Cooking and Serving: 35 minutes | 2 12-inch pizzas
Ingredients
See recipe for ingredients
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 2 12-inch pizzas
Instructions
CHILL THE DOUGH
With either flour blend (the straight-up all purpose GF blend or the GF bread.
flour blend), you’ll need to chill the dough for about 10 minutes in the.
refrigerator. It isn’t necessary for yeast development of course since this.
recipe has no yeast, and it won’t spoil the rise from the baking powder.
A quick rest in the refrigerator makes this pizza dough significantly easier to.
shape. You’ll find yourself using less flour in shaping, which keeps the dough.
properly hydrated. That means it will be the proper crisp-tender pizza.
FOLLOW THE RECIPE
Following the recipe is crucial this no-pizza dough, as it is for many gluten.
free products. Particularly when you first try a recipe, stick to it as closely.
as possible. While this recipe for gluten free yeast free pizza dough is pretty.
easy and straightforward, it’s a little bit fussy in that there’s not much room.
for error, so follow the recipe closely.
If you do want to experiment, do it with the pizza sauce, you favorite pizza.
toppings, or the herbs, not the dough.
MAKE AHEAD
While I love this no yeast pizza dough for its last-minute-ability, it doesn’t.
have to be that way. You can make this dough ahead of time and keep in the.
refrigerator. You just need to store the unshaped gluten free yeast free dough.
in a tightly sealed proofing bucket in the refrigerator for up to two days.
Then, when you’re ready for your pizza, simply bring it out of the fridge, and.
finish the recipe, shaping the dough and adding pizza sauce and your favorite.
FREEZE
And, if you’re making this recipe, why not double it and freeze half, so you’ve.
got a base to-hand for an even faster last-minute dinner? I recommend shaping.
the dough, wrapping it tightly, and freezing on a flat surface. Then you can.
bake it straight from frozen, although you’ll need to add a few more minutes to.
the baking time. For the best results, use the frozen dough within 3 months.
A close up of person taking a slice of pizza from pizza pie.
close up of person taking a slice of pizza from pizza pie.
GLUTEN FREE PIZZA DOUGH RECIPE PERFECTION
The point is this: gluten free food doesn’t have to be boring, dry, or soggy.
You can make yeast free gluten free pizza. It can be done at the last minute—and.
Next thing you know you’ll be paging through the rest of our gluten free.
pizza combinations, wondering which you’ll make next with this crust recipe! And.
with any luck, you too can become a professional—at last minute dinner-making,.
sandwiches. Will wonders never cease?
YEAST-FREE GLUTEN FREE PIZZA DOUGH: INGREDIENTS AND SUBSTITUTIONS.
There aren’t many ingredients in this recipe. In that way, it’s similar to.
our Weight Watchers-friendly gluten free pizza recipe. There aren’t many.
additional allergens in the recipe, as it’s already naturally egg-free and.
nut-free. It is worthwhile to discuss a few of the ingredients, in case you have.
YEAST FREE, DAIRY FREE, GLUTEN FREE PIZZA DOUGH.
The recipe for the crust is naturally dairy free—unless you’re using using the.
gluten free bread flour. That calls for the addition of milk protein.
If you are dairy-free, I recommend using the all purpose gluten free flour, not.
the bread flour blend. For toppings, use your favorite dairy-free shredded.
cheese. I like Daiya brand and Violife brand.
ABOUT USING HONEY IN THIS GF PIZZA DOUGH
If you’d like to avoid using honey, you can substitute an equal amount of brown.
rice syrup. You can even use light corn syrup.
I don’t recommend using maple syrup. That has a different consistency and an.
CAN YOU REPLACE THE OLIVE OIL IN THIS GF PIZZA DOUGH RECIPE?
Yes. In place of olive oil, you can use almost any neutral oil, like vegetable.
oil, canola oil, or grapeseed oil. Olive oil does lend a nice flavor and sort of.
helps this smell similar to yeasted pizza, so it’s preferred.
A pizza sitting on top of a wooden surface.
pizza sitting on top of a wooden surface.
HOW TO MAKE YEAST FREE GLUTEN FREE PIZZA CRUST, STEP.
YEAST FREE GLUTEN FREE PIZZA | TWO WAYS.
Prep Time: 15 minutes mins.
Cook Time: 20 minutes mins.
Chilling time: 10 minutes mins.
Yield: 2 12-inch pizzas.
yeast free gluten free pizza.
free gluten free pizza.
If you’re looking for a way to get dinner on the table FAST, this gluten free.
pizza dough recipe without yeast is exactly what you need!
