Tulo

Gluten Free Pizza Recipe

A baked gluten free pizza with a golden, slightly charred crust edge, melted mozzarella, and pepperoni, sliced into wedges on a wooden board.
Photo by Steven Lee on Pexels

A high-hydration gluten free dough with xanthan gum for structure and a short rest to hydrate the starches bakes up with a crisp bottom and a chewy interior instead of the cracker-like snap most gluten free crusts fall into, and par-baking the crust before adding toppings keeps the center from turning gummy.

Prep
45 min
Cook
20 min
Total
65 min
Servings
4

Ingredients

Servings4
  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 1/4 tsp instant yeast
  • 1 tsp granulated sugar
  • 3/4 tsp fine salt
  • 2 tbsp olive oil, plus more for brushing
  • 3/4 cup warm water (105-110°F)
  • 1 tsp apple cider vinegar
  • 1/2 cup pizza sauce
  • 1 1/2 cups mozzarella cheese, shredded

Nutrition per serving

Calories
597
Protein
9g
Carbs
109g
Fat
11g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a small bowl, stir the yeast and sugar into the warm water and let sit for 5-10 minutes, until foamy on top.
  2. 2In a large bowl, whisk together the gluten-free flour blend and salt.
  3. 3Pour the yeast mixture, olive oil, and apple cider vinegar into the flour mixture. Beat with a hand mixer or sturdy spoon for 2-3 minutes, until you have a thick, smooth, sticky batter-like dough (it will not look like wheat dough).
  4. 4Cover the bowl and let the dough rest in a warm spot for 30-45 minutes; it will puff slightly rather than double.
  5. 5Preheat the oven to 475°F (245°C). Line a 12-inch pizza pan with parchment paper and brush lightly with olive oil.
  6. 6Wet your hands and press the dough directly onto the parchment into a 12-inch round about 1/4 inch thick, since gluten-free dough is too sticky to roll with a pin.
  7. 7Bake the crust alone for 6-8 minutes, until the surface looks dry and set but not browned.
  8. 8Spread the pizza sauce over the par-baked crust, leaving a 1/2-inch border, then top with mozzarella and any additional toppings.
  9. 9Return the pizza to the oven and bake for 10-12 minutes, until the cheese is bubbling and the crust edge is deep golden brown.
  10. 10Let the pizza rest for 5 minutes before slicing, so the cheese sets and doesn't slide off with the first cut.

Tips & variations

  • Use a gluten-free flour blend that already contains xanthan gum (check the label); if it doesn't, whisk in 1 teaspoon of xanthan gum with the dry ingredients or the crust will crumble when sliced.
  • For a crisper bottom, bake the par-baked crust directly on a preheated pizza stone or an upside-down sheet pan for the last few minutes instead of on the parchment-lined pan.
  • Keep sauce and toppings light; gluten-free crusts don't have the gluten network to support a heavily loaded, wheat-crust-style pizza without going soft in the middle.
  • For a dairy-free version, swap the mozzarella for a meltable dairy-free shred and brush the crust edge with a little extra olive oil before the final bake for color.

Storage & reheating

Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven or air fryer for 5-7 minutes directly on the rack to recrisp the crust; microwaving will make it chewy and limp. The par-baked, untopped crust also freezes well for up to 2 months, wrapped tightly, and can go from freezer straight to a hot oven for topping and finishing.

Tips from the Tulo kitchen

  • Weighing the flour blend instead of scooping by cup gives far more consistent results, since gluten-free flours pack down differently than wheat flour and a heavy-handed cup measure can make the dough too stiff.
  • If the dough feels too stiff to spread even after resting, wet your hands again rather than adding more flour; extra flour is the main cause of a dry, cracker-like finished crust.

FAQ

Why is my gluten free pizza crust soggy in the middle?

This almost always means the crust wasn't par-baked long enough before adding sauce and cheese; the surface should look dry and set, not just lightly firm, before you top it.

Can I make the dough ahead of time?

Yes. After the first rest, press the dough into shape, wrap the pan tightly, and refrigerate for up to 24 hours; bring it to room temperature for 15 minutes before par-baking.

Do I need xanthan gum if my flour blend already has it?

No, adding more on top of a blend that already includes it can make the crust gummy and dense; check the ingredient label before adding any extra.

Can I roll this dough out like regular pizza dough?

No, gluten-free pizza dough is closer to a thick batter and will stick to a rolling pin; press it out with damp hands directly on the parchment instead.

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