Gluten-Free Pizza Dough Calculator
Exact gram measurements for authentic gluten-free pizza dough. Adjust the number of pizzas and size below.
Best Flour
A GF blend with rice flour, tapioca starch, and potato starch (Bob's Red Mill 1-to-1 works well). The xanthan gum (1% of flour) replaces gluten's structure — don't skip it.
Technique
Mix all ingredients including xanthan gum. The dough will feel sticky and batter-like — that's normal. Press into an oiled pan or spread on parchment. GF dough can't be hand-stretched or tossed. Par-bake the crust for 8-10 minutes before adding toppings.
Pro Tip
At 75% hydration, this is our wettest dough. The extra water is necessary because GF flours absorb differently than wheat. If the dough seems too wet, let it rest 10 minutes — the starches will hydrate and firm up.
1–12 pizzas
| Ingredient | Baker's % | Grams |
|---|---|---|
| Flour | 100% | 616 |
| Water | 75% | 462 |
| Salt | — | 12.3 |
| Yeast (ADY) | — | 4.3 |
| Oil | — | 18 |
| Sugar | — | 6 |
| Xanthan Gum | 1% | 6.2 |
| Total | — | 1125 |
| Per ball | — | 280 |
Gear for Gluten-Free Pizza
Recommended tools for this style
GF ratios are unforgiving — xanthan gum especially. A scale reading to 1 g is the whole requirement.
Check Price →GF dough is sticky. A 6 L box with a sealing lid beats a bowl and cling film for getting it back out again.
Check Price →
Now make something with it
You've got your gluten-free dough recipe — pick a recipe and follow our step-by-step instructions.