Gluten Free Pizza Dough

Course Main Course


  • 3/4 cup warm water (between 110-120° F degrees)
  • 1 tbsp sugar
  • 1 packet rapid rise yeast
  • 2 cups gluten free flour (I used Bob’s Red Mill or Cup4Cup)
  • 1 tsp FRENCH PANTRY Sel Gris Salt
  • 2 tbsp FRENCH PANTRY Roasted Garlic and Chive Herb Blend
  • 1 egg
  • 1 tbsp FRENCH PANTRY oil of choice (EVOO, Basil or Garlic are my favorite)
  • 1 tsp apple cider vinegar


  • Preheat oven to 450°F degrees. Set Large Bonmat on Large Perforated Baking Sheet and set aside.
  • In small bowl, mix water, sugar and yeast and set aside to sit for 5 minutes until the mixture blooms (starts to look foamy).
  • In your stand mixer with the flat paddle or with your hand mixer, mix the flour, salt and herb blend on low until combined.
  • Add egg, oil, vinegar and yeast mixture and mix on low for about 1 minute or until the dough comes together into one ball.
  • Using your Flexible scraper transfer the dough to your Bonmat and place your Roul’pat or another Bonmat on top of the dough to be a barrier between the dough and your rolling pin.  Gently roll the dough until your desired thickness. 
    This dough makes 1 large thin crust pizza to fit the Large Bonmat. Carefully remove the Roul’pat from the dough (if it is sticking, place the entire set up in the fridge for a couple minutes before pulling the Roul’pat back.
  • Bake dough for 8-10 minutes before adding your pizza toppings.
  • Add desired toppings and return to the oven to bake for another 8-10 minutes or until pizza is cooked and crust is starting to brown on the edges.


bonTip: Our Tapenades make a great base for your pizza toppings.  I love to mix the Tomato Tapenade with our EVOO for the perfect pizza sauce.  Just combine equal parts with Mini Whisk and brush on crust with the Silicone Pastry Brush.