Gluten-Free Pizza Dough — No Kneading, 45 Minutes

Craft a perfectly chewy and crisp gluten-free pizza crust that's ideal for all your favorite toppings. This dough offers a delightful texture without any gluten-containing grains, making it a fantastic base for homemade pizzas.

Best for a homemade pizza night with a rice-and-tapioca crust you can top any way you like.

Prep: 20 min Cook: 25 min Total: 45 min Serves: 4

At a glance: This medium baking recipe yields 4 servings in about 45 minutes (20 min prep, 25 min cook). It uses 7 ingredients — including gluten-free all-purpose flour blend, xanthan gum, gluten-free instant yeast — and walks through 5 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Pizza Dough: When preparing this baking recipe, shared pizza nights are a common cross-contact point: shape this dough on fresh parchment and bake it on a washed baking sheet, never on a stone or screen used for wheat pizza. Use instant yeast and a flour blend labeled gluten-free.

Gluten-Free Notes for Gluten-Free Pizza Dough: This recipe is designed to be completely free of gluten-containing grains, utilizing a specialized gluten-free flour blend and xanthan gum for structure. Xanthan gum amounts affect final texture: this crust uses 1 tsp for its 2 cups of flour, since the eggs also help bind it. Omit if your GF flour blend already lists xanthan or guar gum — adding more produces a gummy texture.

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servings

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Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, xanthan gum, gluten-free instant yeast. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) Shop
1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
1 tsp gluten-free instant yeast Shop
0.5 tsp salt
1 cup warm water (about 105-115°F)
2 large eggs, at room temperature
3 tbsp olive oil, plus extra for greasing

Weighing instead of using cups, or swapping a flour or binder? Use the gluten-free flour substitution calculator.

Instructions

1 Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free instant yeast, and salt. Ensure these dry ingredients are thoroughly combined for an even texture.
2 In a separate medium bowl, whisk together the warm water, room temperature eggs, and 3 tablespoons of olive oil until well incorporated. The water should feel comfortably warm to the touch, not hot.
3 Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a paddle attachment on low speed for about 3-5 minutes. The dough will be quite sticky and more like a thick batter than traditional dough; this is normal for gluten-free recipes.
4 Scrape the dough onto a piece of parchment paper and, with an oiled offset spatula or lightly oiled hands, spread it into an even round about 12 inches across and 1/4 inch thick, with a slightly thicker rim. Let it rest for about 10 minutes.
5 Carefully transfer the parchment paper with the dough onto a baking sheet. Bake the crust for about 20-25 minutes, or until it's puffed up, golden brown, and feels firm to the touch. Add your toppings and bake again right away, or cool the crust completely on a wire rack before wrapping and freezing it.

Tips & Notes

For a crisper base, heat the baking sheet in the oven while it preheats and slide the crust onto it on its parchment.
After the first 20-25 minute bake, top the crust and return it to the 400°F oven only until the cheese melts and the toppings are hot, so the base stays tender instead of drying out.
Check that the instant yeast is labeled gluten-free. Plain instant yeast normally is, but yeast blends with added dough conditioners vary, so read the ingredient list.

Common questions

Do I need to knead gluten-free pizza dough?

No. There is no gluten to develop, so mix until smooth and spread the dough onto the pan with oiled hands or a spatula.

Can I make gluten-free pizza dough ahead?

You can par-bake the crust, cool it, and freeze it wrapped. Top and bake it straight from frozen.

What cross-contamination risk is specific to Gluten-Free Pizza Dough?

Check gluten-free all-purpose flour blend, xanthan gum, gluten-free instant yeast before they go into Gluten-Free Pizza Dough. Shared pizza nights are a common cross-contact point: shape this dough on fresh parchment and bake it on a washed baking sheet, never on a stone or screen used for wheat pizza. Use instant yeast and a flour blend labeled gluten-free.

Goes well with

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