This gluten free pizza is 100% the real deal. It has the perfect gluten free pizza crust, which tastes and looks and feels like pizza. There’s no strange ingredients and no complicated procedure needed – but the result will simply blow you away. If you thought that you wouldn’t – couldn’t – enjoy real pizza ever again because of your gluten intolerance… think again. Because this gluten free pizza dough recipe is a game changer.
I have a bucket list of foods I want to make allergy friendly. Pizza has always been very high on that list. No explanation needed. It’s pizza and we need pizza, and no gluten intolerance will stand between us and our pizza. Mmkay?
And yes, there are gluten free pizza recipes out there. There are. But… hear me out. A pizza crust should not contain eggs. Or milk. Or, god forbid, cauliflower. (Because, friends, I love cauliflower and all, but keep it away from my pizza.)
It also shouldn’t have the texture of a flat bread or, worse, a cracker.
A good pizza should have a thin crust in the middle, that’s crispy on the bottom and slightly soggy on top from the tomato sauce. It should have generous crust edges that are crispy at the surface and soft on the inside.
And if you’re panicking right now, thinking that I’m wishing for the impossible… I’m really not. Allow me to introduce: gluten free pizza that is actually the real deal. It’s a bit of a mouthful, I know – let’s call the name a work in progress, but it definitely brings across the most important point: this gluten free pizza recipe produces a pizza that tastes like pizza. Every. Single. Time.
The gluten free pizza dough is an adapted version of your classical pizza dough: gluten free flour, xanthan gum, salt, baking powder, yeast, olive oil, lukewarm water and a pinch of sugar to get the yeast going.
BUT… WHAT’S BAKING POWDER DOING IN MY PIZZA???
There’s actually a very good reason for adding baking powder to gluten free pizza dough. While xanthan gum ensures that gluten free dough has a certain degree of elasticity, it can’t completely replace the strands of gluten that form during prolonged kneading of wheat-containing bread.
No matter how annoying gluten can be, it does have an important role in breads and other doughs. And it’s not all just about elasticity and flexibility. It’s about trapping gas bubbles as they’re formed by the active yeast during the proofing process. And I’m sorry to say that gluten free doughs, no matter how brilliantly prepared, just aren’t as good at trapping these gas bubbles as your average wheat-containing dough. It’s tough, I know.
But this doesn’t mean that all’s lost. It just means we need to be more clever about how to get to the perfect gluten free pizza dough. Enter baking powder. While the yeast does give the gluten free dough a bit of a rise before baking (and the all-important flavour of a yeasted dough), the baking powder ensures that the pizza dough gets an extra boost while in the oven.
The result? Nothing more and nothing less than pizza crust perfection.
MAKING AND BAKING THE REAL-DEAL GLUTEN FREE PIZZA
Making the actual pizza dough is as easy as anything. We’ll mix together the lukewarm water, olive oil, sugar and yeast, and then add it to a mixture of gluten free flour, xanthan gum, salt and baking powder. Then we’ll mix mix mix. The resulting dough is sticky – and that’s okay. Gluten free doughs require more moisture, both in order to rise and to prevent drying out too much during baking.
I usually transfer the sticky dough onto a flat surface and do this weird thing with the bench scraper where I essentially spread the dough onto the surface, scrape it off, and repeat for about 2 minutes. There’s two reasons for this: (a) it’s a dough and therefore in my mind it needs “kneading”, no matter how unnecessary that is with a gluten free dough, but more importantly (b) it ensures that the dough is super smooth.
The proofing time depends on how warm your kitchen is – 2 hours if warm and cozy, 3 hours if it’s miserable and cold. The dough won’t double in volume, so don’t waste time waiting for it to happen. It will increase a bit, but nowhere near as much as a wheat-containing dough. That’s alright. Don’t stress. Mmkay?
Then comes the fun bit. Shaping the pizza and ALL THE TOPPINGS!!! I went simple with my pizza (tomato sauce, mozzarella, cherry tomatoes and fresh basil) but you can go as crazy as you want.
Also, there’s no need to pre-bake the crust or any silly things like that. Basically, treat this gluten free pizza dough as you would any ol’ pizza dough. It’s cool like that.
