Gluten Free Pizza: An Easy Dough and Delicious Dinner

Erin D. | Texanerin Baking

Gluten-free pizza with a crisp and chewy crust that will rival any pizzeria! Use all your favorite toppings for a fabulous meal.

Gluten Free Pizza Photo

This gluten-free pizza isn't your typical gluten-free pizza crust. It's fluffy on the inside and crunchy on the outside, just like the gluten-laden versions at your favorite pizzeria!

When you started eating gluten-free, what was your number one concern? Pizza, right? I don't know about you, but I can't imagine a life without pizza. But not just any pizza - the crust has to be amazing! And this recipe definitely fits the bill.

I don't have any gluten sensitivities and I usually make no-knead whole grain pizza dough, but this crust has made its way into our regular pizza rotation. If you taste the dough without any toppings on it, you can tell it's got some gluten-free flour in there. Just load the pizza with some pepperoni or your other favorite topping and you're good to go.

Gluten Free Pizza Picture

As much as I love pepperoni, it can get boring after a while. For a vegetarian alternative, this kale and sweet potato pizza is a great way to mix things up!

This dough seriously puts other gluten-free pizza recipes to shame. Do yourself a favor and try it today.

And you can't forget dessert! These gluten-free peanut butter brownies are quick and easy enough to prepare while the pizza's in the oven.

    8 Servings

Ingredients

dough:
  • 1 cup brown rice flour
  • 2 1/2 tablespoons potato starch
  • 5 tablespoons arrowroot starch, or tapioca flour
  • 2 tablespoons nonfat dry milk
  • 1 tablespoon granulated sugar, or honey
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup warm water
  • 1/4 cup olive oil, divided
  • 1 1/2 teaspoons instant yeast
topping:
  • 1/3 cup marinara sauce
  • 1 1/2 cups mozzarella cheese
  • 1/4 cup parmesan cheese

Directions

  1. Mix together the dry ingredients (except the yeast) in the bowl of a stand mixer until thoroughly combined.
  2. In a small bowl, mix together the warm water, 2 tablespoons of olive oil, yeast and 1/2 cup of the dry mixture. Let this sit uncovered for 30 minutes or until the mixture is bubbly.
  3. Add the wet mixture to the dry mixture and beat on medium high speed with a stand mixer or electric hand blender for 4 minutes. It will be very thick and sticky.
  4. Cover the bowl and let it sit in a warm place for 30 minutes.
  5. Preheat the oven to 425°F.
  6. On a 12" round pizza pan or a baking sheet, drizzle the remaining 2 tablespoons of olive oil onto the center.
  7. Scrape the pizza dough onto the center of the pan.
  8. Using wet fingers, press the dough into a 12" to 14" circle. Let the pizza dough rest for about 15 minutes before baking.
  9. Bake the pizza crust for 10 minutes or until it appears to be set. It shouldn't have started browning.
  10. Remove the pizza from the oven and add the marinara sauce, mozzarella, Parmesan and any other additional toppings.
  11. Continue baking the dough for another 10-15 minutes or until the cheese starts to turn a light golden brown.
  12. Remove the pizza from the oven and serve.
 

Gluten-free-pizza-photo

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About Erin

Erin loves to bake, and especially the challenge of grain-free and gluten-free baking. We're huge fans of her work on Texanerin Baking too!

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    I had to make a substitution here and there. I was curious to know if it be possible to list such substitutions in the ingredient list. Strictly such as a "substitution" and not necessarily recommended as its hard for all us GF peeps to hit the speciality stores and buy tons of products. I managed with extra Potato Starch instead of Tapioca.
    Also, what do you think about freezing this crust? Could it work later if I froze it after the first bake and had an DiGiorno type crust on hand all the time? Or could the yeast survive the raising job before the initial bake like a raising crust frozen pizza? It be nice to have REAL pizza on hand and I'd make a few all at once just to accomplish this goal. My pizza although lacking an exact method you stated still came out wonderful and didn't have the consistency of a cracker! Taste like a homemade deil pizza! More practice and I'll get it right. Thanks again!

    Erin-d
    texanerin.com @ Greg

    Sorry I didn't see this, Greg! You can prepare the crust through the first baking stage and then freeze the par-baked crust. Wrap it in foil and then put it in a Ziploc. Then when you're ready for pizza, defrost it, put it the oven for a minute, and then top it and finish baking as the recipe says. I hope that helps! And about the subs - since I haven't tried any subs with this exact recipe, I wouldn't feel right about listing them. I do that with non-GF recipes (whole wheat for all-purpose, etc.) but GF can be tricky sometimes and I don't want anyone to have problems! I'm happy the pizza still came out well. :)

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    Do u highly recommend a baking sheet or pan, can I use a pizza stone?

    Amber
    bluebonnetsandbrownies.com @ Stefano

    Stefano, you should be able to bake using any of the three! Thanks for stopping by.

    Avatar

    I just started a gluten free diet and this sounds like a dream! thank you!

    Amber
    bluebonnetsandbrownies.com

    Erin, that dough looks perfect! I'd love to make this for my cousin Lucas, who is gluten free. He's dairy free too, but can have goat cheese. Goat cheese and basil pizza for the win!