Guide to Gluten Free Pizza Dough (inc. Recipe)

Guide to Gluten Free Pizza Dough
Guide to Gluten Free Pizza Dough

Since pizza has long been a popular dish across the world, more and more eateries are experimenting with new variations. Whether you’re seeking something a bit different or have been actively hunting for gluten free pizza dough, do not worry.

Although becoming gluten free may first appear difficult, we’ve removed the guesswork and produced a guide to make making homemade gluten free pizza dough simple.

There are many different purposes for making gluten-free pizza dough. Whether or not you personally eat gluten-free, there’s a good chance you know someone who does. The popularity of gluten-free cuisine has increased as a result of greater knowledge of celiac illness and gluten sensitivity.

Following a gluten free diet does not mean you can’t enjoy your favourite dishes, there are so many simple substitutions you can use to remove gluten from a recipe, and we’re here to show that! Make the ideal homemade gluten-free pizza dough with the aid of these tips and tricks.

What exactly is gluten?

The term “gluten” refers to a group of proteins found in grains like wheat, barley, and rye. Gluten serves as the “glue” that holds the grain together and keeps it in shape. Breads, pastas, dumplings, doughs, baked goods, cereals, and more are all covered in this glue.

You’ll find gluten in cross-contaminated oatmeal,

soy sauce, salad dressings, condiments, deli meats, some cheeses, fried foods, candy, alcohol, medications, supplements, cosmetics, and other items as well.

Why eat gluten free?

An advisable option is to consume a gluten-free diet to prevent and treat conditions associated with gluten, such as celiac disease and other illnesses linked with the foodstuff, such as thyroid disease and Irritable bowel syndrome.

Despite the fact that non-celiac gluten sensitivities may also be on the rise, there may be a connection between eating gluten and terrible joint pain and other problems in the system.

What are the signs and symptoms of non-celiac gluten sensitivity? Here are some of the symptoms that some people report:

  • Obesity
  • Headaches and migraines
  • Anxiety and depression
  • Bloated abdomen
  • Non specific mood disorders
  • Joint pain and muscle cramps
  • Rheumatoid arthritis
  • Numbness and tingling in the hands and feet
  • Brain fog
  • Fatigue
  • Acne and eczema
  • Other unexplained rashes on the skin
  • Constipation
Pizza dough with no gluten
Pizza dough with no gluten

Tips for gluten free pizza dough

Make your baking area gluten free

It’s crucial to consider your kitchen’s setup while creating any gluten-free meal. Even the tiniest quantity of gluten may cause gluten allergy and celiac disease. Have you lately cooked in your kitchen with wheat flour?

It’s crucial to thoroughly clean all baking surfaces before creating your dough and to get rid of any adjacent gluten-containing goods.

Ensure that you thoroughly wash all your baking equipment, benches, etc very well.

For those who are sensitive to gluten, cross-contamination can actually be quite dangerous. Therefore you should prevent it at all costs.

Don’t replace or leave out ingredients

It’s crucial to adhere to the instructions while learning how to produce gluten-free pizza dough. Every component is significant when it comes to producing the ideal taste and texture of pizza crust since gluten-free flours vary significantly from conventional flours in these respects. The gluten included in most conventional handmade pizza dough contributes to the dough’s texture and aids in its proper rising.

Since you’ll be dealing with a gluten-free dough, many recipes may call for crucial gluten alternatives like whey protein, garbanzo beans, and rice flour to make the dough’s consistency resemble that of typical dough. Prior to beginning to make your own gluten free pizza dough, make sure you have done your research and gathered the appropriate components.

Garbanzo bean flour, potato starch, white rice flour, cornstarch, and xanthan gum are combined in the delectable gluten free pizza dough recipe to replicate the taste and texture of conventional pizza crust.

A crisp exterior and chewy inside will result from precisely following this recipe, which may also be used to produce soft doughy pizza bases or even a delicious filled calzone!

Let your dough rest

The majority of gluten free pizza dough crusts include a lot of carbohydrates. It takes time for starchy materials to absorb moisture from wet substances. When learning how to create a gluten-free pizza crust, it’s crucial that you allow the mix to ferment. Also, let it rise before baking.

While each recipe is different, we suggest letting your dough rest for at least one hour. This resting time will guarantee that the starches are well-hydrated and that your dough will rise correctly when baked.

If you follow the instructions exactly, your pizza will have a crispy crust and a chewy, soft middle, as is typical of classic pizza crust recipes.

Oil your baking surfaces

Pizza dough made without gluten is often a little stickier than dough made with wheat flour. You may prevent your crust from adhering to the baking sheet or pan you’re using by greasing the surfaces.

A silicone baking mat is a fantastic tool for preventing your crust from sticking. These non-stick baking mats are typically used as a substitute for parchment paper, and they don’t need any greasing.

Use a recipe that requires thin-crust

Pizzas made with gluten free dough often have a thinner crust than conventional pies. Because the dough doesn’t include gluten, it becomes more batter-like and forms a wonderfully thin crust. Any gluten-free recipe may be improved with a few easy adjustments to help your crust rise to new heights.

Many recipes advise adding a teaspoon or two of xanthan gum. This is to help the dough rise if you want a thicker gluten-free crust.

Avoid kneading

Your homemade gluten free pizza dough might turn into a flavourless, textureless disaster if it isn’t prepared properly since the gluten included in most flours provides the dough with its texture and elasticity.

Gluten-free doughs are rarely kneaded much, if at all. This is unlike regular pizza dough, which is kneaded many times to assist the gluten in growing and produce the correct rise.

Kneading a gluten-free dough more than a few minutes is useless since there won’t be any gluten to grow.

Limit your kneading when making a gluten-free dough and concentrate on the particular ingredients that were added to the recipe to help the dough rise correctly.

Press the dough

Similar to how gluten impacts how your dough rises, it also has an impact on how elastic it is. It’s vital to push your dough to spread it out rather than rolling it since gluten free pizza dough is often less elastic than regular pizza dough.

Press the gluten-free dough into a thin layer and place it on your pre-greased baking sheet, parchment paper, or silk pat in order to stretch it appropriately. Since gluten-free dough seldom regains its original shape, there’s no need to overstretch it to allow for rebounding.

Use yeast

In any recipe, yeast may be utilised to assist in giving rise to your dough. When the dough is baked, the gas produced by the yeast causes it to expand. While the heat from the oven produces a browned, crispy surface, this air keeps the interior of your pizza crust supple and chewy.

Gluten-free dough often lacks the structure that most wheat flours provide since it has no gluten. The quantity of yeast required to produce that structure may vary depending on the recipe, and many recipes may ask for other substances that aren’t often used to make pizza dough.

Simple gluten free pizza dough

This easy to make gluten free pizza dough recipe will get anyone with gluten intolerance a great pizza base to eat, and try again and again.


You will require the following ingredients for this recipe

  • 1 cup (250 ml) luke warm (ideally filtered) water
  • 350 g (1 1/4 cups) gluten free plain flour, plus extra to dust
  • 3 tsbps. (1/4 cup) extra virgin olive oil
  • 2 tsps. (7 g sachet) dried yeast
  • 2 tsps. salt


Whisk the yeast and water in a glass or ceramic jug. Stand for at least five minutes or until frothy.
Place your flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil.

Mix with your hands until the dough becomes smooth. Turn out onto a lightly floured work surface and knead briefly.
Place dough a lightly oiled bowl and cover well with plastic wrap.

Set aside in a warm (but not sunny) place to prove for at least 30 minutes or until it doubles in size.
Put dough on a lightly floured surface, then gently knead for another 5 minutes or until smooth.

Divide dough and roll out pizza bases to desired size.

Sprinkle a little flour on the bench before rolling to prevent dough from sticking.

Your dough is now ready for your favourite pizza topping.

Spread toppings

Always check if any toppings that have been processed are truly gluten free. Some pizza toppings that may contain gluten include;

  • Alfredo Sauce
  • Some pre-made pizza sauces
  • Boneless chicken
  • Specialty chicken
  • Certain veined cheeses

It’s crucial to refrain from adding excessive amounts of sauce and toppings while cooking any kind of pizza. The structure of your pizza dough might be impacted by too many toppings, leading to a soggy crust.


As you can see, regardless of dietary limitations, everybody may enjoy a wonderful pizza.

With just a few basic recipe modifications, you’ll be able to make the ideal gluten free pizza dough for every occasion!