Gluten-Free Pizza Dough Recipe

Introduction

Enjoy homemade pizza with this easy gluten-free pizza dough recipe. It yields a flavorful, slightly chewy crust that’s perfect for your favorite toppings and ideal for those avoiding gluten.

Ingredients

• 2 1/4 tsp active dry yeast
• 1 cup warm water (110°F/43°C)
• 1 tbsp sugar
• 2 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp fine salt
• 1 tbsp olive oil
• 1 tsp apple cider vinegar

Instructions

1. Step 1: Proof the yeast by combining it with warm water and sugar in a small bowl. Let it sit for 5 to 7 minutes until it becomes bubbly.
2. Step 2: In a large bowl, whisk together the gluten-free flour and salt to evenly distribute the ingredients.
3. Step 3: Add the yeast mixture, olive oil, and apple cider vinegar to the flour. Mix until the dough is slightly sticky but well combined.
4. Step 4: Cover the dough and let it rest at room temperature for 30 to 45 minutes. Alternatively, refrigerate it for 8 to 18 hours for enhanced flavor.
5. Step 5: Sprinkle gluten-free flour on a clean surface and turn the dough out. Shape it into a 12- to 14-inch round.
6. Step 6: Preheat a pizza stone in the oven at 500°F (260°C) for at least 45 minutes to ensure a crispy crust.
7. Step 7: Transfer the dough onto the preheated stone and bake for 10 to 14 minutes, or until the edges turn golden brown.

Tips & Variations

• For a crispier crust, use a pizza peel dusted with gluten-free flour or cornmeal to transfer the dough onto the stone quickly.
• If your gluten-free flour blend does not contain xanthan gum, add 1 tsp of it to help bind the dough.
• Try adding herbs like dried oregano or basil into the dough for extra flavor.
• For overnight fermentation, refrigerate the dough and bring it to room temperature before shaping.

Storage

Store any unused dough wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to 1 month; thaw overnight in the refrigerator before use. Baked pizza is best enjoyed immediately but can be reheated in a hot oven or toaster oven to retain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-rise yeast instead of active dry yeast?

Yes, you can substitute quick-rise yeast, but it may shorten the proofing time. Watch the dough closely and adjust resting times accordingly.

Will this dough work without apple cider vinegar?

Apple cider vinegar helps improve texture and elasticity in gluten-free dough, but if you don’t have it, you can omit it. The dough may be a bit less tender but still tasty.

Gluten-Free Pizza Dough Recipe

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★★★★★

4.4 from 94 reviews

• Author: Lila
• Total Time: 1 hour
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

This gluten-free pizza dough recipe provides a simple and reliable base for making delicious homemade pizza. Using gluten-free all-purpose flour with xanthan gum, the dough yields a crisp and chewy crust. It involves proofing yeast, mixing ingredients to form a slightly sticky dough, resting for optimal texture, shaping, then baking on a preheated pizza stone for a perfect golden crust.

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Ingredients

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Yeast Mixture

• 2 1/4 tsp active dry yeast
• 1 cup warm water (110°F/43°C)
• 1 tbsp sugar

Dry Ingredients

• 2 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp fine salt

Wet Ingredients

• 1 tbsp olive oil
• 1 tsp apple cider vinegar

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Instructions

1. Proof the Yeast: In a small bowl, combine the active dry yeast, warm water (110°F/43°C), and sugar. Stir lightly and let it sit for 5–7 minutes until the mixture becomes bubbly, indicating the yeast is active.
2. Mix Dry Ingredients: In a larger bowl, whisk together the gluten-free all-purpose flour and fine salt to ensure even distribution.
3. Combine Ingredients: Pour the yeast mixture, olive oil, and apple cider vinegar into the bowl with the flour mixture. Mix everything together until you get a slightly sticky dough.
4. Let Dough Rest: Cover the bowl and let the dough rest at room temperature for 30–45 minutes to allow it to rise and the ingredients to meld. Alternatively, refrigerate for 8–18 hours for enhanced flavor and texture.
5. Shape the Dough: Lightly flour a clean surface, turn out the dough, and shape it into a 12–14 inch round pizza base using your hands or a rolling pin.
6. Preheat the Pizza Stone: Place a pizza stone in the oven and preheat the oven to 500°F (260°C). Allow the stone to heat for at least 45 minutes to ensure a crispy crust.
7. Bake the Dough: Transfer the shaped dough onto the hot pizza stone and bake for 10–14 minutes until the edges turn golden brown.

Notes

• Ensure the water temperature is around 110°F (43°C) to properly activate the yeast.
• Using a gluten-free all-purpose flour blend with xanthan gum is crucial for dough elasticity and structure.
• Resting time can be adjusted depending on your schedule; longer refrigeration enhances flavor but requires dough to come to room temperature before shaping.
• Preheating the pizza stone is important to achieve a crispy bottom crust.
• Customize toppings as desired once the dough is baked.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Baking
• Method: Baking
• Cuisine: Italian

Keywords: gluten-free pizza dough, easy pizza crust, gluten-free baking, homemade pizza, pizza dough recipe