Gluten Free Pizza Dough Recipe (That Actually Works!)
Considering making home made gluten free pizza? This is your sign to do(ugh) it!
Pizza night doesn’t have to end when you go gluten free! With the right flour blend and a few tricks, you can create a soft, chewy gluten free pizza base that holds its toppings and gives you that perfect crispy crust. Whether you’re baking in a regular oven or using an outdoor pizza oven like the Ooni (a backyard favourite), this recipe will help you bring back the joy of homemade pizza.
Ingredients (makes 2 medium pizzas)
2 cups (280g) gluten free plain flour blend*
1 tsp xanthan gum (omit if your flour already contains it)
1 tsp salt
1 tsp sugar
7g (1 sachet) instant yeast
¾ cup (180ml) warm water (not hot, just warm to activate yeast)
2 tbsp olive oil
Optional: 1 tsp dried Italian herbs (oregano, basil) for extra flavour in the crust.
Method
Activate the yeast
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it turns frothy.
Mix the dough
In a large mixing bowl, combine the flour blend, xanthan gum, salt, and herbs (if using).
Pour in the yeast mixture and olive oil. Mix until a sticky dough forms.
Knead lightly
Gluten free dough won’t feel like regular dough — it’s stickier and softer. Lightly flour your hands and knead just until smooth.
Let it rise
Place the dough in a lightly oiled bowl, cover with a tea towel, and let it rise in a warm spot for 1–1.5 hours. It should double in size.
Shape the base
Preheat your oven to 220°C (200°C fan) or fire up your pizza oven.
Roll or press the dough between two sheets of baking paper until about 5mm thick.
Pre-bake the base
Bake for 7–8 minutes (oven) or 2–3 minutes (pizza oven) until firm but not browned.
This step helps the base hold its shape once you add toppings.
Add toppings & bake
Top with your favourite gluten free pizza toppings. Return to the oven for 8–12 minutes (or 3–5 in a pizza oven) until the cheese is bubbling and the crust is golden.
Tips for the Perfect Gluten Free Pizza
Flour blends: Not all gluten free flours behave the same. For Australia and New Zealand, try:
White Wings Gluten Free Plain Flour (widely available)
Orgran Gluten Free Plain Flour
Bakels Gluten Free Flour Blend (often used in bakeries, great texture)
Free From Gluten (Countdown/NZ) for an affordable option.
Texture booster: If your blend doesn’t have xanthan gum, adding it helps create elasticity and chewiness in the dough.
Pizza ovens: Using a backyard pizza oven like an Ooni gives incredible results — that charred crust and quick cooking time make it taste authentic. If you don’t have one, a very hot oven with a preheated pizza stone works well.
Topping Ideas 🍕
Classic options:
Margherita: fresh mozzarella, basil, and tomato sauce
Pepperoni: mozzarella and gluten free pepperoni
Veggie delight: roasted capsicum, zucchini, olives, mushrooms
Something different:
BBQ chicken with red onion and coriander
Pesto base with feta, cherry tomatoes, and rocket
Mediterranean: olives, artichokes, feta, sundried tomatoes
Perfect Sides 🥗
Round out your pizza night with:
A fresh garden salad with balsamic dressing
Garlic bread made with gluten free baguette
Final Thoughts
Gluten free pizza doesn’t need to be second best. With a good flour blend and a little prep, you can enjoy homemade pizza that’s crisp, chewy, and full of flavour. Whether you’re using your kitchen oven or firing up an outdoor pizza oven, this gluten free pizza dough recipe will become a go-to for Friday nights.
