Gluten Free Pizza
This gluten free pizza recipe is honestly the best pizza crust ever! This base recipe will make enough for 2 x 11-inch pizzas, or 4 x smaller pizzas. For best results, I recommend cooking on a pizza mesh.
Servings: 2 Pizzas
Equipment
Ingredients
For the base:
- 400 ml milk see notes for dairy free/vegan
- 3 tsp sugar
- 14 g dried yeast
- 500 g FREEE gluten free white bread flour
- 2 tsp xanthan gum
- 1 tsp salt
- 4 tbsp olive oil
For the tomato sauce:
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp crushed garlic
- 250 ml passata
- 2 tbsp tomato puree
- Salt and Pepper
For the toppings:
- 1 ball mozzarella cheese
- Any other toppings of choice
- Extra olive oil for brushing the crust
Instructions
To make the pizza dough:
- Measure out the milk into a jug and heat in the microwave in 30 second intervals until it hits around 40'C - which should feel like skin temperature if you dip your finger in.
- Stir the sugar into the warm milk and until dissolved, then add the yeast and stir again. Cover with a tea towel and leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
- Meanwhile add the gluten free flour, xanthan gum and salt to a large mixing bowl and stir well to combine thoroughly.
- When the yeast has formed a frothy top, pour the mixture into the flour mix. Use a wooden spoon to beat the mixture together - it should start to become quite sticky.
- Once the mixture becomes a bit claggy, add the olive oil. Continue to mix with the wooden spoon until it forms a smooth, slightly sticky dough which should come away from the side of the bowl.
- Cover the bowl with a piece of oiled clingfilm and then place in a warm spot for 40-60 minutes to prove. The dough should become puffy and double in size.
To make the tomato sauce (while the dough proves):
- Add the olive oil to a frying pan and place on a low heat. Add the basil, oregano and garlic to the oil and fry for 1-2 minutes, stirring occasionally, until the garlic softens.
- Pour in the passata and add the tomato puree then season with salt and pepper. Mix well with a wooden spoon until combined and then simmer for 5 minutes. Remove from the heat until ready to use.
To construct the pizzas:
- Once the dough has proved, preheat the oven to 220'C / Fan 200'C / Gas Mark 8. A nice, hot oven is essential!
- Lay a piece of baking paper on the worktop, slightly larger than the pizza you'll be making, and dust it with a little gluten free flour. For a more precise pizza shape, you can draw around a dinner plate onto the paper to use as a guide - or just freestyle it!
- Dust your hands so that the dough doesn't stick to them and then gently push the pizza dough into a circle shape, around 1-2cm thick. It should be approx 11-12 inches across.
- Place a pizza mesh over the top of the pizza base, then carefully lift the baking paper and flip it over - the pizza mesh should be on the bottom, the the dough on top of that and the baking paper on top. Carefully peel off the baking paper so your base is sat on the mesh, ready to top.
- Spread the sauce onto the pizza base, leaving around half-an-inch around the edges. Cover with mozzarella cheese and your toppings of choice. Finish by brushing the exposed crusts with a little olive oil so they crisp up nicely.
- Carefully place the pizza in the oven and cook for 10-12 minutes until the crust is golden brown and the toppings are bubbling. Remove, slice up and serve hot.
Video
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups – I have weighed each item individually to ensure the conversion is accurate as possible. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this gluten free pizza recipe should look at each stage.
- Storing, Making Ahead and Freezing: Check out the post above this recipe card for more information on how to make these gluten free pizzas ahead of time and how to freeze any leftovers.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Pizza Recipe!
Nutrition
Serving: 1 pizza | Calories: 1415kcal | Carbohydrates: 234g | Protein: 24g | Fat: 45g
