5 Solutions for Gluten-free Pizza

gluten-free pizza, gluten-free, pizza, dough

Of all the gluten-free bread products out there, pizza dough is one of the most challenging for bakers. Why? Because a successful pizza dough is all about its extensibility and cohesiveness—both attributes of a strong gluten matrix. Gluten-free flours just don’t offer the same structure-building proteins.

What’s the solution?

Like other successful gluten-free products, it’s all about finding ingredients that can take over for the lack of gluten. Here are a few things you can try with pizza dough:

  1. Use the benefits of protein building blocks with ingredients like flax, eggs or milk.
  2. Use a combination of hydrocolloids and emulsifiers to help with dough handling.
  3. Modified starches and gums increase structure and strength.
  4. Some gluten-free flours that have undergone high-pressure application or extrusion technology tend to perform better in dough.
  5. Enzymes improve dough handling, adding elasticity, among other things.

Which enzymes should you use?

Here are five enzymes that work especially well in gluten-free pizza dough:

  • Transglutaminase can be used for polymerizing proteins from one or more sources through the formation of intermolecular cross-links. Transglutaminase has successfully improved the rheological and handling properties of oat dough and rice dough.
  • Glucose oxidase is a popular oxidizing enzyme used in the food industry. It has been shown to enhance the elastic-like properties of sorghum, corn, and rice flours.
  • Amylase can modify gluten-free batter through hydrolysis, oxidation, or a protein cross-linking reaction, resulting in improvement of rheological properties and related product attributes.
  • Cyclodextrin glycosyltransferase (CGTase) (EC can modify the pasting properties of different starches by converting starch and related sugars into cyclodextrins (CDs). CDs have the ability to entrap hydrophobic molecules in their internal cavity and act as a “molecular container.” Addition of CGTase to rice flour is known to affect its rheological properties.
  • Tyrosinase and laccase are oxidative enzymes capable of catalyzing cross-linking biopolymers via their phenolic moieties. These enzymes can contribute in improving the viscoelastic properties of gluten-free pizza dough by the formation of covalent bonds within or between cereal biopolymers.



About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.


  1. Steven Horton February 26, 2018 at 1:53 pm - Reply

    Thank you for being a crusader for healthy food
    Please differentiate between healthy oils & unhealthy oils, the saturated, polyunsaturated & partial hydrogenated or esterified oils are also an enemy . A healthy oil that is fresh, 100% pure and has been under darkness, free of light water, air & temperature changes above 25 deg C be a very good component to your program to make healthy foods.

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