Pizza night just got a whole lot easier! This gluten free pizza dough is foolproof, soft in the middle, and perfectly crisp around the edges - the kind of dough that makes you forget it's even gluten free. With just 6 simple ingredients, you'll have the best gluten free pizza dough recipe ready to load up with your favourite toppings.
If you love simple family dinners like my Egg and Bacon Pie or Zucchini Slice, then this one's a keeper.
This is literally the best GF pizza base. I made it for my daughter's friend, who is GF, and she said it was the best GF pizza she's ever had!! Thank you, I shared it with so many people, but I forgot to tag you, but they'll all be trying it. Well done!!
- Wick
Making pizza at home can feel tricky when you're gluten free - so many recipes end up dry, crumbly or a bit gummy. But this easy gluten free pizza dough recipe gives you the perfect balance of chewy crust and crispness, with a dough that's soft to work with and bakes into a proper pizza base.
The secret is in the yeast: it gives the dough structure, flavour, and that authentic pizzeria-style bite. While many recipes skip it, I've found that a yeast-based dough always delivers the best results.
The mixture will feel sticky (that's exactly how gluten-free pizza dough should be!), but once you oil your hands and tray, it spreads beautifully. Top it with anything from a classic margherita to a loaded meat-lovers. And yes, I've included both Thermomix and conventional instructions so you can make it whichever way suits you best.
For more gluten free family favourites, try my Gluten Free Brownies or Gluten Free Almond and Coconut Cake.
Jump to:
Why You're Going To Love This Recipe
- Tastes like real pizza - this pizza crust recipe gives you crisp edges, chewy centre, and a proper rise.
- 6 pantry staples - no weird specialty ingredients.
- Family-friendly - makes two large pizzas, perfect for sharing.
- Make-ahead friendly - dough can be prepped the night before or frozen.
- Thermomix + conventional methods - choose whichever works for you.
Dough Ingredients
You only need a few basics to make this easy gluten free pizza dough:
- Instant yeast - active dry yeast gives rise, flavour and texture (check it's fresh and foamy before using).
- Gluten free plain flour - choose a gluten-free flour blend, not self-raising flour (different brands behave slightly differently). I recommend using either White Wings or Caputo brands for the best gluten-free pizza crusts.
- Baking powder - helps the dough stay light and not dense.
Variations
- Yeast-Free Gluten Free Pizza Dough - skip the yeast and rising time, and add an extra ½ teaspoon baking powder for a quick version.
- Dairy-Free - this base is already dairy-free, just choose toppings accordingly.
- Mini Pizzas - divide into 8 smaller bases for kids' lunchboxes or parties.
- Italian-Style Gluten Free Pizza Dough - brush the edges with garlic oil before baking for a rustic finish.
How To Make Gluten Free Pizza Dough
Making homemade pizza dough is easier than you think - here's how:
- Step 1: Activate yeast - Mix yeast, sugar and warm water. Let sit 5-10 minutes until frothy.
Thermomix: Mix in bowl and leave to froth.
- Step 2: Mix dry ingredients - Whisk flour, salt and baking powder in a large mixing bowl. Make a well in the centre.
- Step 3: Combine - Add yeast mixture, olive oil and extra water. Stir until it comes together.
Thermomix: Add remaining ingredients, mix 6 sec, Speed 6. Knead 2 min.
- Step 4: Rest - Cover and let the dough rise for 1 hour (or overnight in the fridge for deeper flavour). Dough will be sticky - don't add more flour!
- Step 5: Shape - Oil 2 baking sheets/baking trays and your hands. Divide the dough into 2, press out bases using your oiled hands (not a rolling pin) until thin and even.
Bake - Top with pizza sauce and favourite toppings such as tomato sauce and mozzarella. Bake at 200°C fan-forced for 15 minutes or until golden and cooked through.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Top Tip
Oil your hands and tray - not the dough! This makes shaping sticky gluten free dough quick and stress-free.
Recipe Tips
- Always check your yeast is active - if it doesn't foam, start again with a fresh sachet.
- Gluten free flour: Use a good quality all-purpose gluten free flour blend that contains a binding agent (like xanthan gum). If your blend doesn't, add ½-1 teaspoon of xanthan gum for best results.
- Sticky dough is correct - resist adding extra flour.
- Overnight rise: refrigerate dough up to 3 days in a ziplock bag for more flavor.
- Freeze unbaked dough up to 1 month - thaw in fridge overnight, then bring to room temp before baking.
- Freeze baked bases - pre-bake plain bases, cool, cover tightly with plastic wrap and freeze. Top and bake straight from frozen.
- This gluten free pizza recipe makes 2 large pizzas, 4 medium or 8 minis - adjust size to suit.
- For a crispier base, preheat trays or a pizza stone before adding dough.
Gluten-Free Pizza Dough FAQs
Keep the dough sticky (don't add more flour), bake at a high temp, and use a pizza stone or hot tray for a crisp base.
Yes - skip the yeast and rising, and add an extra ½ teaspoon baking powder for a quick no-rise base.
