Gluten-Free Pizza Dough

5 from 4 votes

Finally you can celebrate pizza night again with this fantastic Gluten-Free Pizza Dough made with yeast. It will deliver you an absolutely delicious pizza with a light, slightly crisp, slightly chewy thin crust. Made with cassava flour and your favourite gluten-free flour blend but guess what - no xanthan gum! You will be delighted with this gluten-free pizza crust and the best part is that it will even pass the non-gluten-free taste test.

Prep Time30

Cook Time17

Proving time2

Total Time2 47

Course: Main Course

Cuisine: Italian

Servings:

Calories: 80kcal

Author: Georgina Hartley

Ingredients

7 g active dried yeast
200 g water
1 teaspoon soft light brown sugar
12 g psyllium husk
150 g water
20 g extra virgin olive oil
190 g cassava flour
120 g gluten-free flour see notes
1 teaspoon baking powder
1 teaspoon salt

Easy margherita pizza topping

150 g passata
30 g red pesto
20 g tomato puree
¼ teaspoon salt
200 g shredded mozzarella
½ teaspoon Italian garlic seasoning
Small handful of fresh basil leaves
Add pepperoni slices for pepperoni pizza

Metric - US Customary

Instructions

Fill a small glass bowl with 200g of warm water (between 100-115 F / 38-46C).
Stir in the dried yeast and sugar with a wooden spoon. Allow to rest for 10 minutes for the yeast to activate. It should become very frothy and bubbly.
Add the psyllium husk to the bowl of a stand mixer (or a large mixing bowl). Stir in 150g water until combined and allow to rest for 3-4 minutes. It should form a thick gel.
Pour the olive oil into the gelled psyllium husk, followed by the flours, baking powder, salt and them finally the forthy yeast with all its accompanying water.
Attach the paddle beater and mix the dough for about 5 minutes until it comes together. It should still be a little sticky as you remove it from the mixer.
Roll the dough into an even ball on a clean dry surface where you should smooth out its stickiness.
Place the dough ball in a glass bowl brushed with olive oil and roll the dough around to coat in the olive oil. Cover the bowl with plastic wrap and set to prove in a warm damp environment for 2 hours. It should rise and almost double in size.
Pre-heat the oven to 240C / 220C fan assisted oven / gas mark 8.
Remove the dough from the bowl and split into half, rolling into two balls. Save one of the dough balls for later (see notes below on how you can store this dough if you are not going to be baking a second pizza straight away).
Roll out the first dough ball onto a smooth clean work surface with a rolling pin into a 12 inch round. Then curl the edges of the dough back towards the centre of the circle to create a lip. This will neaten up your dough round and handily provides a great thick outer crust.
Sprinkle cornmeal over the base of your pizza pan and transfer the pizza dough (with the aid of your rolling pin) to lay on top. Brush the lip of the dough with olive oil.
Par-bake your pizza crust by taking a sheet of aluminium foil (or piece of parchment paper). Fold up the edges to make a round foil basket, about the size of your pizza crust (using 2 crossed pieces of foil if they are not wide enough) and then place lightly on top of the pizza dough. Fill with baking beans. Bake the pizza crust for 7 minutes.
Remove the pizza crust from the oven and remove the foil and baking beans.
Brush the surface of the pizza dough with olive oil then add your toppings.
Place the pizza back in the oven for 10 minutes.
Serve immediately.

Easy margherita pizza topping

Whisk the passata, red pesto and tomato puree and salt in a small bowl until smooth to form your tomato sauce.
After your pizza base has been par-baked, then spoon the sauce over the base, spreading out evenly to the lip of the crust.
Scatter over the shredded mozzarella and finish with a sprinkling of Italian garlic seasoning.
Bake the pizza for 10 minutes (as per the recipe above) until the cheese is bubbling and turning golden.
Serve scattered with the fresh basil leaves.

Video

Notes

This recipe produces enough pizza dough to make two 10 inch crusts.
This recipe uses Doves Farm Dried Quick Yeast.
Whole psyllium husk has been used in this recipe (rather than powder).

Gluten-Free Flour

This recipe has not been tested with a substitute for cassava flour, I cannot give a substitution recommendation without re-testing the recipe. This recipe has been tested with two different variations of the gluten-free flour. Both garnered excellent results. Doves Farm Gluten-Free Plain White Flour. And my Homemade Gluten-Free Flour Blend.

Vegan version

The pizza dough recipe itself is naturally vegan. You can make a vegan pizza by choosing your favourite vegan toppings.

Important tips

I have included even more in depth tips and troubleshooting in the full post above.

Prove the pizza dough in a warm damp environment. Either an airing cupboard or laundry room is a great place. My favourite method though is placing it in the centre of a turned off oven. Half fill a baking tray with boiling water, place on the bottom of the oven and shut the door. This provides your warm damp environment perfectly.
Pre-heat the oven at least 20 minutes before you want to bake your pizza.
After proving, and splitting the dough in half, make sure to cover the second half of the dough with plastic wrap or a kitchen towel to keep from drying out.
Instructions for baking with a pizza stone included in written post above recipe card.

Make ahead

You can make the dough and allow it to rise in the fridge overnight. Bring it to room temperature before dividing up and rolling out. This recipe produces enough pizza dough to make two 10 inch crusts.

If you only want to make one pizza then roll your second dough half into a ball, cover in plastic wrap and store in the fridge for up to 24 hours. Or you can freeze the dough.

Freeze

Make the dough and prove it for 2 hours as per the original recipe. Half the risen dough and roll into smooth balls. Place the dough balls into freezer bags, squeezing out as much air as you can. Freeze the dough for up to three month. Defrost overnight in the fridge. Remove from the fridge, allow to rest at room temperature for 30 minutes before rolling out.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of pizza crust (not including the toppings), assuming the pizza is cut into 8 servings.

Nutrition