If you thought eating gluten-free meant missing out on pizzas with a crispy crust and soft, doughy inside—think again. This gluten-free pizza dough bakes into a crispy pizza crust that holds together, so you can eat every slice with your hands, just as pizza ought to be enjoyed.
Why make your own gluten-free pizza base
If you’ve ever bought a pre-made gluten-free pizza base, you’ll know they can be pricey and sometimes disappointing. Often they are too dense, too dry or lacking that freshly baked flavour.
I’ve been making our own gluten-free pizza dough for years now, and let me tell you, it is way crispier and doesn’t taste or feel like cardboard as some store-bought options do. It can also be made without additives and gums that can upset sensitive stomachs. I experience IBS, and some commercially available products aggravate it. For me, this homemade version has been a game-changer, delivering a flavourful pizza base that rivals many standard pizza bases.
Shall we roll up our sleeves and make some dough?
Ingredients for gluten-free pizza dough
- Store-bought gluten-free flour or a combination of rice and buckwheat flour. Rice flour gives a super crispy crust, while buckwheat flour gives an earthy taste (too much buckwheat, however, results in a dense, bitter base). Rice flour is a great choice when rolling out your dough. The store-bought flour I often use contains rice flour combined with maize and tapioca starch.
- Psyllium husks combined with water, become gelatinous due to the soluble fibre it contains called mucilage, giving your pizza dough structure, elasticity and stretchiness, mimicking the role of gluten. It helps prevent the dough from tearing as you roll it out.
- Brown or raw sugar, any sugar in fact, speeds up yeast fermentation, creating the bubbles that cause pizza dough to expand and rise. It also helps brown the pizza crust.
- Active yeast makes the dough rise, creating a light texture and classic ‘bready’ flavour. Dry active yeast needs to be activated (proofed) first by mixing it with sugar and lukewarm water and allowing it to foam. Instant yeast can be added directly to the dry ingredients, but active yeast tends to give a chewier texture and more traditional taste.
- Salt adds flavour to gluten-free pizza dough (in standard dough, it improves structure by strengthening the gluten matrix).
- Extra virgin olive oil makes pizza dough pliable and easier to stretch, gives a golden, crispy crust, and a softer, chewier interior. It also adds a rich flavour and, when brushed onto the crust, prevents it from drying out.
How to make gluten-free pizza dough
Making your own gluten-free pizza dough is easier than you might think. It behaves differently from regular wheat dough and doesn’t require the same amount of kneading because it lacks gluten. However, you can still achieve a base that is soft inside, crisp on the edges, and sturdy enough to hold your favourite toppings.
Here’s how it comes together:
- Soak the psyllium: start by combining psyllium husks with lukewarm water. You’ll notice it quickly thickens into a gel-like texture.
- Activate the yeast: combine yeast and sugar in lukewarm water, then set aside to activate.
- Combine the dry and wet ingredients: add the psyllium and yeast mixtures to the flour and salt, and combine with a standing mixer, food processor, Thermomix or by hand until the dough comes together. It should feel slightly sticky and springy rather than dry.
- Let it rise: gently shape the dough into a ball with lightly floured hands and place it in a lightly oiled bowl, covering it and letting it rest in a warm spot for about an hour. During this time, it will double in size, becoming soft and airy.
- Chill and shape: after rising, chill the dough to make it easier to handle. Then divide it into two and press or roll each ball into rounds on a lightly floured surface. Using floured fingers, press the dough from the centre outward, rotating and dusting with flour frequently to prevent sticking. Note that gluten-free dough is more delicate than regular dough, so rather than stretching it, press and roll it gently.
- Pre-bake before topping: for the best texture, pre-bake your base for 5-7 minutes until just golden.
That’s it!
Once you’ve added your sauce and favourite toppings, bake until the cheese is bubbly and golden.
Why no xanthan gum in this gluten-free pizza dough recipe?
This recipe, as written, does not contain xanthan gum.
I have chosen not to use xanthan gum as it can be aggravating for those of us with IBS. This is because xanthan gum is a fermentable fibre produced by fermenting sugar with the bacterium Xanthomonas campestris. It is safe to consume and food products, including some gluten-free flours, use it as a thickener or stabiliser.
In baking, it acts as a binder, replacing gluten by providing structure and elasticity. So it does have a role in gluten-free baking. However, it can be substituted with less potentially aggravating ingredients, which actually may be supportive for those with IBS.
When making pizza dough, psyllium husks or chia seeds are great substitutes as they become gelatinous when combined with water. Both work well to bind and create a ‘stickiness’ to the pizza dough.
However, chia seeds are visible in the pizza crust, so it may not be to everyone’s liking. If you choose to use chia seeds, use 2 teaspoons (6.5 g) and add them with the water and yeast in the recipe below.
Psyllium husks give a sponginess to the pizza dough, which gives resistance as you press and roll it out. The end result is a pizza crust that rivals traditional pizza bases, including when cooked in a pizza oven.
Tips and considerations for perfect gluten-free pizza dough
Choosing the right gluten-free flour for pizza dough
You can use any xanthan gum-free gluten-free flour available in the supermarket to make this pizza dough. However, I also use a blend of rice flour and buckwheat.
Why refrigerate the dough before rolling?
Cooling the pizza dough before stretching and rolling it makes it less sticky and easier to handle.
Why brush your rolled-out pizza dough with olive oil?
Don’t skip this step when making pizza.
Brushing pizza dough with olive oil before baking prevents the dough from drying out, while creating a crispy golden-brown crust that is also soft and chewy on the inside.
