Gluten free Pizza Dough in a bread machine

Let your bread machine do the work while you pull the rest of your pizza ingredients together. If you have extra time, make two batches and follow the directions on how to freeze the dough for later.

Gluten Free Pizza Dough

Enough dough for two 12″ round pizzas.


3 1/2  tsp. instant rapid rise yeast ( I like SAF brand)
3 1/2 cups gluten free bread flour blend (Pamela’s makes a good one as does King Arthur)
For a DIY version, see below
2 Tbsp. brown sugar
1 Tbsp. xanthan gum ( omit if your flour blend has it already)
1 1/2 tsp. salt ( again omit if your flour blend has it already)
1 1/4 cups water
1/4 cup olive oil or grape seed oil
1 tsp. cider vinegar


In a medium sized bowl, whisk together the yeast, flour blend, brown sugar and xanthan gum.

Place the salt, water, oil and vinegar in the bread machine pan. Turn the machine on the Dough Cycle.

As it begins to mix, slowly add the flour mixture to it, scraping down the flour from the sides and bottom until it is all mixed together. Adding it slowly allows it mix better than dumping it all in at once. Try it and see. If it works better for you to dump it in and then just mix everything up, go for it 🙂

Stop the machine before it starts the rise cycle. Just let it mix it up for you.

Preheat the oven to 400 degrees.

Place a piece of parchment paper on both pizza pans. go ahead and cut to fit but leave a about 1 to 2 inches all the way around. Or do what I do and just spread it out on a cookie sheet and try to make it as round as possible. You may want to spritz the pans with non-stick cooking spray and then place the parchment on top to keep it from moving around.

Divide the completed dough in half and spread each half with a spatula sprayed with non-stick spray if it tries to stick. Or, do what I do and just oil your hands and start pressing it into a circle.

Pop in the oven and bake for 12 minutes. Take out and place sauce of choice and toppings and throw back in the oven for another 12 to 15 minutes or until everything is nice and bubbly and the crust is golden on the edges.

Yum Yum!

If you want a DIY flour blend, here’s one that works pretty well.

1 1/4 cups sorghum flour
2/3 cup bean flour
1/2 cup brown rice flour
1/3 cup potato starch
1/4 cup tapioca starch
2 Tbsp. brown sugar
1 Tbsp. xanthan gum
1 1/’2 tsp. salt

You can package this up in airtight plastic bags and have it ready to go anytime you want to make it a pizza night.

As for freezing the dough: After you stop the dough cycle on the bread machine, place half of the dough in airtight freezer bags and squeeze out as much air as you possible can.  Place in your freezer for up to one month. Make sure to label the bags so you know how long it’s been in there.

Take the dough out of the freezer and leave on the counter to thaw, or place in the refrigerator and let thaw. It may take up to 48 hours depending on how rock hard it is. Then follow the recipe above.

I hope you enjoy this too!


I hope you like this recipe. Let me know if you try it.
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  • winnie

    Reply Reply February 19, 2018

    Can’t wait to try this.

    • Kathy

      Reply Reply February 21, 2018

      Let me know how it goes!

  • Danilo

    Reply Reply July 31, 2018

    I was so looking forward to try this recipe.
    I want to assume that the 2 plus chips of water was a typo. (?)
    It turned out like yellow water consistency. Raised all the way out of the bread machine container….
    What a disaster!

    I live in the tropics and it’s very hard to find all the ingredients. But I managed to find them and paid a premium for them….

    Sorry but I would not recommend this recipe to anyone

    • Kathy

      Reply Reply July 31, 2018

      Yes! I am so sorry for the disaster. It should have been 1 1/4 cups of water not the 2 1/4 cups of water.

    • Janey

      Reply Reply June 4, 2023

      I’ve just made this pizza dough in my bread machine and made my first pizza. I chose ham mozzarella and pineapple fot the topping. Absolutely delicious! I’ve bought many different gluten free pizza bases and none of them come close to the taste of this one. Thank you for sharing it.

  • Blake

    Reply Reply November 3, 2018

    Crackingly good recipe, thank you. It has the approval of my 5 year old son and we’ll be making it again, possibly as a flat bread too.

    I was true to the recipe and it worked well. I hope your previous responder can take the plunge and try again with the correct water amount. I used 450g of flour for 3 1/2 cups, and US Imperial measurements (1 cup = 239mL, 1 Tbsp=15mL). Oh, I made one substitution: I used 1 Tbsp off brown sugar and 1 Tbsp of rice malt syrup as I ran out of brown flour.

    Looking forward to trying some other recipes on your blog/site. Thanks again.

    • Kathy

      Reply Reply November 5, 2018

      thanks for the comments. Glad it worked great for you. Kathy

  • Beittanie

    Reply Reply April 5, 2019

    Sunday nights are pizza night at our house and this has quickly become our go to gluten free crust! I add garlic and Italian seasoning and my kids beg for this recipe each week, asking if I’m making the “yummy crust.” Thanks so much for sharing this recipe.

