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.
Jump to:
- Recipe Ingredient Notes
- Recommended Tools
- Recipe Testing Notes
- How to make Gluten Free Pizza Dough
- How to shape a Gluten Free Pizza
- Baking Instructions without a Pizza Stone
- Storage & Reheating Leftovers
- Pro Tips for making Gluten Free Pizza Dough
- Why I recommend using Caputo Fioreglut to make Gluten Free Pizza Dough
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Savory Bakes to try
- 📖 Recipe
- 💬 Comments
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.
Through my testing, I discovered the best way to bake pizza in a regular oven: Start by topping the dough with just pizza sauce. Bake it for 7-8 minutes. Then add cheese and other toppings. This method prevents the cheese from overbaking and avoids weighing down the pizza with too many toppings initially. There’s no need to par-bake the plain gluten-free pizza dough.
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".
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Once rested, transfer the pizza dough to the oiled bowl. The oil will make the dough less sticky and a lot easier to handle.
- 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.
- 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.
Keep in mind this gluten free pizza dough is soft and delicate. Don't use a rolling pin to shape it. All the little air pockets formed during proofing will create a beautiful pizza crust!
- 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.
- 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.
- 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.
- 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.
- If the dough tears, pinch it back together. Go slow and be gentle - too much force can cause rips or thin spots.
- 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!
- 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.
- 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.
- In the meantime, get your toppings ready.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Pro Tips for making Gluten Free Pizza Dough
- Use a digital kitchen scale to weigh the ingredients and follow the recipe as written. This recipe works the best when made as written in the recipe card.
- Allow the dough to rise in the fridge first for at least one hour. This way it's easier to shape into a pizza pie.
- Make sure to use parchment paper and super fine cornmeal underneath the pizza dough to ensure it won't stick to any surfaces.
- Avoid using a rolling pin to roll out the gluten free pizza dough.
- When shaping the pizza crust, lightly oil your hands which will make the dough less sticky and easier to work with.
- Preheat the oven for at least 20 minutes to ensure it's hot.
- Use a light hand with toppings. Too many toppings can weigh down the crust and make it soggy.
- Pre-grated cheese often contains anti-caking agents that can affect melting. Grating your own cheese can help it melt more evenly.
- If you own a fancy pizza oven or a pizza stone, keep in mind I don't own either and this is why I am not providing directions how to use my gluten free pizza dough when baking with one. You can always buy me one and I'll do the testing 😉
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.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Savory Bakes to try
📖 Recipe
Gluten Free Pizza Dough (One 10" Pizza Crust)
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 appetizer to share.
Ingredients
Gluten Free Pizza Dough
- 170 grams water
- 3 grams active dry yeast
- 160 grams Caputo Fioreglut Gluten Free Flour
- 30 grams Superfine Brown Rice Flour (OR Sorghum Flour)
- 5 grams granulated sugar
- 2 grams kosher salt
- 20 grams olive oil, divided
For Baking
- Superfine yellow cornmeal as needed
- Pizza Toppings
Instructions
Disclaimer!
This gluten free pizza dough is naturally wet and sticky! The higher hydration will help to create a light and airy gluten free pizza dough crust.
How to Activate Active Dry Yeast
- Heat 170 grams of water in a microwave-safe bowl for 30-60 seconds until it reaches around 110°F (not exceeding 115°F to avoid killing the yeast). Use a digital thermometer for accuracy.
- Sprinkle active dry yeast and a pinch of sugar over the warm water. Let sit for 10-15 minutes until bubbly and frothy. If there’s no foam, the yeast may be inactive.
Preparing the Gluten-Free Sourdough Discard Pizza Dough
- In a mixing bowl, whisk together Caputo Fioreglut Gluten-Free Flour, super fine brown rice flour, granulated sugar, and kosher salt.
- Pour in the yeast mixture and 10 grams of olive oil. Mix with a Danish Dough Whisk or wooden spoon until a wet, slightly lumpy dough forms. The flour will absorb the liquid, so continue mixing until smooth.
- Use a flexible spatula to scrape down the bowl’s sides and shape the dough into a ball. It doesn’t need to be perfect.
- Let the dough rest in the bowl for 10 minutes to hydrate the flour.
- Measure out the remaining 10 grams of olive oil and add it to the bottom of a second mixing bowl.
- Transfer the dough to the oiled bowl. The oil will reduce stickiness and make handling easier. Turn the dough over a few times to coat it in oil and shape it into a ball.
- Cover the bowl with plastic wrap and refrigerate for at least an hour. Chilling helps improve texture and flavor, and makes the dough easier to shape.