DOES IT ACTUALLY TASTE LIKE PIZZA???
Does it taste like comfort and cheese and fun?
Does the cheese melt and get all gooey and stringy?
Is the tomato sauce chock-full of herbs and just perfect?
Is the pizza dough crispy and soft and slightly soggy from the sauce?
Is this the real deal, the answer to our gluten-free-pizza-puhleaaaase prayers?
YES!!! So much yes.
So do your happy dance and get baking!
P.S. And look: no cauliflower in sight!
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Gluten Free Pizza That Is Actually The Real Deal
This gluten free pizza is 100% the real deal. It has the perfect gluten free pizza crust, which tastes and looks and feels like pizza. There’s no strange ingredients and no complicated procedure needed – but the result will simply blow you away. If you thought that you wouldn’t – couldn’t – enjoy real pizza ever again because of your gluten intolerance… think again. Because this gluten free pizza recipe is a game changer.
For gluten free pizza dough:
- 2 cups (250 g) gluten free flour (Note 1)
- 1/2 tbsp xanthan gum
- pinch of salt
- 1 tsp baking powder
- 3/4 cup (175 g) lukewarm water
- 1/3 oz (9 g) active dry yeast
- 1 tsp sugar
- 1 tbsp olive oil plus more for oiling the proofing bowl
For simple tomato sauce:
- 2 cups (450 g) canned tomatoes, crushed
- salt and pepper to taste
- 1/2 tbsp olive oil
- 1 clove of garlic, finely chopped
- 2 sprigs fresh oregano (or ~1/2 - 1 tsp dried oregano)
For other toppings:
- 2 x 4 1/2 oz (2 x 125 g) balls of mozzarella, torn into smaller pieces
- 10 cherry tomatoes
- fresh basil
You will also need:
- polenta for the baking sheet
For gluten free pizza dough:
In a large bowl, mix together all dry ingredients.
In a smaller bowl, mix together all wet ingredients.
Add the wet ingredients to the dry ingredients, and mix until you get a very sticky dough.
Turn the dough onto a work surface (don't flour the surface!) and use a bench scraper to work the pizza dough. I like to spread the dough onto the surface, scrape it off, and repeat this for about 2 minutes.
Even if the dough is sticky, DO NOT add flour.
Place the dough into a well-oiled bowl, cover with cling film and allow to proof for 2 - 3 hours.
The dough probably won't double in volume, but it should rise slightly.
In the mean time, prepare the tomato sauce and toppings.
For simple tomato sauce:
In a saucepan or small pot, add the crushed canned tomatoes, salt and pepper. Cook on medium heat for 15 - 20 minutes with occasional stirring, until slightly reduced (some of the liquid should have evaporated).
Add the olive oil, chopped garlic and oregano. Cook for a further 3 - 5 minutes with occasional stirring.
Allow to cool.
Assembling and baking the pizza:
Pre-heat the oven to 430 ºF (220 ºC) and sprinkle a baking sheet with a thin layer of polenta.
The shape of the baking sheet or baking tray depends on what kind of pizza you want – the recipe above makes a 12-inch (30 cm) round pizza, but you can also make a square or rectangular pizza.
Place the risen dough onto the baking sheet and press it into the shape of choice. The middle of the dough should be ~2-3 mm thick, with a thicker outer edge.
Top with the cooled tomato sauce, mozzarella cheese and cherry tomatoes.
Bake in the pre-heated oven at 430 ºF (220 ºC) for ~16 - 20 minutes, until the pizza base is crispy and golden brown, and the cheese is melted and bubbling.
Sprinkle with fresh basil and enjoy!
Note 1: You don't need to mix your own gluten free flour blend! I've made this gluten free pizza dough recipe quite a few times, always with a store-bought GF flour blend. I've tried two different (UK) brands: one from Aldi that only contains rice, potato and maize flour, and one from Tesco (Dove's farm) that contains rice, potato, maize, tapioca and buckwheat flour. It worked perfectly every single time!
Looking for more real-deal gluten free recipes? You’ve come to the right place!