Gluten Free Pizza Dough Recipe

Greek Pizza made with gfJules gluten free pizza crust mix

Thick or thin, deep dish or grilled ... this is the gluten free pizza dough recipe you've been missing! It's real pizza, gluten free! The magic is in the mix: easy and award-winning gfJules Gluten Free Pizza Crust Mix, to be specific!

4.43 from 54 votes

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Course: Mains Sides

Cuisine: Italian

Prep Time: 10

Cook Time: 8

Additional Time: 30

Total Time: 48

Calories: 411kcal

Author: Jules Shepard

Equipment

Square Pizza Stone

gfJules All Purpose Gluten Free Flour

gfJules Gluten Free Pizza Crust Mix

Ingredients

One 12-inch Pizza or Focaccia

1/2 mix gfJules® Gluten Free Pizza Crust Mix (~ 1 2/3 cup or 8.5 ounces of mix)**

OR THESE DRY INGREDIENTS

1 1/2 cups (202 grams) gfJules® All-Purpose Gluten-Free Flour OR 210 grams gfJules Gluten Free Multigrain Biscuit & Breakfast Baking Flour (corn-free)
3 Tbs. milk powder dairy or non-dairy (like coconut milk powder) OR almond meal OR plain GF potato flakes
1/4 tsp. oregano
Pinch or two of garlic powder optional
1/2 tsp. salt

PLUS

2 egg whites or egg substitute like flax egg or aquafaba room temperature
2 Tbs. extra virgin olive oil
1/2 tsp. apple cider vinegar or lemon juice
½ cup warm water (if making from scratch, add 2 Tablespoons additional water)
2 1/4 tsp. rapid rise yeast gluten-free (1 packet - included with pizza crust mix) ** (for yeast-free directions, scroll to the bottom of the recipe)
additional olive oil to brush onto the crust
pizza sauce & toppings of choice

Instructions

Make the Dough:

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 water.
Using a stand mixer (preferably), slowly add in the dry ingredient mix with yeast. Beat for 2-3 minutes on high 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.(Note: this recipe may be mixed by hand in a large bowl, using a wooden spoon – stir as long as you can!)

FORM THE CRUST:

Spoon dough onto oiled parchment. Liberally oil your palms and spread pizza out to a 12-14” circle or small personal pizzas, adding oil to your hands if the dough is sticking. Create raised edge to contain sauce.
Click here to watch a quick how-to video on spreading out the dough.

FOR PIZZA STONE:

Preheat oven with pizza stone on rack to 500°F (static)/475° F (convection).
Cover crust with oiled parchment and let rise for 30 minutes in a warm spot.
Remove top parchment and transfer pizza to hot stone.
Bake for 3-4 minutes or until the crust is lightly browned, bubbled, and firm.
Remove to spread warm sauce and toppings, then bake for 2 more minutes.

NO RISE METHOD:

Place pizza pan on bottom rack of oven. Turn oven on to 500°F. Bake for 18 minutes or
until crust is lightly browned, risen, and firm.
Remove, add sauce and toppings, and bake for 3-4 minutes on top rack.

TRADITIONAL METHOD:

Preheat the oven to 375° F (static)/ 350° F (convection).
Cover crust with oiled parchment. Let rise for 30 minutes in a warm spot.
After the crust has risen, bake for approximately 15 minutes or until the crust is risen and lightly browned.
Spread with warm sauce and toppings (or if making focaccia, sprinkle fresh rosemary, sea salt or other toppings) and cook an additional 8-10 minutes, or until the cheese is bubbly, if using.

Video

Notes

* To make TWO pizzas, simply use FULL gfJules Pizza Crust Mix and follow package instructions for ingredients to add; if making from scratch, double ingredients.

YEAST-FREE PIZZA DOUGH INSTRUCTIONS

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 gluten free pizza without yeast:

Add to the dry mixture:

1 Tablespoon baking powder
1 heaping teaspoon baking soda

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."

Nutrition Facts

Gluten Free Pizza Dough Recipe

Serving Size

Amount per Serving

Calories

411

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Cholesterol

Sodium

531

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.