overworking or compacting the ingredients.

Two Sheet Pans: I don't own a fancy pizza oven or pizza stone so I have to rely on sheet pans when making pizza. I use one half sheet pan as a pizza stone in the oven and one to transfer the pizza to and from the oven. I recommend using a well-loved sheet pan for the one that's going to sit in the 500F oven.

You will also need heat proof parchment paper. Make sure you are not using wax paper!

Recipe Testing Notes

My small batch gluten-free pizza dough journey began a few months ago when I wanted a thinner crust option for my website, aside from my Gluten-Free Focaccia Pizza. After hours of research, I found that most recipes made enough dough to feed a football team. So I started to play with a small batch recipe, just enough to make one 10" pizza.

While I quickly perfected the dough, even the sourdough discard version, it was the actual baking process that gave me a headache. I don't own a fancy pizza oven or even a pizza stone so I had to rely on my oven. I even tried baking my pizza dough in my cast iron pan. It worked wonderfully but gave me more of a Detroit Style pizza (very thick) than the Napoleon Style Pizza I had in mind. Neapolitan-style pizza features a thin, soft, and slightly chewy crust with a puffy, airy edge known as the "cornicione".

This is when I started playing with a preheated half sheet pan as my "pizza stone" and quickly realized THIS is the way to go. With this being said, I've only tested my gluten-free pizza recipes in a standard American oven that tops out at 500°F. If you plan on using my pizza recipes in a fancy pizza oven, like an Ooni Outdoor Pizza Oven please adjust accordingly.

How to make Gluten Free Pizza Dough

If you have made my gluten free no knead focaccia before, this process will seem very similar to you. Keep in mind gluten free pizza dough is on the stickier side. You may be tempted to add more flour but I hope you trust me when I say just "follow the process and roll with it".

1. To activate active dry yeast, heat 170 grams of water in a microwave-safe bowl for 30-60 seconds. The ideal temperature should be around 110°F (no hotter than 115°F, as this can kill the yeast). For accuracy, use a digital thermometer to check the water temperature.
2. Once the water is warm, sprinkle the yeast and a pinch of sugar over the surface. Let it sit for 10-15 minutes. You'll know your yeast is ready when it becomes bubbly and frothy. If it doesn’t bubble and foam within 10 minutes, it’s likely inactive and shouldn’t be used for your recipes.
3. In the meantime combine Caputo Fioreglut Gluten Free Flour, super fine brown rice flour, granulated sugar and kosher salt in a mixing bowl. Whisk to combine.

4. Add the yeast mixture and olive oil to the dry ingredients, and with a Danish Dough Whisk or wooden spoon stir everything into a wet, slightly lumpy-looking mess of dough. It may seem wet in the beginning but the flour will absorb the liquid. Whisk it until it becomes smooth (this is a great arm workout no one asked for).
5. With a flexible spatula scrape down the side of the mixing bowl and shape the dough into a ball. This doesn't have to be perfect. It just makes transferring it easier.
6. Allow the rough looking gluten free pizza dough to rest for 10 minutes in the bowl. This gives the flour a chance to fully hydrate. In the meantime measure out 10 grams of oil and add it to the bottom of your second mixing bowl.

7. Once rested, transfer the pizza dough to the oiled bowl. The oil will make the dough less sticky and a lot easier to handle.
8. With the spatula turn the dough over a few times. It should be fully coated in oil and shaped into a cute little pizza dough ball.
9. Cover the bowl with plastic wrap and place it in the refrigerator for at least an hour to receive the best results. During this time the dough will slowly rise which will improve texture and flavor. A chilled gluten free pizza dough is easier to shape.

How to shape a Gluten Free Pizza

Since I don’t own a pizza wheel, I use an upside-down sheet tray (meaning the flat side up) to transfer my gluten free pizza into the oven. Make sure to use parchment paper (not wax paper) that can withstand high temperatures.

Shaping the gluten free pizza dough can be a bit tricky at first, but don’t worry - you’ll get the hang of it quickly! I find the easiest method is to lightly grease my hands with olive oil to prevent sticking.

It’s also worth noting that I use super fine cornmeal instead of gluten free flour underneath the pizza. Cornmeal not only prevents the dough from sticking to the baking surface, but it also adds a subtle crunch to the crust. Plus, it helps distribute heat evenly, leading to a crispier bake without altering the flavor. Plus it's what most Pizzarias in Italy use.

