Easy Gluten-Free Pizza Dough (Soft, Chewy, No-Knead)

Name: Easy Gluten-Free Pizza Dough
Prep time: 15 min
Cook time: 30 min
Total time: 105 min
Ingredients: 1 packet instant yeast; ¾ cup + 2 tablespoons warm water (110–115°F); 1 tablespoon sugar (or honey); 2½ cups gluten-free all-purpose flour (with xanthan gum); 1 teaspoon salt; 1 teaspoon baking powder; 5 tablespoons olive oil; 1 large egg (whisked); 1 teaspoon white or apple cider vinegar

Jump to Recipe Print Recipe

There’s nothing quite like the smell of fresh-baked pizza straight from the oven, but for those following a gluten-free diet, achieving a soft, chewy, and flavorful crust can feel impossible. This Easy Gluten-Free Pizza Dough solves that problem with a simple, no-knead recipe that is perfect for both beginners and seasoned home cooks.

This recipe relies on pantry staples, instant yeast, and a little patience, yet the results are nothing short of impressive. The crust is soft inside, lightly crisp on the outside, and holds up well under a variety of toppings. Whether you’re making a classic Margherita, a loaded veggie pizza, or mini personal pizzas, this dough is versatile enough to adapt to your favorite flavors.

The beauty of this recipe lies in its simplicity. By letting the dough rise for just an hour and giving it a short chill before rolling, you create a manageable, elastic dough that bakes perfectly every time. No complicated techniques, no special equipment—just a reliable gluten-free pizza crust that will impress your family and friends.

Why This Recipe Works

Soft Yet Chewy Texture

Gluten-free flours can often yield dense or crumbly pizza crusts, but this recipe achieves the ideal balance by combining xanthan gum with gluten-free all-purpose flour. The xanthan gum acts as a binder, replicating the elasticity of traditional dough, while the oil and egg add moisture and richness.

Flavor Layering

Even though this dough is simple, the flavors are carefully developed. A touch of sugar in the yeast mixture activates fermentation, giving a subtle sweetness that complements both savory and sweet toppings. Olive oil adds richness and helps the crust brown beautifully, while vinegar enhances tenderness without affecting taste.

No-Knead Convenience

By eliminating kneading, this recipe reduces effort while preventing overworked dough—a common cause of tough gluten-free crusts. The dough is sticky but manageable, and the short fridge chill makes rolling or shaping easier, ensuring a smooth, uniform pizza base.

Recipe Information

Prep Time: 15 minutes
Rise Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Yield: 1 large pizza, 8 slices
Category: Pizza / Gluten-Free Recipes
Cuisine: Italian / Gluten-Free

Ingredient Breakdown

Instant Yeast

Instant yeast activates quickly in warm water and helps the dough rise efficiently, creating a light, airy texture.

Warm Water

Water at 110–115°F activates the yeast without killing it. Proper temperature ensures a good rise and soft crust.

Sugar or Honey

A small amount of sugar feeds the yeast, promoting fermentation and adding a hint of subtle sweetness to the dough.

Gluten-Free All-Purpose Flour with Xanthan Gum

This flour blend provides structure while xanthan gum mimics gluten, giving elasticity and chewiness to the crust.

Salt

Balances flavors and enhances the natural taste of the dough.

Baking Powder

Added for extra lift and lightness, ensuring the crust isn’t dense.

Olive Oil

Adds moisture, richness, and a subtle flavor that browns beautifully in the oven.

Egg

Contributes structure, moisture, and tenderness, helping the dough hold together.

Vinegar

Aids in strengthening the dough structure and creates a slightly more tender, pliable crust.

Step-by-Step Instructions

Step 1: Activate the Yeast

Warm water to 110–115°F and dissolve sugar or honey in it. Stir in the yeast and let sit for 5 minutes until foamy. This confirms the yeast is active and ready for baking.

Step 2: Mix Dry Ingredients

In a separate bowl, combine gluten-free flour, salt, and baking powder. Whisk to distribute evenly.

Step 3: Combine Wet and Dry Ingredients

Add the whisked egg, vinegar, olive oil, and yeast mixture to the dry ingredients. Mix thoroughly using a wooden spoon or spatula until a sticky dough forms.

Step 4: First Rise

Cover the dough with plastic wrap and a towel. Let it rise in a warm spot for 1 hour. During this time, the yeast ferments, giving the dough volume and developing flavor.

