I’ve been working on my quest to find the best gluten free pizza base recipe for a long time – but with the shops out of so many ingredients it’s come to a bit of a halt.
So after I made my gluten free cheesy doughballs recipe and so many of you LOVED them, it got me thinking. What if I were to make these into a gluten free pizza base?
The doughballs turned out with a dreamy, pizza-base-like consistency and I thought this would translate really well into an easy gluten free pizza base recipe.
Some experimentations – and a lot of pizza-eating later – and my two-ingredient gluten free pizza base recipe was born!
The easiest gluten free pizza base recipe ever
With only TWO ingredients, it doesn’t get much easier than this gluten free pizza base recipe. No yeast, no kneading, no complicated flour combinations and no proving time.
All you need is self-raising gluten free flour, such as FREEE, and natural yoghurt. And that’s it!
Well, apart from a little salt, which is completely optional, so I didn’t think it would quite qualify as a third ingredient really.
Because when you mix gluten free flour and yoghurt together in equal quantities, it creates this magical, mouldable dough which bakes into the BEST gluten free pizza base!
I like to cook mine on a mesh pizza tray like this one (aff link) to get a nice crisp bottom, but you can also cook this on a normal baking tray with baking paper instead.
Deep pan or thin and crispy?
Usually gluten free pizzas come in a thin and crispy base, and that’s your lot.
I don’t know about you, but I really miss deep pan pizza bases! There just isn’t a gluten free pizza base out there with the doughy, thick consistency i miss. Until now.
I love this recipe as a thick, deep pan pizza. I roll the whole lot out to around 1cm thick and the results are doughy and delicious.
You can, of course, use this for a thin gluten free pizza base. However, you may find the dough is a little more fragile and that it cooks a lot quicker.
But that’s the beauty of this gluten free dough, it’s so easily adapted to suit whichever kind of pizza you fancy at the time!
What if I don’t have all (two) ingredients?
If you only have plain gluten free flour then you’ll need to add 3 tsp baking powder to the mixture to give the gluten free doughballs some rise.
I use a self-raising gluten free flour mix which is a blend of flours (such as the FREEE one) – if you only have a specific flour such as coconut or almond flour, I’m not sure how these would turn out.
In terms of the yoghurt, if you only have Greek yoghurt this will work too, though you may need to add a little extra to the mix.
Greek yoghurt is thicker than plain natural yoghurt so you will need a little more or the mixture will be too stiff – I’d recommend adding this 1 tbsp at a time to find the right consistency.
If you want to make this dairy free, you’ll need to use a dairy free yoghurt such as coconut yoghurt, and a dairy free cheese.
I’ve personally not tried this so can’t vouch for the results but having seen many other ‘yoghurt + flour’ recipes which use dairy free yoghurt, I’m confident this would still work fine!
Gluten free pizza toppings
I’ve topped my gluten free pizza with a simple passata, mozzarella, cheddar and some pepperoni. However this gluten free pizza base is SO simple you can top it with anything you like!
Some of my favourite pizza toppings include:
- Olives, peppers and mushrooms with some diced ham
- Goats cheese with caramelised onion chutney
- Baby spinach and an egg cracked in the middle – cooked enough that the yolk is still runny!
- A carbonara-style pizza with a béchamel sauce instead of passata, cheese and bacon bits
- An all-out meat feast with ham, spicy beef, pepperoni, chorizo and spicy chicken bits
However you top your pizza, please let me know! I’m always looking for new ideas of topping combinations and would love to hear your favourites.
My gluten free pizza base recipe
This gluten free pizza base recipe uses only two ingredients – it’s basically magic!
I’ve made this recipe in a deep pan variation and it makes one large pizza, enough for two hungry people!
Feel free to amend the cooking times as per the recipe notes for a thin and crispy base if you prefer.
And please do leave a review to let others know you loved it too! It would mean the world to me.
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- 300g self-raising gluten free flour (see notes)
- 300g natural yoghurt
For the topping:
- 100g passata
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 ball of fresh mozzarella cheese
- Handful of grated Cheddar cheese
- Pepperoni slices
- Preheat the oven to 220'C / 200 Fan / Gas 7.
- Add the yoghurt and flour to a large mixing bowl and mix together using a wooden spoon. As it starts to form a dough, use your hands to bring it all together into a large ball.
- Lay out a piece of greaseproof paper and lightly sprinkle it with some gluten free flour. Turn the dough out onto the paper and flatten into a circle shape. Lightly sprinkle with some extra gluten free flour.
- Roll the dough out until it is approximately 1cm thick. Place a mesh pizza tray on top of the circle and carefully flip the whole thing over, so the dough circle sits on top of the tray. Peel off the baking paper (If you only have a metal baking tray, simply transfer the dough on the paper straight onto the tray instead).
- Place the base in the oven and cook for 7-8 minutes until it starts to go slightly golden around the edges. Remove from the oven to top. (If making a batch of bases, this is the point to cool and then freeze the base. Just defrost when you need it, top and complete the below steps when needed).
- Mix the dried basil and oregano with the passata and spread evenly over the part-cooked base. Top with the cheese and pepperoni (or topping of choice) and return to the oven for a further 10-15 minutes, until the base is golden round the edges and all the toppings have cooked. Serve straight away.
- If your gluten free flour blend does NOT contain xanthan gum, you'll also need to add 1/2 tsp of xanthan gum to the mix to help the texture.
- This pizza can be reheated but is best eaten fresh and hot.
- For a thin and crispy base, roll the base to around 0.5cm thick. Cook for 5 minutes, top, and then a further 8-10 minutes until cooked through. This quantity (above) will make 2 x thin and crispy bases, or 1 deep pan base.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 804Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 398mgCarbohydrates: 127gFiber: 4gSugar: 11gProtein: 33g
Need some more gluten free baking inspiration?
If you want to have a go at some of the other gluten free baking recipes on the blog, why not give some of these a try? They’re perfect for baking away all of your troubles.
- Easy gluten free bake-at-home bread recipe
- Yeast and gluten free soda bread recipe
- Gluten free cheesy doughballs recipe
- Basic gluten free triple chocolate brownies
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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