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Breads & Savouries

Gluten Free Pizza Dough

Gluten free pizza dough
Serves
6
Prep in
2 hours 10 minutes
Cooks in
2 hours 10 minutes

This the best naturally gluten free pizza dough (works in an oven if you don’t have a pizza oven).

Gluten free pizza can be so hit & miss, often being gummy, crumbly or just sad compared to a proper sourdough base.

But no more! This recipe is failsafe, it’s crispy at the edge, perfectly soft & fluffy in the centre & will pair beautifully with whatever toppings you fancy.

Key Facts

  • Gluten free
  • Perfectly soft & fluffy
  • Easy recipe
  • Choose your own toppings

Ingredients

  • 18g active dry yeast
  • 1.125 litres water
  • 1.5 teaspoon coconut sugar
  • 210g each buckwheat & brown rice flours
  • 120g each tapioca flour & potato starch
  • 45g psyllium husk
  • 2.5 teaspoon salt
  • 1 tablespoon extra virgin olive or avocado oil

Preparation

01

Add yeast to a bowl, warm your water so it is touch warm but not boiling, whisk with the yeast to dissolve & then add sugar & whisk this in too. Leave to sit for 15 minutes until frothy.

02

If you have a stand mixer add everything else to this, or just use a large mixing bowl.

03

Pour in the yeast mixture & beat with the dough hook/a wooden spoon until you have a wet but well combined dough.

04

Tip out onto a well floured working surface, work until your able to handle it so it’s not overly sticky then transfer to a clean, flour dusted large bowl & leave to prove for at least 1-2 hours at room temperature, or even better do this then pop into the fridge to prove for 12-24 hours to allow the flavour & texture to develop.

05

When you’re ready to use, chop into 4-6 pieces & stretch into even rounds. Ideally you’re set with your Ooni Karu 12 to cook your pizza but a super hot oven (250°C) and preheated baking tray/pizza stone will also work.

06

Top as you wish & cook until crisp & bubbling.

In an Ooni you’ll need 1-2 minutes with a turn of the pizza halfway through, in an oven you’ll need 12-15 minutess for the perfect crust.

ENJOY!

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables