The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love this Foolproof Gluten Free Pizza Dough
Freedom — that’s what this gluten free pizza dough gives you. No more settling for cardboard-textured crusts or paying premium prices for decent pizza.
This recipe works every single time, and I mean it. The dough comes together in minutes, rises beautifully, and actually tastes like real pizza crust should.
It’s got that perfect chewy-yet-crispy texture you’ve been missing. Plus, it’s genuinely easy — no fancy techniques or hard-to-find ingredients.
Just mix, rise, shape, and bake. You’ll have homemade pizza that rivals any pizzeria, and your gluten-eating friends won’t even know the difference.
Ingredients for Foolproof Gluten Free Pizza Dough
This gluten free pizza dough keeps things invigoratingly simple — just seven ingredients that you probably already have in your pantry. No weird specialty flours or mysterious additives here. The beauty of this recipe is how straightforward it is, which means you can whip up pizza night without a special grocery run or breaking the bank.
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (355 ml)
- 1 tsp sugar (4 g)
- 2 1/4 cups gluten free flour blend (280 g)
- 1 tsp xanthan gum (if your blend doesn’t contain it) (4 g)
- 1 tsp salt (6 g)
- 2 tbsp olive oil (30 ml)
The key player here is your gluten free flour blend — I stick with the all-purpose varieties that already have xanthan gum mixed in, which saves a step and guarantees everything binds together nicely.
If your blend doesn’t include xanthan gum, definitely add that teaspoon because it’s what gives the dough its stretch and chew.
For the yeast, any active dry yeast works perfectly, and don’t stress about the water temperature too much. Just aim for comfortably warm, like a nice bath. Too hot and you’ll kill the yeast, too cool and it won’t activate properly.
The olive oil adds flavor and helps with texture, so don’t skip it even though it seems like a small amount.
How to Make this Foolproof Gluten Free Pizza Dough
Making this dough is honestly pretty foolproof once you get the hang of it.
Start by warming your 1 1/2 cups (355 ml) of water to about 110-115°F (43-46°C) — it should feel like a comfortable bath on your wrist. Stir in your 1 tsp (4 g) of sugar and 2 1/4 tsp of active dry yeast, then let this mixture sit for 5-10 minutes until it gets all foamy and bubbly. That’s your proof that the yeast is alive and ready to work.
While that’s happening, whisk together your 2 1/4 cups (280 g) of gluten free flour blend, 1 tsp (4 g) of xanthan gum (if needed), and 1 tsp (6 g) of salt in your mixer bowl.
Once your yeast mixture is nicely activated, pour it into the flour along with 2 tbsp (30 ml) of olive oil. Beat everything together for about 5 minutes until you’ve got a proper dough — it’ll be stickier than regular pizza dough, so don’t panic about that.
Cover the bowl and let it rise somewhere warm for 30-60 minutes. I usually stick mine on top of the fridge or near a sunny window. When it’s ready, the dough will have puffed up noticeably.
Now comes the fun part: shaping. Keep your hands wet or lightly oiled because this dough has zero shame about sticking to everything.
Press and stretch it onto your greased or parchment-lined baking tray, then pop it into a 425°F (220°C) oven for 15-20 minutes to pre-bake the crust before adding your toppings.
Additionally, using a gluten-free bread machine can simplify the dough-making process, ensuring a consistent texture and rise.
Substitutions & Variations
While this recipe works beautifully as written, I’d be lying if I said there weren’t plenty of ways to shake things up based on what’s hanging out in your pantry.
Swap the olive oil for melted butter if you want richer flavor. No xanthan gum? Psyllium husk works too—use half the amount.
I love adding garlic powder or Italian seasoning right into the dough for extra oomph.
Short on time? Skip the rise and roll it thin for crispy flatbread-style pizza.
Got sourdough starter? Replace half the flour with discard for tangy complexity.
What to Serve with Foolproof Gluten Free Pizza Dough
Once you’ve mastered this gluten free pizza dough, you’ll want to think beyond just the toppings and consider what makes the perfect pizza night spread.
I always start with a simple arugula salad — the peppery bite cuts through rich cheese beautifully. Garlic bread feels redundant, so I go for roasted vegetables instead. Brussels sprouts or zucchini work great.
A good antipasto platter never fails either: olives, fresh mozzarella, and cured meats. For drinks, something bubbly like sparkling water with lemon keeps things light.
Trust me, these sides turn homemade pizza into a proper feast.
Final Thoughts
After years of disappointing store-bought alternatives and dense homemade attempts, I can honestly say this gluten free pizza dough changes everything.
It’s got that perfect chewy texture you’ve been missing, and it actually tastes like pizza dough should. The secret’s in the xanthan gum and proper hydration — don’t skip either step.
I love how forgiving this recipe is. Sticky hands? Normal. Dough looks different than regular pizza dough? Expected.
The overnight rise trick truly elevates the flavor, so plan ahead when you can. You’ll never go back to cardboard crusts again.
