This Gluten Free Pizza Dough recipe lets you skip delivery and unnecessary up charges for a smaller pizza. Have a Pizza night tonight, without the gluten!
Growing up in a pizza-centric family made developing a gluten and dairy allergy very difficult. Although there are many different crusts in grocery stores now, personally I think they are all ridiculously overpriced.
When you go to a restaurant and order a gluten free pizza, it is already significantly smaller than a normal pizza, and you are basically paying double. This compelled me to want to make my own pizza dough! This pizza dough is easy to make and tastes like real dough!
My boyfriend used to work at a pizza place in high school, and his number one tip is not to over top your pizza. Although maximum toppings seem like the best option, it will stop your crust from cooking properly.
I also precook this dough before adding toppings which allows this crust to crisp up even more. I doubled the recipe and made garlic twists; you can find that recipe here! So next time you have pizza night, spend some time making your own dough, you will be happy you did!
Scroll to the bottom for the consolidated recipe!
- Psyllium husk powder adds great bread-like texture while baking, especially in gluten free items! I found my psyllium husk powder in the supplement section of my grocery store!
- This dough is sticky! Olive oil is your friend in this recipe, using it to coat your bowls, cookie sheets, and hands is imperative to this recipe!
Yields: (1) 12-inch Pizza
- 1 cup warm water
- 1 tbsp sugar or honey
- 1 ½ tsp instant yeast
- 1 ¼ cups Gluten Free Flour (Bob’s Red Mill 1 to 1 Baking Flour)
- ¼ cup almond flour
- 1 tsp baking powder
- ¾ tsp salt
- 1 tbsp psyllium husk powder
- 2 tbsp olive oil
Gluten Free Pizza Dough Recipe
- Combine the warm water (100°F), sugar, and yeast in a bowl. Whisk to combine. Allow yeast to bloom for 5 minutes.
- In your KitchenAid bowl sift flour, almond flour, baking powder, salt, and psyllium husk.
- With the stand mixing on low, with paddle attachment, slowly add yeast mixture and olive oil. Increase speed and beat for 2-3 minutes.
- Using oiled spatula, remove the dough from bowl and form into a ball. Place the dough into an oiled bowl. Cover and let rise for 30 minutes, dough will approximately double in size.
- Preheat the oven to 425°F. Oil a 12-in round pizza pan or a regular cookie sheet. Using wet hands, press the dough into the pan. Press the dough until it is about a ¼ inch thick!
- Let rise for another 10 minutes
- Bake for 10-15 minutes. You are looking for the bottom to be slightly brown at this stage!
- Remove from the oven and add desired toppings.
***Pro-tip: The key to a perfect pizza is the balance of toppings to crust. If you overtop the pizza the crust will not cook properly and you will have a soggy crust***
- Bake for 10-15 minutes longer or until the crust is golden brown on bottom and edges, and the toppings are at desired doneness.
- Let cool for a few minutes before slicing. Enjoy!
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