Tulo

Gluten Free Pizza Dough Recipe

A round of golden-edged gluten free pizza crust on parchment paper, topped with tomato sauce, melted mozzarella, and basil leaves, cut into slices.
Photo by Engin Akyurt on Pexels

Psyllium husk powder stands in for the gluten network wheat flour normally provides, giving the dough enough structure to hold together and develop a chewy bite instead of crumbling. Par-baking the crust before adding toppings drives off extra moisture so the center sets fully instead of turning gummy under sauce and cheese.

Prep
40 min
Cook
30 min
Total
70 min
Servings
8

Ingredients

Servings8
  • 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tbsp psyllium husk powder
  • 2 tsp instant yeast
  • 1 tsp granulated sugar
  • 1 1/2 tsp salt
  • 1 1/8 cups warm water (about 110°F)
  • 2 tbsp olive oil, plus more for the pan
  • 1 tsp apple cider vinegar

Nutrition per serving

Calories
189
Protein
2g
Carbs
35g
Fat
4g

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.

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Instructions

  1. 1In a small bowl, whisk the warm water, sugar, and yeast together. Let sit for 5-10 minutes, until foamy on top.
  2. 2In a large bowl, whisk the gluten-free flour blend, psyllium husk powder, and salt together.
  3. 3Pour the yeast mixture into the dry ingredients along with the olive oil and vinegar. Mix with a stand mixer paddle attachment or a sturdy spoon until a thick, sticky dough forms; it will look more like a stiff batter than a wheat dough ball, and that's expected.
  4. 4Cover the bowl and let the dough rest at room temperature for 20-30 minutes.
  5. 5Preheat the oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside to heat up.
  6. 6Divide the dough in half. Place one portion on a piece of parchment paper dusted with gluten-free flour, and with wet or oiled hands, pat and press it into a 12-inch round about 1/4 inch thick.
  7. 7Slide the parchment with the dough onto the hot stone or sheet and bake for 6-7 minutes, until the surface is set and just barely golden.
  8. 8Remove the par-baked crust, add sauce and toppings, then return it to the oven and bake for another 8-10 minutes, until the cheese is melted and the edges are deep golden brown.
  9. 9Repeat shaping, par-baking, and topping with the second portion of dough. Slice and serve hot.

Tips & variations

  • Weigh the flour blend on a kitchen scale rather than scooping with a measuring cup; gluten-free flours pack down unevenly, and a few extra grams can make the dough noticeably drier and harder to press out.
  • If the flour blend doesn't already include xanthan or guar gum, add 1 teaspoon per 2.5 cups of flour, or the dough will crumble apart when sliced.
  • Brush the crust edges with a little extra olive oil before the final bake; gluten-free dough browns more slowly than wheat dough and benefits from the extra fat.
  • For a crisper bottom crust, bake directly on a preheated pizza stone or steel rather than a plain sheet pan.

Storage & reheating

Wrap par-baked, untopped crusts tightly and refrigerate up to 3 days or freeze up to 2 months; bake straight from frozen with a couple extra minutes. Fully baked, topped leftover slices keep refrigerated for 3-4 days; reheat in a 400°F oven or a dry skillet for a few minutes to re-crisp the crust, since a microwave leaves it rubbery.

Tips from the Tulo kitchen

  • Letting the mixed dough rest the full 30 minutes rather than rushing to shape it makes a real difference in how well the slices hold together, since the psyllium needs that time to gel fully.
  • Wetting hands instead of dusting them with flour when pressing out the dough keeps it from sticking without adding extra dry flour that can toughen the baked crust.

FAQ

Why is gluten-free pizza dough so sticky compared to regular dough?

There's no gluten network to give it structure, so the dough relies on psyllium husk and a higher water content to hold together; that stickiness is normal, and oiled or wet hands make it manageable to shape.

Can I make the dough ahead of time?

Yes. Refrigerate the mixed, unshaped dough in a covered bowl for up to 2 days, or freeze par-baked crusts for up to 2 months.

Do I really need to par-bake the crust before adding toppings?

For most gluten-free blends, yes. Wet toppings like sauce and cheese add enough moisture that an untreated crust often stays raw and gummy in the center.

Can I use a gluten-free flour blend that doesn't contain xanthan gum?

Yes, but add 1 teaspoon of xanthan or guar gum per 2.5 cups of flour yourself, since it's what keeps the baked crust from falling apart when sliced.

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