Gluten-Free Pizza Dough – it Really CAN Taste Good

Pizza Dough

Pizza is a food that is extremely hard to live without when you are on the gluten-free diet.

If you ask me, nothing beat the taste of a hot, cheesy, flavorful slice of pizza with lots of toppings and a good, floury crust.

There are certainly many options for pre-made gluten-free pizza, as I mentioned in an earlier article, but it cannot equal the goodness of a pizza made at home from scratch.

So, what can you do?

How can you make a traditional homemade pizza gluten-free?

The answer is to make a pizza crust with gluten-free flour blends. This can be somewhat of a challenge since gluten-free flour is harder to work with than wheat-based flour. It is also hard to achieve the same taste and consistency of a gluten-filled pizza crust. You will have to use some ingenuity to get it to look and taste just right.

The secret is to either find or create a good recipe for gluten-free pizza dough. Of course, it can be hard to formulate one on your own. So, I have included some recipes below for gluten-free dough. Give one of these a try and pile it high with all your favorite toppings!

King Arthur Flour Gluten-Free Pizza Dough

Prep Time: 15-20 minutes.
Cooking Time: 8-12 minutes.
Yields: One 9-inch to 12-inch crust

Baker’s Tip: Thin-crust is the way to go with this recipe. Since the dough is so soft, it tends to spread and become thinner as it bakes, even if it starts out thicker.


  • 1 ½ cups of King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 2 tablespoons of buttermilk powder or nonfat dairy milk powder
  • 1 tablespoon of sugar or honey
  • 1 teaspoon of baking powder
  • ¾ teaspoon of salt
  • 1 teaspoon of xanthan gum
  • 1 ½ teaspoons of instant yeast
  • 1 cup of warm water
  • 2 tablespoons of olive oil (for the dough)
  • 2 tablespoons of olive oil (for the pan)

*Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).


  • Place the dry ingredients (except the yeast) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
  • Place the warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are fine. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
  • Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you’ve ever applied spackling compound to a wall, that’s exactly what it’ll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn’t do a thorough enough job.
  • Cover the bowl, and let the dough rest for 30 minutes or so.
  • Preheat the oven to 425°F.
  • Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12″ round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
  • Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12″ to 14″ circle.
  • Let the dough rest, uncovered, for 15 minutes.
  • Bake the crust for 8 to 10 minutes, just until it’s set; the surface will look opaque, rather than shiny.
  • Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you’ve chosen.
  • Remove from the oven, and serve warm.

Recipe courtesy King Arthur Flour

Gluten-Free Pizza Crust Recipe -Make it Thick or Thin

Prep Time: 20 minutes.
Cooking Time: 5 minutes.
Yields: 1 large, 2 medium or 3 small crusts


  • ¾ cup of Gluten-Free All-Purpose Flour Mix
  • ¾ cup of tapioca flour
  • 2 tablespoons of buttermilk powder OR dry powdered milk OR Vance’s Dari-Free Powder
  • 1 teaspoon of Agar-Agar powder (Vegan) or unflavored gelatin powder
  • 1 teaspoon of salt
  • 2 teaspoons of xanthan gum
  • 1 package of dry yeast granules
  • 1 teaspoon of sugar OF ½ teaspoon of honey OR ½ teaspoon of agave nectar
  • 2 teaspoons of olive oil
  • 1 ½ teaspoons of cider vinegar
  • ½ cup of lukewarm water (hot water will kill the yeast!)
  • Extra tapioca flour for rolling the pizza dough
  • Gluten-free cornmeal to sprinkle on the baking sheet


  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and sprinkle lightly with gluten free cornmeal.
  • Place all dry ingredients in a large mixing bowl and whisk until thoroughly mixed together.
  • Add sugar or honey or agave nectar, vinegar, olive oil and gradually add water.
  • Mix with a hand mixer or stand mixer on high speed for 3 to 4 minutes.
  • Scrape the thick dough onto a large clean surface liberally sprinkled with tapioca flour.
  • Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas. Note: The key to shaping this dough is to continue to sprinkle the work surface and the dough with tapioca flour.
  • Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.
  • With a rolling pin shape the dough into circles. Roll thin for New York style pizzas or thick for Chicago deep dish style.
  • Carefully place one prepared pizza crust on baking sheet or pizza stone (see tips) sprinkled with cornmeal and bake for about 5 minutes or until the dough is firm. This is called parbaking. Repeat with second pizza.
  • Top pizzas with your favorite ingredients and bake an additional 7-10 minutes or until done. Or cool parbaked crusts, wrap and freeze for convenience.

Recipe courtesy

With these great pizza dough recipes, you can bake your very own gluten-free pizza topped with fabulous cheese and veggies. You no longer have to be deprived of pizza when you are following the gluten-free diet. Now, head to the kitchen, start baking and indulge in the pizza of your dreams!

Image courtesy the Italian Voice

Tricia Fecteau

I have tried to share what I have learned years in my book called "Gluten-Free with Love" available on Amazon and on my website. I want to help you in your journey to good health.