Question 1

Is this gluten-free pizza dough also wheat-free?

Accepted Answer

Yes! I know many companies and recipes are being shared using a "gluten-removed wheat flour" and calling it "gluten free for pizzas which is creating amazing outcomes, but it puts those who need to be wheat free at an additional risk.

This recipe (and all of my recipes) are 100% gluten and wheat free, always.

Question 2

Why is gluten-free pizza dough sticky?

Accepted Answer

Gluten-free dough needs more hydration than wheat dough to stay soft and rise properly, which makes it naturally stickier. Using oiled hands or parchment paper instead of adding extra flour helps keep the crust tender rather than dense.

Question 3

Can these be made ahead of time?

Accepted Answer

Yes! Please see the Prep/Storage/Freezing options above for more info! This dough is very versatile.

Question 4

How do you use your pizza stone with your oven?

Accepted Answer

I place my pizza stone in the oven and then pre-heat the oven with it in there. When ready, I slide my pizza onto the stone and bake it as if it were in a pan. Once I'm finished baking all of my pizzas, I allow the stone to cool down with the oven and once it's completely cooled, I remove it.

Question 5

Do I need to pre-bake gluten-free pizza crust?

Accepted Answer

For the best results, yes. Pre-baking the crust for several minutes before adding toppings helps set the structure and prevents sogginess. I've shared instructions for how to do so in the recipe.

Question 6

How many pizzas does this recipe make?

Accepted Answer

It makes 2 large pizzas or 8 fried pizzas.

Question 7

Why didn’t my pizza dough rise?

Accepted Answer

Inactive yeast, liquid that’s too hot or cold, or dough that’s too dry are common causes. Gluten-free dough should be soft and hydrated. Proofing in a warm, draft-free area helps yeast activate and produce a better rise. I love using my countertop oven with a built in proofing setting.

Question 8

Can gluten-free pizza dough be frozen?

Accepted Answer

Yes. Freeze the dough after shaping and par-baking or freeze a fully loaded pizza once it has been par-baked. Wrap tightly and store up to 6 months. When ready to cook, remove from the freezer and bake according to instructions above if thawed -or- add more time and bake from frozen.

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