Gluten-Free Pizza Dough That Actually Delivers

If you’ve ever tried making gluten-free pizza and ended up with something more like cardboard than crust, you’re not alone. Gluten-free baking—especially bread and pizza dough—comes with unique challenges. But with the right blend of ingredients and a good technique, you can have a crust that’s chewy, golden, and full of flavor.

This gluten-free pizza dough recipe is one I keep coming back to. It yields a single 12-inch flatbread or pizza—perfect for dinner or sharing. Bonus: it also makes a fantastic flatbread base.

Ingredients

• 224g Gluten-free all-purpose flour

• 25g Dry milk powder

• 4g Baking powder

• 4g Kosher salt

• 4g Xanthan gum

• 4g Instant yeast

• 28g Honey

• 224g Water (around 80°F)

• 28g Olive oil

Yield: 1 flatbread or 12" pizza
Total Dough Weight: ~545g

Instructions

1. Activate the yeast:
   In a measuring cup or small bowl, mix together the yeast, honey, warm water, and olive oil. Let it sit for about 5 minutes to activate.

2. Mix the dry ingredients:
   In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten-free flour, dry milk powder, baking powder, salt, and xanthan gum. Stir on low speed for about 30 seconds.

3. Combine wet and dry:
   Pour the yeast mixture into the dry ingredients. Mix on low speed for 1 minute, scrape down the bowl, and then mix on medium for 2 more minutes until well incorporated. Scrape down the bowl again.

4. Rest the dough:
   Cover the bowl and let the dough sit at room temperature for 45 minutes. It won’t rise dramatically but will hydrate and thicken.

5. Preheat and prep:
   Preheat your oven to 425°F. Generously coat a 12" pizza pan or baking sheet with olive oil.

6. Shape the dough:
   With wet hands, transfer the dough onto the pan. Gently press and stretch it into a 12-inch round, working from the center outward. It helps to re-wet your fingers as you go. Cover and let it rest for 15 minutes.

7. Par-bake the crust:
   Bake the crust without any toppings for 8–10 minutes until just set.

8. Top and bake again:
   Add your favorite toppings and return to the oven. Bake for another 12–15 minutes, or until the crust is golden and toppings are cooked to your liking.

9. Finish with flair:
   Once out of the oven, brush the crust with a little more olive oil for a beautiful sheen.

Tips for Success

• Flour Matters: Not all gluten-free flour blends are created equal. Look for ones that include rice flour, potato starch, and tapioca starch.

• Dairy-Free? Omit the dry milk powder and use a dairy-free milk powder substitute.

• Storage: You can par-bake the crust and freeze it for future pizza nights.

This recipe proves gluten-free pizza doesn’t have to be a compromise. With a crisp exterior, chewy middle, and great flavor—it might just become your go-to.

Need a printable version or want to adapt this for a dairy-free diet? Let me know!