Forming The First Two Crusts
- Bring one sheet of parchment and dough to your work area. Make sure your bowl of water is nearby.
- With wet hands, pick up the dough ball and manipulate in your hands to make the dough ball more compacted.
- Using both hands, “throw” the dough ball down in the middle of the circle on the parchment paper.
- Slowly, using one hand with a light touch, spread the dough to extend about a half-inch beyond the circle. You can use two hands if you like.
- Once the dough is spread, run your hand over the top surface to smooth out any unevenness.
- Using the side of your hand pressed against the parchment, push the dough inside the circle about one-half inch. Rotate your parchment paper as you go.
- Using your left hand on the inside of the dough’s edge and your right hand following the circle mark, lightly push the dough out to the edge of the circle.
- Make a final pass with your hand over the center to make sure you are level.
- Grab the parchment paper and crust using the two opposite corners of the paper and place on the sheet pan.
- Set sheet pan on top of stove/oven.
- Form the second crust like above.
- Once both crusts/pans are on top of the stove/oven, set a timer for 5 minutes.
Cassava Flour Pizza Crust
This Cassava Flour Pizza Crust is gluten-free and grain-free, and made without yeast. Its a delicious way to enjoy homemade pizza. This recipe is appropriate for paleo and yeast-free diets.
For people who need to avoid grains, cassava flour is an absolute gift from the universe! Cassava flour is made from a root , so it is naturally free from gluten and grains.
It has a delicate, light texture and a very neutral flavor. Best of all, cassava flour can often be used interchangeably with wheat flour or all purpose flour in a 1 to 1 ratio.
How Do You Make A Pizza Crust Without Gluten
In order to replicate the elasticity and the binding power of gluten we use two methods.
Starchy flours.Cassava flour, which makes up almost 50% of our pizza dough is a great flour for binding ingredients together. It has a lovely stretchy quality. There will also be other starchy flours present in your gluten-free flour but those will vary depending on the brand you use.
Psyllium husk. This is a natural thickener which is derived from the seeds of the plant plantago ovata. It absorbs water really well so makes an excellent binder and creates a gel like substance once added to liquid. This recipe uses whole psyllium husk rather than powder.
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Gluten Free Pizza Dough
This is the BEST gluten free pizza dough recipe! Its so easy to make, perfectly chewy and requires no kneading. Plus, this crust can be frozen for easy dinners throughout the week!
My go-to gluten free pizza dough! This crust recipe requires no kneading, is totally freezer friendly and can be made into a thick or thin crust depending on what you like!
It only requires about 15 minutes of prep time, plus an hour to let the dough rise and then youre good to go!
Pizza was one of those foods I missed most when I was diagnosed with Celiac, and while I love a cauliflower crust every now and then, sometimes you just need something that more closely replicates the real deal.
This crust is thick and chewy and will definitely become a regular in your meal rotation!
While this recipe is not vegan friendly, you can try my vegan and gluten free pizza crust instead which is just as delicious and made without egg!
Is This Recipe Nut Free
Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use just to be safe.
Even if the products dont contain nuts, they may have a may contain nuts warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first.
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Best Chickpea: Banza Plain Crust Pizza
Courtesy of Amazon
One of the original chickpea pasta companies, Banza, recently came out with a gluten free pizza crust, which is also made with chickpeas. Banza Chickpea Pizza Crust is gluten-free and vegan, made with quality ingredients, including chickpeas, cocoa butter, olive oil, and seasonings.
Chickpeas are a good source of dietary fiber and plant-based protein. Each serving of Banza chickpea crust has 2 grams of filling fiber and 4 grams of satiating protein. This crust comes frozen and is the perfect blank canvas for all your favorite pizza toppings. You can also purchase Banza chickpea crust pizza already sauced, cheesed, and topped, if you want to do even less prep work.
Tips For Best Results
- The yeast requires warm water to activate it. Do measure the temperature of the water with a digital thermometer it should be between 100-115 F / 38-46C.
- You can make the pizza dough in a stand mixer with either a dough hook or a regular paddle beater.
- Use a good quality olive oil for the most authentic flavour.
- Is gluten-free pizza dough sticky? It will be slightly sticky as it comes out of the stand mixer but will come together easily to form a soft smooth ball which wont stick to your work surface.
- Roll the dough in oil after it has come together and just before you prove it to keep it soft and prevent a crust from forming.
- Prove the 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. But do tell people the oven is out of bounds!
- 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.
