Gluten-Free Pizza Dough (High Hydration)
Gluten-Free Pizza Dough (High Hydration) is a medium Italian recipe that serves 4. 1200 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 1 hr 30 min | Cook: 55 min | Total: 2 hrs 45 min
Cost: $5.17 total, $1.29 per serving
Ingredients
- 200 g Gluten‑Free All‑Purpose Flour Blend (sifted)
- 30 g Almond Flour (fine texture)
- 10 g Psyllium Husk Powder (acts as binder, creates elasticity)
- 4 g Baking Powder (double‑acting)
- 4 g Active Dry Yeast (about 1 tsp, proofed in warm water)
- 4 g Salt (fine sea salt)
- 5 g Sugar (helps activate yeast)
- 300 g Warm Water (about 110°F / 43°C, 130‑140 % hydration of total flour weight)
- 15 g Olive Oil (extra‑virgin, adds flavor and tenderness)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the gluten‑free flour blend, almond flour, psyllium husk powder, baking powder, salt, and sugar until evenly distributed.
Time: PT5M
Activate Yeast
In a separate cup, dissolve the active dry yeast in 30 g of the warm water (110°F / 43°C) and let sit for 5 minutes until foamy.
Time: PT5M
Temperature: 110°F
Mix Wet Ingredients
Add the remaining 270 g warm water and olive oil to the dry‑ingredient bowl, then pour in the foamy yeast mixture. Stir with a whisk until a thick batter forms; it will be more liquid than traditional dough.
Time: PT10M
First Fermentation (Proof)
Cover the bowl with plastic wrap or a damp cloth and let the batter rise at room temperature (70‑75°F / 21‑24°C) for about 60 minutes, or until it has visibly puffed and shows bubbles on the surface.
Time: PT1H
Temperature: 70°F
Preheat Oven and Stone
Place the pizza stone on the middle rack and preheat the oven to 350°F (175°C). Allow the stone to heat for at least 30 minutes so it is fully hot.
Time: PT30M
Temperature: 350°F
Par‑bake the Crust
Line a parchment sheet with the batter, spreading it to a 12‑inch circle about ¼‑inch thick. Transfer the parchment (with batter) onto the preheated stone and bake for 45 minutes, or until the surface looks set and the edges are lightly golden.
Time: PT45M
Temperature: 350°F
Cool the Par‑baked Crust
Remove the parchment and let the crust cool on a wire rack for 10‑15 minutes. This step dries out excess moisture and stabilizes the structure.
Time: PT15M
Add Toppings and Final Bake
Brush the crust lightly with olive oil, add your favorite sauce, cheese, and toppings. Return the pizza to the hot stone and bake at 475°F (245°C) for 8‑10 minutes, until the cheese is melted and the edges are crisp.
Time: PT10M
Temperature: 475°F
Rest and Serve
Let the pizza rest for 2‑3 minutes before slicing. This allows the crumb to set and makes slicing easier.
Time: PT3M
Nutrition Facts
- Calories
- 1200
- Protein
- 30 g
- Carbohydrates
- 150 g
- Fat
- 45 g
- Fiber
- 12 g
Dietary info: Gluten‑Free, Vegetarian
Allergens: Tree nuts (almond), Potential soy (in some gluten‑free blends)
Ingredient Substitutions
- Instead of Gluten‑Free All‑Purpose Flour Blend: Rice flour blend, Brown rice flour + tapioca starch
- Instead of Almond Flour: Cashew flour, Hazelnut flour
- Instead of Psyllium Husk Powder: Ground chia seeds, Ground flaxseed (less effective)
- Instead of Baking Powder: Cream of tartar + baking soda
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Sugar: Honey (use 4 g)
- Instead of Olive Oil: Avocado oil, Grapeseed oil
Equipment Needed
- Kitchen Scale
- Large Mixing Bowl
- Whisk or Hand Mixer
- Plastic Wrap or Damp Cloth
- Pizza Stone
- Parchment Paper
- Oven
- Spatula or Bench Scraper (optional)
- Thermometer (optional)
Critical Steps — Do Not Skip
- Hydrating psyllium husk thoroughly to create elasticity.
- Ensuring the batter is fully hydrated (high water ratio) to avoid gritty texture.
- Par‑baking at low temperature to drive off excess moisture and set the starch network.
Chef Tips from the Video
- Use a kitchen scale for all ingredients; gluten‑free flours vary in density.
