Pizza Dough (Gluten & Dairy-free)

Pizza is my Kryptonite! If I could eat pizza every day I would and when I finally learned how easy it was to make pizza I started eating it every week. No more fear of cross-contamination from ordering at a pizza parlour. No more paying £2 for every additional topping you want to add. Or ordering a medium pizza to receive one almost half the size of a gluten-medium pizza. Plus, pizza is so easy to make if you have a stand mixer that it might make it into your lazy dinner repertoire. Home-made gluten-free pizza after a summer hike anyone?

Why make this pizza dough recipe?

There are tons of reasons as to why you should learn this gluten-free pizza recipe. If you're gluten intolerant or have coeliac disease. You can enjoy homemade pizza without the fear of cross-contamination if you have made it in a gluten-free household. It's a super easy recipe if you have a stand mixer. This nifty kitchen equipment will do the hard work for you. Pizza is a healthy weekend dinner if you cover the base in homemade pizza sauce, vegetables, lettuce, and other nutritional toppings. And not to forget, making pizza from scratch can give you a sense of achievement and a deeper appreciation for what is served at the table that takeaway or ultra-processed food can't match.

Ingredients you'll need

I always recommend using the best quality ingredients, shopping seasonally, and sustainably sourced when possible. If this is your first time cooking gluten-free for someone with Coeliac disease. I recommend checking the ingredients label before using because gluten can sneak into recipes when you least expect it. Below is each ingredient you will need:

• Luke warm water - If you're in a region where tap water is safe, then lukewarm tap water straight from the tap is all you need. If not, pour bottled water into a heatproof and place in the microwave. Then blast the water in 10-second intervals until the water is about 38ºc (100ºf).

• Dry Active Yeast - Essential for making the dough rise and giving it that delicious flavour. However, dry active yeast can be processed in factories that handle wheat, barley, and rye. For this reason, always check that the yeast you use is certified gluten-free if baking this pizza dough recipe for someone who's coeliac or gluten-sensitive.

• Gluten-free white bread flour - I only bake with a gluten-free white bread flour blend from Doves Farm FREEE foods. Which is a blend of rice flour, potato flour, tapioca flour and xanthan gum. You could experiment with alternative brands of gluten-free white bread flour or your own gluten-free bread flour blend, but recipe results may vary.

Additional note: You can swap 50-100g of white bread flour for brown bread flour or whole grain flour to add an extra depth of flavour, but you might need to reduce the water ratio.

• Xanthan gum - Depending on the gluten-free flour blend you use. You might want to omit the xanthan gum or reduce the amount. It's typically needed to give the pizza dough its elasticity, replacing the need for gluten and making it easier to work with.

• Sugar - White granulated sugar works best with this recipe. If you don't have white granulated sugar. Use either light brown or caster sugar instead.

• Salt - Table salt is all you need, don't be afraid of adding a little bit salt into your baked goods as salt helps enhance flavours.

• Olive Oil or Neutral Oil - Either use a good quality olive oil to add a depth of flavour or a neutral vegetable oil. I have tried this recipe with both and found both delicious. But I prefer olive oil due to its fruity flavour that becomes prevalent in the dough.

Frequently Asked Questions

If you have a question you want to ask that isn't in the frequently asked questions section, please send me your question or drop a comment at the bottom of the recipe. I try to answer every question, ensuring you create perfect recipes every time.

Can I make this pizza dough recipe gluten-free?

As someone with coeliac disease, all my recipes are 100% gluten-free. But with this in mind, ensure all the ingredients you use are gluten-free by checking the labels. Even yeast can contain gluten due to being processed in the same factories as wheat flour. Lastly, if you're cooking for someone with Coeliac disease, be cautious of cross-contamination if your household kitchen isn't 100% gluten-free and inform your guest of any risks.

Can I make this pizza dough recipe dairy-free?

