Simple Gluten Free Pizza Dough Recipe (No Xanthan Gum)
This quick and easy gluten free pizza dough recipe is made with the simplest flours and absolutely no eggs nor xanthan gum! Bake this gluten free dough into the perfect gluten free pizza or freeze the pizza dough for later!
Why you’ll love this basic gluten free pizza dough:
Gluten free eaters, rejoice! This is the absolute best gluten-free pizza crust recipe around. Soft, chewy, and just perfectly crisp on the outside, this gluten free pizza dough recipe is nearly identical to classic pizza dough, and bakes like a dream! (It also pairs so well with my gluten free vegan focaccia bread!)
Not only is this gluten free pizza dough so easy to make (just two simple gluten free flours rather than using a gluten free flour blend!), but it also contains no xanthan gum, no eggs, and no dairy, making this a suitable gluten free pizza crust for vegan eaters, as well as multiple allergies!
The dough itself takes about 10 minutes to make, and after an hour of rising, you’ll only need 25 minutes to bake until you have the absolute best gluten free pizza around (which makes weeknight vegan dinners so much easier!).
This recipe is perfect for both those with Celiac disease, gluten-free eaters, and your classic, bread-loving eaters alike! You can easily freeze the dough for later use or bake it right then and there, topping with your favorite vegan and dairy free pizza toppings (you’ll love my 10 minute vegan mozzarella cheese that’s made without cashews nor coconut!)!
Ingredients and substitutions for this gluten free pizza dough
Warm water: You simply need warm/lukewarm water to activate this dough, as we’re using instant yeast rather than dry active yeast.
Instant yeast: Also known as quick rise yeast, I prefer to use instant yeast in my gluten free bread recipes for various reason (I outline why I find it easier to use instant yeast over active yeast in my gluten free bread recipe here!). Really, it’s just easier and a much quicker process to make gluten free dough! You’ll also note that with this gluten-free pizza dough recipe, you don’t need to use any baking powder either! The dough rises so beautifully on its own; quite similarly to real pizza dough (which I have a great easy vegan pizza dough recipe for those who are not gluten free!).
Maple syrup: This helps to activate the yeast. You can also substitute in granulated sugar or coconut sugar.
Apple cider vinegar: Using apple cider vinegar helps to tone the gluten free dough, and help stabilize the air bubbles so that your gluten free pizza crust recipe bakes to be fluffy and chewy!
Millet flour: This is one of my favorite gluten free flours to use! It yields a super soft gluten free dough that’s also chewy and just slightly sweet. If you don’t want to use millet, you can also substitute in sorghum flour or white rice flour. However, the best results are with millet flour.
Tapioca flour: Also known as tapioca starch, this helps to give the best gluten-free pizza a slice chew to it! I do not recommend substituting out any other flour here.
Arrowroot starch: You can also swap in cornstarch. This helps to bind our dough a bit more, and simulates what xanthan gum would do without needing to use xanthan gum.
Sea salt: For flavor!
Psyllium husk powder: I recommend using psyllium husk powder over rough husk. The measurements are for the powdered form rather than the rough husk form. You would need more if using the rough husk form. If you’re unfamiliar with psyllium husk powder, I recommend checking out this awesome guide on what psyllium husk is!
Desired vegan pizza toppings: I went with a simple tomato sauce and vegan mozzarella cheese combo!
My favorite kitchen tools for this recipe:
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Is Yeast Gluten-Free?
There’s much confusion as to whether or not yeast is gluten-free. For the most part, yes, yeast is gluten free (specifically the baker’s yeast, dry active yeast and the instant yeast you find in grocery stores). The only times yeast might not be gluten free are when you’re using brewer’s yeast (such as when making beer).
Yeast is often using in gluten-free baking to help the gluten-free bread rise!
Overview: How To Make Gluten-Free Pizza Dough
As I mentioned above, this gluten free pizza dough comes together in just 10 minutes, and is such a breeze to make. Here, we’ll go over the main steps, along with providing photos as to what your dough should look like at various stages.
- Make the dough: You’ll simply whisk together the dry ingredients, then add in the wet ingredients. Next, you can use either a stand mixer with a dough hook attachment, or mix the dough by hand. Mixing the dough by hand will obviously take longer, but you can achieve similar/identical results. You’ll mix the dough until you form a tacky yet thick and consistent dough ball, and lightly knead the dough for a few minutes.
- Proof the dough: Place your dough ball into a clean bowl to rise until doubled in size. This should take about an hour. I recommend a warm place that’s at least 85F or warmer.
- Shape the pizza crust: Here, you can either make one extra large pizza crust, or two slightly smaller ones. Additionally, you can freeze half of the dough and make just one slightly smaller pizza. I have freezing directions below and in the recipe card. But simply roll the dough out on a piece of parchment paper floured lightly with millet flour. Then press the dough down lightly to form a crust (see the photos).
