Easy Yeast Gluten Free Pizza, Flatbread or Focaccia Dough

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Sometimes you want an easy gluten free pizza dough that can be ready in about 2 1/2 – 3 hours. We make a lot of pizza and flatbreads around here!

I love creating doughs from simple gluten free flours. Check out one of my other favorite doughs here, Gluten Free Sourdough Pizza Dough or several others by searching “pizza”.

One of our favorite gluten free pizza doughs is our Gluten Free Sourdough Pizza Dough
We make a lot of pizza around here

Thanks to our Blackstone gas pizza oven, makes pizza making quite easy and very fun for our family and guests. My husband says the pizza oven is the second best purchase we’ve made, second only to our hot tub, which we use every night (and my husband sometimes uses it two times a day!).

Evacuating from the CZU Complex Fire in Felton, CA

Funny fact, we actually loaded up the Blackstone Pizza Oven when we had to evacuate from the CZU Complex Fire, in Santa Cruz County. We decided we’d at least have a pizza oven, if not a house when we returned to our neighborhood! I would not suggest this if however, you need to leave in a hurry!

Now, there is a new version of the Blackstone Pizza Oven! You can believe we’ll definitely be purchasing this when this one wears out. Check out the oven at Lowe’s, Blackstone Freestanding with 16.25-in Cordierite Stone Hearth Liquid Propane Outdoor Pizza Oven.

Life without our Blackstone Pizza Oven

But we would for sure miss our Blackstone Pizza Oven if we were without it. It been a game changer for making pizzas here. A few great features: it has a turning pizza stone, it cooks very evenly, and heats up to 1000 degrees. The gluten free crusts we usually cook about 650 degrees in our Blackstone.

You can choose to bake in your kitchen oven instead

Although, you can definitely cook it in the kitchen oven also, I would recommend a pre bake for pizzas. Just pre bake the crust for about 8 minutes at 500 degrees on a preheated stone. Then continue to add your toppings and finish baking at 500 degreees. For focaccia bread, which generally has less toppings, you can just cook it in the oven at the highest temperature your oven goes.

Pizza oven cooking this dough

With pizzas, the more toppings the longer it takes, so you will need to adjust the temperature on the gas oven to meet your needs. We usually start at 650 or 675 and then turn down after 3-5 minutes. It takes about 6-7 minutes total in the gas pizza oven at this temperatures. You could use another type of gas pizza oven, or wood fired pizza oven also, but you may need to adjust the cooking temperatures and times.

Use this dough for pizzas or for focaccia bread

This recipe is a great light dough that makes 2 10″ pizzas or round flatbread, or makes one focaccia bread on a sheet or stone pan. All of these are delicious!

I love being able to make a dough for a shared flatbread or focaccia bread that all my guests (even the gluten eating ones) will enjoy. This one in particular they will have a hard time knowing it’s gluten free.

Be extra careful if you have guests sensitive to gluten cross-contamination

Just remember, if you are baking for the Celiac or gluten intolerant guest, to clean your kitchen and all the kitchen tools you will be using to not cross contaminate with gluten. I also note in my recipes the items which need to be labeled gluten free.

Items to consider having “gluten free” in your kitchen

Since I am highly sensitive to any crumbs or cross contamination, in our house we have separate butter dishes, separate sides of the toaster oven, separate cutting boards, and separate pizza peels. Absolutely no gluten is allowed on my stone pans or my cast iron pans, cake pans, etc. 

It seems extreme to some people, but if you are struggling with being sick from gluten and have not done these steps, try it and see if you feel better. I also have been using a gluten enzyme when I dine out. It has seemed to help me, but I still remain vigilant about eating only certified gluten free foods. 

The perfect flatbread

Last night this dough made the most delicious flatbread with: olive oil, sun dried tomatoes, leftover Traeger smoked chicken, Dubliner cheese, parmesan cheese, garlic and fresh rosemary. I had to stop myself from eating the entire flatbread!

Olive oil, parmesan, and prosciutto would also be lovely toppings, with fresh sliced or quartered Mission figs and arugula added after cooking. Finish with a drizzle of balsamic reduction for serving. 



