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Delicious gluten free pizza — REAL pizza — is one of the things people think they’ll have to miss out on with the gluten free diet, but not true! People talk about craving it, but with this gluten free pizza dough recipe (or my easy, award-winning gfJules Pizza Crust Mix), you can have it: crunchy, chewy, doughy REAL pizza in no time, without the gluten!
There’s just something about pizza that everybody loves. And it’s tragic to think you might have to give up great pizza when you go gluten free. It is the ultimate comfort food, after all!
And when you make it at home yourself, you can put ANYTHING on top and you can choose if you want thick or thin pizza. Either is delicious, both are easy!
You can even make Chicaco-style gluten free Deep Dish or Stuffed Crust pizza!
Even if you’ve never made a pizza crust in your life (most of us hadn’t), it’s easy with my mix or this recipe, and the rewards are indeed sweet! I’ve posted a few videos for you in this recipe so you can see just how easy it is.
Once you get good at making the pizza crust, try something new like gluten free calzones or gluten free pizza rolls! The pizza possibilities are nearly endless!
I worked so hard to develop a truly AWESOME gluten free pizza crust because at this point in my gluten free life, I’ve got to be honest, I’ve made a lot of gluten free pizzas.
I’ve made gluten free pizzas for dinner parties, I’ve made them for cooking classes of 85 people, I’ve even made them for food shows for hundreds of samplers. I have never had a complaint, but I have actually seen a few tears from folks who have been deprived of real pizza for so long.
Real pizza strikes a chord with people. It’s right up there with bread and chocolate chip cookies as the top 3 things folks think they will miss most when going gluten free.
I suppose rice cracker gluten free pizzas have their place, but when you want a real pizza with a real doughy crust, this will be your go-to, real pizza recipe (but be ready, it could be a real tear-jerker for you, too!).
Watch how easy it is with this quick video:
To bake this recipe as gluten free pizza or gluten free focaccia, I like using a pizza crisper pan covered with parchment sprayed with non-stick cooking oil. They are usually circular pans and have lots of little holes in them to help the air flow and to make the outside of the crust crisper, while allowing the inside crust to remain chewy.
Another option is a pizza stone like this gorgeous one from Emile Henry.*
This gluten free pizza dough recipes also works on the grill!
Yes, I’m talking grilled gluten free pizza, here. SO yummy – just rise it according to the recipe, then grill instead of baking in the oven. It imparts a real pizza oven quality to the crust and is truly delicious (just be sure to monitor it so that it doesn’t burn!). Follow this link to my full Grilled Gluten Free Pizza Recipe.
I’ve also used a portable pizza oven when I offer samples at gluten free shows. My favorite so far is the Presto Pizazz® Pizza Oven. This handy gadget is fun to watch in action and takes any guess-work out of rising and baking a pizza.
Another option is to simply cover a baking sheet with parchment paper sprayed with cooking oil and bake the pizza in a round or rectangular shape on that. Whichever pan or method, this recipe can make a thin or thick crust and will make your whole family happy.
Particularly when using a regular baking sheet though, don’t make the center of the crust too thick or use a very watery pizza sauce, as it will be harder to get that part of the pizza nice and crispy on the bottom.
Who doesn’t love the convenience of pulling a frozen pizza out and shoving it in the oven? Well next time you make this recipe (or make one of my gfJules Gluten Free Pizza Crust Mixes), make two and freeze one! My Mix actually makes two already, so if you’re not in the mood for two large pizzas today, you’ll be set, because you can easily par bake one and freeze it for later!
Follow the instructions for making, spreading and rising the pizza just as you would normally, but then bake it at 450F for only about 5 minutes, or until the dough has puffed and is starting to look a bit dry but not brown.
Remove the crust to cool to room temperature and then either cover with toppings or not, your choice. Either way, at that point, wrap the pizza well with plastic wrap … twice. This will prevent freezer burn. If you know you’ll be keeping it in the freezer for a few weeks or even a month, I’d suggest another layer of foil, as well.
When you’re ready for gluten free pizza next time, preheat your oven to 500F, then remove the foil and plastic wrap. If you haven’t already topped it previously, add sauce and toppings now.
Place the frozen gluten free pizza on your favorite pan or pizza stone and place it in the preheated oven, baking until the crust is browned and your toppings are melted, at least 10 minutes.
