Homemade Gluten-Free and Dairy-Free Pizza Dough Recipe

Gluten-Free Dairy-Free Pizza Dough is the recipe every allergy-conscious eater eventually craves. You know what I mean: it feels like everyone’s ordering takeout or heating up frozen pies, and you’re left staring at carrot sticks judging your life choices. So if you want homemade pizza that actually tastes good (without feeling like cardboard), friend, you’re in the right spot. And if you’re still feeling curious, try this incredible gluten-free sourdough pizza dough or even check out the crispy crust gluten-free sourdough bread. I mean really… nobody deserves boring pizza night.

How To Make Gluten-Free Pizza Dough

Okay, here comes the fun part—or what I call “Kitchen Confidence.” First, just gather some basic ingredients. You’ll need gluten-free flour (I go for a blend, more on that later), olive oil, warm water, a little sugar, yeast, salt, and either a smidge of apple cider vinegar or lemon juice. Nothing too fancy.

I start by proofing yeast in warm water—don’t make it piping hot or you’ll, yep, kill the yeast. Stir in a bit of sugar (the yeast party needs food to wake up), and in ten minutes you should see bubbles. Mix flour, salt, and a splash of vinegar in a big bowl. Add your bubbly yeast water and olive oil. This is where the awkward bit starts: gluten-free dough is kind of sticky. Forget kneading like old-school pizza dough; just stir like your life depends on it until you get a thick, almost batter-like situation.

Cover with a clean towel, wait 45 minutes (pretend you’re patient), then scoop the sticky dough onto some parchment. Dust with a bit of flour and press into a pizza shape—edges don’t have to be perfect, just rustic. Bake on high heat for 10-ish minutes, unload your toppings (hello, sauce and veggies), and finish baking. Easy as pie—well, as pizza. 

“This is the only gluten-free dairy-free pizza dough my entire family begs for. It’s chewy, fluffy, and unlike anything we’ve tried from the frozen section!” — Tara, from Brooklyn

What is Gluten Free Pizza Crust Made Of?

So, let’s bust the mystery. What is actually in this gluten-free dairy-free marvel? Instead of wheat, you’re going to use a blend of whole-grain and starch-based flours. My mix usually packs in brown rice flour, potato starch, and a bit of tapioca. This combo gives you chew without, you know, tasting gritty or sandy. 

You’ll need baking yeast for the rise—it’s the “oomph” a pizza needs. Add in some olive oil for richness and elasticity. Salt for flavor, naturally. A little sweetener (either cane sugar or maple syrup, whatever floats your boat) to help that yeast along and round out the flavor. Seriously, I keep it simple. No weird gums or wild, hard-to-pronounce stuff. If you want tips for other allergy-friendly recipes, I constantly check out ideas in this gluten-free dairy-free sandwich bread guide and the easy gluten-free dairy-free bagel recipe for morning bagel cravings. Basically, if you can say it, you can bake it.

Tips for the Best Gluten Free Pizza Crust Ever

Let’s not have sad, soggy pizza. I’m weirdly firm on this: treat your gluten-free dairy-free pizza dough like royalty and it’ll return the favor. My best pointers (trust me, I’ve flopped more than a few crusts) are:

• Pre-bake your crust before adding toppings. Nobody wants a limp bottom—of pizza!
• Don’t drown it in sauce; just a light layer is plenty. An avalanche of sauce weighs it down.
• Use parchment paper for shaping and transferring to the oven.
• Let it cool a couple of minutes before cutting, or you might get the goo effect.

I swear, these tiny tweaks make a five-star restaurant difference. If you want even more gluten-free inspiration, check out apple cinnamon sweet gluten free bread for dessert ideas.

The Best Gluten Free Flour for Gluten Free Pizza Crust

Here’s where people get stuck, and I get why. There’s about five zillion gluten-free flours now: sorghum, millet, teff, oat… it’s a flour jungle! My “ride or die” blend always includes brown rice flour since it’s mild, plus potato starch for stretch, and maybe a touch of sorghum or millet if I’m feeling adventurous.

Basically: use a trusted commercial blend if you’re new, or experiment with your own until you hit the jackpot. Just don’t go all coconut flour, unless pizza-pancakes sound appealing (they’re not). Find flours that give you chew, flavor, and some crisp—that’s what will fool your friends into thinking it’s classic pizza.

And to get geeky about bread science, I can recommend jumping into science gluten free dairy free bread for, like, the real magic behind your dough.

How to Store Leftover Pizza

Let’s be honest, leftovers rarely happen in my house—but if you do manage it, here’s the trick. Store slices in an airtight container. Chalk it up in the fridge for 2-3 days. When you reheat, use a toaster oven if you have it. Microwave at your own peril—the crust texture gets kind of… sad. If you’re wondering about freezing, you can totally go for it: just wrap tightly (gotta keep that moisture in).

For more storing tips and gluten-free lunch inspiration, scroll through my favorite artisan gluten-free bread guide and nab a loaf for the week.

Give Homemade Pizza Night a Whole New Life

Hopefully, this post takes the “scary” out of trying gluten-free dairy-free pizza dough. Fresh pizza, simple steps, and you actually know what’s in your food—oh, and it’s tasty enough to skip takeout. If you want even more gluten-free baking ideas, explore resources like Gluten-Free Pizza Crust {Dairy-Free & Vegan} – Mama Knows … for different spins on homemade pie. For anyone still searching for snack-worthy options, you can also check this gluten-free sourdough starter or the helpful category of gluten-free bread recipes for all sorts of creative baking magic. There’s no reason to stand on the pizza sidelines. Jump in and start baking—your pizza craving self will thank you!

Print