Learn how to make your own glutenfree pizza dough with this recipe. Once you make this pizza, you’ll want to make it again every time because it’s so fluffy on the inside and so crispy on the outside – the perfect combination! This glutenfree pizza dough recipe is very easy.
If you’re just starting to make your own gluten-free doughs, I recommend starting with a glutenfree breadstick or a pizza dough. Making pizza dough is very easy and doesn’t take a lot of time. This recipe will help you gain confidence in gluten-free doughs because it’s very elastic and easy to work with.
Normally gluten-free doughs tend to break or crumble and have no cohesion, but this dough is elastic. The key to making the dough elastic is to incorporate a gluten substitute such as psyllium husks into the dough. Psyllium is responsible for the cohesion and elasticity of the dough.
If you want to learn more about the Gluten substitutes check out this post: Types of gluten substitutes for gluten-free baking
TIPS for the best glutenfree pizza dough
Here are some tips to make a delicious and crunchy glutenfree pizza dough
- Bake the pizza in two stages To prevent the pizza from being raw on the inside and burnt on the outside, bake it in two batches. First, bake the pizza for 7 minutes with a little tomato sauce and oil on top. Once the dough is a little browned and cooked, you add the rest of the ingredients, either cheese, sweet ham… In this way the dough is cooked inside and slightly crispy outside.
- Brush the edges of the dough with a little olive oil before baking.
The olive oil will help you get crispy and tasty edges.
- Psyllium husk
Don’t forget to add psyllium husk to the dough. It is an important ingredient to get an elastic dough that you can actually knead and work with.
Look how easy is to make these glutenfree pizza dough recipe
How to make a homemade glutenfree pizza dough
All the ingredients for baking this gluten free pizza dough recipe
- Olive oil. I used a mild olive oil, but you can use any oil you have at home. You’ll need a little oil for the dough and a little for kneading.
- Apple Cider Vinegar. A little apple cider vinegar adds some acidity to the dough and helps it rise better.
- Water. As with any bread or pizza dough, you’ll need a little water. I used bottled water.
- Salt. To add a little flavor to the pizza
- White sugar. To activate the yeast (in step 1 of the recipe)
- Dry baker’s yeast or fresh baker’s yeast. For this recipe, you must use dry yeast for baking bread. Baking powder or leavening agents are not suitable for making this pizza dough.
- If you don’t have dry yeast for bread, you can use fresh yeast, but I DO NOT KNOW THE EXACT AMOUNT (gr) of fresh yeast to replace the dry yeast.
A gluten substitute
To make an elastic (gluten-free) pizza dough that you can knead well, you need an ingredient to hold all the ingredients together. Gluten-free flours do not make a dough elastic. A gluten-free dough tends to break easily and is difficult to knead. To prevent your pizza dough from breaking, you need a gluten substitute. In this recipe, I used psyllium husk powder.
- Psyllium husks powder. To get a homogeneous and elastic dough that can be kneaded, you need a binding agent. It’s important to add a gluten substitute to be able to stretch the dough so it doesn’t break. Psyllium husks are fibers that absorb water/liquid in a dough, forming a viscous and elastic gel. Psyllium is an essential ingredient in this recipe and cannot be substituted. It is responsible for making the dough elastic and easy to knead.
- If you don’t have psyllium husk powder, you can use psyllium husks, but you may need to add a little more psyllium to the dough. If you use psyllium husks, you may need to add 2 g more (powdered psyllium husks absorb more water than full psyllium husks).
- Another gluten substitute commonly used in gluten-free baking is xanthan gum. I didn’t use xanthan gum in this recipe, just added psyllium husk powder. If you don’t have psyllium husk, you can use xanthan gum, but I DON’T KNOW HOW MUCH (gr) xanthan gum you have to use to substitute the psyllium husk. So it’s best if you don’t substitute psyllium husks in this recipe.
Flours and starches for this gluten-free pizza
- To make a gluten-free pizza dough, you need to combine different types of flour and starches. This way you’ll get a manageable dough that can be stretched and kneaded and has an incredible texture and great taste.
- Tapioca Starch. It’ss a starch commonly used in gluten-free baking because it adds sponginess to doughs. It is also known as cassava or cassava starch. If you don’t have it, you can substitute it with cornstarch. If you don’t have cornstarch or tapioca starch, I don’t recommend replace the starch with any flour. The starch gives “a little” elasticity to dough and a fluffy texture. Whether it’s potato starch, corn starch, or cassava starch, it makes the dough spongy, and gives it “a bit of elasticity” compared to gluten-free fine flours like rice, wheat, oats, etc.
