This small batch gluten free pizza dough yields enough for one 12" pizza and uses instant yeast for a soft, airy crust. Unlike no-yeast versions, this dough has a light chew and subtle rise that makes it feel like the real deal.
I knew I had to create this recipe after I realized that finding prepared gluten free pizza dough in the grocery store was, well, nearly impossible. If you've ever missed that slightly chewy, fluffy pizza crust of regular pizza dough, this recipe is for you.
The dough will look different than what you might expect; it won't rise as much and has a thicker, slightly stickier texture than regular dough. That's not a red flag; it's exactly what makes gluten free yeast dough work. Once baked, it transforms into a crust that's crisp on the edges and tender in the middle.
This is dough is also fantastic for a homemade calzone! You'll have enough dough to bake two; save one for the next day and your future self will thank you. 🙂
🌿 Ingredients
If you don't have olive oil on hand, you can use another mild vegetable oil such as canola oil. I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour (affiliate link) but other 1:1 gluten free flours should work as well.
See recipe card below for exact quantities.
📝 Instructions
📖 Variations
Here are a couple of my favorite pizza crust variations if you'd like to experiment a little:
- Garlic GF pizza crust - add a teaspoon or more of garlic powder to the dry ingredients
- Herb GF pizza crust - add a teaspoon of Italian seasoning blend to the dry ingredients, or just add a little dried basil, oregano, parsley or thyme in any combination
🥧 Serving suggestions
Homemade pizza dough is a great thing to have on hand for busy evenings! If you're making pizza from frozen dough, just take it out the morning of and leave it at room temperature to thaw. You can also make homemade pizza sauce ahead of time for even faster meal prep.
Then, pair it with a small bowl of tomato soup or a crisp side salad topped with some balsamic vinaigrette for peak comfort food vibes.
🍳 Recipe
Easy Gluten Free Pizza Dough for One (Instant Yeast)
Ingredients
Equipment
Method
- Combine the flour, yeast, salt and sugar in a mixing bowl and use a whisk to incorporate.1 ½ cups gluten free all-purpose flour, ½ packet instant yeast, ½ teaspoon sea salt, ½ teaspoon white sugar
- First, check to make sure your water temperature is between about 105-110°F (41-43°C) with a food thermometer if you have one, or just use fairly warm water but not hot. Add the warm water and oil to the dry ingredients and use a large spoon to incorporate until a solid ball of dough forms. If your dough is too dry, add a little more warm water; if it's too wet, add a little extra flour.½ cup warm water, 1 tablespoons olive oil
- Dust a flat surface or cutting board with flour and knead for a minute or two.
- Grease the same bowl you used for the dough with a little olive oil and then push the ball of dough around in the oil to coat the dough. Cover the bowl with a clean kitchen towel or a piece of plastic wrap and let the dough rise for about 45 minutes at room temperature or until it puffs up slightly and is visibly airy. If your room temperature is cool, you may need to place the bowl on a warming burner for a bit, or preheat the oven to its lowest temp and then place the bowl inside with the oven off and door slightly open.
- Pinch the dough to release the air inside and then use your dough right away or store in the fridge for up to 4 days or in the freezer for up to 2 months.
- If you'd like to make pizza crust, roll the dough out into a 12-inch crust on a flour-dusted surface using a rolling pin. Pinch the edges in a bit to form the crust, use a fork to poke holes all around the middle of the crust to avoid air bubbles while cooking, and then grease the dough with a thin layer of olive oil. Place your crust on a parchment paper lined baking sheet and top with pizza sauce, shredded mozzarella, and any toppings you'd like. Bake at 425°F (218°C) for 14-16 minutes or until the crust and cheese turns golden brown. Enjoy!
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!
Leave a Reply