- Use your rolling pin to transfer the pizza dough onto your pizza pan.
- If you don’t have baking beans you can substitute for dried rice or lentils.
- Bake in very hot oven.
Read Also: How To Know You Have A Gluten Intolerance
Do I Need Weighing Scales To Bake Your Gluten Free Pizza Recipe
In short yes, yes and yes! And I wouldnt advise attempting any of my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.
A lot of work went into fine tuning ratios and quantities so I wouldnt mess around with them unless you really know your stuff. Id recommending using digital cooking scales like these so you know youre getting an accurate measurement.
How To Make This Gluten
It is very very easy! You literally need only 6 ingredients , 1 bowl, and 1 h from start to finish. It really cant get any simpler. You also dont need any special kitchen appliances or skills. Just roll up your sleeves and take out your rolling pin. And lets go make some pizza!
For the step by step instructions scroll at the end of this page.
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Full List Of Ingredients
- Active dried yeast. This recipe uses Doves Farm Dried Quick Yeast.
- Water. Warm water is needed to activate the yeast and water is also needed to mix with the psyllium husk to create a gel.
- Soft light brown sugar. A teaspoon is used to help activate the yeast.
- Psyllium husk. This recipe uses whole psyllium husk to bind the dough and give it elasticity.
- Extra virgin olive oil. You can use regular olive oil but EVOO gives it more flavour.
- Cassava flour. A starchy flour which gives an excellent structure to our gluten-free pizza dough.
- Gluten-free flour. This recipe has been tested both with my Homemade Gluten-Free Flour Blend and with Doves Gluten-Free Plain White Flour.
- Baking powder. It may seem strange to add baking powder to a yeasted recipe but it does help with the rise and tenderness of the dough.
- Salt. Use a soft salt like kosher salt and not table salt.
Can I Make This Recipe Without Xanthan Gum
As I said, theres a little xanthan gum in self-raising flour already that will help to replace the gluten in regular flour. So in a sense, yes you can skip adding more xanthan gum, though I always make mine with it just to be safe. It really helps the texture!
But if you wanted to make this with gluten free plain flour and no xanthan gum, then youre on your own I wouldnt recommend it!
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Gluten Free Pizza Dough Recipe
Jodi / /
A homemade gluten free pizza dough recipe made without yeast. This simple pizza crust comes together quickly with just a few ingredients. Pair with pizza sauce, cheese, and your favorite toppings and dinner is served!
Our no yeast pizza dough is the perfect recipe if needing a quick, easy and full of flavor dinner. It is a great last-minute dinner solution that can be on the table in under 30 minutes to feed your family. This recipe has also saved the day many times as our kids and friends run through the kitchen on the search for food!
Loved by all, even if not avoiding gluten, this no yeast dough is the best pizza recipe! If you enjoy simple recipes for busy nights, youll have to check out Buffalo Chicken Breast, Broccoli and Cheese Stuffed Chicken Breastand Pork Chop Sheet Pan Dinner.
Ingredients And Substitutions For This Gluten Free Pizza Dough
Warm water: You simply need warm/lukewarm water to activate this dough, as were using instant yeast rather than dry active yeast.
Instant yeast: Also known as quick rise yeast, I prefer to use instant yeast in my gluten free bread recipes for various reason . Really, its just easier and a much quicker process to make gluten free dough! Youll also note that with this gluten-free pizza dough recipe, you dont need to use any baking powder either! The dough rises so beautifully on its own quite similarly to real pizza dough .
Maple syrup: This helps to activate the yeast. You can also substitute in granulated sugar or coconut sugar.
Apple cider vinegar: Using apple cider vinegar helps to tone the gluten free dough, and help stabilize the air bubbles so that your gluten free pizza crust recipe bakes to be fluffy and chewy!
Millet flour: This is one of my favorite gluten free flours to use! It yields a super soft gluten free dough thats also chewy and just slightly sweet. If you dont want to use millet, you can also substitute in sorghum flour or white rice flour. However, the best results are with millet flour.
Tapioca flour: Also known as tapioca starch, this helps to give the best gluten-free pizza a slice chew to it! I do not recommend substituting out any other flour here.
Arrowroot starch: You can also swap in cornstarch. This helps to bind our dough a bit more, and simulates what xanthan gum would do without needing to use xanthan gum.
Sea salt: For flavor!
