Here's a super easy, gluten free pizza dough made in the bread machine. This soft, sturdy crust has a crisp edge and is perfect for homemade pizza night. It's freezer-friendly, too!
My gluten-free pizza dough is a weeknight game-changer; quick to prep, hands-off thanks to the bread machine and sturdy enough to hold all my favorite toppings.
The texture lands right in that sweet spot: soft and chewy inside with a lightly crisp exterior after baking.
What makes this dough especially reliable is the method. Letting the bread machine do the mixing and rising removes the guesswork that often comes with gluten-free yeast doughs. For more recipes like this, check out my Brussels spouts and proscuitto pizza, this arugula and proscuitto pizza and this gluten free pizza, next.
Ingredients
- Gluten free flour blend: A blend with xanthan gum is essential for structure and elasticity. Without it, the dough won't hold together properly.
- Yeast: Provides lift and chew. Keeping it dry until mixing starts is key for proper activation.
- Apple cider vinegar: Improves the texture and flavor. Vinegar keeps the dough nice and tender.
- Olive oil: Adds richness and keeps the crust from drying out during baking.
See recipe card for quantities.
Instructions
- Step 1: Add the warm water, olive oil and apple cider vinegar to the bread machine pan. Layer the dry ingredients on top in this order: sugar, gluten-free flour (plus xanthan gum if needed), salt and baking powder. Do not stir. Make a well, add the yeast. Make the dough.
- Step 2: When the cycle finishes, the dough will resemble thick batter. Scrape it onto a lightly oiled pan or parchment-lined baking sheet.
- Step 3: Using oiled hands, gently spread the dough into a pizza shape, keeping it about ¼-½ inch thick.
- Step 4: Use a fork to prick the surface of the dough all over to prevent air bubbles. Bake.
You're going to need a bread machine to make this particular recipe for gluten free pizza dough.
Substitutions
- Olive oil: Swap with avocado oil or melted dairy free butter if needed.
- Sugar: Use honey or maple syrup (same amount) for a more natural sweetness.
- Apple cider vinegar: Replace with white vinegar or lemon juice in equal amounts.
Variations
- Garlic herb crust: Add 1 teaspoon garlic powder or Italian seasoning to the dry ingredients for extra flavor.
- Thicker pan style pizza: Spread the dough slightly thicker and extend the baking time by a few minutes for a heartier crust.
- Mini pizzas: Divide the dough into smaller portions and shape individual pizzas; great for kids or a variety of toppings.
Equipment
You'll need a bread machine to mix and rise the dough, along with a rubber spatula to scrape down the sides if needed.
For baking, use a pizza pan or baking sheet, parchment paper if you prefer easy transfer and a fork to dock the crust before pre-baking.
Storage
Because this dough is yeast based, it's best to bake it before storing; keep baked pizza or pre-baked crusts in the fridge for up to 4 days or freeze fully cooled pre-baked crusts for up to 2 months to preserve texture and rise.
Top tips
Check the dough 5 to 8 minutes into mixing so you can adjust early; add 1 tablespoon warm water if it looks dry or 1 tablespoon gluten free flour if it's too thin.
Use oiled hands when shaping the dough; extra flour can dry it out.
For extra flavor, add 1 teaspoon seasoning (like garlic powder or Italian seasoning) to the dry ingredients.
Baking time depends on thickness: thinner crusts bake faster, thicker crusts need more time.
FAQ
Because the yeast is sensitive, I highly recommend adding the ingredients in the order listed above.
Related
Looking for other recipes like this? Try these:
Gluten Free Pizza Dough
Ingredients
- 1 cup + 3 tablespoons of warm water - about 110°F
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 tablespoon sugar
- 2 ½ cups gluten-free flour blend with xanthan gum - If your blend does not contain xanthan gum add 1 ½ teaspoons
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 ¼ teaspoons active dry yeast or instant yeast
Instructions
- Begin by adding all of the wet ingredients to the bread machine pan. This includes warm water, olive oil, and apple cider vinegar.
- Then, add the dry ingredients in this order to the bread machine pan. This includes the sugar, flour, xanthan gum if your flour does not contain it, salt, and baking powder. Do not mix the wet into the dry ingredients. They will combine when the machine starts. Make a small, shallow well at the top of the dry ingredients and place the yeast in it. This allows the yeast to stay away from the wet ingredients until the machine begins mixing.
- Securely add the bread machine pan to the bread machine. My machine makes a loud "click" when the pan is fully in place.
- Select the "dough" cycle on the machine. The "gluten free" option will turn it into bread, so you do not want to select that.
- Keep an eye on your dough after a few minutes to make sure no flour is stuck to the walls. You can use a rubber spatula and quickly push down any that you may see.
- Allow the machine to run the remainder of the process.
- Preheat your oven to 425°F.
- Once your machine finishes, your dough will look like thick batter. Scrape the dough onto a lightly oiled pan or sheet. Using oiled hands, gently and evenly spread the dough into the pizza shape you desire. Be sure to leave the thickness of the dough about ¼ to ½ inch thick. If you choose to have a thicker edge, now would be the time to form it. *Note: You can form your dough on parchment paper and then transfer the parchment paper onto a pan for baking. Whichever is easiest for you!
- Once your dough has been formed, take a fork and prick the unbaked crust all over to prevent any air pockets from forming.
- Bake the empty crust for about 8 to 10 minutes before adding your pizza toppings.
- After the pre-bake, add your sauce, seasonings, cheese, and toppings of choice. Return the pizza to the oven and bake for an additional 8 to 12 minutes or until the cheese is fully melted.
- Remove from the oven and allow the pizza to cool slightly. Using a pizza cutter, slice the pizza and serve.
Equipment
- 1 Bread Machine
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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