- A thin layer of parchment under the batter prevents sticking and makes transfer to the stone easier.
- If you prefer a thicker crust, increase the batter thickness but add an extra 20 g water to maintain hydration.
Troubleshooting
Crust is dense and gummy after final bake.
Ensure the psyllium husk is fully hydrated and the batter has enough water. Increase water by 10 g and let the batter rest an extra 10 minutes before par‑baking.
Crust collapses during proofing.
Proof in a slightly cooler environment (68‑70°F) and do not exceed 1 hour. Over‑proofing weakens the structure.
Crust is too dry or cracks when topping.
Brush the crust with a thin layer of olive oil before adding sauce to add moisture and flexibility.
Storage
Refrigerator: Store the unused batter in an airtight container for up to 3 days; the crust can be refrigerated after par‑baking for 2 days.
Freezer: Freeze par‑baked crusts wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator before topping.
Room temperature: Do not store at room temperature for more than 2 hours due to yeast activity.
Make-Ahead Tips
- Par‑bake the crust, let it cool, then wrap tightly and refrigerate for up to 2 days.
- Freeze the par‑baked crusts; bake toppings directly from frozen for a quick meal.
Frequently Asked Questions
What is the cultural significance and history of gluten‑free pizza in Italian‑American cuisine?
Gluten‑free pizza emerged as a response to the rise of celiac disease awareness and the demand for inclusive dining options. While traditional Italian pizza relies on wheat flour, modern Italian‑American chefs have adapted the technique using alternative flours and binders to preserve the beloved thin‑crust texture.
What are the traditional regional variations of pizza in Italy that influence gluten‑free adaptations?
Italy’s regional pizzas range from the ultra‑thin Neapolitan base to the crisp Roman style. Gluten‑free recipes often emulate the thin, crisp Roman crust by using high hydration and binders like psyllium, while adding almond flour for the Maillard browning typical of Neapolitan pies.
How is gluten‑free pizza traditionally served in Italian households?
In Italian homes, pizza is usually served hot from the oven, sliced into wedges, and enjoyed with simple toppings such as fresh mozzarella, tomato sauce, and basil. Gluten‑free versions aim to replicate this experience by delivering a crisp edge and chewy interior that pairs well with classic toppings.
What occasions or celebrations is gluten‑free pizza traditionally associated with in American cuisine?
Gluten‑free pizza has become a staple at family gatherings, game nights, and casual celebrations where dietary restrictions are considered. It allows those with celiac disease or gluten sensitivity to partake in a universally loved comfort food.
What makes this gluten‑free pizza dough special or unique in the realm of gluten‑free baking?
The combination of psyllium husk as a high‑elasticity binder, almond flour for protein and browning, and an extra boost of baking powder creates a dough that mimics the stretch and chew of wheat‑based pizza—something most gluten‑free recipes struggle to achieve.
What are the most common mistakes to avoid when making this gluten‑free pizza dough?
Common errors include using too little water (resulting in a gritty texture), skipping the psyllium husk binder, and over‑proofing the batter, which can cause the crust to collapse. Follow the hydration ratio and proofing times precisely for best results.
Why does this recipe use baking powder in addition to yeast for leavening?
Gluten‑free dough cannot trap as much carbon dioxide as wheat dough, so the extra gas from baking powder compensates for the loss, giving the crust a lighter, airier crumb while still allowing yeast flavor development.
Can I make this gluten‑free pizza dough ahead of time and how should I store it?
Yes. After the first rise, you can par‑bake the crust, let it cool, then wrap it tightly and refrigerate for up to 2 days or freeze for up to a month. Thaw frozen crusts in the refrigerator before adding toppings and finishing the bake.
What texture and appearance should I look for when the crust is done baking?
The par‑baked crust should be lightly golden and set, not wet or doughy. After the final bake, the edges should be crisp and browned, while the interior remains airy with a slight chew. The cheese should be melted and bubbly.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen produces rigorously tested, science‑based cooking videos that focus on reliable, reproducible recipes and detailed technique explanations, often adapting classic dishes for modern home kitchens.
How does the YouTube channel America's Test Kitchen's approach to gluten‑free cooking differ from other cooking channels?
America's Test Kitchen emphasizes systematic testing, precise measurements, and explains the chemistry behind each ingredient—such as why psyllium husk works as a binder—whereas many other channels rely on trial‑and‑error or generic substitutions without scientific backing.
Last updated: August 21, 2026
