Easy Gluten-Free Pizza Dough
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
Instructions
- Warm the water until lukewarm (110–115°F). Stir in the sugar and yeast, then let sit for 5 minutes to activate.
- In a separate bowl, whisk together the gluten-free flour, salt, and baking powder.
- Add the egg, vinegar, olive oil, and the yeast mixture to the dry ingredients. Mix with a wooden spoon or spatula until a sticky dough forms.
- Cover the dough with plastic wrap, then a towel, and let it rise in a warm spot for 1 hour.
- Preheat your oven to 425°F while placing the dough in the fridge for 15 minutes—it will be easier to roll.
- Transfer the dough to a floured surface or parchment paper. Knead in 1–2 tablespoons of extra flour if needed until smooth and manageable.
- Roll the dough into a 12-inch circle (adjust thickness as desired). Brush the top with olive oil.
- Bake the crust for 12 minutes. Remove, add sauce and toppings, then bake another 8–12 minutes until golden and cooked through. Adjust baking time for desired crispiness.
- Let the pizza cool slightly, then slice and serve.
Notes
This no-knead, gluten-free pizza dough is soft, chewy, and versatile. It can be par-baked and frozen for easy weeknight dinners. Perfect for homemade pizzas, calzones, or mini pizza bases.