No-Knead Gluten-Free Pizza Dough | How To Make Homemade Pizza

This no knead gluten free pizza dough is so delicious and easy. You don’t need any bread-making experience to be able to handle this recipe. If you have 10 minutes to mix the dough at 4:30, homemade pizza can be on the table by 6 with only an additional 10 minutes of hands-on work. That’s my kind of pizza dough!

Friday nights make my meal planning easy. Pizza. Always pizza. If we’re eating out on Friday, then we shift the pizza to Saturday. After going gluten-free while trying to conceive and staying gluten-free because I felt good and my digestion was better, I was on the hunt for a good pizza crust I could make from scratch that wouldn’t take a ton of hands-on time.

Initially, I bought frozen pizza crust or frozen veggie pizzas at this discount grocery store we have near us. I mean, talk about convenient. We could get two frozen pizzas for $3-5. The problem was that they were never filling enough because they were so small.

If you looked at the ingredient list, it was typically long and had things I couldn’t pronounce. We try to buy products with short ingredient lists that have names we know and can pronounce.

This no knead gluten free pizza dough takes about 8-10 minutes to mix together. Then it takes roughly 5 minutes to spread out and assemble. In between you let it rise for 1-3 hours. There is no need to pre-bake it. Once assembled, it bakes for 15-20 minutes.

What Ingredients Do I Need?

This post contains affiliate links, which means I make a small commission at no extra cost to you. 

If you regularly bake with gluten-free flour, then you likely have everything on hand. The one ingredient you may need to add to your grocery list is an active dry yeast. I buy a jar of it so I always have it on hand, but you can purchase the small packets as well.

• Gluten-free flour blend
• Active dry yeast
• Baking soda
• Baking powder
• Honey
• Salt
• Italian spices
• Garlic powder
• Olive oil
• Water
• Corn meal (for dusting on pizza stone)

As far as materials go, you will need the following:

• Glass mixing bowls (I use these ones all the time)
• Kitchen thermometer (like this one; if you don’t have one, you could just go by feel but you don’t want to kill the yeast)
• Wooden spoon
• Glass measuring cup (at least two cups)
• Pizza stone (mine is a 15″ like this one)

How to make No Knead Gluten-Free Pizza Dough

First, you need to get the yeast feeding on the sugar and working its magic – a.k.a. proofing. To do this I like to use my glass measuring cup. First microwave the water in the glass measuring cup for 35-45 seconds to get the temperature between 95-110 degrees. If it’s too hot it will kill the yeast and if too cold will fail to activate it. This is where a kitchen thermometer is very handy.

Proofing the Yeast

Once the temperature is just right add the yeast and honey then stir to combine and let sit for roughly 5 minutes until the yeast is active and it has a nice foam on top.

Mix it up!

While the yeast is proofing, mix the flour, baking soda, baking powder, salt, and spices in a large mixing bowl. If you love spices, feel free to add more. You could also use minced fresh garlic if you really want good garlic flavor! Rosemerry is also a great spice to use. If you have an Italian Seasoning blend, you can just use that, but I like to blend my own spices with what I have on hand. I’m the kind of baker to estimate the amount of spices I put into my creations!

Add the ready yeast mixture to the dry ingredients and drizzle in the olive oil then mix everything to combine. The consistency is different than other pizza dough recipes I’ve used. It is not smooth and polished like some. The dough should be sticky but not runny. If it’s runny go ahead and add more flour a little bit at a time.

Let it Rise

Drizzle or spray a clean bowl with olive oil and dump the dough into the bowl; cover with lid or towel and let sit in a warm place to rise. Ideally, it doubles in size and takes 1-2 hours, but if you need to pull it early it should be fine.

Spread it out.

At the end of the rise, preheat your oven to 400 degrees. Sprinkle roughly 2 tsp of cornmeal onto the pizza stone, this will help prevent it from sticking.

Once the dough is ready, dump it onto the center of the pizza stone and use your fingers to spread it out to the edges. You can make it thicker around the edges to form the crust and help keep the sauce from running over. It is helpful to have a bowl of water nearby to dip your fingers into as you go. The water helps prevent your fingers from sticking to the dough. Do NOT use a rolling pin. The dough is too sticky and will stick to it.

Load it up!

Once you have the dough spread out as you want, top it with your sauce, cheese, and toppings of choice!
Bake for 15-20 minutes or until the crust and cheese are lightly browned. Time will vary depending on your preference, the thickness of the crust, and what pan you use.

Enjoy!

What Gluten-Free Flour Should I use?

This is a great question. There are a lot of gluten-free flour blends out there. You could probably use a blend that includes xanthan gum and it would be fine. My favorite one to use for most of my baking is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It is more affordable than other high-quality brands. It works well in any recipe I use it for. I was sold on it when I used it to replace all-purpose flour in my mom’s sugar cooking recipe and they turned out awesome!

I also like Bob’s Red Mill as a company. It might have a bearded white male on the cover, but they are so much more than that. They are employee-owned and embrace diversity and equity. They even try to buy from minority and women-owned business enterprises. I feel I can trust their products. Learn more on their website.

Honestly though, I’ve used generic gluten-free flour blends if I’m in a pinch and it works just fine.

Can I use oat, almond, or other gluten-free flour?

I would not recommend using other gluten-free flours for all or even the majority of the flour in your no knead gluten free pizza dough. The consistency will be off. If you’re one who likes to experiment and learn from it, then go for it!

I do like using other single ingredient gluten-free flours for their nutritional benefit. What you can do in this recipe, is substitute part of the flour. This recipe calls for 3 cups flour and I would do 1/2-1 cup of a single ingredient flour. My go-to ones are:

• Oat flour
  • Has high fiber, protein, and iron.
  • As a breastfeeding mama, I try to fit oats in everywhere. See the benefits for breastfeeding moms.
• Almond flour
  • Just like almonds, almond flour has a lot of health benefits. It contains lots of monounsaturated fat, prebiotic diety fiber, vitamin E, and antioxidants (WebMD).
  • When using in place of flour, you should use almond flour, not almond meal
• Buckwheat flour
  • High in dietary fiber, antioxidants, magnesium, manganese, copper, and phosphorous (WebMD)
  • Adds a nice dark color and slightly nutty flavor to the dough
  • It seems to have an identity issue because even though it has “wheat” in the name, it is not even in the same family as the wheat grain.
• Coconut flour
  • Contains high fiber, plant-based protein and iron, and healthy fats (Healthline).
  • I would use caution on this one and be ready to add a bit more water if needed. Due to the high fiber, coconut flour tends to soak up the liquid and can dry out baked goods if you’re not careful.

What gluten-free substitutions do you like to use? Comment below.

Pin for Later!

I’m a new blogger and saving this image to Pinterest can help me grow! Learn more about my blog HERE.

Other Recipes you Might Enjoy

• SPINACH AND BUTTERNUT SQUASH LASAGNA | A SIMPLE GLUTEN-FREE OPTION
• HOMEMADE GLUTEN-FREE CORNBREAD | SIMPLE RECIPE WITH A DAIRY-FREE OPTION
• SIMPLE AND DELICIOUS VEGETARIAN CHILI | WITH VEGETABLES