How to Make Homemade Gluten-Free Pizza From Scratch

Learn how to perfect your own homemade gluten-free pizza so you never have to argue about toppings again.

Pizza is one of the classic meals in American history. From the classic cheese and pepperoni to the dessert to the wacky inventions like sushi pizza, and even to the highly controversial pineapple on pizza (pineapple is great on pizza; you can’t change our minds). From the highest moments to the lowest, pizza works for nearly every occasion. Since it is such a useful meal, why not learn how to make your own, homemade gluten-free pizza from scratch? It might seem daunting at first to make it from scratch, but the process is surprisingly simple and takes about as long as it would if you ordered delivery.

Why make homemade gluten-free pizza from scratch?

For us, we wanted to learn how to make pizza for a few different reasons. For starters, we love pizza and used to order it regularly. But with a wheat allergy, it was hard to branch out and try new restaurants. Many restaurants still do not offer gluten-free options and those that do generally charge extra for the special dough. Along with this, many pizza places also limit your ability to choose what size of gluten-free pizza you get, offering only a small or medium pizza. For one or two people, that’s fine, but any more than that and the price starts skyrocketing. With all that in mind, it’s not fair to say that price and availability were the only reasons we wanted to learn how to make our own homemade gluten-free pizza. It sounded fun to make homemade pizza from scratch. In fact, we used the idea as the event for a date night the first time we made it ourselves. We turned a simple dinner into a whole event by following up the baking with a candlelight ambiance and a movie. After realizing how easy it is to make, we decided to perfect our dough. Since then, we rarely order out, even if we have multiple guests to feed.

About our homemade gluten-free pizza dough recipe

The most important thing to note about our recipe is that you can change it however you need to make the dough that is perfect for you. In fact, we changed the ingredients and their amounts in this recipe multiple times before sticking with the one we’re showing off today. One thing you might find odd about our recipe is that we don’t use active yeast. Instead, we add a sourdough starter in its place. We have found that the fermented (and slightly alive) nature of the starter helps the dough rise just as well as if we use yeast. On top of that, sourdough starter adds a more robust, ever-so-slightly tangy flavor to the dough. If you want to learn how to make your own sourdough starter, check out our other article, How to Make Gluten-Free Sourdough Starter From Scratch to get started!

Ingredients

• 1½ cups room temperature water
• 1 Tbsp psyllium husk powder
• 50 grams sourdough starter (1 Tbsp yeast if you don’t have a starter.)
• 100 grams all-purpose gluten-free flour (we use the Namaste Perfect Flour Blend)
• 100 grams almond flour
• 25 grams ground flaxseed
• ¾ cup corn starch
• 2 tsp salt
• ½ tsp baking powder
• 2 tsp apple cider vinegar

Instructions

Making the dough

1. Add water and psyllium husk powder to the mixing bowl and whisk together.
2. Let the mixture sit for 5 minutes or until it forms a gel-like consistency.
3. Add the sourdough starter, flour(s), and ground flaxseed to the mixing bowl. We recommend using a kitchen scale to measure the weight of these ingredients in grams.
4. Then, add the rest of the ingredients to the bowl, measuring with standard measuring cups and spoons.
5. Mix the dough by hand (We suggest using a Danish dough whisk if you mix the dough by hand) or with a stand mixer until it becomes solid but moldable. Add a tablespoon of water as needed if the ingredients become too dry to stick together.

Rolling out the dough

1. Add a layer of flour to the surface where you will roll out the dough.
2. Once the dough has reached the right consistency, place it onto the flour-lined surface. When you first grab the dough out of the bowl, you might need to coat your hands in flour as the dough can be sticky after the initial mixing.
3. Knead the dough, gently pulling it out and folding it in over itself until it no longer tears when stretched.
4. After the dough has reached a good elasticity, roll it into an even circle.
5. Press the dough until it is flat enough that it won’t bunch up under the rolling pin.
6. Flatten the dough with the rolling pin until it is around ¼ to ½ inches thick.
7. Now that your dough is nice and flat, roll the edges up onto themselves to make the crust. The dough can grow during baking, so keep that in mind when considering how thickly you roll the crust.
8. Finally, let the dough rise for 20 to 30 minutes. (Optional, lets the dough rise and helps create the best texture when it is cooked.)

