Gluten Free Pizza Dough Recipe Without Xanthan Gum
It's hard to find a gluten free pizza dough recipe without xanthan gum.
Why do most gluten free pizza recipes have xanthan gum? Gluten acts as a binder in pizza dough. To get that same chewy dough feeling, you need something to replace the gluten. Xanthan gum is a good replacement for gluten.
This easy gluten-free pizza crust is the perfect base for your favorite toppings. You can make the crust as thin or as thick as you would like. You may need to adjust baking time depending on how thick you want to make it.
You can freeze the dough for up to 3 months. The best part about this pizza is that you only need 7 ingredients and about an hour from start to finish. The result is a crust that actually gets crisp on the outside and stays a little tender inside.
If you're looking for other dough alternatives that don't have xanthan gum, try our diabetic pizza dough recipe.
After you've made the dough you can top the pizza however you like. One of our favorite recipes is the Honey Siracha Pizza with Chicken.
For more information about gluten-free baking, check out this article from the University of Nebraska-Lincoln.
This easy-to-mix batter-like doughs bake into a chewy, thin, and crisp crust. Make it in your conventinal oven or a pizza oven and top with your favorite toppings!
- 750 grams Gluten-Free Flour (or 6 cups - Bob's Red Mill or any other brand)
- 1 1/4 cup Warm Water (Divided)
- 3 tablespoons Sugar (Divided)
- 1 teaspoon Salt
- 1/2 teaspoon Baking powder
- 1 tablespoon Olive Oil
- 1 tablespoon Active Dry Yeast
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Preheat oven to 350 degrees F (180 C).
In a small bowl, combine yeast and 3/4 cup (180 ml) warm water – about 110 degrees F (45 C). If the water is too hot, it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (10 g) of the sugar after a few minutes.
In a separate bowl, combine gluten-free flour blend, salt, baking powder and remaining 2 Tbsp (20 g) sugar depending on preferred sweetness. Whisk until well combined.
Make a well in the dry mixture and add the yeast mixture. Add the olive oil and an additional 1/2 cup (120ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon.
If using the whole dough to make one large pizza, spread onto a generously greased baking sheet, pizza pan, or a pizza stone. Otherwise, make one smaller pizza and reserve the other half of the dough, wrapped in the fridge for several days.
Using your hands, and a little Bob's Red Mill flour blend if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge. You want it to be pretty thin – less than 1/4 inch.
Put the pizza in the oven to pre-bake for roughly 20-25 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally fine.
Remove from oven and spread generously with your favorite pizza sauce, cheese, and desired toppings. Pop back in the oven for another 15-25 minutes (depending on toppings), or until the crust edge looks golden brown and the toppings are warm and bubbly.
Cut immediately and serve.
Reheats well the next day in the oven or microwave.
