Gluten Free Pizza Dough Recipe – Easy Step by Step

by Carol Kicinski on January 19, 2015

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Gluten Free Pizza Dough Recipe – Easy Step by Step

You know those people who say “I never get sick” and will assert that fact even if they are burning up with a 102 degree temperature and can barely stand? Well, I’m one of those people. In all honesty, I rarely do get sick. But when I do, it’s usually pretty bad. Mostly because I try to ignore the fact.

I recently had bronchitis. I didn’t know I had it, I just knew I was exhausted and coughing and kept having fevers which was really annoying and keeping me from getting as much work done as I usually do.

Finally, I went to the doctor and he told me that either I go down now and get some rest or I would go down later – in the hospital with pneumonia. So off to bed I went.

Here’s what I realized after two days in bed. First of all, it is a lot more fun to stay in bed all day if you’re not sick. Secondly, I realized that when it comes to being gluten free, yes some things may be more difficult but other things are easier. Way easier.

I watched a LOT of TV when I was down, after all, what else are you going to do? And I watched a lot of cooking shows. I saw two shows where pizza was being made from scratch.

To make regular gluten-filled pizza dough you have to let yeast proof, add the yeast to flour and stuff, combine it, knead the dough, let it rise, punch it down, let it rise again… that’s a lot of work! Not to mention, a lot of time. No wonder takeout pizza is so popular. When you’re hungry for pizza, who wants to wait hours to have one?

Making this Gluten Free Pizza Dough Recipe – Easy Step by Step is SO much easier! Just dump some ingredients in a mixer and let it do the work! And in about the same amount of time as you could get a pizza delivered, you have fresh, hot, amazing gluten free pizza from scratch.

Here’s a little step-by-step for you, so you can make your own.

Gluten Free Pizza Dough Recipe - Easy Step by Step Image
Combine all ingredients in a mixer and mix on high for 3 minutes

Gluten Free Pizza Dough Recipe - Easy Step by Step Image
Press dough into a pizza pan or baking sheet – don’t worry about any cracks, just pinch together

Gluten Free Pizza Dough Recipe - Easy Step by Step Image
Pre-bake the crust for 10 minutes in a 425 degree oven

Gluten Free Pizza Dough Recipe - Easy Step by Step Image
Top with the toppings of your choice, bake for another 20 – 25 minutes

Gluten Free Pizza Dough Recipe - Easy Step by Step Image
Enjoy delicious, hot baked, homemade gluten free pizza

BTW – I am totally well now. And this pizza helped me feel a lot better!

Gluten Free Pizza Dough Recipe – Easy Step by Step


1½ cups All Purpose Gluten-free Flour Blend
1½ teaspoons xanthan gum
1 tablespoon dry active yeast
1 envelope unflavored gelatin
½ teaspoon kosher or fine sea salt
½ teaspoon agave nectar, sugar or honey
2 tablespoons extra virgin olive oil
2/3 cup warm water (around 110 degrees is perfect)


Preheat oven to 425 degrees.

Combine all ingredients in a bowl of an electric mixer fitted with regular beaters or whisk attachment (not dough hook or paddle attachment). Mix on low until combined. Scrape down the bowl once. Turn the mixer to high and mix for 3 minutes. If the mixture is too dry and does not form into a dough, add a little more water, 1 tablespoon at a time, with the mixer running. The dough may clunk around in the mixer at first, then soften up – this is fine. The dough will be soft and sticky.

Dust a work surface generously with more All Purpose Gluten-free Flour Blend. Knead the dough a few times until it is smooth and no longer sticky. Press the dough into a pizza pan or baking sheet. You can roll with a rolling pin if you like.

Bake for 10 minutes.

Add any toppings you like and bake for an additional 20 – 25 minutes.


This Gluten Free Pizza Dough Recipe – Easy Step by Step makes 1 – (12 – 15 inch depending on thickness) or 2 – ( 8 – 9 inch depending on thickness) gluten free pizza crusts.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Main Dishes

{ 12 comments… read them below or add one }

Marie January 22, 2015 at 8:43 pm

I’m glad you’re feeling better. I’ve had pneumonia also… It can be hard to get rid of. This is the time of the year for it. The pizza dough recipe looks good. I will try it. I so want regular pizza taste. Thank You for this. Feel better!


Carol Kicinski February 4, 2015 at 8:08 am

Hi Marie,

You’re very welcome, and thanks so much. I hope you’re feeling alright too.
Glad to hear you’ll try it out, it’s good…



Jeane April 1, 2015 at 9:20 am


Glad to hear you’re all better now, pneumonia is scary stuff.

May I ask what brand of unflavored gelatin you used? I’m new to GF living (health reasons) and I get a little overwhelmed figuring out which brand of thing are “safe”. I would love to make this pizza.

Thank you.


Carol Kicinski April 6, 2015 at 3:53 pm

I use Knok gelatin – easy to find in any grocery store and gluten free. Good luck!


Gladys October 28, 2015 at 10:20 pm

I am a Gluten free diet


Tricia November 24, 2015 at 6:41 pm

Made your pizza crust tonight. Been GF since January with severe gluten intolerance. Best pizza I have had since January. My husband went GF with me and gave this a big thumbs up? My son gave me your dessert cookbook for Mothers Day. Thank you for creating these recipes.


Carol Kicinski November 25, 2015 at 8:08 am

You’re so welcome Tricia, glad you enjoyed it!
xo, Carol


Wanda October 21, 2016 at 4:41 pm

I want to try the Easy Gluten Free Pizza Crust from Scratch recipe. When comparing the recipe in the magazine and the one on the website (above), I find two discrepancies: (1) the recipe above includes 1 1/2 tsp. Xanthan gum, the magazine recipe does not include xanthan gum; and, (2) The magazine calls for 1 tsp. dry active yeast, and the recipe above calls for 1 Tbsp. Which recipe is correct? I am anxious to try the recipe. Love the magazine!


Carol Kicinski October 24, 2016 at 10:35 am

Hi Wanda,
Overtime we tweak our recipes. I was trying to cut back on the amount of yeast and xanthan gum. The one on the blog tends to be more puffy, and then one in the magazine, is better cooked in the oven. Both recipes will work. It is your preference which you would like to use.


Wanda October 27, 2016 at 3:22 pm

Thank you so much! Just found your website – I am anxious to give it a look. :) Julia has been very helpful, too!


Diane E Elliott January 29, 2017 at 3:15 pm

Just made this following the recipe above and it’s so runny!! How do I remedy that? I am going to go ahead and complete the pizza I desire, but I am concerned because the dough is so runny. I really could not kneed it; it sort of looked like and had the consistency of runny frosting.Advise?


Carol Kicinski March 2, 2017 at 1:43 pm

Hi Diane,
Next time add a little more flour until it gets to a doughy consistency. It shouldn’t be runny. Sometimes factors such as humidity can make it so that you need more or less flour.


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