- Partially bake the crust: You can use either a pizza tray or pizza stone, or the back of a large cookie sheet as I did. We partially bake the crust so as to ensure that our pizza toppings don’t create a soggy crust. You’ll notice that the crust will puff up a bit. To shape the crust again, you can just lightly press the dough back down after partially baking using the pack of a spoon.
- Top your gluten free pizza dough: Spoon and spread your desired toppings on to the top of the dough. Then bake your pizza again until the toppings, especially the vegan cheese, has melted!
- Slice and serve!
Pro Tip For Measuring Gluten-Free Flour
For gluten-free flour, 1 cup typically weighs more (and varies in weight depending on the type of flour) than 1 cup of all purpose flour. Additionally, it’s never as accurate to measure flour by cup than using a kitchen scale. I recommend always measuring your gluten-free flour using a kitchen scale and gram measurements. It will give you the most accurate portions, and will yield a consistently delicious gluten free pizza dough every time.
My kitchen scale is the OXO kitchen scale, about $40, but I did use a $10 one that I purchased off Amazon for years that worked beautifully.
FAQs
Can I make this gluten free pizza dough ahead of time?
Absolutely! If you want to make this pizza dough earlier in the day or even the day before (if you need even more time between when you make the dough and when you enjoy it, please see the freezing section next!), you can absolutely do so. Simply make the gluten free pizza dough according to the instructions in the recipe card below through Step 3. To rise the dough, we’ll cover it tightly in plastic wrap, and let it bulk ferment in the fridge for up to 10 hours.
Then continue to make the dough where you left off in the recipe card.
Can I freeze this gluten free pizza dough?
You can definitely freeze this gluten free pizza dough for later use (up to 3 months later!). To do so, you’ll fully rise the dough through step 4. Then, you’ll wrap the dough tightly in plastic wrap, followed by storing the dough in a freezer bag.
Place the pizza dough into the freezer to freeze for up to 3 months. When you want to make a gluten-free pizza crust, simply transfer the dough from the freezer to the fridge to thaw overnight. Then use the next day, following step 6 on how to shape the dough.
Can I substitute in almond flour for this pizza dough recipe?
Unfortunately, you cannot substitute almond flour for this gluten free pizza dough recipe. Please see the ingredients section for my recommendations on any substitutions!
How do I get a crispy gluten free pizza crust?
This will naturally come from us baking the dough at 425F and using either a pizza stone or the back of a baking sheet in order to create that hot surface for the dough to cook. However, if you want a thin crust gluten free pizza crust recipe that’s extra crispy, simply roll the dough out even more before baking.
What tomato sauce recipe should I use for my gluten free crust pizza?
I used a simple tomato basil sauce; you don’t need to use a specifically designated pizza sauce recipe if you don’t have one available to you! Vegan pesto would also be lovely here 🙂
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Watch how to make gluten free pizza dough:
Simple Gluten Free Pizza Dough Recipe (No Xanthan Gum)
- Prep Time: 20
- Proof Time: 40
- Cook Time: 20
- Total Time: 1 hour 20 minutes
- Yield: 1 large dough 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This quick and easy gluten free pizza dough recipe is made with the simplest flours and absolutely no eggs nor xanthan gum! Bake this gluten free dough into the perfect gluten free pizza or freeze the pizza dough for later!
Ingredients
- 1 1/4 cup + 2 tbsp (325 mL) warm water
- 1 tbsp maple syrup
- 2 cups (272 g) millet flour
- 1 cup (130 g) tapioca starch/flour
- 1 tbsp arrowroot starch or cornstarch
- 1 tsp finely ground sea salt
- 2 tbsp (20 g) psyllium husk powder
- 1 packet (7 g) instant dry yeast
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- Desired vegan pizza toppings
Instructions
- Prep: Measure out all ingredients and set aside. Make sure that you have a medium bowl greased with extra olive oil or cooking oil (separate from the measurement in the ingredients section) for the rising of the dough, along with a bowl cover (can be a clean tea towel). You can use a pizza tray, pizza stone, or the back of an extra large cookie sheet lined with parchment paper.
- Whisk the dry ingredients: In the bowl of a stand mixer or in a large bowl, whisk together the millet flour, tapioca starch, arrowroot starch, sea salt, psyllium husk powder, and instant dry yeast. Make sure that everything is thoroughly whisked.
- Make the dough: Add in the lukewarm water, maple syrup, apple cider vinegar and olive oil. Use a dough hook attachment for the stand mixer or a large wooden spoon if making the pizza dough by hand, and mix the dough on medium speed until you get a thick and consistent, slightly tacky pizza dough. Allow the dough to knead for 4-5 minutes. This will take about 2-3 minutes for the dough to come together in the stand mixer before kneading, or about 5-7 minutes before kneading the dough if making the dough by hand.