(revised 10/17/23)

Easy Gluten Free Yeast Pizza, Flatbread or Focaccia Dough

Makes 2, 10" pizza crusts or 1 focaccia bread, 15.5" x 10"
Servings 2 10″ pizza crusts
Prep Time 30 minutes
Cook Time 16 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 16 minutes


  • 180 grams, (1 ½ cups) Ryze Gluten Free Multi-Purpose Flour Mix (yellow bag) or 90 grams of Gluten Free Millet or Gluten Free Sorghum Flour plus 90 grams of White Rice Flour, gf
  • 120 grams (1 cup) Bob's Red Mill Finely Ground Tapioca Flour, Gluten Free or 60 grams of Bob's Red Mill Tapioca Flour plus 60 grams of Bob's Red Mill Unmodified Potato Starch, Gluten Free
  • 120 grams (3/4 cup plus 1 tablespoon) Bob's Gluten Free 1 to 1 Baking Flour or other gluten free flour blend with xanthan gum
  • 68 grams (½ cup) finely ground cornmeal, gluten free brand (I use Safeway Organics Organic Corn Meal and grind finer in a food processor or Vitamix)
  • 1 tablespoon cornstarch gluten free
  • 8 grams (2 ¼ teaspoons) Fleischmann's Active Dry Yeast or another gluten free brand
  • 1 tablespoon sugar or honey
  • .40 ounces (2 teaspoons) salt
  • 220 grams (1 cup minus 1 tablespoon) warm water
  • 2 tablespoons milk or dairy free milk, gluten free
  • 1 large egg (or 2 ounces) egg white
  • 20 ounces (1 ½ tablespoons) olive oil extra virgin
  •  ⅛ – ¼ cup gluten free flour to make a pliable, smooth, mildly firm dough


  • In the bowl of a stand mixer with paddle attachment add the Ryze flour, the 1 to 1 gluten free flour, tapioca flour, finely ground cornmeal, cornstarch, yeast, and salt and mix until well combined.
  • Add the water, milk and oil and mix for 30 seconds. Add in the egg and mix on medium for 2 –  2 ½  minutes. 
  • Remove the bowl from the stand mixer. Add in enough gluten free flour, in tablespoon increments, stirring by hand after each addition, to make a mildly firm, but still soft and pliable dough. Cover the bowl and let the dough rest for 20 minutes.
  • Using gluten free 1 to 1 flour blend, flour a board or mat well. Set the dough unto the floured surface and knead gently for 3 to 4 minutes, adding in more flour to the board as needed to keep from sticking.
  • Follow instructions to make pizza or a flatbread, or instructions for making focaccia bread.

For Making Focaccia Bread

  • Let the dough rise in the bowl for 1 hour. Stretch and press the dough onto a lightly oiled rectangular stone pan or a cookie sheet with an edge, bringing the dough to each edge and corner of the pan. You will need the full recipe of dough to make a 15 x 10 inch focaccia bread. Cover the focaccia dough with a towel or cellophane and let rise for 1- 1 1/2 hours more.
  • Preheat the oven to 450 degrees F. Uncover the dough and using your finger press indentations in the dough every inch and a half, and 1/4 inch into the top of the dough. Drizzle generously with olive oil and add toppings of sliced garlic, olives, gluten free herbs or your choice, parmesan cheese, or a light amount of coarse salt. Add sun dried tomatoes during the last few minutes of baking.
  • Bake for 15-20 minutes total or until golden on top and edges. Slice into rectangles and serve while warm. **See note below for baking in a gas pizza oven.
  • **For baking in a gas pizza oven, do not pre bake the pizza dough. Heat the pizza stone and gas pizza oven to 690 degrees F. Top pizza with a drizzle of olive oil, and toppings, and bake for 3-7 minutes, lowering heat to 450 or 500 if needed near the end of cooking, to keep from burning the bottom or top. 

For Making Pizza or Flatbread

  • Divide into two equal pieces, weighing if you have a kitchen scale. Place each dough ball in a lightly oiled bowl and cover each with a towel.
  • Let each dough ball rise for 1 1/2 to 2 hours in the bowls. When it has finished rising and is very puffy, gather the dough ball into your hand without punching the dough down, and place on a well floured board. Shape each dough ball gently into a 10" round pie on the gluten free floured surface. Poke holes, using a fork, into the crust without going through the crust.
  • Preheat the oven to 450 degrees F with a stone pan, pizza stone, or metal cookie sheet. Remove the pan and add a tablespoon of olive oil in the center of the pan, then a shake of cornmeal, and slide one formed dough gently onto the center of the preheated pan. Drizzle with a little olive oil. Pre bake the pizza dough for 8 minutes. Remove from the oven, add toppings, and continue baking for 8-15 minutes more, or if crust is cooled bake for 15-20 minutes more. **See below for cooking in a gas pizza oven.
  • **For baking in a gas pizza oven, do not pre bake the pizza dough. Heat the pizza stone and gas pizza oven to 690 degrees F. Top pizza with a drizzle of olive oil, and toppings, and bake for 3-7 minutes, lowering heat to 450 or 500 if needed near the end of cooking, to keep from burning the bottom or top. 
Course: Main Course
Cuisine: Italian
Keyword: flatbread dough, focaccia dough, gluten free pizza, gluten free yeast dough

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