Step 5: Chill and Roll

Preheat the oven to 425°F. Place the dough in the fridge for 15 minutes to make it easier to handle. Transfer to a floured surface or parchment paper and knead gently with 1–2 tablespoons extra flour if necessary. Roll into a 12-inch circle (or desired thickness). Brush the top with olive oil.

Step 6: Par-Bake the Crust

Bake the crust for 12 minutes until lightly golden. This step ensures the base is partially cooked and firm enough to hold toppings.

Step 7: Add Toppings and Finish Baking

Remove the crust from the oven, add your favorite sauce, cheese, and toppings. Bake an additional 8–12 minutes until the crust is golden and cooked through. Adjust baking time for desired crispiness.

Step 8: Serve

Let the pizza cool slightly before slicing. Serve immediately for the best flavor and texture.

Texture and Flavor Profile

The resulting crust is soft and chewy, yet slightly crisp on the outside. Flavor is subtle, lightly buttery, and versatile enough to complement a wide range of toppings. The crumb is tender, and each bite is satisfying without being heavy.

Tips for Best Results

Use warm water within the correct temperature range to activate yeast properly.
Cover the dough during rising to prevent it from drying out.
Chilling the dough before rolling makes handling easier.
Brush olive oil on the edges for extra crispness and golden color.
Experiment with thickness for softer or crispier crust preferences.

Variations

Cauliflower Crust Twist

Substitute 1 cup finely riced cauliflower (steamed and drained) for ½ cup flour and adjust liquid accordingly.

Herbed Dough

Add 1 teaspoon dried oregano, basil, or rosemary to the flour mixture for an aromatic crust.

Mini Pizzas

Divide dough into 4 smaller balls to make personal pizzas, perfect for kids or individual toppings.

Vegan Adaptation

Replace egg with a flax or chia egg substitute. Ensure all other ingredients are plant-based.

Serving Suggestions

Classic Margherita with tomato sauce, fresh mozzarella, and basil.
BBQ Chicken Pizza with shredded chicken, BBQ sauce, and red onions.
Veggie Supreme with bell peppers, mushrooms, olives, and artichokes.
Personal pizzas for parties or family pizza night.

Storage and Reheating

Refrigerator: Store unbaked dough covered for up to 24 hours.
Freezer: Dough can be frozen after the first rise for up to 1 month. Thaw overnight in the fridge.
Reheat: Bake frozen par-baked crust with toppings for 10–15 minutes. Freshly baked pizza can be reheated in the oven at 350°F for 5–7 minutes.

Nutrition Overview (Per Slice)

Calories: 188 kcal
Carbohydrates: 28 g
Protein: 5 g
Fat: 16 g
Saturated Fat: 2 g
Fiber: 5 g
Sugar: 3 g

This gluten-free pizza dough is a wholesome, flexible base for family dinners and healthy homemade pizzas.

Frequently Asked Questions

Can I use bread flour instead of gluten-free flour?
Yes, but the dough will contain gluten and may behave differently. Adjust water if necessary.

Can I make the dough ahead of time?
Absolutely. Prepare the dough and refrigerate after the first rise for up to 24 hours.

Do I have to par-bake the crust?
Par-baking ensures a firm base, especially for heavier toppings. For thin crust pizzas, you may skip this step.

Can I freeze the pizza after baking?
Yes, fully baked pizzas can be frozen for up to 1 month. Reheat in a 350°F oven for best results.

Is this dough suitable for calzones?
Yes! Roll it into desired shape, fill with cheese, vegetables, or meats, then bake as directed.

This Easy Gluten-Free Pizza Dough is a reliable, versatile, and delicious base for all your homemade pizza creations. Its soft, chewy texture, subtle flavor, and no-knead convenience make it perfect for beginners, busy families, and weeknight pizza nights.

Whether you’re topping it with a classic Margherita blend, bold BBQ chicken, or a medley of fresh vegetables, this dough ensures a satisfying crust every time. The recipe can be adapted for vegan diets, mini personal pizzas, or flavored with herbs for extra flair.

With minimal effort and maximum flavor, this gluten-free pizza dough will quickly become your go-to for both everyday meals and special occasions. Its simplicity proves that gluten-free baking doesn’t mean compromising on taste, texture, or satisfaction.