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
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).
Generally, gluten free pizza bases will be thinner than regular bases. They also tend to be crispier on the outside than regular pizza.
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.
Related Recipes
Homemade savoury scrolls, pizzas, muffins and loaves are so simple to bake (and you know exactly what's in them!)
Here's a few more of my favourites:
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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
- 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.
- 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.
- Ensure you use 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.
- Gluten-free flour - 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).
- 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.
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!).