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You are here: Home / Recipes / Dinner / Gluten Free Pizza Recipe

Gluten Free Pizza Recipe

September 1, 2015 by Helen Tzouganatos 11 Comments

Gluten Free Margherita Pizza Gluten Free Margherita Pizza

Congratulations! You have finally discovered the world’s best gluten free pizza recipe after years and years of searching for a great, thin, crispy crust that doesn’t taste like soggy cardboard. On my long and challenging journey to develop a fantastic gluten free pizza recipe I tried every combination out there – cauliflower, polenta, packet mixes. They were all horrible and immediately binned. Eating out the situation was even more dire because most restaurants serve the same bland, frozen gluten free pizza base that requires a chainsaw to slice through.

The good news is your search for delicious gluten free pizza ends here. I guarantee this is THE BEST, TASTIEST, CRISPIEST, MOST INSANELY DELICIOUS gluten free pizza you will ever try. It honestly tastes better than regular pizza, even my gluten enabled friends request it.

Unlike conventional pizza recipes which require you to roll out a stretchy ball of dough to form the base, in this recipe your base will look like thick cake batter. The first step is to pre-bake your bases by spreading the batter onto the pizza trays in a circular motion using a spatula. When the batter hits a hot oven it magically transforms into a beautiful, thin crust ready to be dressed with your favourite toppings. We eat homemade pizza regularly so I pre-bake a batch of bases, freeze them and then conveniently thaw them for pizza night. Most of the work has already been done so this is a perfect quick and easy weeknight meal option.

My kids love a classic margherita pizza so this is the recipe I have specified below but you can be as creative as you like. Anything tastes amazing on this mouthwatering, thin, crispy crust. Welcome back to the world of delicious pizza. Bellissimo!

4.8 from 4 reviews
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Gluten Free Pizza Recipe
Serves: Makes 4 large pizzas
 
Ingredients
  • Dough
  • 520g or 4 cups plain gluten free flour*
  • 2 tbs baking powder
  • 2 tsp sugar
  • 2 tsp sea salt
  • 1 tsp xanthan gum
  • 750mL water
  • 50ml extra virgin olive oil

  • Napoletana Sauce
  • 700g bottle tomato passata
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1 crushed garlic clove

  • Mozzarella cheese as desired
  • Basil to garnish

  • * I use Bob's Red Mill 1 to 1 plain baking flour
Instructions
  1. Preheat oven to 200C. Line 4 x 30cm round pizza trays with baking paper.
  2. Add flour, baking powder, sugar, salt and xantham gum to a mixing bowl and blend for a few seconds to combine dry ingredients.
  3. Add oil and water and mix on medium speed for 3 minutes or in a Thermomix for 1 min/speed 6. Your dough will look like a thick cake batter, not a firm ball of dough.
  4. Divide batter amongst 4 pizza trays by placing a large dollop of batter in the centre of each tray. Using a spatula spread the batter in a circular motion until a thin round pizza base is formed.
  5. Pre-bake bases for 15 min until crisp. Remove bases from oven and cool. At this point you can store extra bases that you won’t be cooking in the fridge for a week or freezer for a month.
  6. Prepare the Napoletana sauce by combining all ingredients in a bowl. Spread sauce over bases and sprinkle with mozzarella or your favourite toppings.
  7. Bake for 10 minutes in a 240C conventional or pizza oven. Garnish with basil to serve.
3.5.3226

 

Filed Under: Dinner, Lunch, Pizza, Recipes Tagged With: cheese, crispy, crust, dinner, dough, gluten free, healthy, kids, lunch, margherita, pizza, pizza crust, recipe, thermomix, tomato

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Comments

  1. Very Satisfied says

    April 8, 2016 at 7:39 pm

    Oh my gosh! I am so happy to have found this recipe! So yummy and so easy. I had pretty much given up on finding a delicious gluten free pizza. I think I will be using this recipe a LOT.

    Reply
    • Helen Tzouganatos says

      April 8, 2016 at 11:52 pm

      So glad you enjoyed it Very Satisfied!!

      Reply
  2. Gemma says

    June 27, 2016 at 9:57 am

    Thanks for this recipe, it’s really nice. My family loved it and had no idea it was gluten free. 🙂 I’ve got another one here for your readers, it’s by Lee Holmes and I found it on the Stirring Change website. No grain flours at all so suits some people better (has almond meal mostly for the base), it’s delicious! http://stirringchange.com/2016/02/01/gluten-free-pizza-recipe/

    Reply
    • Helen Tzouganatos says

      June 27, 2016 at 10:51 am

      Thanks for the feedback Gemma. I’ll try Lee’s recipe, thanks for the tip.

      Reply
  3. Sally says

    November 18, 2016 at 3:14 pm

    Love Love Love this base – have perfected it on my 2nd try first time it was too thick – have just made a double batch to freeze and have on hand. Thanks for such a great allergy friendly pizza base!

    Reply
    • Helen Tzouganatos says

      November 18, 2016 at 4:06 pm

      So glad you love it Sally.

      Reply
  4. Helen Tzouganatos says

    December 10, 2016 at 7:37 pm

    Hi Shellee,

    It should be the same thickness as a pancake. The thinner the crispier. Yes it does make 6 pizzas. Good luck.

    Reply
  5. Cheryl says

    January 15, 2018 at 12:49 pm

    what do you use if you don’t have xanthan gum and can’t get it while living in remote area.

    Reply
    • Helen Tzouganatos says

      January 15, 2018 at 1:05 pm

      Cheryl have you tried online? Even Woolworths sell it online and other health food stores.

      Reply
  6. Natasha says

    January 13, 2019 at 5:37 pm

    This is the best and easiest gluten free base I have ever made. Thank you SO much it turned out perfect 😊

    Reply
    • Helen Tzouganatos says

      January 14, 2019 at 1:44 pm

      Thanks Natasha glad you enjoyed it

      Reply

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