Gluten Free Pizza Dough Recipe Rice Flour: Chewy Crust With Artisan Rise

This rice flour pizza dough delivers a chewy texture and artisan rise that rivals traditional versions. The blend of flours creates a sturdy yet tender base perfect for your favorite toppings.

With a simple mixing method and proper resting time, you’ll achieve a gluten free crust that bakes up golden and holds its shape beautifully. The recipe uses accessible ingredients for reliable results every time.

Ingredients for Gluten Free Pizza Dough Recipe Rice Flour

Accessible gluten free flours blend into a dough that behaves like traditional pizza crust.

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The rice flour is the backbone here. Bob’s Red Mill offers consistent results, but any fine-milled white rice flour works. Psyllium husk powder is non-negotiable—it provides the chew and structure that gluten-free blends often lack. Almond flour adds richness and helps with browning. For best results, weigh your flours if you have a scale (1 cup rice flour = ~120g).

No psyllium husk? Ground flaxseed at twice the amount can work, but texture will differ. Arrowroot starch can replace tapioca starch in a 1:1 ratio. For yeast, check the expiration date—old yeast won’t rise. The apple cider vinegar can be swapped with white vinegar or lemon juice. If you can’t find almond flour, sunflower seed flour is a nut-free alternative.

Store dry ingredients in airtight containers for up to 6 months. The dough itself is best used immediately, but you can refrigerate it for 24 hours before shaping. Once baked, the crust keeps for 2-3 days at room temperature in a sealed container.

Step-by-Step Instructions for Gluten Free Pizza Dough

This method ensures a chewy, artisan-quality crust with proper rise and structure.

Step 1: Activate the Yeast Mixture

In a small bowl, combine the 2.25 tsp Instant Yeast, 1 tsp Granulated Sugar, and 1.25 cups Warm Water. The water should be 110°F—hotter will kill the yeast, cooler won’t activate it properly.

Let this mixture sit for 5-7 minutes until it becomes frothy and cloudy. This visual confirmation means your yeast is active and ready to work. Without this step, your dough won’t rise properly.

Step 2: Combine Dry Ingredients for Structure

In a large mixing bowl, whisk together the 2 cups White Rice Flour, 0.75 cup Tapioca Starch, 0.5 cup Almond Flour, 2 tbsp Psyllium Husk Powder, 1 tsp Sea Salt, and 0.5 tsp Xanthan Gum. I whisk vigorously for 30 seconds to ensure even distribution of the leavening agents.

The psyllium husk is crucial here—it absorbs moisture and creates the elastic structure that gluten would normally provide. The almond flour adds richness and helps with browning.

Step 3: Create the Dough and Develop Elasticity

Pour the activated yeast mixture into the dry ingredients. Add the 2 tbsp Extra-Virgin Olive Oil and 1 tbsp Apple Cider Vinegar. The vinegar enhances the yeast activity and helps with the dough’s extensibility.

Mix with a wooden spoon until a shaggy dough forms, then use your hands to knead it in the bowl for 2-3 minutes. The dough should feel slightly tacky but not sticky. If it’s too wet, add 1 tbsp more rice flour; if too dry, add 1 tsp warm water.

Step 4: Proof the Dough for Maximum Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in volume. I like to preheat my oven to 200°F, turn it off, and place the dough inside with the light on.

The psyllium husk will cause the dough to thicken as it proofs. This is normal and indicates proper structure development. Don’t be alarmed if the texture seems different from traditional wheat dough.

Step 5: Shape and Prepare for Baking

Once doubled, turn the dough out onto a piece of parchment paper. Press it gently into a 12-inch circle, working from the center outward. For a thicker crust, make it slightly smaller; for thinner, stretch it larger.

Let the shaped dough rest for 10 minutes before adding toppings. This final rest allows the dough to relax, preventing it from shrinking during baking. The edges should hold their shape when pressed lightly with your finger.

Regional Styles of These Flavors

Italian Classic

In Northern Italy, rice flour has been used for centuries in gluten free baking. The Veneto region creates a thin, crisp crust by pressing the dough paper-thin and baking at 475°F for 8-10 minutes. I love how it gets almost cracker-like at the edges. 🗺️

Neapolitan Adaptation

For a Neapolitan-style pie, use 1.5 cups rice flour and add ¼ cup cornmeal to your blend. This gives that characteristic chewy center with a slightly crisp bottom. Bake at 500°F on a preheated stone for 6-8 minutes.

New York Style

To mimic New York’s foldable slices, increase the proofing time to 2 hours and add 1 extra tbsp olive oil to the dough. Roll it to ¼-inch thickness and bake at 450°F for 12-15 minutes. The extra oil gives it that characteristic flexibility.

Chicago Deep Dish

For a gluten free deep dish, press the dough into a well-oiled 9-inch pan. Build up the edges to create a thick rim. Bake the crust alone for 8 minutes at 375°F before adding toppings to prevent sogginess.

Sicilian Thick Crust

Sicilian-style uses a higher hydration dough. Add ¼ cup extra warm water to your recipe. Press into a well-oiled rectangular pan and dimple the surface with your fingers. Bake at 425°F for 18-20 minutes. ✨

California Thin

For a California-style thin crust, reduce the proofing time to 45 minutes and roll the dough to ⅛-inch thickness. Bake at 500°F for 6-7 minutes until golden. The quick bake keeps it extra crisp.

Frequently Asked Questions