Easy Gluten Free Pizza Dough

I’ve decided to dedicate this blog post to the second, most awesome woman [after my mum!] – The mighty Madonna!

I have been a huge, huge, HUGE fan of Madonna since I was about ankle high. I’m still crazily obsessed with her and since it’s her birthday today, I thought I’d dedicate a blog post and recipe to her, because I’m nice like that!

I’ve been so worried about making my first gluten free pizza dough from scratch. I’d been using frozen gluten free pizza bases before, but my only fault with them was the fact that the base was so thick, whereas I’m a thin crust kind of gal!

So copying my dad’s recipe he uses for making his own pizza dough, I made a few modifications and came up with my own easy gluten free pizza dough!

Ingredients:

  • 225g gluten free flour [I used Glutafin White]
  • 1 teaspoon of Xanthan Gum
  • pinch of salt
  • 1 teaspoon of caster sugar
  • 1 teaspoon of yeast
  • 1 egg
  • 3 tablespoons of oil
  • 130ml water

Method:

  1. In a bowl, mix all the dry ingredients together  
  2. Make a well in the middle of the dry ingredients and add the egg and oil 
  3. Gradually add the water and mix together with a spoon. The dough will seem sticky but this is normal for gluten free pizza dough 
  4. Knead the dough on a well floured surface  
  5. Let is rest in a bowl, covered with a towel, for 30 minutes. 
  6. Whilst waiting, oil a baking tray/pizza tray and pre-heat an oven at 200°C
  7. Roll out dough to thickness you require [Once rolled, I ended up pulling the dough with my hands to fit the baking tray/pizza tray] 
  8. Pop into an oven for 10/15 minutes. After, take pizza base out and spread with tomato purée and add your cheese 
  9. Pop back in the oven for a further 10/15 minutes or until the edge has browned 


36 comments

    1. Time saving tip: Buy gluten free pitta bread, add garlic and chili flavoured pasta sauce, cheese and other favourite toppings. Sprinkle with dried Oregano and about 7-12 minutes in a hot oven (200degrees Celcius). Use 2 pitta breads per person. Normal pitta bread is inexpensive to use for lucky non-sensitive people. We do this in our family since I am gluten and dairy intolerant (hard goats cheese works well), my daughter is a dairyfree vegetarian, my son is a very picky eater. My husband luckily eats anything and this way, everyone gets their favourite pizza!

  1. Thanks so much for this. We have just discovered my 18 yr old is gluten intolerant having taken her to GP for years with various symptoms. GP was no help and found out ourselves when someone we know suggested we tried an elimination diet.Darn GP!. Anyways – thanks so very much for this – she can now eat what her kid siblings eat – and not pay the earth! Excellent!!! Gonna have to train her up in cooking this stuff ready for uni next year.

    1. hey Jimbo
      I’ve never made pizza dough without the egg or sugar but I’m aware of other recipes that don’t. I’ll give it a try when I’m due to make some next and will let you know 🙂

      1. I think the sugar may be there to feed the yeast?? Just an idea. Often egg is added to gluten free baking to help with texture/rising. I think I’ll try out your dough sticks this week! Very excited! We have a gluten free italian restaurant in Kingston Upon Thames, but baking it at home is cheaper!

  2. Hey, I have just recently found out I’m gluten intolerant and I’m so glad I found your blog, we made this pizza last night and I thought to be honest it would be disappointing but it was amazing, better than any normal pizza I have made before 🙂 I never post on blogs but you are now my new favourite website so I wanted to say thank you x

    1. Thank you so much for that lovely comment Sophie 😀 I’m so glad that you enjoyed the pizza and I must admit, when I was trying out gluten free food for the first time I expected most things to taste horrible! If you need any advice or if you’re confused, just drop me a quick email and I’ll be more then happy to help 🙂 x

  3. I used this for a sweet sort of tart — I spread jam on, then covered with some frozen (thawed) prepared apple from my Mother-in-law’s tree, and a few raisins soaked in booze. It was really nice! (Have also made the usual savoury pizza, which was very tasty too)
    Thank you

  4. Hiya,
    Before I realised that I had a wheat/gluten intolerance I used to make quick pizza bases from self raising flour (make the dough using selfraising flour, water and salt then roll out, cook one side in a non stick pan then flip and add toppings then finish under the grill).

    would I need to adapt the recipe using gluten free self raising flour?

    Many Thanks
    AZ

    1. i was wondering that myself and am currently making this recipe (rising right now). but you need xanthum gum and the egg…. so essentially aside from that it’s moreorless the same. i know there are other recipes out there but this is the simplest i’ve seen (ie with the fewest ingredients). will come back and let you know how it goes, but i’ve never cooked with gluten-free flour before, so i’m expecting it to be a disaster (no offence!).

  5. I decided to make this pizza crust and yes it worked perfectly. It was delicious!!! I used Doves white bread flour. Would attach a photo of the pizza ….

  6. I made this tonight. Used 100% Gram (chick pea) flour and omitted the egg. Used slightly more sugar to “feed” the yeast. Rolled it out on greased baking parchment and slid the whole thing onto the baking tray. It was a great success and do easy to do. Thank you. @DavyPaul

  7. Hey!
    Just made this last night, THE BEST GLUTEN FREE PIZZA EVER!! I’ve tried loads of recipes and they were mainly a disaster, this one works amazingly. So good in fact we are making more tonight! Thanks so much for sharing the recipe!

  8. Omg what can I say thanks so much for this recipe , fed up paying out the nose for a gluten free pizza from dominoes , I did exactly what u said and boom was amazing better than dominoes honestly 🙂 I put pepperoni tomatoes and mozzarella on my topping was soooo delicious yum yum will be making this from now on 🙂 my son even ate it and he isn’t gluten free thanks again xx

  9. thanx for this recipe i have been gf for over 15yrs and lactose free i try all new recipes i come across this was a good one , i do tend to mix herbs in my base when making but that is my preference 🙂 thumbs up

    1. Hey Sally and you’re welcome 🙂 I do love the sound of mixing the herbs into the pizza base! I might try it 🙂

  10. Has anyone tried this recipe with Dove Farm Bread Flour? Glutafin is not easy to get hold if not on prescription.

    Regards

    Martin

  11. I made the pizza base with Orgran all purpose flour which was nice and crusty, maybe next time I will use Doves Bread four didn’t like the taste of this base. Must say it looked fabulous. I couldn’t get Glutafin flour.

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