1. Place a piece of parchment paper on an upside down baking sheet and generously sprinkle with superfine yellow cornmeal. Retrieve the gluten free pizza dough from the fridge and carefully transfer it to the parchment paper. Right on top of the cornmeal.
2. Using your fingertips, press the center of the dough outward in a circular motion, leaving about a 1-inch border around the edges. This helps create the crust.
3. Once you've flattened the center, gently use your hands to stretch the dough by pressing your fingertips outward from the middle to the edges. You can also lift the dough and let gravity help by rotating it gently between your hands. It's okay if some of the cornmeal gets onto the pizza dough.
4. Keep pressing with your fingertips to evenly distribute the dough. Make sure the center remains thinner than the outer edges for that classic pizza shape. I like to aim for a 10" - 11" circle.
5. If the dough tears, pinch it back together. Go slow and be gentle - too much force can cause rips or thin spots.
6. Once the pizza dough has been shaped, allow it to sit at room temperature while you preheat the oven and prepare your choice of toppings.

Baking Instructions without a Pizza Stone

In this post, I top my 10" gluten free pizza dough with homemade pizza sauce, pepperoni, grated low-moisture mozzarella and pickled jalapenos. From my extensive testing, I’ve found that baking the pizza with just the sauce first and adding cheese and other toppings later prevents burning. I also highly recommend grating your own cheese. Pre-grated cheese often contains starch, which can prevent it from melting properly.

There’s no need to par-bake the plain gluten-free pizza dough!

1. Start by arranging your oven rack in the lower third and place a sheet pan upside down in the oven, with the flat surface on top.
2. Preheat the oven to 500°F for at least 20 minutes. The hot sheet pan in the oven will ensure the pizza crust will be golden brown and baked.
3. In the meantime, get your toppings ready.
4. Once the oven is fully preheated, top your pizza dough. If the dough has risen slightly at room temperature, you can gently stretch it out more or leave it as is.
5. Spread a thin layer of pizza sauce over the dough, starting from the center and working your way to the edges, leaving about 1 inch for the crust.
6. Open the oven door and carefully bring the sheet pan with the pizza as close as possible to the preheated sheet pan. Carefully slide the pizza WITH the parchment paper onto the hot sheet pan. Be sure to use oven mitts or wear long sleeves to reduce the risk of burns.
7. Close the oven door and bake for 7 minutes. While it bakes, get your sliced pepperoni, shredded mozzarella and jalapeños ready. Keep in mind to use a light hand with toppings. Too many toppings can weigh down the crust and make it soggy.
8. After 7 minutes, open the oven and top the pizza with the cheese, pepperoni and jalapeños. I do this while the pizza is in the oven. Finish baking for another 5-6 minutes until the cheese is melted and the crust is golden brown. Baking times may vary depending on your oven and your preferred level of doneness.
9. Once the pizza is ready, use the same sheet pan you previously used to transfer the pizza to the oven to carefully slide the pizza out. Be cautious, as the parchment paper may be slightly toasted.
10. Let the pizza sit for 2 minutes before topping it with fresh basil, Italian herbs, maybe a drizzle of olive oil or a sprinkle of red pepper flakes.
11. Slice in equal pieces and enjoy. Buon Appetito - Enjoy!

Storage & Reheating Leftovers

When developing this recipe, my goal was to create a single pizza that's perfect for one person, with the possibility of 1-2 slices left over. It also works as a small appetizer for two people who aren’t too hungry. So IF you happen to have some leftovers, just store them in an airtight container in your fridge for 1-2 days.

To reheat cold pizza, I like to use a skillet. I try to avoid the microwave since it tends to make the pizza soggy. To reheat pizza in a skillet, preheat a non-stick skillet over medium heat. Place the pizza slice in the skillet. Cover with a lid or aluminum foil to help melt the cheese. Heat for 5-8 minutes, or until the cheese is melted and the crust is crispy.

Why I recommend using Caputo Fioreglut to make Gluten Free Pizza Dough

Caputo Fioreglut is highly regarded as one of the best flours for gluten-free pizza due to several key reasons:

• Exceptional Texture: Caputo Fioreglut is known for its super-fine texture, which mimics the smooth, elastic quality of traditional wheat flour. This helps achieve a more authentic pizza crust texture.
• Improved Structure: The flour includes gluten-free wheat starch, which contributes to a stronger dough structure. This helps the dough hold its shape and provides a better rise, resulting in a more stable and less crumbly pizza crust.
• Superior Flavor: Caputo Fioreglut enhances the overall flavor of the pizza dough. Its fine milling and balanced composition contribute to a rich, satisfying taste that complements various toppings.
• Consistency: This flour is specifically formulated for gluten-free baking, ensuring consistent results. It helps produce a crust that is both crisp and chewy, similar to traditional pizza dough.
• Versatility: Caputo Fioreglut is versatile and can be used for various gluten-free recipes beyond pizza, including my gluten free dinner rolls and gluten free no knead focaccia, making it a valuable addition to your gluten-free pantry.

Overall, Caputo Fioreglut stands out for its ability to deliver a high-quality gluten-free pizza dough with the right texture, flavor, and performance. While Caputo Fioreglut has a higher price tag than other pizza flours, with one bag of this product you can make 5-6 gluten free pizzas.

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