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Dorothy Thomas

Gluten Free Pizza Dough Recipe

A crispy, chewy gluten-free pizza dough that’s easy to make and tastes just like the real thing! Perfect for those with gluten sensitivities or celiac disease.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 8
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups Gluten-free all-purpose flour (with xanthan gum)
  • 1 tsp Psyllium husk powder (for elasticity)
  • 1 tsp Sugar
  • 1 tsp Active dry yeast
  • ½ tsp Salt
  • 1 tbsp Olive oil
  • ¾ cup Warm water (110°F/45°C)
  • 1 tsp Apple cider vinegar (optional, for rise)

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups/spoons
  • Rolling pin (or hands for stretching)
  • Parchment paper
  • Pizza stone or baking sheet

Method
 

  1. In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
  2. In a large bowl, whisk together gluten-free flour, psyllium husk, and salt.
  3. Pour the yeast mixture, olive oil, and apple cider vinegar (if using) into the dry ingredients.
  4. Stir until a sticky dough forms.
  5. Cover the bowl with a damp towel and let it rest for 30 minutes (this helps the dough thicken).
  6. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
  7. Place the dough on parchment paper and use wet hands or a rolling pin to shape into a 10-12 inch circle.
  8. Transfer parchment paper with dough onto the hot pizza stone.
  9. Pre-bake for 5 minutes (to avoid a soggy crust).
  10. Remove from oven, add sauce and toppings, then bake for 7-10 minutes until crispy.

Notes

✔ For best results, use a blend of gluten-free flours (like rice + tapioca + almond).
✔ No psyllium husk? Substitute with chia/flaxseed gel (1 tbsp seeds + 3 tbsp water).
✔ Store unbaked dough in the fridge for up to 2 days or freeze for 1 month.
✔ For extra crispiness, brush crust with olive oil before baking.