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Stretchy Gluten-Free Pizza Dough Recipe with Xanthan Gum Easy and Perfect

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This stretchy gluten-free pizza dough recipe with xanthan gum delivers a soft, chewy, and elastic crust that mimics traditional dough without gluten. It’s quick, easy, and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (300g) gluten-free all-purpose flour blend (rice flour, potato starch, tapioca starch recommended)
  • 1 teaspoon xanthan gum
  • 2 ¼ teaspoons (1 packet) instant yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (240ml) warm water (around 110°F/43°C)
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • Optional: pinch of garlic powder or dried oregano

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (1 cup/240ml) with sugar (1 tablespoon) and instant yeast (2 ¼ teaspoons). Stir gently and let sit for about 5 minutes until frothy.
  2. Mix dry ingredients: In a large mixing bowl, whisk together gluten-free flour blend (2 ½ cups/300g), xanthan gum (1 teaspoon), and salt (1 teaspoon).
  3. Combine wet ingredients: Add olive oil (2 tablespoons) and apple cider vinegar (1 teaspoon) to the frothy yeast mixture.
  4. Form the dough: Pour wet ingredients into dry mixture. Stir with wooden spoon or dough hook on low speed until sticky dough forms. Adjust with water or flour if needed.
  5. First rise: Cover bowl with plastic wrap or damp towel and place in warm, draft-free spot. Let rise 45-60 minutes until roughly doubled in size.
  6. Shape the dough: Lightly flour work surface with gluten-free flour. Turn dough out and press into 10-12 inch round disc. Let rest 5 minutes if it tears.
  7. Add toppings and bake: Transfer dough to parchment-lined baking sheet or preheated pizza stone. Add sauce, cheese, and toppings. Bake at 475°F (245°C) for 12-15 minutes until crust is golden and toppings bubbly.

Notes

Use fresh yeast and proof it before mixing. Don’t skip xanthan gum for best stretchiness. Rest dough after mixing and shaping for easier handling. Preheat oven and baking surface thoroughly. Avoid overloading toppings to prevent soggy crust. Dough can be refrigerated up to 24 hours before baking. Leftovers store well in fridge for 3 days; reheat in oven or skillet to keep crust crisp.

Nutrition

Keywords: gluten-free pizza dough, xanthan gum pizza dough, stretchy pizza crust, gluten-free baking, easy pizza dough

Find it online: https://sizzlesprout.com/stretchy-gluten-free-pizza-dough-recipe-with-xanthan-gum-easy-and-perfect/