The Best Gluten-Free Pizza Dough Recipe and Techniques

Great Gluten-Free Pizza Is Achievable

Gluten-free pizza has a bad reputation — and a lot of the commercial GF pizza crusts deserve it. Cardboard-like, flavorless, or cracker-thin, they disappoint pizza lovers who miss the real thing. But homemade GF pizza dough, made with the right recipe and technique, can be genuinely delicious: crispy on the outside, slightly chewy inside, with great flavor.

Two Styles of GF Pizza Crust

Style 1: Yeasted GF Pizza Dough (Closest to Real Pizza)

This style uses yeast for flavor development and a small amount of rise. The result is the most authentic pizza experience — best flavor and texture.

Ingredients (makes two 12-inch pizzas):

• 2 cups GF all-purpose flour blend (King Arthur Measure for Measure works well)
• 1 packet (2.25 tsp) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon xanthan gum (omit if blend contains it)
• 3/4 cup warm water (105-115°F)
• 2 tablespoons olive oil
• 1 egg + 1 egg white
• 1 teaspoon apple cider vinegar

Method:

1. Dissolve yeast and sugar in warm water; let foam for 5-10 minutes
2. Mix all dry ingredients
3. Beat eggs, oil, and vinegar together
4. Add yeast mixture and egg mixture to flour; beat with a mixer for 2-3 minutes until smooth and thick
5. Cover and let rest 30-45 minutes in a warm place (dough will rise slightly)
6. Divide dough in half
7. Press or spread each portion onto parchment-lined pizza pans or baking sheets, using wet hands or the back of a wet spoon
8. Let rest 10 minutes
9. Pre-bake crust at 425°F / 220°C for 10-12 minutes until just beginning to golden
10. Add toppings and bake another 10-15 minutes until crust is golden and toppings are cooked

Style 2: Quick Cassava Flour Crust (No-Yeast, Easier)

Cassava flour creates a remarkably pliable, wheat-like crust without yeast.

Ingredients (one 12-inch pizza):

• 1.5 cups cassava flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup olive oil
• 2 eggs
• 1/4 cup water (add gradually)

Method:

1. Mix dry ingredients
2. Add oil and eggs; mix until crumbly
3. Add water gradually until a soft, pliable dough forms
4. Roll between parchment sheets to desired thickness and size
5. Transfer to pizza pan with parchment
6. Pre-bake at 425°F / 220°C for 8-10 minutes
7. Add toppings, bake 10-12 more minutes

Style 3: Cauliflower Crust (Lower Carb, Grain-Free)

Not exactly pizza dough, but an incredibly popular GF alternative.

Ingredients:

• 3 cups riced cauliflower (fresh or frozen and squeezed very dry)
• 1 egg
• 1/2 cup shredded mozzarella
• 1/4 cup Parmesan
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper

Method:

1. Critical: Squeeze riced cauliflower in a clean kitchen towel until as dry as possible — this step determines success or failure
2. Mix all ingredients
3. Press into thin circle on parchment-lined pan
4. Bake at 425°F / 220°C for 20-25 minutes until golden and set
5. Add toppings, bake 10 more minutes

Techniques for the Best GF Pizza Crust

Preheat Your Baking Surface

A hot baking surface (pizza stone, cast iron pan, or steel) creates the crispy bottom that good pizza needs. Preheat in the oven at 425-450°F / 220-230°C for at least 30 minutes. Transfer pizza on parchment to the hot surface.

Pre-Bake the Crust

Pre-baking the crust before adding toppings (called "blind baking") ensures the crust gets crispy before the toppings are added. This is especially important for GF pizza because the dough needs time to set.

Don't Overload Toppings

GF pizza crust is less structurally rigid than wheat crust. Too many toppings or too much sauce creates a wet, soggy pizza. Use thin layer of sauce, moderate cheese, and light toppings.

Use Parchment Paper

GF pizza dough is sticky and can't be hand-tossed. Working on parchment lets you shape the crust and transfer it to the oven without it sticking or tearing.

GF Pizza Dough Storage

Refrigerator: Pre-made GF pizza dough can be refrigerated for 2-3 days. Cover with plastic wrap.

Freezer: Partially pre-bake the crust (the first pre-bake only), cool, and freeze wrapped in plastic then foil. Thaw and add toppings when ready to use.