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.
Jenna says
I'm needing to make some Pizzas to freeze and wondering if this base would work for that?
Lucy says
Sure!
Tamara Mahon says
This pizza base receipe was fabulous. Worked first time and tasted really good. My non gluten free husband really liked it too. It was definitely very similar to gluten flour texture. I used White Wings gluten free plain flour. Next I will try the Aldi gluten free plain flour and see how that goes. Very impressed. Thank you so much for sharing Lucy as I can empathise with how long it took you to perfect the recipe.
Tamara
Lucy says
Thank you Tamara!!! My personal preference is the White Wings flour over the Aldi one (but that works ok). I'm not a fan of the Orgran flour in this though!
Tim says
Not sure if it's the type of flour I'm using but i had to add an extra 120mL of water to get the dough the right consistency - resembled bread crumbs before that.
Apart from that, made great pizzas thanks! And super easy in the thermo.
Lucy says
Hey! Are you doing the two seperate lots of water?? Sometimes people forget to add in the second lot with the flour!
Tim says
Yep, it was in addition to the 2nd lot of water.
Lucy says
Were you kneading it by hand or in a Thermomix? Sometimes I find I need slightly more water when I do it by hand (just because the Thermomix is a much better kneader than me!).
Kirsten Jackson says
First attempt yesterday, not bad!! We all enjoyed it, I popped the dough in the fridge for a couple of hours then got it out for 2 hrs before flattening into pizza doughs and seemed fine. Thanks!
Elle says
Made this tonight. After an hour the dough had risen but was almost runny. I managed to spread it out into a pizza shape and baked the base for 5 minutes to create a crust for me to lay my toppings on. Cooked it for about 20 minutes which resulted in delicious pizza dough. Next time I’ll give the dough more time to rise, but I had 3 starving boys to feed who couldn’t wait any longer. Great recipe and super easy.
Lucy says
Hey Elle, try popping it in a nice warm spot (or put a hot water bottle under the bowl) to help it rise quickly (it can be tricky during winter!).