This Gluten-Free Pizza Recipe delivers everything you love about homemade pizza: a crispy golden bottom, a soft and chewy center, and perfectly puffed edges. It’s easy to customize and perfect for family dinners or Friday pizza nights.
Making pizza from scratch might sound intimidating, especially without gluten, but this dough is surprisingly easy to work with. A good gluten-free flour blend, a little olive oil, and the right mixing method make all the difference.
One thing I really appreciate about this recipe is that I can make the dough in advance and refrigerate it until it’s time to bake. Plus, the recipe makes two pizzas, so everyone can choose their favorite toppings!
Why You Will Love This Gluten-Free Pizza Recipe
- Crispy and chewy: The crust develops a lightly crisp bottom while staying tender and chewy inside.
- Simple ingredients: This dough comes together with just a few everyday staples you probably already have in your pantry.
- Easy to customize: Add anything from classic pepperoni and mozzarella to fresh vegetables.
- Make-ahead friendly: Prepare the dough in advance and keep it in the refrigerator for up to three days until you’re ready to bake.
- Perfect for sharing: This recipe makes two homemade pizzas, ideal for family pizza night.
- Freezer-friendly: You can freeze the partially baked crusts for an easy dinner later.
Ingredient Notes
All-Purpose Gluten-Free Flour Blend: You’ll need 3 cups (420 g). Choose a good-quality blend suitable for yeast doughs. Different gluten-free flours absorb moisture differently, so measuring by weight gives you the most consistent results.
Xanthan Gum: This helps replace some of the structure normally provided by gluten, keeping the crust from crumbling. Add 3 teaspoons only if your flour blend doesn’t already contain xanthan gum.
Instant Yeast: One tablespoon (9 g) helps the dough rise and gives the crust a lighter, airier texture. You can add instant yeast straight to the dry ingredients without activating it first.
Granulated Sugar: A small amount of sugar supports the yeast and helps the crust develop a lovely golden color.
Kosher Salt: Salt brings out the flavor of the dough and keeps the finished crust from tasting bland.
Warm Water: Use 1⅛ cups (9 fluid ounces) of water at approximately 95°F. Warm water helps the yeast get to work without overheating or damaging it.
Extra-Virgin Olive Oil: The 4½ tablespoons (63 g) of olive oil add moisture, improve the dough’s texture, and help create a nicely browned crust.
Pizza Toppings: Use your favorites! Pizza sauce, shredded mozzarella, pepperoni, mushrooms, bell peppers, and fresh basil are all delicious choices. Check packaged toppings and sauces for gluten-containing ingredients when necessary.
How To Make Gluten-Free Pizza Recipe
Mix the dry ingredients: In a stand mixer fitted with the paddle attachment, combine the gluten-free flour, xanthan gum (if needed), instant yeast, and sugar. Add the salt and mix again.
Make the dough: Add the warm water and olive oil. Mix on medium speed until everything comes together, then increase to high speed and beat for about 3 minutes until the mixture is light and fluffy.
Let it rise: Transfer the dough to a lightly oiled bowl, cover tightly, and let rise in a warm place for about 1 hour, until roughly 1½ times its original size.
Preheat the oven: Place a pizza stone or overturned baking sheet in the oven and preheat to 400°F. Chill your dough for at least 15 minutes before shaping.
Shape the crust: Divide the dough into two equal portions. On a lightly floured surface, gently shape one portion into a 10-inch round with slightly raised edges. Keep the other portion covered.
Prepare for baking: Transfer the dough to oven-safe parchment paper, smooth it into an 11–12-inch round, and brush the surface and edges with olive oil.
Parbake: Transfer the crust to the hot baking surface and bake for 5–7 minutes, until the underside begins to crisp.
Add toppings: Remove the crust, add your favorite pizza sauce, cheese, and toppings, then bake for another 5–7 minutes until the cheese melts and the edges are golden.
Serve: Let the pizza rest for 5 minutes before slicing. Repeat with the remaining dough.
Tips for Making the Best Gluten-Free Pizza Recipe
- Use a kitchen scale. Gluten-free flour blends vary in density, and even a little extra flour can change the texture of your dough. Weighing the flour helps you get consistent results.
- Don’t skip the high-speed mixing. Beating the dough for approximately 3 minutes incorporates air and improves the finished crust’s texture.
- Chill the dough before shaping. Gluten-free pizza dough tends to be softer and stickier than regular pizza dough. Chilling makes it much easier to handle.
- Keep the center thin. Press the dough evenly from the center outward while leaving a slightly thicker rim. This helps the pizza bake evenly without creating a heavy middle.
- Always parbake the crust. Baking the dough briefly before adding toppings helps create a crispy base that won’t become soggy.
- Use toppings sparingly. A little sauce, cheese, and a few toppings are all you need. Too many toppings can make the crust soft and difficult to bake evenly.
How to Store Gluten-Free Pizza Recipe
This homemade pizza stores well, whether you have leftover slices or want to prepare the crust ahead of time.
