Gluten-Free Pizza Dough
Pizza is a deceptively simple dish. It seems straightforward: dough, sauce, and cheese. But there’s a reason Italian Neapolitan pizza is recognized as part of Italy’s cultural heritage and was even added to UNESCO’s list of Intangible Cultural Heritage in 2017. After all, who doesn’t love pizza? It’s the perfect snack for any occasion, whether on the go or for a cozy family gathering. That’s why gluten-free pizza dough is an important option in the gluten-free diet.
Pizza originated in Naples, Italy. In the 18th and 19th centuries, tomatoes were introduced to Italy from the Americas, transforming a basic herb-and-olive-oil flatbread into something entirely new. The famous Margherita pizza was created in 1889 in honor of Queen Margherita of Savoy, with its red, white, and green toppings — tomatoes, basil, and mozzarella — symbolizing the colors of the Italian flag.
In the 20th century, Italian immigrants brought pizza to America, where it quickly became a sensation. American variations emerged, reflecting local tastes and ingredients. Styles like Chicago deep-dish, New York thin-crust, and even calzones gained popularity. Toppings also diversified by region: in Japan, mayonnaise and seafood are common, in Brazil, green peas and corn are popular, and in Russia, you might find smoked fish.
As pizza evolved globally, it was adapted for various dietary needs, including gluten-free options for those with celiac disease, cauliflower crusts for keto diets, and vegan cheese for plant-based diets. Today, pizzas come with traditional red sauce, white sauce, and even no sauce at all.
Popular Pizza Styles
- Neapolitan — Classic Italian pizza with a soft crust, tomato sauce, basil, and mozzarella.
- Margherita — Minimalist pizza with a focus on fresh ingredients.
- Sicilian — Thick, square pizza with a rich flavor and dense crust.
- Chicago-Style — Deep-dish pizza baked in a pan, known for its generous toppings.
- New York-Style — Thin pizza that’s easy to fold and eat on the go.
I recommend trying a tried-and-true gluten-free pizza recipe. My daughter loves helping make it! We use different vegan cheeses available on the market, and the dough is very workable. It can be rolled thin or a bit thicker, depending on the type of toppings you prefer. This dough has worked well for Hawaiian, cheese, and meat pizzas alike — it has never let us down.
Ingredients
- 125 ml warm water
- 2 tsp yeast
- 1 tsp salt
- 86 g tapioca starch (or any other starch)
- 42 g chickpea flour
- 38 g rice flour or sorghum flour
- 34 g millet flour or buckwheat flour
- 1.5 tsp psyllium husk
- 1 tbsp olive oil
Dissolve the yeast in water and let it sit until it forms a foam.
In a mixer bowl, combine the flours and salt. Add the yeast mixture and mix well.
Pour in the olive oil and knead until smooth. Cover the dough and let it rest for 20–30 minutes.
Roll out the dough between two sheets of parchment paper. Transfer it to a baking sheet.
Pre-bake in a preheated oven at 180°C for no more than 5 minutes to help the crust hold its shape when toppings are added.
Add your sauce, desired toppings, and cheese, then bake until the cheese is melted.
Now it’s ready to slice and share with family!
