Pizza night just got a whole lot easier - this is the gluten free pizza dough that makes you forget it's even gluten free.
Foolproof, soft in the middle and perfectly crisp around the edges, with just 6 simple ingredients. If you love easy family dinners like my Egg And Bacon Pie or Zucchini Slice, this one's a keeper.
A Quick Look At The Recipe
✅ Recipe Name: Gluten Free Pizza Dough
🕒 Ready In: 1 hour 30 minutes (mostly rising time)
👪 Serves: 2 large pizzas
🍕 Calories: 829kcal per pizza
🌾 Main Ingredients: gluten free flour, yeast, olive oil
📖 Dietary Info: gluten-free, dairy-free base (choose toppings accordingly)
⭐ Why You'll Love It: Just 6 pantry staples for a crisp-edged, chewy-centred base that doesn't taste "gluten free" at all.
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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!!
- Wick
Making pizza at home can feel tricky when you're gluten free, so many recipes end up dry, crumbly or gummy. This one gives you the perfect balance of chewy crust and crispness.
The secret's in the yeast: it gives the dough structure, flavour and that authentic pizzeria-style bite. For more gluten free family favourites, try my Gluten Free Brownies.
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Why You're Going To Love This Recipe
- Tastes like real pizza - 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.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Instant yeast - gives rise, flavour and texture. Check it's fresh and goes foamy before using.
- Gluten free plain flour - use a good quality gluten free blend, not self-raising (brands behave differently - I recommend White Wings or Caputo for the best results).
- Baking powder - helps the dough stay light instead of dense.
Variations
- Yeast-Free Gluten Free Pizza Dough - skip the yeast and the 1 hour rise. Use the same 480g gluten free flour, 1 teaspoon salt, 1 tbs olive oil and 300ml lukewarm water (that's the same total liquid as the yeasted version - the 180ml + 120ml combined), plus 1 teaspoon baking powder in total (that's an extra ½ teaspoon on top of the recipe's usual ½ teaspoon). Mix straight away and shape - no waiting required. It won't have quite the same chew as the yeasted version, but it's a genuinely quick fix for busy nights.
- Dairy-Free - this base is already dairy-free, just choose your toppings accordingly.
- Mini Pizzas - divide into 8 smaller bases for kids' lunchboxes or parties.
- Italian-Style - 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.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Activate the yeast. Mix the yeast, sugar and warm water and let it sit for 5-10 minutes until frothy.
- Step 2: Mix the dry ingredients. Whisk the flour, salt and baking powder in a large bowl, and make a well in the centre.
- Step 3: Combine. Pour in the yeast mixture, olive oil and extra water, and stir until it comes together. The mixture will be very sticky - that's exactly right.
- Step 4: Rest. Cover and let the dough rise for 1 hour (or overnight in the fridge for deeper flavour). Don't add more flour, sticky is correct.
- Step 5: Shape, top and bake. Oil your trays and your hands, divide the dough into 2, and press out the bases with your oiled hands (not a rolling pin) until thin and even. Top with pizza sauce and your favourite toppings, then bake at 200°C (fan-forced) for about 15 minutes, until golden and cooked through.
Recipe Tips
- Top tip: oil your hands and tray, not the dough. This makes shaping sticky gluten free dough quick and stress-free.
- Reader tip: if it's still sticking, spread it with the back of an oiled spatula instead of your hands - it gets the base thinner and more even, with a smoother finish on top.
- 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 blend that contains a binding agent like xanthan gum. If yours doesn't, add ½-1 teaspoon of xanthan gum for best results.
- Sticky dough is correct - resist adding extra flour.
- Overnight rise: refrigerate the dough for up to 3 days in a ziplock bag for even more flavour.
- Freeze unbaked dough for up to 1 month - thaw in the fridge overnight, then bring to room temperature before baking.
- Freeze baked bases - pre-bake plain bases, cool, wrap tightly and freeze. Top and bake straight from frozen.
- Makes 2 large pizzas, 4 medium or 8 minis - adjust the size to suit.
- For a crispier base, preheat your trays or a pizza stone before adding the dough.
Gluten-Free Pizza Dough FAQs
Keep the dough sticky (don't add more flour), bake at a high temperature, and use a pizza stone or hot tray for a crisp base.
Yes - skip the yeast and rising time, and use 1 teaspoon of baking powder in total (an extra half teaspoon on top of the usual amount) with the same flour and liquid quantities. See the Variations section above for the full breakdown.
Absolutely! Freeze unbaked dough for up to 1 month, or pre-baked bases for 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 in the recipe card 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 favourites:
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.
Mel says
Great recipe, sticky to work with but the end result is so worth it! A quick tip that I found useful: When spreading the dough, I used the back of a spatula, which I sprayed lightly with oil spray. Once it started sticking I would give it another light spray. I found this helped me get the bases thin and even, and it also left a smoother finish on the top. Great recipe!
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! 🍕💛