Gluten Free Pizza Dough

Ingredients for Gluten Free Olive Oil Dough

  • 1 and 1/3 cup of warm water (check for prefered temp on yeast package)

  • 1/2 tablespoon = 5 grams of Granulated Yeast

  • 1/2 tablespoon Kosher salt

  • 1/2 tablespoon granulated sugar

  • 1/8 cup extra virgin olive oil

  • 3 and 1/4 cups = 460 grams of Gluten free multi-purpose flour

Directions for Gluten Free Olive Oil Dough

  1. In a medium bowl, measure out flour and salt, set aside.

  2. In a large lidded bowl/food container add water, yeast, sugar, and olive oil. Stir gently if yeast clumps. Add flour/salt and mix together using a wooden spoon. It should only take a minute or so to encorporate.

  3. Cover, but not seal airtight, and let rest 2 hours at room temperature. Dough should rise about 25%. Dough can be used immediately after the initial rise or store in refrigerator up to 12 days.

  4. Preheat oven and pizza stone (medium rack) to 350 degrees F.

  5. Using pre-prepared olive oil dough, dust hands with flour and pull off a baseball sized piece of dough. Place the ball dough on a lightly floured counter and flatten dough with your hands and make a circle about 6 inches around and 1/8 inch thick.

  6. Place rolled out dough onto a pizza peel (covered with corn meal or gluten free flour) or non-rimmed baking pan with parchment paper.

  7. Cover the pizza dough with 1 Tbsp of tomato sauce and your favorite pizza toppings.

  8. Slide the pizza onto the preheated pizza stone. Bake for 12-15 minutes until cheese is melted and slightly browned.

Recipe courtesy of