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PizzaGluten-freeVeganintermediate

Gluten-Free PizzaRecipe

Cold-fermented gluten-free pizza dough — thin, foldable, and naturally vegan.

gluten freevegancold fermentthin crust

Last updated

About this ratio

GF pizza is one of the more rewarding gluten-free baking projects because the format forgives a lot. The dough is rolled (not stretched) and baked thin and hot, so the lack of gluten elasticity matters less than it does in a baguette or bagel. A long cold fermentation (24–48 hours) does heavy lifting on flavor — slow yeast fermentation produces the same complex acids in GF dough as it does in wheat. provides the stretch the dough needs to hold together when topped, and a like Caputo Fioreglut gets you closest to a traditional pizza texture.

At a glance

At its default setting, this Gluten-Free Pizza recipe makes 4 dough balls at about 220g each — about 880g of dough in total. In baker's percentage that breaks down to 467g GF 00-style or AP flour blend (100%), 350g Water (75%), 9.3g Salt (2%), 4.7g Instant yeast (1%), 19g Olive oil (4%), 7.0g Sugar (1.5%), and 23g Psyllium husk (ground) (5%). Change the dough balls or enter a target dough weight in the calculator and every amount rescales to match, in grams or ounces.

Recommended hydration

65–85%

Calorie-conscious

Switch to scale a leaner version of this recipe — the same bread with fats and sugar pulled to their lowest sensible amounts. The calculator, ingredients, and nutrition all update to the lean formula.

Make

4dough balls

Display unit

Total dough

880g

  • 467gGF 00-style or AP flour blend100% baker's
  • 350gWater75% baker's
  • 9.3gSalt2% baker's
  • 4.7gInstant yeast1% baker's
  • 19gOlive oil4% baker's
  • 7.0gSugar1.5% baker's
  • 23gPsyllium husk (ground)5% baker's

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Step-by-step method

How to bake this Gluten-Free Pizza

GF pizza dough rewards patience. Mix today, ferment cold for one to two days, shape and bake hot. The cold retard develops flavor that masks the slightly starchier note of GF flour, and the firms the dough into something you can actually shape with your hands instead of a soup.

01

Mix

8 minutesroom temperature
  1. 1.Whisk the dry ingredients in a large bowl: or , salt, instant yeast, sugar, and . Disperse the psyllium evenly — clumps gel into rubbery lumps.
  2. 2.Pour in the water and olive oil. Mix with a sturdy spatula or stand-mixer paddle for 4–5 minutes. The dough starts loose and tightens noticeably as the psyllium hydrates. Finished: thick, slightly tacky, no dry pockets.
02

Cold retard

24–48 hours38°F / 3°C
  1. 1.Scrape the dough into a lightly oiled container with a lid. Refrigerate 24 hours minimum; 48 hours is the flavor sweet spot.

Don't skip the cold retard — same-day GF pizza dough tastes flat. The slow fermentation is doing free flavor work while you sleep.

03

Shape

1 hr warm-up + 5 min shaperoom temperature
  1. 1.Pull the dough out 1 hour before you want to bake. Divide into 4 equal pieces (~220g each) and re-form each into a loose ball on the counter.
  2. 2.Let the balls rest covered while the oven preheats — chilled GF dough rolls easier when it has 30+ minutes to come up in temperature.
  3. 3.Preheat oven and a baking stone or steel to 500°F / 260°C (or your oven's max) for at least 45 minutes.
  4. 4.Roll each ball between two sheets of parchment to a ~10-inch round, ⅛-inch thick. GF dough does not stretch by hand the way wheat does — rolling is the right move, not a compromise.

Keep the parchment underneath when you top and bake — sliding GF dough off a peel without parchment is a recipe for a tear.

04

Bake

6–10 minutes per pie500°F / 260°C
  1. 1.Top the rolled crust on its parchment: a thin layer of sauce (less than you think), cheese, light toppings. Heavy toppings weigh GF crusts down and prevent the bottom from crisping.
  2. 2.Slide the parchment-and-pie onto the preheated stone or steel. Bake until the cheese is bubbly and the edge is browning, 6–10 minutes.
  3. 3.For extra-crisp bottom, slide the parchment out from under the pie at the 4-minute mark and finish directly on the stone.
  4. 4.Slide onto a board, slice with a wheel into 8 wedges. Eat foldable.

GF crusts firm up as they cool — they're softest right out of the oven and tightest after 5 minutes. Best eaten in between.

Frequently asked

Questions about this recipe.

  • How do I scale this Gluten-Free Pizza recipe to make more or fewer loaves?

    Use the calculator on this page. Adjust the output count or per-loaf weight; every ingredient amount updates automatically. You can also enter a total dough weight and the calculator works backwards. The Gluten-Free Pizza recipe is written in baker's percentages, so it scales proportionally without changing the bread's character.

  • Can Gluten-Free Pizza be made gluten-free?

    Gluten-Free Pizza is naturally gluten-free. The recipe uses a gluten-free flour blend (rice, tapioca, sorghum) and psyllium husk as the binder in place of wheat gluten.

More general questions about ratios, hydration, and the calculator on the FAQ page.

Background concepts

More Pizza breads