Here’s a reliable, easy gluten-free pizza dough that works for thin or slightly chewy crusts and doesn’t taste gritty.
Gluten-Free Pizza Dough (No special equipment)
Ingredients
2¼ cups (315 g) gluten-free all-purpose flour blend
(with xanthan gum already included — if not, add 1 tsp xanthan gum)
1 packet (2¼ tsp) instant yeast
1½ tsp salt
1 tsp sugar or honey
2 tbsp olive oil
1¼ cups warm water (about 110°F / 43°C)
Instructions
Mix dry ingredients
In a large bowl, whisk together flour, yeast, salt, and sugar.
Add wet ingredients
Pour in warm water and olive oil. Mix until a thick, sticky dough forms (it will be wetter than wheat dough).
Rest the dough
Cover and let rest 20–30 minutes. This hydrates the flour and improves texture.
Shape
Preheat oven to 450°F (230°C)
Line a baking sheet or pizza stone with parchment
Spread dough with oiled hands or a spatula into a 10–12 inch circle
Par-bake
Bake crust 8–10 minutes until just set.
Top & finish
Add sauce and toppings, then bake another 8–12 minutes until edges are golden and cheese is bubbly.
Pro Tips
Best flour blends: King Arthur Measure-for-Measure, Bob’s Red Mill 1-to-1
For crispier crust, brush edges with olive oil before baking
For pan pizza, press dough into an oiled cast-iron skillet and bake 12–15 minutes before topping
Want variations?
I can give you:
Dairy-free
Yeast-free
Cauliflower crust
Sourdough gluten-free
New York vs Neapolitan style
