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+ servings
Gluten free margherita pizza.
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4.70 from 20 votes

Gluten Free Pizza Dough Recipe

This recipe is perfect for Neapolitan style or high heat pizza dough in a wood fired pizza oven. It can also be used for your traditional NY Style as well.
Prep Time6 hours
Course: Entree, Pizza
Cuisine: American, gluten free, Italian
Keyword: gluten free pizza dough, gluten free pizza dough recipe
Servings: 3 doughs
Cost: $10.00

Equipment

  • 1 sheet tray or dough proofing container
  • 1 large container for first fermentation
  • 1 large bowl for mixing

Ingredients

  • 400 grams warm water (Target between 90 - 100 degrees Fahrenheit)
  • 1 pack active dry yeast About 7 grams
  • 12 grams kosher salt
  • 500 grams gluten free flour (For best results use Caputo Fioreglut)
  • 12 grams baking powder (Do not use baking soda)
  • 10 grams xanthan gum

Instructions

  • Start by weighing out all your ingredients first. Then, in a large bowl with warm water, add the salt and the yeast. Stir to combine and let sit for 5 minutes. In another bowl combine the flour, xanthan gum, and baking powder.
  • After five minutes slowly add in the flour mixture into the water and mix with your hands to combine. It will be slightly sticky. Continue to combine with hands until the dough is formed into a rough ball.
  • Place a handful of gluten free flour on a large cutting board. Carefully remove the pizza dough and kneed the dough to form it into one ball for 30 seconds. Use the palm of your hands to press on the dough and then fold it in half and press again. Do this four times and then form into a dough ball.
  • Place the gluten free pizza dough into a lightly oiled container and cover. Allow to ferment for two hours. The dough ball will start to rise.
  • After 2 hours remove the dough from container and weigh. Divide the number on the scale by 3 and shape into 3 equal dough balls. Form them with your hands similar to kneading earlier. In this case we had one dough ball at 880 grams which we separated into 3 dough balls that weighed roughly 293 grams each.
  • Place gluten free pizza dough onto a sheet tray or dough rise container, lightly flour the top of the balls and cover with plastic wrap. Let sit for 3 hours for the second fermentation.
  • After 3-hours it’s time to roll out the dough for your favorite pizza. We recommend at least 2 hours for the second fermentation and no more than 4.

Video

Notes

Ingredient Note: For the best results you need to purchase a GF flour that is as close to "00" style flour as possible. The best is the Caputo brand Fioreglut, available in fine grocery stores or online at Amazon. It is absolutely worth the money and makes the best quality dough. From there the next best is Bob's Gluten Free Baking Flour (not the cup for cup). But we highly recommend you try the Caputo for yourself. The results are remarkable. 
You can use the exact portions of our margherita pizza recipe and substitute this dough.
  1. Once the fermentation is done the dough is ready for pizza. Unlike a normal (gluten) pizza crust you have to use some finesse when rolling out the dough for a gluten free pizza.
  2. Place the dough on top of parchment paper and flatten it with the palm of your hand. From there roll it into your desired shape using a rolling pin. The texture will feel somewhat like play dough, so they rolling pin is helpful for this dough. This recipe is for 11 - 12 inch pizzas for one dough. The edges will be rough so use the next step to smooth out and form the crust.
  3. After the dough is stretched out to your desired width use your fingers to pinch up the sides where you want the crust so that the dough has a ring around it that will rise as it cooks.
  4. From there transfer the pizza dough onto a well floured pizza peel and then add your desired toppings.
Chef's Tip: Don't overload a pizza with ingredients. The more toppings and sauce you add the heavier and more moist the dough becomes making it harder to release the dough from the peel.

Nutrition

Calories: 503kcal | Carbohydrates: 108g | Protein: 17g | Fat: 5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1429mg | Potassium: 38mg | Fiber: 16g | Sugar: 5g | Vitamin C: 0.01mg | Calcium: 104mg | Iron: 5mg