Gluten Free Pizza Dough Recipe (That Actually Works!)

Pizza night doesn’t have to end when you go gluten free. With the right flour blend and a few simple tips, you can make a soft, chewy gluten-free pizza base that holds its toppings and delivers a crisp, golden crust. Whether you’re using your kitchen oven or firing up an outdoor pizza oven, this gluten-free pizza dough is an easy, reliable option that brings the joy back to homemade pizza nights.

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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