Gluten-Free Pizza Dough

Maria Blohm
2–4
50 min
14 hours

We put this pizza dough in the oven a little too late, so we ended up tasting a gluten-free pizza at 11:30 p.m., when everyone else had already gone to bed. And we were completely surprised—even though we’d made it ourselves!

This dough makes a pizza that’s virtually indistinguishable from a “regular” pizza, with a thin, crispy, and chewy crust. The chickpea liquid serves the same purpose as eggs in the dough—it binds the ingredients together and creates a lighter, airier crust. This means the pizza can be enjoyed even by people who are allergic to eggs.

You can prepare the dough and store it in the fridge until it's pizza day!

4.33/5

3 Votes

Here's how:

1

Measure out all the ingredients except the psyllium husk and mix with an electric mixer or a food processor fitted with a whisk attachment until the batter is smooth. Add the psyllium husk while mixing and mix the batter for 3 minutes.
2

Cover the bowl with plastic wrap and refrigerate for 8–14 hours.
3

Turn the dough out onto a surface dusted with rice flour. Divide the dough into either 2 pieces weighing 200 g each or 4 pieces weighing 100 g each.
4

Preheat the oven to 250 °C; if you have a convection oven, preheat it to 230 °C.
5

Roll out the pizza dough directly on parchment paper.
6

Top the pizzas with your choice of toppings.
7

Bake the pizzas, one baking sheet at a time, in the center of the oven for 10–12 minutes.

Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!

Ingredients

10 g (1/5 packet) KronJäst for Bread, fresh
150 g (1.5 dl) cold water
120 g (about 2.2 dl) rice flour + extra for rolling out the dough
80 g (about 1 dl) potato flour
6 g (1 tsp) salt
20 g (1 tbsp) olive oil
6 g (2 tsp) psyllium husk
50 g (0.5 dl) aquafaba

Aquafaba is the name for the liquid in a can of preserved chickpeas. The liquid can be whipped just like egg whites. Since many people with celiac disease are also allergic to foods such as eggs, I’ve chosen to use chickpea brine in several of my gluten-free recipes.