The Best Gluten-Free Pizza Dough: Crispy, Chewy & Better Than Delivery
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Homemade gluten-free pizza dough that is crispy on the outside, chewy on the inside, and holds up to all your favorite toppings. Ready in under an hour.
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Why This Recipe Works
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Ingredients Explained
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How to Make GF Pizza Dough (Step by Step)
Step 1: Mix Everything Together
Whisk the dry ingredients, then add the wet ingredients. Mix for 3-4 minutes — longer mixing develops more structure. The "dough" will look more like thick cake batter. This is totally normal for GF pizza dough.
Step 2: Let It Rise
Cover and leave in a warm spot for 20-30 minutes. You'll see it puff up and expand. GF dough won't double like wheat dough, but it will grow noticeably.
Step 3: Shape on Parchment
Oil your hands generously and press the dough into a circle on parchment paper. You can't toss GF dough like wheat dough — just press and spread. Make the edges slightly thicker for a puffy crust.
Step 4: Par-Bake
This is the KEY step. Bake the naked crust for 7-8 minutes before adding toppings. This prevents the dreaded soggy-center problem that plagues GF pizza.
Step 5: Top and Finish
Add sauce, cheese, and toppings. Bake 7-10 more minutes until bubbly and golden.
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Expert Tips
Get Your Oven as Hot as Possible
Real pizza ovens hit 800°F+. Your home oven won't get that hot, but 450-500°F is critical. Higher heat = crispier crust. Use a preheated baking sheet or pizza stone.
Oil Your Hands
GF pizza dough is STICKY. Don't use flour to prevent sticking — it'll change the texture. Oil is better.
Don't Overload with Toppings
GF crust can't handle as much weight as wheat crust. Keep toppings moderate. A thin layer of sauce + mozzarella + 2-3 toppings is ideal.
Brush the Edges with Olive Oil
This creates the golden, slightly crispy edge that makes pizza look and taste restaurant-quality.
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🍕 Never Trust a Pizza Label
Restaurant "gluten-free" pizzas are notorious for cross-contamination — shared ovens, same pans, same cutting boards. Making pizza at home is the safest way to eat pizza as a celiac. And scan your ingredients with Check Gluten — even pizza sauce can contain hidden wheat thickeners.
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The Best Gluten-Free Pizza Dough: Crispy, Chewy & Better Than Delivery
Homemade gluten-free pizza dough that is crispy on the outside, chewy on the inside, and holds up to all your favorite toppings. Ready in under an hour.
Essentials
Ingredients
- 2 1/2 cups (350g) gluten-free 1-to-1 baking flour
- 1 tsp xanthan gum (omit if flour contains it)
- 1 packet (2 1/4 tsp) instant yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp Italian seasoning
- 1 cup warm water (105-110°F)
- 2 tbsp olive oil, plus more for brushing
- 1 tsp apple cider vinegar
- 1 egg white
Instructions
In a large bowl, whisk together the GF flour, xanthan gum, instant yeast, sugar, salt, and Italian seasoning.
Add the warm water, olive oil, apple cider vinegar, and egg white. Mix with a spoon or stand mixer (paddle attachment) on medium-low for 3-4 minutes. The dough will be thick, sticky, and more like a thick batter than traditional pizza dough — this is normal.
Cover the bowl with plastic wrap and let the dough rise in a warm spot for 20-30 minutes, until it puffs up noticeably.
Preheat oven to 450°F (or as high as 500°F if your oven goes that high). Place a baking sheet or pizza stone in the oven to heat up.
Divide the dough in half. Place each half on a piece of oiled parchment paper. Oil your hands and press/spread the dough into a 12-inch circle, about 1/4 inch thick.
Carefully transfer the parchment + dough onto the hot baking sheet. Par-bake the crust for 7-8 minutes until the top looks dry and the edges just start to brown.
Remove from oven, add your sauce, cheese, and toppings. Return to oven and bake 7-10 more minutes until cheese is bubbly and edges are golden.
Let cool for 2-3 minutes before slicing. The crust will crisp up as it cools.
Nutrition Information
Calories: 165 per slice (1/6 pizza, crust only) | Carbs: 28g | Protein: 3g | Fat: 4g
Nutrition information is an estimate provided by an online calculator.
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About the Author
Rachel Lopez
Recipe Developer & Certified Pastry Chef
Rachel is a classically trained pastry chef who transitioned to gluten-free baking after her daughter was diagnosed with celiac disease. She develops and tests every recipe on Check Gluten, ensuring they work perfectly with GF ingredients.
Meet our full team →Medical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
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