How to Bake Our Take & Bake Gluten Free Pizza Dough
Before you bake — read this first:
Your oven is never fully pre-heated when it beeps. Let it continue pre-heating for an additional 20 minutes after it signals it’s ready. We know it’s hard to wait — but this one step makes all the difference in how your order turns out.
Pizza, Made the Old-Fashioned Way
The process takes a little time — about 24 hours from freezer to oven if you plan it right — but most of that is hands-off. Best for weekends, special dinners, or anyone who enjoys the ritual of homemade pizza.
Heads up — These Instructions Are for Take & Bake Items Only
How to Use Our Pizza Dough
- Remove dough from freezer, remove all packaging, and place frozen dough into a lightly greased bowl. Ensure the bowl is large enough to allow the dough to rise comfortably. Cover the bowl with a damp paper towel and thaw overnight in the refrigerator — 20–24 hours is ideal.
- The next day, grab the bowl of dough from the refrigerator and allow it to rest in a warm, draft-free environment until it reaches room temperature. This typically takes around 3 hours and will enhance the dough's texture and flavor.
Speed It Up If you have a proof setting on your oven, you can speed this up by placing the covered bowl into your oven on the proof setting. Ensure the oven does not go over 100°F.
- Pre-heat oven to 450°F. If using a pizza stone, make sure the stone is in the oven during pre-heating (about 30–45 minutes).
Pro Tip Your oven is never fully pre-heated when it beeps! Let it pre-heat another 20 minutes after it says it's ready.
- On a lightly floured surface (rice flour is best), gently stretch and press dough to desired size. Gluten-free dough does not stretch like traditional dough! You will be pressing more than stretching.
- Lightly oil a pizza pan with olive oil (or use parchment paper if using a pizza stone). Transfer dough to a pizza pan or parchment. Press dough over the bottom of the pan, stretching it toward the edges. Let stretched dough sit for 10 minutes.
Highly Recommended Method See the pizza stone tip below for the absolute best crust.
- Bake the crust WITHOUT toppings for 13 minutes.
- Remove crust from oven, add toppings, and place back into the oven for an additional 15–20 minutes until cheese is bubbly and crust is golden.
- Remove from oven, let cool a few minutes, slice, and enjoy!
Pizza Stone Method (Highly Recommended)
For those who prefer pizza with a deep golden brown, crispy crust, opt for baking on a baking stone. Preheat the stone in the center of the oven for approximately 45 to 60 minutes. Prepare and add toppings to your pizza on parchment paper or a baker’s peel. When it’s time to bake, smoothly slide the pizza — along with the parchment if you’re using it — onto the hot stone.
Pro Tips for Perfect Pizza Dough
Plan ahead — patience is key. The full process takes about 24 hours from freezer to oven. Start the thaw the night before you want to bake.
Press, don’t stretch. Gluten-free dough behaves differently than traditional dough. Use your fingertips to press the dough into shape rather than picking it up and trying to stretch it.
Rice flour for dusting works better than wheat flour substitutes — it keeps the dough from sticking without changing the flavor or texture.
Always par-bake the crust first. 13 minutes without toppings is what gives you a crisp, set base that can support the toppings without getting soggy.
Use a pizza stone if you have one. It’s the biggest texture upgrade you can make. Preheat for at least 45 minutes for best results.
Don’t overload toppings. Gluten-free dough is more delicate — heavy toppings can weigh it down and prevent it from crisping. Less is more.
Storage & Reheating
Storing Dough & Reheating Leftover Pizza
We don’t recommend refreezing unused pizza dough — once thawed, the texture suffers if it goes back in the freezer. Plan to use the whole dough ball when you start the thaw. For leftover baked pizza, refrigerate slices wrapped or in an airtight container. Our favorite way to reheat is in the air fryer or oven at 350°F until warm and crispy again — microwaves can make gluten-free crust rubbery.
Pizza Dough FAQs
Is your pizza dough safe for someone with celiac disease?
Is the dough dairy-free or vegan?
Our pizza dough is dairy-free and egg-free. It’s not technically vegan because it contains honey — so if you’re vegan and avoid honey, this isn’t the right option for you. If you’re avoiding dairy or eggs, you’re all set.
Why does gluten-free dough press instead of stretch?
Do I have to par-bake the crust before adding toppings?
What size pizza does one dough ball make?
Each dough ball makes one 12″ pizza — about the same as a medium pizza at a typical pizza shop. If you prefer a slightly thinner crust, you can split it into two 10″ personal-size pizzas instead. It really comes down to how thick or thin you like your crust.
Can I skip the room-temperature rest?
Do you sell dough balls individually or in packs?
Our pizza dough balls are sold individually — one ball makes one 12″ pizza. Need several? Just order the quantity you want. Order pizza dough here.
Awaken Bakery Reviews
“My opinion on gluten-free pizza crust has officially changed!! I have never had a positive experience like I had today. It blew every expectation out of the water!”
“Highly recommend the pizza toastie! The bread texture was amazing and it was so yummy.”
“The artisan loaf is indistinguishable from gluten or gluten-free. It is the best we’ve had.”
“This bread doesn’t fall apart like most gluten free bread and surely doesn’t taste like other gf bread either — truly an artisan bread.”
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