How to Make Gluten-Free Pizza Dough

Doughin' it right! Bring some pizzazz to pizza night with this versatile recipe.

By Michelle Fryc
Updated on June 24, 2024
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by Michelle Fryc
Making homemade pizza is easier than you might think.

Learn how to make gluten-free pizza dough to bring some pizzazz to pizza night with this versatile recipe.

Every Sunday evening growing up, my family had homemade pizza, and I was the chef. I loved kneading the dough, waiting for it to rise, and adding the toppings – especially the mushrooms. In those days, canned mushrooms were a treat reserved only for pizza nights. One time, I let the dough rise in my mom’s favorite plastic bowl. Wanting to speed things up, I put the bowl in the warm oven. Fortunately, I checked in on it before too much melting occurred! For years, I chuckled slightly every time the bowl was pulled from the cupboard.

Making pizza from scratch was more about frugality than about eating healthy, homemade meals. Since then, I’ve made hundreds of homemade pizzas, but only recently did I really try to fine-tune the process and the taste. In fact, I went on my own personal quest to create the best homemade pizza that was simple and tasty.

In Search of the Ideal Dough

For months, I experimented making crusts with heritage grains, whole grains, expensive flours from Italy, inexpensive white flour from box stores, my home-ground flour, and several gluten-free options. Sifting through the flour choices was fun. The easiest, tastiest, and most nutritional flour I found was a mix of organic heritage grains and a finely ground white flour, which created a stretchy, chewy crust. The fine grind was like that of the famous Italian pizza flours. Because of the delicate blend, the dough contained just enough gluten to stretch without tearing.

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