Refrigerating Leftover Pizza
Allow the pizza to cool briefly, then place the slices in an airtight container or wrap them tightly.
Store in the refrigerator for up to 3–4 days.
For the best texture, reheat the slices in a skillet or a 375°F oven until heated through. This helps bring back some of the crust’s crispiness.
Freezing Baked Pizza
Place completely cooled pizza slices in a freezer-safe container, separating them with parchment paper to prevent sticking.
Freeze for up to 2 months for the best quality.
Reheat from frozen in a 375°F oven until the pizza is hot throughout and the cheese is melted.
Freezing Parbaked Pizza Crust
If you want to prepare pizza ahead of time, freeze the crust after its first bake, before adding toppings.
Let the parbaked crust cool completely, wrap it tightly, and place it in a freezer-safe bag or container.
Freeze for up to 1 month for the best quality.
When you’re ready to make pizza, thaw the crust at room temperature, add your favorite toppings, and bake as directed.
Storing Unbaked Dough
Keep the prepared dough in a tightly covered, lightly oiled container in the refrigerator for up to 3 days.
When you’re ready to bake, shape the dough while it’s still chilled.
FAQs
What is gluten-free pizza dough made of?
Gluten-free pizza dough is typically made with a gluten-free flour blend, water, yeast, salt, oil, and a binder such as xanthan gum. These ingredients work together to create a dough that can rise and hold its shape without wheat gluten.
Can I use any gluten-free flour blend for pizza?
Not every gluten-free flour blend works the same way. For the best results, choose an all-purpose blend designed for yeast baking. Avoid substituting almond flour or coconut flour directly, as they absorb moisture differently and require a different recipe.
Why is my gluten-free pizza dough sticky?
Gluten-free pizza dough naturally contains more moisture and often feels softer and stickier than traditional wheat-based dough. This is completely normal. Chilling the dough and lightly flouring your hands will make shaping much easier.
Can I make gluten-free pizza without a pizza stone?
No! A pizza stone helps create a crispy bottom, but you can also use an overturned rimmed baking sheet. Preheat it in the oven before transferring the pizza onto it for better results.
More gluten-free recipes to make ASAP!
- Gluten & Dairy-Free Crustless Pumpkin Pie (Easy)
- Gluten-Free Biscuits (Soft, Buttery & Easy)
- Gluten-Free Butter Cookies (Tender & Buttery)
- Gluten-Free Pie Crust Recipe (Easy, Flaky & Buttery)
I love to see all your creations and don’t forget to follow along on Facebook and Pinterest!
Gluten-Free Pizza Recipe (Easy, Crispy & Chewy)
This easy Gluten-Free Pizza Recipe makes a delicious homemade pizza with a crispy golden crust and a soft, chewy center. Made with simple ingredients, this dough is easy to prepare and perfect for topping with all your favorites.
Ingredients
- 3 cups (420 g) all-purpose gluten-free flour blend
- 3 teaspoons xanthan gum
- 1 tablespoon (9 g) instant yeast
- 1½ teaspoons (6 g) granulated sugar
- 1½ teaspoons (9 g) kosher salt
- 1⅛ cups (9 fluid ounces) warm water (about 95°F)
- 4½ tablespoons (63 g) extra-virgin olive oil
- Your favorite pizza toppings
Instructions
- Mix the dry ingredients: In a stand mixer fitted with the paddle attachment, combine the gluten-free flour, xanthan gum (if needed), instant yeast, and sugar. Add the salt and mix again.
- Make the dough: Add the warm water and olive oil. Mix on medium speed until everything comes together, then increase to high speed and beat for about 3 minutes until the mixture is light and fluffy.
- Let it rise: Transfer the dough to a lightly oiled bowl, cover tightly, and let rise in a warm place for about 1 hour, until roughly 1½ times its original size.
- Preheat the oven: Place a pizza stone or overturned baking sheet in the oven and preheat to 400°F. Chill your dough for at least 15 minutes before shaping.
- Shape the crust: Divide the dough into two equal portions. On a lightly floured surface, gently shape one portion into a 10-inch round with slightly raised edges. Keep the other portion covered.
- Prepare for baking: Transfer the dough to oven-safe parchment paper, smooth it into an 11–12-inch round, and brush the surface and edges with olive oil.
- Parbake: Transfer the crust to the hot baking surface and bake for 5–7 minutes, until the underside begins to crisp.
- Add toppings: Remove the crust, add your favorite pizza sauce, cheese, and toppings, then bake for another 5–7 minutes until the cheese melts and the edges are golden.
- Serve: Let the pizza rest for 5 minutes before slicing. Repeat with the remaining dough.
Nutrition Information:
Yield:
8Serving Size:
1 pizzaAmount Per Serving: Calories: 303Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gSodium: 452mgCarbohydrates: 76gFiber: 4gSugar: 1gProtein: 10g
1 thought on “Gluten-Free Pizza Recipe (Easy, Crispy & Chewy)”