    • Kathy

      Reply Reply April 15, 2019

      That’s so awesome! I’m touched that your kids really like this. That puts a major smile on my face. Thanks for sharing with me.

  • Stephanie Guy

    Reply Reply April 13, 2019

    Finally, after almost 15 years of searching, a pizza recipe that works!

    Thank you so much 🙂

    • Kathy

      Reply Reply April 15, 2019

      Great! so glad this worked for you. Pizza is one of those things you really miss.

  • Chuck Slomski

    Reply Reply March 17, 2020

    We have a bread machine that has a GF setting. If I make the dough early in the morning….what do I do with it before using it in the evening? Freezing doesn’t seem like an option. Thanks and looking forward to enjoying the crust.

    • Kathy

      Reply Reply March 25, 2020

      Hi Chuck,
      If you are making the bread in the machine, just let it finish the cycle. Pop it out and allow to cool on a wire rack so it doesn’t get mushy on the bottom. If you don’t use it all up in the evening, go ahead and wrap in plastic wrap. It will stay fresh on the counter for about 2 days.
      If you are trying to make dough ahead of time, I wouldn’t. It’s not going to hold well and it will affect the rise of the bread.

  • Kath Kelly

    Reply Reply May 16, 2020

    Made the gluten free pizza base last night , what a success absolutely delicious. Thank you

    • Kathy

      Reply Reply May 18, 2020

      so glad it turned out awesome for you. thanks for letting me know.

    • Amy J

      Reply Reply February 18, 2023

      I was wondering if I can use the dough setting on bread machine?

      • Kathy

        Reply Reply February 20, 2023

        Yes, you can use the dough setting on your bread machine.
        If you need anything else, please reach out. kathy

  • Terrie Barnes

    Reply Reply August 20, 2020

    This is my “go to” pizza dough recipe. Love it!

    • Kathy

      Reply Reply October 28, 2020

      I’m so happy to hear that. Thank you!

  • Brian

    Reply Reply November 21, 2020

    I made another GF Pizza Dough recipe, and it did not come out like regular Pizza Dough. It came out very soupy. Is this normal consistency of GF Pizza Dough?

    • Kathy

      Reply Reply December 31, 2020

      I’m not sure what happened. I’m sorry it did not turn out for you. The dough is rather wet, but shouldn’t be “soupy”. Try adding in the water starting with 3/4 cup and increase until the dough looks like “mashed potatoes”. Hope this helps.

  • kathy

    Reply Reply March 5, 2022

    I am confused as my bag of Gluten Free King Arthur flour states not recommended for breads, doughs, etc. that call for yeast. Please advise. Thank you.

    • Kathy

      Reply Reply March 14, 2022

      I’m not sure which one you have. King Arthur has quite a few different gluten free blends. I personally use Bob’s Red Mill 1-1 flour blend and have not had any issues with it. Sometimes, I make my own blends, but lately I’ve been busy and have just gone with what is convenient at the moment 🙂

  • Alma Dolan

    Reply Reply March 12, 2022

    I’m having a heck of a time trying to find a chickpea flour (I prefer sprouted), pizza dough recipe for my Zijorushi Virtuoso Plus machine. Can I just use the chickpea flour in place of any gluten free flour? Thank you.

    • Kathy

      Reply Reply March 14, 2022

      If you want to use the chickpea flour, that’s fine. I would use the DIY blend recipe and make sure to add in the starches as this will help to lighten up the dough. Just sub in your chickpea flour for all the others and you should be good to go. just follow the rest of the recipe.
      Let me know how it turns out!

  • Claire

    Reply Reply March 27, 2023

    Can you omit the cider vinegar?

    • Kathy

      Reply Reply March 28, 2023

      Yes you can omit the vinegar. It just helps to make the bread rise better. Let me know if you need any help. Kathy

  • Jazmine

    Reply Reply September 4, 2023

    THIS WAS SOO GOOD! My Husband was diagnosed with Celiac Disease and this has replaced Normal pizza in my household. I flavored the dough too. Thank You so much

  • Suzanne

    Reply Reply February 10, 2024

    Hi Kathy –

    I followed the recipe and used the GF cycle on the bread machine. I did sift the flour. The dough was very sticky and wet. I oiled my hands, but it was extremely difficult to push out the dough. Should I not have sifted the flour?

    • Kathy

      Reply Reply February 16, 2024

      I do not sift my flour when I use it. I fluff the flour with my spoon first. Then I scoop it out with a spoon and put in the cup measure. it gives it some lift , but not too much. I think your flour ended up too fine and did not have enough weight to it when you made the dough. If it ends up too wet again, slowly incorporate more flour into it by dusting lightly over your dough and mix in a little at a time. That way you don’t end up with “flour lumps” in your dough.

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