Shaping the Dough
- Place parchment paper on an upside-down sheet pan and sprinkle generously with superfine yellow cornmeal.
- Retrieve the chilled gluten-free sourdough pizza dough and carefully place it on the parchment paper, directly on top of the cornmeal.
- Press the center of the dough outward in a circular motion, leaving a 1-inch border around the edges. Gently stretch the dough by pressing your fingertips from the center 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. 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.
- Let the shaped dough sit at room temperature while you preheat the oven and prepare your toppings.
Baking Instructions Without a Pizza Stone
- Arrange an oven rack in the lower third of the oven. Place an upside-down sheet pan on the rack with the flat surface facing up. Preheat the oven to 500°F for at least 20 minutes.
- Prepare your toppings, such as homemade pizza sauce, shredded cheese and pepperoni.
- Spread a thin layer of pizza sauce over the dough, leaving about 1 inch for the crust.
- Open the oven door and carefully slide the pizza with the parchment paper onto the preheated sheet pan. Use oven mitts for safety.
- 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.
- After 7 minutes, open the oven and top the pizza with pepperoni, shredded cheese and jalapeno (or your toppings of choice). Bake for an additional 5-6 minutes, until the cheese is melted and the crust is golden brown. Adjust baking time as needed for your preferred doneness.
- Carefully remove the pizza using the sheet pan. Let it cool for 2 minutes before adding fresh basil, Italian herbs, a drizzle of olive oil, or red pepper flakes. Slice and enjoy!
Notes
Please take the time to read the blog post above the recipe card where I share detailed instructions how to make and bake this Gluten Free Pizza Dough. This recipe works best if made as written.
Disclaimer: Caputo Fioreglut is the only flour blend I recommend for this gluten free sourdough discard pizza dough. I've only tested my gluten-free pizza recipes in a standard American oven that tops out at 500°F. I don’t have a fancy pizza oven, pizza wheel or even a pizza stone. Instead, I use an upside down sheet tray as a pizza when and a trusty, well-loved baking sheet placed upside down in the oven as a "pizza stone" - and it works like a charm. So if you plan on using my pizza recipes in a fancy pizza oven, like an Ooni Outdoor Pizza Oven, or a pizza stone please adjust accordingly.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 203
Calories are a guestimate and randomly generated.
Donna says
I am going to try this recipe. I have 2 bags of this flour and have been afraid to use it since there aren’t many recipes for the flour. I would like to see a bread recipe made out of this flour.
Thank you for the recipe.
Daniela says
Hello! There are Gluten Free Dinner Rolls and a Gluten Free Focaccia on my website using Caputo Fioreglut
Leslie says
Can I use a cup for cup type of flour as a replacement for the rice flour? You are right the Caputo is a game changer for gluten free dough. I use your focaccia recipe and my family loves it so much!!
Daniela says
While I have NOT tried it, I think 30 grams of a cup for cup flour like Bob's Red Mill or Measure for Measure will definitely work here.
Adnil says
I am wheat intolerant. Can you please suggest an alternative to Caputo Fioreglut.
I have been searching for a good GF pizza dough recipe since 2006 and maybe this is the one?
Thanks!
Daniela says
I am very sorry but the only blend I found to work here is Caputo Fioreglut. Of course you can try the recipe with a different blend but the end result will most likely not be the same 🙂
Steve says
Thanks for this recipe! Can’t wait to try it out. 😊
Debra Bartlett says
Has anyone tried this on a stone?
Daniela says
I don't think why it wouldn't work on a stone. I would just reheat it as directed and then use that instead of the sheet pan. It's the same concept
Chelly says
Can you clarify if it’s 160 or 170 grams of flour? The ingredient list and directions do not list the same amount. Thanks!
Daniela says
It's 160 grams of Caputo and 170 grams of water. The water number was incorrect and has been corrected. Thank you.
Chelly says
Thank you! I made this tonight and wow! The best GF pizza crust I’ve had. I baked it on a pizza steel. Definitely 5 stars!
Daniela says
Chelly, you don't know how HAPPY this makes me! Thank you so much for your feedback.
Christopher G Rhine says
my wife wants me to try this as a 'calzone' concept...
any thoughts?
im on my second batch of the foccaccia and its amazing, and i cant wait to make this dough as well.
love your recipes!!
Daniela says
Hi! I haven’t tried this yet BUT here is an idea. Make the dough and do all the shaping. Then freeze the dough for like 10 minutes, fill it like a calzone and it should be chilled enough to flip it over with the help of the parchment paper. I think this could work