Baking the dough

For this recipe, we bake the dough twice to make sure it rises properly and crisps perfectly.

1. Preheat your oven to 400 degrees Fahrenheit. 
2. Combine your desired spices in a small dish of olive oil.
3. While the oven is preheating, use a butter baster to oil the pizza.
4. Bake the pizza for 15 minutes at 400 degrees Fahrenheit without toppings.
5. After 15 minutes, remove the pizza from the oven and add the desired sauces, cheese, and toppings.
6. Then, place the pizza back in the oven for another 15 minutes.
7. Finally, remove the pizza and let it cool, then cut, serve, and enjoy!

Gluten Free Homemade Pizza Dough

Yield: 2 Medium sized Pizzas

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour 5 minutes

Learn how to make the most delicious gluten-free pizza dough crust that will always have you going back for another slice.

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Ingredients

• 1½ cups room temperature water
• 1 Tbsp psyllium husk powder
• 50 grams sourdough starter (1 Tbsp yeast if you don't have a starter.)
• 100 grams all-purpose gluten-free flour (
• 100 grams almond flour
• 25 grams ground flaxseed
• ¾ cup corn starch
• 2 tsp salt
• ½ tsp baking powder
• 2 tsp apple cider vinegar

Instructions

1. Add water and psyllium husk powder to the mixing bowl and whisk together.
2. Let the mixture sit for 5 minutes or until it forms a gel-like consistency.
3. Add the sourdough starter, flour(s), and ground flaxseed to the mixing bowl. We recommend using a kitchen scale to measure the weight of these ingredients in grams.
4. Then, add the rest of the ingredients to the bowl, measuring with standard measuring cups and spoons.
5. Mix the dough by hand (We suggest using a Danish dough whisk if you mix the dough by hand) or with a stand mixer until it becomes solid but moldable. Add a tablespoon of water as needed if the ingredients become too dry to stick together.
6. Add a layer of flour to the surface where you will roll out the dough.
7. Once the dough has reached the right consistency, place it onto the flour-lined surface. When you first grab the dough out of the bowl, you might need to coat your hands in flour as the dough can be sticky after the initial mixing.
8. Knead the dough, gently pulling it out and folding it in over itself until it no longer tears when stretched.
9. After the dough has reached a good elasticity, roll it into an even circle.
10. Press the dough until it is flat enough that it won't bunch up under the rolling pin.
11. Flatten the dough with the rolling pin until it is around ¼ to ½ inches thick.
12. Now that your dough is nice and flat, roll the edges up onto themselves to make the crust. The dough can grow during baking, so keep that in mind when considering how thickly you roll the crust.
13. Finally, let the dough rise for 20 to 30 minutes. (Optional, lets the dough rise and helps create the best texture when it is cooked.)
14. Preheat your oven to 400 degrees Fahrenheit. 
15. Combine your desired spices in a small dish of olive oil.
16. While the oven is preheating, use a butter baster to oil the pizza.
17. Bake the pizza for 15 minutes at 400 degrees Fahrenheit without toppings.
18. After 15 minutes, remove the pizza from the oven and add the desired sauces, cheese, and toppings.
19. Then, place the pizza back in the oven for another 15 minutes.
20. Finally, remove the pizza and let it cool, then cut, serve, and enjoy!

Notes

• This recipe makes enough for two medium-sized pizzas, so you may have to cut it in half before flattening it to ensure your pizza fits on your baking sheet.
• If you use a more oily sauce like pesto, only spread olive oil onto the folded crust at the edges so as to keep your pizza from becoming too greasy.
• This recipe uses a combination of different flours and sourdough starter, but you can tweak it to use practically any flour you want. Gluten-free flour behaves differently than traditional flour, so you may need to experiment with your flour to find the right dough consistency.
• The beautiful thing about pizza is that you can customize it however you want. And by making it yourself, no one can stop you from putting all of your favorite toppings in there. Tell us in the comments about some of the crazy pizza combinations you have or want to try in the future!