Gluten free pizza dough that’s soft, chewy, and just right for all your favorite toppings! This dough has a nice balance of crisp edges and a tender center, making it a great base for homemade pizza night, even if you need to skip the gluten.
I love making this dough because it’s simple and forgiving—no need for fancy ingredients or long waiting times. I usually mix it up in the morning and let it rest while I prepare toppings. Watching it puff up a little in the oven always feels like a small win!
The best part is how easy it is to customize your pizza once the dough is ready. I like to add a little olive oil and garlic on the crust edges for extra flavor. Whether you’re a fan of classic margherita or loaded veggie slices, this gluten free dough handles it all without falling apart. It’s the perfect start to a cozy night in with family or friends.
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Key Ingredients & Substitutions
Gluten Free Flour Blend: This is the base of your dough. I recommend a blend with xanthan gum included to help hold the dough together. If yours doesn’t have xanthan gum, add 1 tsp for better texture.
Yeast and Baking Powder: Yeast adds airiness and lift, while baking powder gives extra rise and tenderness. Both work together to mimic traditional pizza dough.
Eggs: Eggs add moisture and help bind the dough. For an egg-free option, you can try a flaxseed egg (1 tbsp ground flax + 3 tbsp water).
Olive Oil: Adds flavor and helps keep the crust soft. You can swap it with avocado or any mild oil if needed.
Pizza Sauce and Toppings: Use your favorite gluten free pizza sauce. For pepperoni, check labels for gluten. Fresh mushrooms add a nice earthy balance.
How do you get a crispy but soft gluten free pizza crust?
Getting gluten free dough just right is about heat and timing. Here’s how I do it:
- Preheat your oven thoroughly. The high temp (425°F) helps crisp the edges.
- Par-bake the crust for 10 minutes before adding toppings. This firms it up and prevents soggy pizza.
- Use parchment paper to move the dough easily and keep it intact.
- Don’t overload with sauce or toppings. Too much moisture can make your crust soggy.
- Brush the crust edges with olive oil after baking for a golden, flavorful finish.
With these steps, your gluten free crust will have a satisfying crunch outside and a soft, chewy inside—just how pizza should be!
Equipment You’ll Need
- Mixing bowls – for combining your dough ingredients smoothly without mess.
- Whisk or fork – helps activate yeast and mix wet ingredients well.
- Measuring cups and spoons – to be precise with flour and seasonings.
- Parchment paper – perfect for shaping and transferring the delicate gluten free dough.
- Baking sheet or pizza stone – a stone gives crispier crust, but a baking sheet works great too.
- Rolling pin or hands – for flattening your dough into a pizza shape with ease.
Flavor Variations & Add-Ins
- Swap pepperoni with sliced grilled chicken for a leaner protein option that adds mild flavor.
- Mix in fresh spinach or arugula before baking for a nutritious green boost that holds up well.
- Try a blend of mozzarella and cheddar cheese for extra richness and a slightly sharper taste.
- Add dried oregano or crushed red pepper flakes to the dough or sauce for a hint of herbal or spicy kick.
Gluten Free Pepperoni and Mushroom Pizza
Ingredients You’ll Need:
For The Dough:
- 2 cups gluten free all-purpose flour blend (with xanthan gum)
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 3/4 cup warm water (about 110°F / 43°C)
- 2 tbsp olive oil
- 2 large eggs
For The Topping:
- 1/2 cup pizza sauce (gluten free)
- 1 1/2 cups shredded mozzarella cheese
- 20-25 slices of pepperoni
- 1/2 cup sliced mushrooms (fresh)
- Optional: olive oil for brushing crust
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep, plus around 10 minutes to let the yeast activate and 20-22 minutes of baking time altogether. You’ll have a fresh, flavorful pizza ready in under an hour!
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 425°F (220°C). If you’re using a pizza stone, place it in the oven now so it can get nice and hot.
2. Activate The Yeast:
Combine warm water, sugar, and yeast in a bowl. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This means the yeast is alive and kicking!
3. Mix Dry Ingredients:
In a large bowl, whisk together the gluten free flour, baking powder, and salt to spread everything evenly.
4. Combine Wet Ingredients:
Once the yeast mixture is foamy, add the olive oil and eggs. Whisk them all together smoothly.
5. Make The Dough:
Pour the wet mix into the dry ingredients. Stir with a spoon or spatula until you get a sticky dough.
6. Knead And Shape:
Lightly dust your clean surface with gluten free flour. Transfer the sticky dough and knead it gently for 1-2 minutes until it forms a ball.
7. Roll Out The Dough:
Place the dough ball on parchment paper. Use your hands or a rolling pin to flatten it into a 10-12 inch circle.
8. Bake The Crust:
Carefully transfer the parchment and dough onto your baking sheet or heated pizza stone. Bake for about 10 minutes until the crust firms up and turns a little golden.
9. Add Toppings:
Take the crust out of the oven. Spread the pizza sauce evenly, sprinkle mozzarella cheese on top, then arrange pepperoni slices and mushrooms.
10. Final Bake:
Return the pizza to the oven and bake for 10-12 minutes more, until the cheese melts and bubbles with golden spots.
11. Finish And Serve:
If you like, brush olive oil on the crust edges for a nice shine and flavor. Let your pizza cool just a bit, slice it up, and enjoy warm!
Can I Use a Different Flour Blend?
Yes! You can substitute with any gluten free all-purpose flour blend, but make sure it contains xanthan gum or add 1 teaspoon separately to help with dough elasticity and structure.
How Can I Store Leftover Pizza?
Store leftovers in an airtight container or wrapped tightly in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for best texture, or use a skillet to keep the crust crispy.
Can I Make the Dough in Advance?
Definitely! You can prepare the dough and refrigerate it for up to 24 hours before rolling out. Bring it to room temperature before shaping and baking for best results.
What If I Don’t Have a Pizza Stone?
No problem! A baking sheet works well too. Just preheat the baking sheet in the oven before placing your dough on it for a crisper crust.