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Psyllium Is My Secret Ingredient
To reduce the need for the crust to be a starch fest, and to avoid using any gums which can be irritating to the digestive tract, I use a little powdered psyllium. You may recognize this ingredient from a few of my baked goods, and the Banana Berry Oatmazing muffin from the UnDiet Cookbook. I love it in baking as it holds liquid, bulks and binds a triple threat in the gluten-free baking world. And of course, psyllium is a great thing to have on hand for those days when youre feeling a little, ahem, back-logged.
Tip: Batch Prep The Flour
As this recipe doesnt have any rising time, it can be done quickly, which is nice. To make it even quicker and easier, batch prep the flour mix. Lets say you triple the below recipe so that you have the ability to quickly get a pizza into the oven, the ratio of mix to liquid is as follows.
- 2 1/4 cups + 1 1/2 Tbsp dry pizza flour mix
- 2 tsp olive oil
Can I Freeze Your Gluten Free Pizza Base Dough
Yes you can! And to be honest, this is probably better than freezing the finished product as they will ALWAYS come out better when freshly baked.
Simply pop your dough into an airtight container and freeze for up to 2-3 months. I like to freeze my dough ready-portioned out in 2 separate containers so I have the option of defrosting as much or as little dough as I like at a time.
Simply pop in the fridge and allow to defrost overnight, or leave at room temperature for 5 hours. If you freeze one huge ball of dough without portioning it out, it will of course take much longer to defrost.
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What Youll Need To Make This Crust:
- Active Dry Yeast: I use active dry yeast from Bobs Red Mill. This gives the crust its lift and fluffiness! Bobs yeast comes in a bag instead of individual packets which I love and always activates well and quickly.
- Sugar: this sugar doesnt add sweetness per se, its used to feed the yeast and help your dough get nice and active.
- Psyllium Husk: dont skip or replace this! It gives this gluten-free pizza crust its chew and elasticity. It also makes the dough super easy to work with!
- Filtered Water: filtered is always best so minerals and chemicals in hard water dont interfere with the rise.
- Starch: I used Bobs Red Mill Potato Starch for the starch component. Tapioca flour and arrowroot flour also work well here, or you can use a combination of these starches, which add a light and fluffy texture and help the crust get crispy.
- Gluten-Free Whole Grain Flours: I used a combination of Bobs Red Mill Brown Rice Flour& Millet Flour for the one you see in the photos! Ive also experimented with sorghum flour, quinoa flour, and white rice flour, and all of the combinations have worked super well!
- Salt: a must for every recipe!
How To Make This Yeast Free Gluten Free Pizza Recipetwo Ways
The method that we use to make this yeast free gluten free pizza is very similar to the method we use to make yeasted gluten free pizzabut the rise here comes from baking powder instead of yeast.
Theres less flavor because theres no yeast development, but theres no need to allow the crust to rest in the refrigerator for at least 12 hours like with traditional gluten free pizza.
All I did to create this recipe was take the yeast free pizza crust recipe from GFOAS Quick & Easy, and combine it with the gluten free bread flour blend from GFOAS Bakes Bread. The result is nothing short of a dinnertime miracle.
To make this recipe, you mostly just dump the ingredients into a mixer and mix until its all well-combined. One of the methods of making this recipe calls for the specialized gluten free bread flour blend from Gluten Free on a Shoestring Bakes Bread.
I prefer this pizza when its made with the bread flour blend since it still crisps up like a champ on the bottom and browns beautifully. But if the extra ingredient seem overwhelming, this isnt the time to use them.
The purpose of this recipe is ease. So you can absolutely make it with one of our all purpose gluten free flour blends. The dough just needs some more water, and it wont be as easy to handle.
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Can I Freeze Your Gluten Free Pizza Base
Yes! Thats what we usually do with them I often double the quantities of this recipe and make four pizza base. We then usually eat two for dinner and freeze two for next time.
You can keep them in the freezer in an airtight container for up to 2-3 months with or without toppings.
When you want to eat them, you can cook them straight from frozen by placing them into the oven on a baking tray at 200C for 10-12 minutes. Again, when theyve got back their slightly crisp exterior, theyre ready to top!
Yeast Free Pizza Dough
Like yeast pizza dough recipes, there must be an ingredient in the dough that helps it to rise. Instead of yeast, baking powder is used in this recipe. Making waiting hours for the dough to rise no longer required! Simply mix the baking powder with the remaining ingredients, let chill, then roll.
To get started, gather the equipment and ingredients then follow the step-by-step instructions. A free printable recipe card is available below. We also share all our favorite gluten-free pizza topping ideas!
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