Gluten free pizza is the holy grail. It’s something that is never quite as good as the real thing. Until now. My gluten free pizza crust recipe is easy to make and utterly delicious. In fact your family and friends won’t even know they’re eating a gluten free pizza.
And if you have to avoid xanthan gum then it’s perfect. My recipe doesn’t contain it, or any other odd ingredients. Just real, whole foods that should belong in our body.
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When ‘Roo’ was first diagnosed with coeliac disease in 2010 gluten free pizza was pretty hard to find.
But that was a long time ago. Now it seems you can get gluten free pizza everywhere. It’s just normally pretty horrid.
Crumbly, hard or overly sweet has been my experience which is why I created this recipe.
It’s soft, tasty and you can even roll it up and eat it without it breaking.
If you can’t or don’t eat dairy then you’ll want to check out my other gluten free dairy free pizza recipe. Or you could use dairy free cheese on top of this one.
Equally if you can’t eat yeast or are in a hurry then my gluten free dairy free pizza is the recipe for you.
What is the key ingredient to gluten free pizza?
Traditionally pizza crust is made from flour, water and yeast. So the most important ingredient is the flour.
The same is true of gluten free pizza. The most important ingredient is flour. So my advice is to make sure you use a good gluten free flour blend.
There are a lot of gluten free flour blends on the market. That’s because using one gluten free flour (such as rice flour) alone won’t do anything to replace wheat flour. The result you’ll get if you try is a horrid, dry one!
Enter gluten free flour blends. These are a mixture of different gluten free flours that are supposed to replace wheat flour. However, to keep costs down, most companies use cheap, tasteless white starchy flours into which you need to add gums and flavours to get a good result. You can read more about what a gluten free flour blend is, here.
That’s why I developed my own gluten free flour blend. It is made from high quality wholegrain flours and can be used in all baking with great results. You can find out more about it here. And you can buy it from my gluten free flour shop.
It’s what I use in all my recipes now and it’s what makes this gluten free pizza crust taste delicious and function like ‘normal’ pizza.
How do you make gluten free pizza?
It is simpler than you might think. In fact you make a gluten free pizza in exactly the same way that you make a ‘normal’ pizza.
The ingredients for my gluten free pizza crust are not that dissimilar to those of a ‘normal’ recipe either. The only difference is the addition of something called psyllium husk powder. If you’re not familiar with what that is then check out this article: What Is Psyllium.
To make the pizza crust you just combine the dry ingredients, add the wet ingredients and bring them together to make a dough. I use my Sage stand mixer to do this job because it ensures that everything is well mixed together.
However, if you don’t have a stand mixer you could use a large bowl and spoon (along with some elbow grease).
Unlike many gluten free pizza crust recipes this one is very easy to roll and work with. Once the dough has been made, it can be divided into the number of pizza’s you require before being rolled out.
Tips for shaping gluten free pizza crusts
My top tip for shaping your pizza is to do so on a piece of non stick liner. I roll my pizza dough into circles on their own piece of liner and then leave the dough, covered with wet tea towels, to rise for around one hour.
Once I’ve topped the pizza with my chosen toppings I transfer the non stick liner holding the pizza straight onto the wire rack of my oven.
I’m pretty sure you’d get even better results if you baked the pizza’s on a pizza stone but I haven’t yet tried this.
This recipe will make two large (30cm diameter) pizza’s or four small (approx. 15cm diameter) ones. Of course if you have friends coming over just double or quadruple the recipe.
Pizza topping ideas
There are so many things that you can put on top of your pizza. I’m giving you the recipe for the pizza crust leaving you and your imagination to come up with the toppings you like best.
For me, I like to make a tomato sauce from a carton of tomato passata, a clove of garlic and some mixed dried herbs.
Alternatively I use pesto (or a mixture of both).
My favourite toppings are then and of the following:
Chorizo or pepperoni
Olives
Spinach
Sundried tomatoes
Mushrooms
Sweetcorn (frozen or tinned)
Onions
Ham
Sliced tomatoes
Jalapenos
Cheese – cheddar, mozarella, goats, dairy free or any that you fancy. Or, leave it off all together which is the preference of my daughter.
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Gluten Free Pizza Crust
Ingredients
- 350 g plain Free From Fairy gluten free flour
- 1 1/2 tsp psyllium husk powder - or 2 tsp xanthan gum
- 1 tsp fast acting dried yeast
- 1/2 tsp sea salt
- 1 tbsp virgin olive oil
- 270 ml warm - filtered or bottled water
Instructions
- Place the dry ingredients into a large bowl or stand mixer and stir to combine
- Add the wet ingredients then with clean hands or a spoon or in the mixer bring the ingredients together until a soft dough forms. Keep kneading until smooth and no longer sticky
- Cut the dough into four pieces (or 2 if you want 2 big pizza's)
- Remove one piece, roll into a ball, then flatten into a circle on a piece of non stick liner until around 15cm (30cm if making large pizza's) in diameter. Repeat with all other pieces of dough
- Cover the pizza bases with clean damp tea towels and leave to rise for around 1 hour
- Top with your choice of toppings then transfer (on the liner) to the shelf of a pre-heated oven at 240 degrees C (220 degree fan) and cook for 12-15 minutes or until your desired level of crispiness.
Notes
Nutrition (Approx)
Kate - Gluten Free Alchemist says
Everyone needs a perfect Pizza Crust recipe in their collection. Yours looks wonderful Vicki! x
Vicki Montague says
Thanks Kate!
Bảo Hiểm Cho Bạn says
I want to make gluten-free pizza, Find it all the time, don’t know how to alfm? Luckily, you have shared the gluten-free pizza crust recipe, I love it, and I will try it right now, thank you.
annupamaa k says
can I use cornstarch instead of xantham gum or psyllium husk too??
Vicki Montague says
Hi there. No is the short answer! The xanthan gum or psyllium husk is there to replace the gluten and without it you’ll get a base that falls apart. Cornstarch won’t do the same job I’m afraid.
Stefany says
Do you recommend the psyllium fiber powder over the husk? I need to buy some and noticed both are available.
I’m so pleased to have found your website! I am severely allergic to wheat (ige immune allergy) I have to carry an EpiPen-boo! Due to that I make just about everything from scratch at home, luckily I enjoy home cooking/baking I suppose. I am looking foward to making this pizza! I, like you, prefer whole healthy grains and hate all the rice/starch filled products associated with wheat free diets. Your flour blend sounds perfect by the way! Anyway, sorry for the long comment, just wanted to say thank you for sharing your lovely and heathy, but no faff recipes ?.
Vicki Montague says
Hi Stefany, lovely to have you here! I use the powder because it doesn’t leave any texture in the baked goods…it is just like a fine flour. You could use the whole husks but you would need twice as much to get the same result (or there about’s). I hope that helps 🙂
Emma Manchester says
Hi there,
Just wondering whether these are freezeable? Either raw or after baking?
Thanks so much,
Emma
Vicki Montague says
Hi Emma, yes you could freeze it. I’d suggest after baking.