How does it do this? Olive oil forms a barrier, locking in moisture. I’ve tried it both ways—brushing with olive oil and not—and let me tell you, it makes a huge difference. The pastry without olive oil is not only dry but also shrinks slightly and curls up around the edges.
If you don’t have a pastry brush, no worries, you can still smear it on with your fingers.
Why use lukewarm water for making pizza dough?
Lukewarm water is warm to the touch, not hot. It is somewhere between 37-40 °C / 98- 105°F, warm enough to activate yeast but not so hot that it kills it. To test the water temperature, you can use a thermometer or test it on your wrist or the inside of your elbow. It should feel slightly warmer than your body temperature, but not hot.
Pizza topping ideas
Once your gluten-free base is ready, the fun begins. You get to choose your toppings!
You can keep it classic with tomato, mozzarella and basil, or get creative with unexpected combinations from roasted vegetables and feta to satay chicken or a simple drizzle of olive oil and herbs. If you’re after inspiration for pizza toppings, check out my Build Your Own Pizza formula with over 20 pizza topping combination ideas and/or download the illustration from my children’s book, Olive’s Plate Dream.
Have you tried this pizza dough recipe?
I’d love to hear how your gluten-free pizza turns out. What topping combos did you try?
Share your creations in the comments below. Your ideas might inspire someone else’s next pizza night!
Easy Gluten-Free Pizza Dough
Equipment
- Standing mixer with paddle attachment, food processor with plastic blade or Thermomix
- Pastry brush (or use your fingers) for oiling
- 2 x baking trays or pizza stone
- Large mixing bowl for proofing
- Large plate or plastic wrap to cover bowl
Ingredients
- 1 ½ cups (360 mL / g) lukewarm water (37–40°C / 98–105°F)
- ¼ cup (20 g) psyllium husks
- 1 teaspoon (4 g) brown or raw sugar
- 1 tablespoon (13 g) active yeast
- 1 ½ cups (210 g) gluten-free (xanthan gum-free) flour or 1 cup rice flour and ½ cup buckwheat flour (or all rice flour)
- ½ teaspoon salt
- 2 tablespoons (28 g) extra virgin olive oil, extra for greasing and brushing
Instructions
Step 1. Prepare psyllium and proofing bowl
- In a small bowl, combine psyllium husks with 1 cup of the water. Stir and set aside to thicken.
- Grease a large bowl with olive oil and set aside for proofing.
Step 2. Prepare dough
Option A: Standing mixer or food processor
- In a small bowl, combine ½ cup lukewarm water with sugar and yeast. Stir and set aside to activate.
- Add flour and salt to the bowl of a standing mixer (or food processor).
- Pour in activated yeast mixture and olive oil, then mix on medium speed (or pulse in food processor) until the dough begins to come together.
- Add soaked psyllium husks, increase to high speed, and mix for about 2-3 minutes. The dough should look whipped and airy, yet will remain quite sticky.
Option B: Thermomix
- Add water, yeast and sugar to Thermomix bowl. Combine for 2 minutes at 37°C on speed 2.
- Add thickened psyllium husks, flour, salt and olive oil. Knead using the dough function for 2 minutes.
Option C: By Hand
- In a small bowl, combine ½ cup lukewarm water with sugar and yeast. Stir and set aside to activate.
- Place flour and salt in a large mixing bowl. Make a well in the centre and pour in olive oil, activated yeast and psyllium mixture.
- Stir with a sturdy spoon or spatula until dough starts to come together. With lightly floured hands, knead the dough until ingredients are fully combined. Begin kneading in the bowl, then transfer to a clean, lightly floured bench top to finish. Unlike gluten-based flour, it only needs enough kneading to combine the ingredients.
Step 3. Proof the dough
- Remove dough from mixer, Thermomix or mixing bowl and gently shape it into a ball with lightly floured hands. It will be quite sticky, but not so sticky that you can't shape it into a ball. Use more flour if needed.
- Place the dough ball into the greased bowl.
- Cover with a plate or plastic wrap and place in a warm, draft-free spot to rise for at least 1 hour (a stove-top light above the range works perfectly). In this time, it should double in size.
- Once risen, chill in the fridge for at least 15 minutes before handling. The dough can also be stored in the fridge for up to 3 days before use.
Step 4. Shape and pre-bake
- Place an overturned baking tray or pizza stone into a 200°C (400°F) oven to preheat.
- On a lightly floured surface (use rice or gluten-free flour), knead the dough until smooth and not sticky.
- Divide into two balls. Cover one while you work with the other so it doesn’t dry out. (An overturned bowl works well for this.)
- Using floured fingers, press dough from centre outwards, rotating and dusting with flour frequently to prevent sticking. Roll or press it evenly into a 28–30 cm round and transfer to a sheet of baking paper.
- Brush with olive oil all the way to its edges.
- Lift the baking paper (or use a pizza peel) and place it on the preheated tray or pizza stone and bake for 5–7 minutes, until lightly golden and the bottom is just crisp.
Step 5. Add toppings and finish
- Remove base from oven, add your favourite pizza toppings, and bake for another 5-7 minutes until cheese is golden and bubbly. Alternatively, precooked pizza bases can be frozen for up to 1 month. Simply top and bake straight from frozen.
1 comment
I’ve tried and tested this recipe multiple times, with a mixer and by hand. I’ve kept the risen dough in the fridge for a day, and I have frozen the rolled-out pizza base. It has worked for me every time. The ‘doughiness’ varies between methods, but it is always delicious and easy to handle. I hope you enjoy it as much as I do.