Gluten-Free Pizza Recipe
Makes: 1 large pizza (10–12 inch)
Prep: 20 min | Rise: 45–60 min | Bake: 15–20 min
Ingredients
Gluten-free dough
- 2 cups gluten-free all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- ¾ tsp salt
- 1 tbsp olive oil
- ¾ cup warm water, plus 1–2 tbsp if needed
- 1 tsp xanthan gum (skip if your flour blend already contains it)
Topping
- ½ cup pizza sauce
- 1–1½ cups grated mozzarella
- ½ cup sliced vegetables, mushrooms, olives, or cooked chicken
- 1 tsp oregano
- ½ tsp chili flakes
- 1 tbsp olive oil
Method
- Activate yeast: Mix warm water, sugar, and yeast. Leave 5–10 minutes until slightly foamy.
- Make dough: Mix flour, xanthan gum, and salt. Add yeast mixture and olive oil. Stir until you get a soft, sticky dough.
- Rest: Cover and leave somewhere warm for 45–60 minutes.
- Heat oven: Preheat to 230°C (450°F). Place a baking tray/pizza stone inside while heating.
- Shape: Put dough on parchment paper. Lightly oil your hands and press it into a 10–12 inch circle, about ½ cm thick. Gluten-free dough doesn’t need kneading.
- Pre-bake: Transfer dough with parchment onto the hot tray. Bake 7–8 minutes.
- Add toppings: Spread sauce, leaving a small border. Add mozzarella and your chosen toppings. Sprinkle oregano and chili flakes.
- Final bake: Bake another 8–12 minutes, until the cheese is bubbling and the crust edges are golden.
- Finish: Brush the crust lightly with olive oil. Rest 3–5 minutes before slicing.
Important: For someone with celiac disease, use certified gluten-free flour, yeast, toppings, and a clean surface/utensils to avoid cross-contact.
