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!
- 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
- 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.
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!).
Keywords: gluten free pizza dough, gluten free vegan pizza dough, vegan gluten free pizza