The search for an amazing gluten free pizza crust recipe has been a challenging one. I’ve tried them all – cauliflower base, polenta base, packet mixes, mix your own flours. None were very memorable or worthy of an encore performance in my pizza oven.
My eureka moment came when I stumbled upon a recipe by the amazingly talented chef Karen Martini (karenmartini.com). Karen Martini’s gluten free pizza crust is served at her Melbourne restaurant Mr Wolf. It is by far the tastiest, crispiest most insanely delicious gluten free pizza crust I have ever made. It honestly tastes better than regular pizza, you will never have to surrender to a bad cardboard pizza base again.
Margherita Pizza Gluten Free
Serves: Makes 6 pizzas.
Ingredients
- Karen Martini Pizza Crust
- 500g self-raising gluten-free flour
- 2 tsp sea salt flakes
- 1 tbsp sugar
- 1 tsp xanthan gum (in the health aisle of the supermarket or health food stores)
- 50ml extra virgin olive oil
- 750mL water
- My Favourite Napoletana
- 700g bottle tomato passata
- 2 tsp dried oregano
- 1 tsp salt
- 1 crushed garlic clove
Instructions
Conventional Method
- Preheat the oven to 180C.
- Place all the ingredients for the base in the bowl of a stand mixer and, with the paddle attachment, mix at a medium speed for about five minutes to make a batter. It will have a wet consistency, rather than a typical pizza dough.
- Create two pizza bases on each baking paper lined tray or silicone mat by spooning the mixture onto the tray and using a spatula in a circular motion to smooth into the shape of a thin pizza crust the size of a dinner plate.
- Bake for 15 minutes (the base will cook but not brown).
- Once cooked, cool the base and invert on to a clean tray. You can keep the bases in the fridge for a week, or even freeze them with baking paper sheets separating each base.
- Increase the oven temperature to 220C.
- Prepare the Napoletana sauce by combining all ingredients in a bowl. Spread sauce over bases and sprinkle with mozzarella or your favourite toppings.
- Bake for 10 minutes in a conventional or pizza oven.
Thermomix Method
- Preheat the oven to 180C.
- Place all the ingredients in the mixing bowl and mix for 1 min/speed 5. It will have a wet consistency, rather than a typical pizza dough.
- Create two pizza bases on each baking paper lined tray or silicone mat by spooning the mixture onto the tray and using a spatula in a circular motion to smooth into the shape of a thin pizza crust the size of a dinner plate.
- Bake for 15 minutes (the base will cook but not brown).
- Once cooked, cool the base and invert on to a clean tray. You can keep the bases in the fridge for a week, or even freeze them with baking paper sheets separating each base.
- Increase the oven temperature to 220C.
- Prepare the Napoletana sauce by combining all ingredients in a bowl. Spread sauce over bases and sprinkle with mozzarella or your favourite toppings.
- Bake for 10 minutes in a conventional or pizza oven.
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.
So glad you enjoyed it Very Satisfied!!
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/
Thanks for the feedback Gemma. I’ll try Lee’s recipe, thanks for the tip.
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!
So glad you love it Sally.
How thin should this be spread please? Do I understand correctly that it makes 6 dinner plate size bases?
Hi Shellee,
It should be the same thickness as a pancake. The thinner the crispier. Yes it does make 6 pizzas. Good luck.