Gluten Free Pizza Dough

The EASIEST, FOOLPROOF 6 ingredient Gluten Free Pizza Dough recipe ever! Add your favourite toppings for the ultimate homemade pizza night!

5 from 34 votes

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Course: Dinner

Cuisine: gluten-free, Italian, pizza

Diet: Gluten Free

Prep Time: 15

Cook Time: 15

Rising Time: 1

Total Time: 1 30

Servings: large pizzas

Calories: 829kcal

Cost: $5

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.

RECIPE NOTES & TIPS

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.