Name: Gluten Free Pizza Dough – 15 minutes
Prep time: 15 min
Cook time: 15 min
Cuisine: Beef,Chicken,Gluten free,Hot,Oven,Pie,Pizza,Tea,Vegetarian,Warm
Ingredients: 7 g (2 tsp) instant yeast; 180 ml (¾ cup) lukewarm water; 2 tbs caster sugar; 480 g (3 cups) gluten free flour see notes; 1 tsp salt; ½ tsp baking powder; 1 tbs (15g) olive oil; 120 ml (½ cup) extra lukewarm water

The EASIEST, MOST FOOLPROOF, 6 ingredient Gluten Free Pizza Dough recipe you’ll ever make!

Add your favourite pizza toppings for the ultimate homemade pizza night!

As I’ve discovered over the past year, making a great gluten-free pizza (sadly!) isn’t as simple as throwing everything in and hoping for the best.

It took me months and months… and MONTHS of trial and error to get this recipe absolutely perfect!

Some gluten-free pizza doughs are too dry, tough or chewy… this one is simply AMAZING! Thin and crispy on the outside and soft on the inside.

It’s the ULTIMATE pizza dough… in fact, I make this exact recipe ALMOST EVERY SINGLE Friday night! Great for fakeaway Friday in our household, whether it’s the footy or a family movie night.

A gluten free pizza is one of my most often made simple meals! Other Friday night options are beef patty burgers, homemade chicken nuggets or flaky sausage rolls – although lately we’ve really been enjoying vegetarian sausage rolls too!

Why You’re going To Love This Recipe

Perfect pizza crust every time… minus the gluten! – don’t be fooled into thinking that a gluten free pizza base can’t be as delicious as the regular version. This recipe makes the PERFECT pizza base – thin all over, crusty on the outside and soft on the inside. In fact, I far prefer the taste and texture of my gluten free pizza base to my regular base!
Basic ingredients – made using just 6 basic ingredients (that you probably already have at home!)
Money saver – making your own homemade pizza crusts is such a money saver when compared to buying takeaway pizzas (plus you’ll avoid being charged extra for a gluten free base at your favourite pizza shop!!!!)
Make ahead of time – you can prepare this gluten free pizza dough up to 3 days ahead of time and store it in the fridge. Proving the dough in the fridge also eliminates the need to allow the dough to rise, so you’re saving time too!
Versatile – let the kids make their own individual pizzas by adding their favourite toppings.

What You Need

My gluten free pizza dough is made using just a handful of pantry/fridge staple ingredients.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Instant or fresh yeast – you can use either instant yeast or fresh yeast in this recipe. I always use instant yeast as it’s easy to purchase from the supermarket.
LUKEWARM water – if your water is too hot, it will kill the yeast and the dough won’t rise. The water should be 36-40 degrees celsius – just slightly warm to the touch.
Caster sugar – this superfine sugar is perfect for pizza dough as it dissolves when mixed with the water and yeast. Alternatively, you can use raw sugar or regular white sugar.
Gluten-free flour – is available from all supermarkets, food stores and health food stores these days. Choose a gluten free plain flour (not self raising flour).
Salt.
Baking powder – this helps the pizza dough to rise and beautifully soft on the inside. By its nature, baking powder is gluten-free because it doesn’t have wheat, rye, barley, or triticale, the four types of grains that contain the protein.
Olive oil – choose a good quality olive oil.

Equipment Required

Making gluten free pizza dough is totally uncomplicated – all you need is:

A small and large mixing bowl and a tea towel
Or, you can make the complete dough in a Thermomix (optional)
Plus a couple of pizza trays and an oven!

Step By Step Instructions

It’s so easy to make your own homemade gluten free pizza crust!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Allow The Yeast To Activate

Place the yeast, 180ml of lukewarm water and the caster sugar into a bowl.

Allow to sit for 10 minutes or until the liquid has turned frothy.

Step 2 – Prepare The Dough

Mix the gluten free flour, salt and baking powder together in a large bowl.

Add the yeast liquid, olive oil and extra 120ml of water.

Use a spoon to mix until combined (NOTE: the mixture will be VERY STICKY – this is perfect!)

Step 3 – Rise The Dough

Cover the bowl with a tea towel and place in a warm spot for 1 hour to rise.

Step 4 – Bake

Pour 1 tbs of oil onto two pizza trays (or baking trays) and more onto your hands to coat (this helps to press the dough out without it sticking to your hands).

Divide the dough into two portions.

Use your oiled hands to press and spread the mixture over the pizza trays (the dough should be very thin).

Top with your favourite fillings and bake in a 200 degree celsius oven for 15 minutes or until cooked to your liking.

Expert Tips

Make sure your yeast is still active – using sachets of instant yeast is a great way to ensure that it’s still active (just check that it’s still within the use by date). If you’re using a larger container of instant yeast powder, make sure you store it in the fridge once opened. Yeast that is still active will turn foamy when left in lukewarm water with sugar for 5-10 minutes. If it doesn’t go foamy, it’s no longer active and your pizza dough won’t rise properly. Throw it out and use a new packet or sachet of yeast.
The mixture will be VERY sticky – this is perfect! Do NOT add more flour.
Drizzle oil onto your pizza trays and onto your hands – this makes it easier to spread out the dough.
Overnight rise option – instead of rising your dough, you can leave it in the fridge overnight (up to 3 days) in a ziplock bag. Remove from the fridge, roll out and bake.
Freeze – you can freeze any unbaked dough for up to 1 month. Allow to defrost in the fridge overnight and then bring to room temperature before rolling and baking.
Serves – this recipe will make two very large pizzas, four medium pizzas or eight mini pizzas.

FAQs

Which gluten free flour is best for pizza?

A good quality gluten free flour will give you the best tasting pizzas! If you can buy a gluten free bread flour, that is the best option. However, any good quality brand (such as White Wings, Caputo etc can be used). Ensure you use a plain gluten free flour (not self raising flour).

Does gluten free pizza taste different to regular pizza?

Generally, gluten free pizza bases will be thinner than regular bases. They also tend to be crispier on the outside than regular pizza.

Can I make the dough ahead of time?

Absolutely! You can allow the dough to prove in the fridge for up to 3 days. Alternatively you can freeze the unbaked dough for up to 1 month, and then allow it to defrost before using.