The best gluten free pizza with simple toppings of tomato sauce, mozzarella cheese, cherry tomatoes and fresh basil.
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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.

Course Lunch or dinner
Cuisine Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Proofing Time 2 hours
Total Time 40 minutes
Servings 1 ~12-inch pizza

Ingredients

For gluten free pizza dough:

DRY:

  • 2 cups (250 g) gluten free flour (Note 1)
  • 1/2 tbsp xanthan gum
  • pinch of salt
  • 1 tsp baking powder

WET:

  • 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

Instructions

For gluten free pizza dough:

  1. In a large bowl, mix together all dry ingredients.

  2. In a smaller bowl, mix together all wet ingredients.

  3. Add the wet ingredients to the dry ingredients, and mix until you get a very sticky dough.

  4. 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.

  5. 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.

  6. In the mean time, prepare the tomato sauce and toppings.

For simple tomato sauce:

  1. 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).

  2. Add the olive oil, chopped garlic and oregano. Cook for a further 3 - 5 minutes with occasional stirring.

  3. Allow to cool.

Assembling and baking the pizza:

  1. 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.

  2. 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.

  3. Top with the cooled tomato sauce, mozzarella cheese and cherry tomatoes.

  4. 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.

  5. Sprinkle with fresh basil and enjoy!

Recipe Notes

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!