- Cornstarch. We use a little cornstarch in this recipe as well. You can also substitute it with potato or tapioca starch.
- Brown rice flour. Brown rice flour has more flavor and provides a little more protein and fiber than white rice flour. If you don’t have brown rice flour, you can use white rice flour.
- Sorghum flour. It adds a little more flavor to the dough. Sorghum flour is a flour that is hard to find in supermarkets, but it adds flavor to the dough. You can substitute it with buckwheat flour.
IMPORTANT NOTE: If you substitute the ingredients given in the recipe, you will not get the same result. With the substitutions I gave, you won’t get exactly the same result, but it’s close enough and you’ll get a good pizza dough (not the same, but good).
Don’t substitute starch for flour. Starch helps to get a soft and fluffy crumb.
Use flours and starches that are certified gluten-free and free of contaminants.
Here’s the video that teaches you how to make this glutenfree pizza dough recipe
Step by step instructions for homemade gluten free pizza dough
Put the warm (or slightly warm) water, dry yeast and white sugar in a bowl. Stir, cover and let stand for 15 minutes until the yeast is activated.
Once the yeast is activated, add 2 tablespoons of olive oil. Mix well and add the remaining ingredients, flours, starch, psyllium husks and salt.
Mix with a spatula until all ingredients are well incorporated.
Add another 2 tablespoons of olive oil and start kneading with your hands.
Form a ball and spread some olive oil on the bottom of the bowl and on the top of the dough (this will prevent it from drying out).
Cover the bowl and let the dough rest in a warm place for 1 to 2 hours or until you see that it has increased in volume.
Sprinkle some flour on a table or wooden board. Put the dough on it, divide it into two halves and form a ball with each half.
Cover each ball and let it rest for about 30 minutes.
After this time, stretch the dough and shape it into a pizza using a rolling pin.
Place the pizza dough on a baking sheet and brush the edges of the dough with a little olive oil and add some tomato sauce to the center of the pizza. The tomato sauce will prevent the dough from drying out during the first baking.
Bake the pizza for 7-10 minutes at 180ºC or until the edges are lightly browned.
Take the pizza out of the oven and spread some more tomato sauce and cheese on it. Bake again for about 5 minutes or until the cheese has melted.
When the pizzas are nicely browned and the cheese has melted, take the pizzas out of the oven and garnish with some oregano or fresh basil.
Step by step glutenfree pizza dough recipe
Can you freeze the dough?
Yes, you can freeze the pizza dough without any problems. Prepare the dough by following all the steps up to number 7. Stretch the dough and shape it into a pizza. Wrap the dough in plastic wrap and freeze. I recommend that before freezing, you make sure you have a free compartment in the freezer so you can lay the dough flat and it won’t bend or deform.
- When it’s time to eat the pizza: Take the dough out of the freezer, place it on a baking sheet and brush it with a little olive oil. Turn on the oven and put the pizza in. Bake the pizza for about 7-10 minutes at 180ºC (heat up and down).
- Once the pizza is a little golden brown, take it out of the oven, put some tomato sauce and cheese on it and bake it again for 5-7 minutes until the cheese is melted.
Can I substitute psyllium husk powder?
No, psyllium husk powder cannot be substituted. It is an important ingredient to replace gluten and get an elastic and homogeneous dough. If you want, you can use psyllium husks, but you will have to add 1 or 2 grams more. Psyllium husks powder absorb much more water than psyllium husks.
If you don’t have psyllium husks, you could use xanthan gum, but I DON’T KNOW HOW MUCH XANTHANUM GUM IS NEEDED TO REPLACE PSYLLIUM HUSK. I don’t recommend that you substitute psyllium husks.
Do not substitute psyllium husk powder for any other ingredient.
Can yeast be substituted for sourdough?
Yes, you can substitute gluten-free sourdough for the yeast, but you will need to change the amount of water and flour in the dough. I am making several pizza dough experiments with sourdough right now. As soon as I finish it, I’ll post it here for you to check out.
Can I substitute the packet of dry yeast and use fresh yeast?
Yes, you can substitute the dry yeast, but I don’t know exactly how much fresh yeast you need.
Can I replace the packet of dry baker’s yeast and use baking powder?
No, you can’t replace the dry yeast with baking powder. In order for the pizza dough to ferment and rise well, you need dry yeast.
Do not substitute starch for fine flour.
More info and posts about gluten-free cooking and baking
- Learn the basics to make glutenfree bread
- Hydration and fermentation of a gluten-free bread
- Types of gluten substitutes for gluten-free baking
- Types of Glutenfree flours for cooking and baking
- How to make a glutenfree sourdough starter