Pizza night always feels like such a treat but if you have food allergies finding a decent gluten-free pizza dough recipe can be just as challenging as finding decent gluten-free pizza in the wild.
I wanted to create a simple gluten-free pizza dough using store-bought gluten-free flour and no eggs or dairy. I generally like to mix a variety of gluten-free flours for yeasted doughs as I find that gives the best results in terms of flavour and texture but it also makes the recipes fussier. When Friday night rolls around and you’re exhausted from the week, I know you need your pizza dough ASAP!
This gluten-free and vegan pizza dough rises beautifully and has a lovely crisp texture when baked plus it can be made in 10 minutes and is ready to roll out after half an hour of proving. I’ve also included an easy, flavour-packed recipe for pizza sauce which, can be thrown together while you wait for your pizza dough to rise.
Hate scrolling through reams of text before you get to the recipe? Me too! I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. Everything you need to know about this gluten-free pizza dough recipe is there, including answers to your questions, substitution suggestions and troubleshooting. If you find this useful I’d love your support on Instagram, click here to follow.
ingredients
For the pizza dough
- 235g lukewarm water
- 1 ½ tsp. (5g) instant yeast
- 2 tsp. brown sugar
- 1 Tbsp. psyllium husk
- 1 tsp. ground flaxseed
- 2 Tbsp. olive oil
- 250g gluten-free bread flour, plus extra for dusting*
- ½ tsp. fine sea salt
For the pizza sauce
- 45g olive oil
- ¼ tsp. ground black pepper
- 1 onion, finely diced
- ½ tsp. fine sea salt
- 1 tsp. oregano
- 2 garlic cloves, minced
- 1 Tbsp. tomato paste
- 400g (1 tin) crushed tomatoes
- 1 tsp. brown sugar
process
In a medium bowl, combine the water with yeast and sugar, mix well and set to one side. After 10 minutes, the yeast should be frothy and bubbly (if the yeast has not bubbled, it may be expired and need replacing).
Use a whisk to combine the psyllium, flaxseed and olive oil with the yeast and water. Mix well or until the mixture starts to thicken slightly.
Add the salt and the flour to a large mixing bowl or the bowl of a stand mixer. Make a well in the centre of the flour and add the yeast mixture. Use a wooden spoon (or fit your stand mixer with a dough hook) and mix until well combined, 3 minutes approx. The dough will be very soft and sticky, with a texture similar to thick buttercream icing. Use wet hands to gather the dough into a ball and drizzle with a little olive oil to coat. Cover the bowl with a tea towel and keep in a warm place for 30 minutes.
While the dough is rising, make the pizza sauce. Add the oil and black pepper to a large saucepan on medium heat and bloom the pepper for 30 seconds. Add the onion, salt and oregano and cook for 5 minutes or until the onions are translucent. Add the garlic and cook for another minute before adding the tomato paste, sugar and tomatoes. Turn the heat down and simmer for 20 minutes, stirring occasionally.
Preheat the oven to 200C and line two large oven trays with parchment paper.
Divide the pizza dough into two pieces and generously dust a clean surface with flour. Use a well dusted rolling pin to roll your dough balls out into the desired size and thickness (I rolled mine out to about 3mm thick as I like a very thin base). Gently roll the pizza dough around the rolling pin, transfer it to the baking tray and gently unroll the dough.
Bake the bare pizza bases for 5 minutes.
Generously cover the base in pizza sauce, add your toppings and return to the oven for 20 minutes.
NOTES: Easy Gluten-free Pizza Dough and Sauce
Ingredients Notes
Flour
I used Dove’s Farm Gluten-free White Bread Flour which contains xanthan gum. If your flour has no added xanthan gum add ½ teaspoon to the recipe.
While we’re on the topic of gluten-free flour, it’s important to note that if you use a different brand of flour your results may vary slightly. Every brand of gluten-free flour will contain a unique blend of flours (tapioca, rice, potato, corn etc.).
Gluten-free flours tend to absorb more water than wheat flours and to accommodate for that, this recipe has a high proportion of water. Depending on the brand of flour you use your dough may need slightly more or less water. If your dough feels at all dry after mixing, add 1 – 2 tablespoons of additional water until you achieve the texture I describe in the recipe. If your dough is tearing or falling apart when rolling and handing dust generously with flour and fold it into the dough until the dough rolls out easily.
Remember it’s always easier to add more flour than water to the dough.
Psyllium Husk
Psyllium husk is a type of dietary fibre. In gluten-free yeasted doughs psyllium is used as a binder and in this recipe, it’s an excellent replacement for gluten, eggs and dairy.
Ground flaxseed
In this recipe, ground flaxseed is working with psyllium to replicate gluten. Gluten-free bread doughs can tend to lack stretch and hardly ever double in size. The combination of flax and psyllium gives this gluten-free pizza dough recipe enough structure to double in size.
Vegan Cheese
I used the Violife Greek Style Block to make this pizza. I love the flavour and when it melts it looks like mozzarella.
I also recommend the Sheese Mature Cheddar for melting.
Recipe Questions and Troubleshooting
Why didn’t my pizza dough rise?
If your dough didn’t rise your yeast may be expired and need to be replaced or your dough was too dry after mixing (see note about flour).
Why is the pizza dough so sticky?
This recipe has a high proportion of water which makes a very sticky dough. The flour will absorb the majority of the moisture during proving (rising) and the dough should be much easier to handle once it’s risen.
If your dough isn’t holding together when you roll it out dust generously with flour and fold it into the dough. The dough should be very soft but you should be able to roll it out and transfer it to the baking tray without it breaking.
Do I have to add the psyllium and flaxseed?
Yes, you won’t get the same rise or texture without them. Most gluten-free pizza dough recipes call for eggs, dairy or whey powder. The combination of psyllium and flax means you can make this dough completely allergen friendly.
Can I use a different gluten-free flour like buckwheat or brown rice?
A store-bought gluten-free flour mix is made from a combination of starchy and protein-rich flours which closely replicate wheat flour. A single flour like buckwheat or brown rice lacks the starch content of a flour like tapioca, corn or potato and visa versa. You won’t achieve the same rise or texture by just using a single gluten-free flour so I don’t recommend it.
Is the gluten-free pizza dough allergen-friendly and suitable for coeliacs?
Yes, this gluten-free pizza recipe is nut-free, soy-free, egg-free and dairy-free and is suitable for coeliacs. If you’re not working in a gluten-free kitchen and you’re making this recipe for someone with coeliacs disease just make sure there is no cross-contamination with any gluten-containing ingredients.
This pizza dough is also low fodmap and suitable for those following a fodmap diet. If you are eating low fodmap diet and you want to make the pizza sauce, leave out the garlic and onion and make sure you don’t eat more than a quarter of the sauce.
