mohamed shili This Gluten-free pizza is a crispy and delicious recipe, which is made with a special gluten-free bread flour blend and creamy buffalo mozzarella. It’s the perfect for a family pizza night, a classic, from-scratch recipe so everyone can enjoy a slice.
Gluten-free pizza Ingredients
A simple, classic list for the perfect homemade gluten-free pizza.
For the Dough (makes 4 pizzas):
- 400g gluten-free bread flour, plus extra for dusting
- 1 teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 x 7g sachet of dried yeast
- 2½ teaspoons caster sugar
- 250ml semi-skimmed milk
- 1 large free-range egg
- 3 tablespoons olive oil
- ½ teaspoon bicarbonate of soda
- 2 teaspoons cider vinegar
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 clove of garlic, peeled and finely chopped
- 1 bunch of fresh basil
- 1 x 400g tin of plum tomatoes
- Sea salt and freshly ground black pepper
For the Topping:
- 2 x 125g balls of buffalo mozzarella, torn
How To Make Gluten-free pizza
A step-by-step guide to making perfect pizza from scratch.
- Activate Yeast and Make Dough: Gently warm the milk. Pour 50ml of it into a jug with the yeast and sugar, let it sit for a few minutes until bubbly. In a large bowl, sieve the flour, xanthan gum, and salt and make a well. In a separate bowl, combine the egg, olive oil, and remaining milk. Pour this and the yeast mixture into the well and gradually bring everything together to form a smooth dough.
- Knead and First Rise: In a small cup, mix the bicarbonate of soda and vinegar (it will fizz), then quickly knead it into the dough. Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Sauce and Oven: While the dough rises, preheat your oven to 220°C/425°F/gas 7 with a pizza stone or heavy baking tray inside. For the sauce, gently cook the chopped garlic and basil stalks in olive oil. Add the tomatoes, break them up, and simmer for 5-10 minutes until thickened. Blitz in a blender with half the basil leaves until smooth, then season.
- Shape and Top: Once the dough has risen, divide it into four equal pieces. On a flour-dusted surface, roll each piece out into a rough circle about 30cm in diameter.
- Bake the Pizza: Place a pizza base onto the preheated pizza stone or tray (you may need to do this in batches). Spread with tomato sauce, leaving a 2cm border. Tear over the mozzarella cheese.
- Bake and Serve: Bake in the hot oven for 10 to 12 minutes, until the crust is golden and crispy and the cheese is bubbly. Scatter the remaining fresh basil leaves on top, slice, and serve immediately.
Recipe Tips
For a perfect, crispy gluten-free pizza crust every time.
- How to get a crispy pizza crust? The secret is intense heat from below. Preheat your pizza stone or a heavy, overturned baking tray inside the oven at its highest temperature for at least 30-45 minutes. Launching your pizza onto this screaming-hot surface is what gives you that classic, crisp base.
- Why is my gluten-free dough so sticky? Don’t be alarmed! Gluten-free dough is often much stickier and more batter-like than traditional wheat dough. It doesn’t have the gluten structure to become smooth and elastic. Use floured hands and surfaces, but resist adding too much extra flour, as this can make the dough dry.
- What is xanthan gum and is it necessary? Xanthan gum is a crucial ingredient in gluten-free baking. It acts as a binder and thickener, mimicking the role of gluten by providing structure and elasticity to the dough, which helps to trap the air from the yeast.
- Can I make the dough ahead of time? Yes. After the first rise, you can wrap the dough in clingfilm and store it in the refrigerator for up to 2 days. This slow fermentation will actually develop a deeper, more delicious flavor.
What To Serve With Gluten-free pizza
Classic sides to complete your pizzeria experience.
A fresh, hot pizza is a meal in itself, but it’s always great served with:
- A simple green salad with a light vinaigrette
- A creamy coleslaw
- A side of olives
- A cold beer, a glass of red wine, or a fizzy drink
How To Store Gluten-free pizza
Keeping your leftovers delicious.
- Refrigerate: Store any leftover pizza slices, once completely cooled, in an airtight container or wrapped in foil in the refrigerator for up to 3 days.
- Reheat: For the best results and to re-crisp the crust, reheat the pizza directly on the rack in a hot oven or an air fryer for 5-7 minutes.
Gluten-free pizza Nutrition Facts
An estimated guide per pizza.
- Calories: 650 kcal
- Carbohydrates: 85 g
- Protein: 25 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is there vinegar and bicarbonate of soda in the dough?
This is a clever baker’s trick. The chemical reaction between the acidic vinegar and the alkaline bicarbonate of soda creates an extra burst of carbon dioxide, which gives the gluten-free dough an extra lift, helping it to be lighter and airier.
My dough didn’t rise. What went wrong?
This is usually due to one of three things: your yeast was old or expired; the u0022lukewarmu0022 milk was too hot (which kills the yeast) or too cold (which doesn’t activate it); or the spot you left it to prove in was too cold or draughty.
Can I add other toppings?
Of course! This recipe is the perfect base for all your favorite gluten-free toppings. Once you have your base of sauce and cheese, feel free to add pepperoni, mushrooms, peppers, onions, olives, or anything else you love on your pizza.
Try More Recipes:
- Deep-pan pizza Recipe
- Red grape pizza with honey, rosemary and pecorino Recipe
- Spicy salami & courgette pizza Recipe
Gluten-free pizza Recipe
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings30
12
minutes650
A classic, foolproof recipe for making perfect homemade gluten-free pizza from scratch, with a chewy, crispy crust, a simple tomato sauce, and your favorite toppings.
Ingredients
Dough: 400g gluten-free bread flour, 1 tsp xanthan gum, 1 sachet yeast, 2½ tsp sugar, 250ml milk, 1 egg, 3 tbsp olive oil.
Sauce: 1 can plum tomatoes, 1 clove garlic, fresh basil, olive oil.
Topping: 2 x 125g balls of buffalo mozzarella.
Directions
- Dough: Activate the yeast in a little warm milk with the sugar. Mix the flour, xanthan gum, and salt. Make a well and add the yeast mixture, the remaining milk, egg, and oil. Bring together to form a smooth dough. Knead in a fizzy mixture of the vinegar and bicarbonate of soda. Let the dough rise in a warm, covered bowl for 1 hour.
- Sauce: While the dough rises, simmer all sauce ingredients for 5-10 minutes, then blitz until smooth.
- Assemble: Preheat your oven and a pizza stone to 220°C/425°F. Divide the risen dough into four. Roll one piece out into a thin circle.
- Spread with tomato sauce, top with torn mozzarella.
- Bake: Carefully transfer the pizza to the hot stone and bake for 10-12 minutes, until the crust is golden and the cheese is bubbly. Top with fresh basil.
- Repeat for the remaining pizzas.
Notes
- A very hot oven and a preheated pizza stone are the secrets to a crispy, restaurant-quality gluten-free crust.
- Xanthan gum is an essential ingredient for giving the gluten-free dough structure and elasticity.
- The dough will be stickier than standard pizza dough; use floured hands and surfaces to make it manageable.
- This dough can be made in advance and stored in the fridge for a couple of days.