✦To recap: the easiest way to GF pizza nirvana is with my gfJules™ Gluten-Free Pizza Crust Mix. It takes any worrying or guess-work out of the equation — pre-measured with ingredients selected just to get that perfect “chew” out of your gluten free pizza dough.
✦My Gluten Free Pizza Making e-book gives you 13 different pizza recipes for any type of pizza craving!
✦And if you need more proof that this dough (from scratch or using my mix) is easy to make into a pizza, watch my 14 year old son do it in this short video!
Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
(From scratch: whisk together dry ingredients except yeast; set aside.)
In a large mixing bowl, combine egg whites, olive oil, cider vinegar and 1/4 cup of the water.
Using a stand mixer (preferably), slowly add in the dry ingredient mix. Gradually add remaining 1/4 cup of water to get a firm but very sticky dough that can still be spread; if dough is tight or resistant to spreading out on the pan, mix an extra 2-3 tablespoons of warm water into the dough until absorbed.
Pour in the yeast and beat on high for an additional 2-3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).
Prepare a pizza pan or baking sheet by lining with lightly oiled parchment. Spoon the wet dough out into the middle of the parchment and liberally oil your hands to spread the dough. Push gently with your oiled palms to spread the dough to the shape and size you like. (watch a short video to see how here) If my 5 year old can spread this pizza dough, so can you!
The dough will rise a lot, so make sure to spread it fairly thin in the middle and leave a thicker crust on the edge if you like a thick crust; if you like thinner crusts, spread the dough out even more thin (just make sure you don't have holes).
Cover with more oiled parchment and let the crust rise 30+ minutes in a warm spot like a warming drawer or oven preheated to 200º F and turned off.
Preheat the oven to 375° F (static). After the crust has risen, poke several holes in it with a fork to prevent large air bubbles forming, then bake for approximately 15 minutes. The cooking time will vary depending on your pan, but the crust should have risen nicely by this time, and just begun to slightly brown.
Spread with sauce (make sure sauce is not cold) and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 15 minutes, or until the cheese is bubbly, if using.
from reader Amanda Marie:
"First I have to say that I love this pizza recipe. It works really well and I’ve gotten a lot of positive reviews on it both at school and from the very tough crowd at home. Jules knocked it out of the park with this recipe!
Second, I have to give major props to Chef Patrick Auger because I never would have known how to figure this out without his guidance. Thanks Patrick!
To bake without yeast:
Add to the dry mixture:
Instead of 1/2 cup water, add 1/2 cup of club soda at the very end, together with 1/4 cup of warm water. I keep the rest of the recipe the same. You will feel like you have an ooey gooey mess on your hands when you are done mixing the dough. It's normal.
I put an obscene amount of olive oil on my hands and on a piece of parchment paper to make sure my dough gets well oiled and it helps the dough not stick to your hands as much. You will want to work your dough and then slowly spread it out to where you have the shape of the pizza you are going for. I shape the pizza on the pan and keep the parchment paper under my pizza."
If you’d like yet another way to prepare several of these yummy gluten free pizza crusts in advance, freeze them and bake them later — all at one time — hop to In Angela’s Kitchen for her how-to photos of how to make your own frozen pizzas with my mix! Angela:
Cut 8 parchment circles 2 inches larger than trays. Lightly oil trays so parchment sticks, put parchment circles on trays, then oil parchment. Set aside.
Working with only 4 crusts at a time, mix together 4 crusts according to the package directions. Divide pizza crust between 4 prepared trays. Drizzle a bit of olive oil over each crust. With well oiled hands, pat out pizza crusts, leaving a ridge at the edge to contain toppings.
Spread pizza sauce onto each crust. Add toppings.
Wrap each pizza well, label and freeze. Repeat with remaining pizza crusts and toppings.
To bake: unwrap pizzas and remove from trays. Place pizza (still on parchment) on your favorite pizza baking pan, pizza stone or directly on the baking rack of the cold oven. Close oven door. Set oven to bake at 400 degrees F. Check pizza after 25 minutes. Depending on toppings, bake for another 15 to 20 minutes until crust is baked through and toppings and bubbly and cheese is melted. Enjoy!
I hope you love this recipe as much as we do!
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**Emile Henry has provided me with a baking stone to use in my gluten free baking. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the products I choose for my family. Thanks so much for your support!