The pizza dough is 100% dairy-free. The only dairy I use on my pizza is mozzarella cheese. But my partner is lactose intolerant and never has dairy cheese on his pizza. He often opts to either have a cheese-less pizza or use a vegan mozzarella and only ever has good things to say about both options.

Can I make this pizza dough recipe vegan?

This pizza dough is 100% vegan. The only thing that would make this pizza not vegan is generally the cheese and meat toppings. So once you have made this gluten-free pizza dough, you could have vegan mozzarella, alternative nut cheese, or even cheese-less. My partner has tried all the options due to being lactose intolerant and only ever said good things.

How do I store pizza dough?

You can store the fresh raw dough for up to 3 days in the fridge, although I doubt it will last that long before you devour it. You can store the par-baked pizza bases in the fridge for up to three days. Add your pizza sauce and toppings before continuing the baking process. The cooked pizza can last between 24-36 hours. But it's best eaten on the day of baking.

Can I freeze pizza dough?

You can freeze the pizza dough bases after they have been par-baked. To par-bake the pizza bases, put them in an oven heated to 205ºc (400ºf) for 6 minutes. Lift out and allow to cool. Once cooled, place in an airtight container and freeze for up to three months. Defrost the pizza bases overnight or for 24 hours before use. To recook, heat the oven to 205ºc (400ºf). Add your pizza sauce and toppings. Bake for 5-8 minutes. Ensure they are piping hot before lifting them out.

Recipe

Here's my recipe for the best gluten free and dairy free pizza dough you will ever make!

Serving size: 2 medium pizza's or 4 small pizza's

Prep time: 45 minutes

Cook time: 15 minutes

Equipment

• Stand mixer

• Measuring jug

• Digital scales

Ingredients

• 420g gluten-free bread flour

• 1 tsp xanthan gum

• 12g yeast

• 1 1/2 tsp brown sugar

• 1/2 tsp teaspoon Salt

• 1 cup warm water

• 4.5 tbsp olive Oil or neutral oil

Method

Make the dough

1. Add the dried active yeast to the jug of warm water.

2. Add the gluten-free bread flour, xanthan gum, brown sugar, and salt to a stand mixer bowl. Whisk the ingredients by hand until evenly distributed.

3. Attach a dough hook to the stand mixer and create a well in the dry ingredients. Pour the yeast-infused water into the centre.

4. Set your stand mixer on low for five minutes, allowing the dough to start to form a ball.

5. Next, pour in the olive oil or neutral oil into the bowl. Knead the dough on the low setting for five minutes on low until it's combined.

6. Lightly grease a bowl with olive or neutral oil. Add the pizza dough to the bowl. Cover with a clean kitchen towel and leave for 30-60 minutes until it's 1.5-2x in size.

Cook the pizza's

1. Preheat the oven to 210ºc (410ºf)

2. To make the dough easier to work with. Once it has increased in size. Place it in the fridge to chill for roughly 30 minutes (if you're in a rush, you can skip this step. I have and still achieved great results).

3. Lightly flour a clean work surface. Weigh the dough out and then divide by 2-4, depending on the size of pizzas you want to make.

4. Roll out the dough to your desired thickness. Be warned the dough lacks gluten, so you won't be able to create a super thin crust.

5. Lightly oil the top of the pizza. Place in your hot oven for 5-7 minutes until lightly puffed and par-baked.

6. Add your pizza topping to the bases. Place back in the oven for 6-8 minutes until cooked to your liking.

7. Allow to cook for five minutes before serving.

Topping suggestions

• Garlic powder around the crust makes a New York pizza parlour-inspired flavour.

• Cheese-less pizza for a dairy-free delight.

• A sprinkle of chilli flakes to spice up your feast.

• Cover in garlic-infused oil and herbs for a garlic bread-inspired side dish.

• Make your pizza a healthy mid-week meal by using vegan toppings.

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For more gluten and dairy-free recipes inspiration, visit proudlyglutenfree.com