FOR THE PIZZA CRUST
3 cups (420 g) gluten free bread flour blend.
FOR THE PIZZA CRUST
3 cups (420 g) gluten free bread flour blend.
Notes
* 4 ½ teaspoons baking powder
* 1 teaspoon kosher salt
* 2 tablespoons (28 g) extra virgin olive oil
* 1 tablespoon (21 g) honey
* 1 cup (8 ounces) lukewarm water, (you’ll need 11 to 11 1/2 ounces if using
all purpose gluten free flour in place of bread flour)
* 1 cup (8 fluid ounces) tomato sauce
* 1 pound (16 ounces) freshly grated mozzarella cheese
* 2 tablespoons (28 g) extra virgin olive oil, (only if using all purpose
gluten free flour in place of bread flour)
MAKE THE PIZZA CRUST DOUGH.
* In the bowl of a stand mixer fitted with the bread hook (or fitted with the
paddle attachment if using all purpose gluten free flour in place of bread
flour), place the flour blend, baking powder and salt, and whisk to combine
* Add the olive oil, honey and water, and mix on low speed with the dough hook
(or paddle if using all purpose flour) until combined.
* Raise the mixer speed to medium and knead (or mix) for about 5 minutes. The
dough will begin as a rough ball and become very sticky, but should be smooth
and somewhat stretchy (if using all purpose flour, the dough will first clump
and then come together in shards, more like play-doh).
* Spray a silicone spatula lightly with cooking oil spray, and scrape down the
sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing
* Cover the bowl or bucket with an oiled piece of plastic wrap (or the oiled
top to your proofing bucket) and place in the refrigerator to chill for about
10 minutes. This will make it easier to handle.
* Once the pizza dough has chilled, place it on a lightly floured surface and
sprinkle lightly with more flour.
* Shape into a smooth ball (this will be much, much easier if you used bread
flour) and divide the dough evenly into two separate pieces and shape each
into a separate ball.
* Sprinkle both lightly with flour, and cover one with a moist tea towel so
that it doesn’t dry out.
* Using well-floured hands and a rolling pin, pat and roll out the first piece
of dough on a lightly floured surface into a 12-inch round, rotating the
dough and flouring it frequently, to prevent sticking.
* Roll and pat the dough more thickly as you work from the center of the dough
to the edges to create a crust.
* Transfer the round of dough to a piece of unbleached parchment paper.
* Repeat with the second piece of dough.
* Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom
rack of your oven and preheat the oven to 375°F (350°F if using all purpose
* If using bread flour, top your pizzas with tomato sauce and scatter with
cheese, then place the pizzas, one at a time, on the pizza stone.
* Bake for about 10 minutes or until the cheese is melted, the sauce is
bubbling and the crust is puffed and browned. Allow the pizza to set for a
few minutes before slicing and serving.
* If using all purpose gluten free flour, brush the entire surface of each
pizza crust with the olive oil to aid in browning. Bake for about 15 minutes,
or until the crust begins to puff and brown. Remove it from the oven.
* Top your pizza with tomato sauce and scatter with cheese, then place the
pizzas again, one at a time, back on the pizza stone. Bake just until the
* Allow the pizza to set for a few minutes before slicing and serving.
About using all purpose gf flour in place of gf bread flour blend.
To use All Purpose Gluten Free Flour
place of Gluten Free Bread Flour
make the following changes to the recipe and instructions:
* In place of the 1 cup (8 ounces) warm water, use 1 1/4 cups + 2 to 3
tablespoons (11 to 11 1/2 ounces) lukewarm water.
* I can only recommend using one of the following 3 all purpose gluten free
flour blends: Better Batter, my Mock Better Batter blend
or my Better Than Cup4Cup
blend. If you would like to try another flour blend, you’ll really have to
* Pizza crust made with the all purpose gluten free flour blend will need to
be handled differently, and baked differently. Please refer to the recipe
instructions for details.
Adapted from both the recipe for Yeast Free Gluten Free Pizza in GFOAS Quick and
Easy , and the recipe for
Thick Crust Gluten Free Pizza from GFOAS Bakes Bread
. Originally published on the
blog in 2015. In 2023, more text resources added.
Nutrition information is automatically calculated, so should only be used as an
If you’re looking for a way to get dinner on the table FAST, this yeast free
gluten free pizza dough recipe is exactly what you need.
you’re looking for a way to get dinner on the table FAST, this yeast free gluten
free pizza dough recipe is exactly what you need.
Pizza dough on wooden surface
dough on wooden surface