- Proof the dough: Place the dough ball into the greased bowl, and cover the bowl. Place the dough in a warm area (ideally 85F or warmer) to rise until double in size, about 1 hour.
- While the dough is rising: Preheat the oven to 425F.
- Shape the dough: You can either make one extra large pizza (about 18″ or larger in diameter) or divide the dough into two dough balls, each to make a pizza about 12-15″ in diameter. Alternatively, you can make one pizza right now, and save the additional half for another time (see Notes section for how to store the dough). On a lightly floured large piece of parchment paper (I used more millet flour; using the parchment paper will also be easier to transfer your dough to the pizza stone or baking sheet), roll the dough to be the desired diameter (18″+ if making one large pizza, or 12-15″ if making two smaller pizzas). Gently form a crust by pushing the dough down lightly with your fingertips just before the crust.
- Par-bake the crust: Carefully transfer the parchment paper with the gluten free pizza dough on top to the back of a large baking sheet or a pizza stone, and place the pizza crust into the oven to bake for 10 minutes. Once partially baked, remove the crust from the oven to top.
- Top the gluten free pizza: I like to brush the crust with an additional tablespoon of olive oil here, but it’s not necessary. You might have noticed that the middle of your crust puffed up a lot. If it’s too much, you can use the back of a spoon and gently press it down to reshape the crust. Then spread your desired pizza toppings on top (I used 1/2 cup marinara sauce, along with 1 container of Miyoko’s vegan mozzarella cheese).
- Finish baking the pizza: Place the pizza back into the oven to bake for an additional 10-15 minutes at 425F. The vegan cheese should be melted and the crust should be lightly golden brown. If your selected vegan cheese isn’t melting (some are harder to melt than others), turning the oven onto “broil” for 1-2 minutes can sometimes help.
- Serve and enjoy! Remove your pizza from the oven and serve warm. Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.
Notes
Storing the dough: If you want to store half of the dough (or the entire dough!), allow the dough to fully rise (through Step 4). Then after rising, wrap the dough tightly in plastic wrap, then place the dough into a freezer bag and make sure that it’s air tight. Freeze the dough for up to 3 months. When you want to use the dough again, thaw the dough in the fridge the night before, then roll out as you would in Step 6 (making sure to also preheat the oven!).
I’M IN LOVE WITH THIS PIZZA!! Simple ingredients and turns out like a dream! It reminded me of my favoriteeeee Sicilian pizza from childhood I used to get at least once a week from a local Italian restaurant (which was totally NOT gluten free nor vegan, but this one tastes just as good!). Pillowy dough, chewy crust, just the right amount of crisp – it’s truly a triumph!
So happy to hear it 🙂 Thank you for the review!! Enjoy!
My husband is allergic gluten, dairy, eggs, and soy. We have tried so many vegan/GF pizza dough recipes or pizzas at restaurants and this is one of the best I have ever had. The consistency is amazing! It’s fluffy and crisp and airy. Thanks so much for sharing!
This is so wonderful that you both loved it!! That’s why I do it 🙂 My husband is the same, so that’s why I created the recipe! So glad to hear you both loved it as well, and enjoy! 🙂
Hi!
Would I be able to sub rice flour for millet flour? I can’t seem to find millet flour at any grocery stores near me.
Thanks!
Hi Gabby! I would recommend swapping in sorghum flour or oat flour for the millet!
Do I have to use the psyllium husk powder? Will change the consistency of the final product?
Hi Diana! Yes, it’s a necessity for this recipe- this recipe is specifically designed for psyllium husk powder instead of xanthan gum. I’m so sorry that there are no substitutes! It’s what helps to create that bread-like, pull and tear chewy texture of dough!
I cannot thank you enough for this recipe! I used this dough to make Russian Piroshkis and they turned out incredible!!! I stuffed them with a mushroom and potato mix and It made 16 piroshkis. My husband who is not gluten free couldn’t tell the difference and he loved them! What a win!
Oh I’m so so happy to hear this, this is lovely!! Thank you so much for sharing 🙂 What a wonderful way to use the dough!! Enjoy!!
Hi, I don’t use oil. Do you think this would turn out if it omitted the oil? Could I possibly swap it for an equal amount of applesauce? Thank you so much I can’t wait to try this.
Hi Mary! I’m so sorry, but I haven’t tested this, so I don’t know how it will turn out! It’s such a small amount that I’m sure it would be fine to swap in applesauce, but again, I can’t guarantee as I haven’t tried it myself. Let me know if you do though!