Absolutely! This recipe is freezer-friendly - simply freeze unbaked dough (up to 1 month) or pre-baked bases (up to 3 months).
A plain gluten free blend that includes xanthan gum works best. Avoid self-raising flour as it already contains raising agents.
Yes! Instructions are included for both Thermomix and conventional methods.
More Savoury Breads & Muffins Recipes
Homemade savoury scrolls, pizzas, muffins and loaves are so simple to bake (and you know exactly what's in them!)
Here are a few more of my favourites:
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Gluten Free Pizza Dough
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 teaspoon salt
- ½ teaspoon baking powder
- 1 tbs (15g) olive oil
- 120 ml (½ cup) extra lukewarm water
Instructions
- To make the pizza dough, place the yeast, (180 ml) lukewarm water and sugar into a small bowl. Allow to sit for 5-10 minutes or until the yeast is frothy.If using a Thermomix: place the yeast, (180 ml) lukewarm water and sugar into the Thermomix bowl and allow to sit for 5-10 minutes or until the yeast is frothy.
- In a large bowl, place the gluten free flour, salt and baking powder and whisk to combine. Make a well in the centre of the dry mixture. Pour in the yeast liquid, the olive oil and extra water (120ml).If using a Thermomix: Add the gluten free flour, salt, baking powder, olive oil and extra (120ml) water and mix for 6 seconds, Speed 6.
- Use a spoon to mix the dough until it comes together. The mixture will be VERY sticky - this is perfect. Cover with a tea towel and leave for 1 hour. If using a Thermomix: Knead for 2 minutes on Interval speed (Kneading function). The mixture will be VERY sticky - this is perfect. Leave covered in the Thermomix bowl for 1 hour.
- Drizzle a small amount of oil onto your pizza trays. Coat your hands in oil too (this makes it easier to handle the dough).
- Divide the dough into 2 portions. Use your oiled hands to press the mixture out on the trays until the bases are thin and even.
- Top the bases with pizza sauce and your favourite toppings and cook in a 200 degree celsius oven (fan-forced) for roughly 15 minutes or until toppings and base are cooked to your liking.
Notes
- Always check yeast is active - if it doesn't foam, start again with a fresh sachet.
- Gluten free flour: Use a good quality all-purpose gluten free flour blend that contains a binding agent (like xanthan gum). If your blend doesn't, add ½-1 teaspoon of xanthan gum for best results.
- Oil your hands and tray - not the dough! This makes shaping sticky gluten free dough quick and stress-free.
- Sticky dough is correct - resist adding extra flour.
- Overnight rise: refrigerate dough up to 3 days in a ziplock bag for more flavour.
- Freeze unbaked dough up to 1 month - thaw in fridge overnight, then bring to room temp before baking.
- Freeze baked bases - pre-bake plain bases, cool, wrap and freeze. Top and bake straight from frozen.
- This recipe makes 2 large pizzas, 4 medium or 8 minis - adjust size to suit.
- For a crispier base, preheat trays or a pizza stone before adding dough.
Joccoda says
Wow! This pizza dough was amazing! Tastes like a normal pizza dough. I've saved this recipe now and will be making pizza all the time with this only! Thank you for your recipe!!!!!!
Katie says
Sadly I wanted something quick and easy. This was not it!! I didn't want to prove a dough, for time constraints, so used your baking powder tip.
However, you dont add anything about the amount of liquid to use. So, I have a dry base that us not rising and, frankly, is an unmitigated disaster.
And I now have wasted ingredients which I really hate 😧😧
Perhaps, when giving alternatives, list the full recipe again!!
Lucy says
Hi there,
I’m so sorry to hear this one didn’t work out for you — I know how disappointing that is, especially when you’ve used up ingredients and dinner doesn’t go to plan!
Just to clarify — the baking powder is required AS WELL as the proving time. Gluten free flour behaves quite differently to regular flour, so both are needed to help the dough rise properly and stay soft.
The water quantities are listed in the recipe card (180ml for activating the yeast and another 120ml added later).
I hope that helps clarify things! 🙂
Lucy x
Wick says
This is literally the best GF pizza base, I made it for my daughters friend who is GF and she said it was the best GF pizza she's ever had!! Thank you, I shared it with so many people but I forgot to tag you but they'll all be trying it. Well done!!
Lucy says
Thank you so much!
Jayne says
“480 g (3 cups) gluten free flour see notes”
I couldn’t find anything in the notes about gluten free flour. As I will be sourcing gluten free flour ingredients in Indonesia, any hints on what to use? Will I need xanthan gum as well?
Thank you!!
Lucy says
Thanks so much for your question! Great pick up — I’ll update the notes to make this clearer. I usually recommend using a good quality all-purpose gluten free flour blend (something that already contains a mix of rice flour, tapioca, potato starch, etc.). Most blends already include a binding agent like xanthan gum, which helps mimic the stretch of gluten. If your blend doesn’t contain it, I’d suggest adding about ½–1 teaspoon of xanthan gum to the mix for the best result. Hope that helps, and good luck sourcing the ingredients in Indonesia – pizza night is saved! 🍕💛