Gluten free pizza has long felt like an elusive goal — never quite the same as the real thing. Until now. This gluten free pizza crust recipe is simple to make and genuinely delicious. Your family and friends may not even realise it’s gluten free.
If you need to avoid xanthan gum, this recipe is ideal. It uses no xanthan gum or unusual additives — just wholesome, real-food ingredients.
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When my child was diagnosed with coeliac disease in 2010, good gluten free pizza was hard to find. Over the years, availability improved but quality often lagged behind. Many store-bought options tasted dry, crumbly or oddly sweet, so I developed this recipe to deliver a soft, flavourful crust that behaves like a traditional pizza base. You can even roll a slice without it breaking.
If you avoid dairy, try my gluten free dairy-free pizza recipe, or simply use a dairy-free cheese on top of this crust. If you need a yeast-free or faster option, there’s an alternative dairy-free recipe that works well too.
What is the key ingredient to gluten free pizza?
Like any pizza, the crust depends mainly on the flour. For gluten free pizza, the flour blend is the most important element. Single gluten free flours such as rice flour don’t mimic wheat flour on their own and often produce a dry, crumbly result. That’s why high-quality gluten free flour blends are essential.
Many commercial blends rely on cheap, starchy white flours and add gums and flavourings to compensate. I developed my own wholegrain gluten free flour blend to avoid those compromises. It uses higher-quality, wholegrain ingredients and works well across baking recipes, including this pizza crust. I use it consistently for the flavour and texture it provides.
How do you make gluten free pizza?
Making gluten free pizza is simpler than you might expect — the method mirrors making a conventional pizza. The main difference in this recipe is the inclusion of psyllium husk powder, which helps bind and replicate the texture gluten would normally provide. If you’re unfamiliar with psyllium, it’s a natural fibre often used in gluten free baking for structure and elasticity.
To make the dough, combine the dry ingredients, add the wet ingredients and bring everything together into a soft dough. A stand mixer makes this effortless and ensures even mixing, but you can mix by hand in a large bowl if you prefer. This dough is easy to shape and roll. After forming the dough, divide it into the number of crusts you want and roll each one out.
Tips for shaping gluten free pizza crusts
A non-stick liner makes shaping and transferring the bases straightforward. Roll each portion of dough into a ball, then flatten it on its own piece of liner to the desired diameter — about 15cm for small pizzas or 30cm for large ones. Cover the bases with a clean, damp tea towel and leave to rise for around one hour.
When you’re ready to bake, top your pizzas and transfer the liner with the pizza directly onto an oven shelf preheated to 240°C (220°C fan). Bake for 12–15 minutes or until the crust reaches your preferred crispness. A pizza stone may give even better results if you have one, though the liner method works very well and keeps the crust intact.
This recipe makes two large (30cm) pizzas or four small (approximately 15cm) pizzas. Double or quadruple the quantities for larger groups.
Pizza topping ideas
The crust is versatile, so choose toppings you enjoy. A simple tomato sauce made from passata, a clove of garlic and dried mixed herbs is classic, or swap to pesto or a thin layer of both for variety.
Popular toppings I use include:
- Chorizo or pepperoni
- Olives
- Spinach
- Sundried tomatoes
- Mushrooms
- Sweetcorn (frozen or tinned)
- Onions
- Ham
- Sliced tomatoes
- Jalapeños
- Cheeses: cheddar, mozzarella, goat, dairy-free or any you prefer — or leave cheese off entirely if you prefer
Free recipes
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Gluten Free Pizza Crust (Without Xanthan Gum)
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Ingredients
- 350 g plain gluten free flour blend
- 1 1/2 tsp psyllium husk powder (or 2 tsp xanthan gum)
- 1 tsp fast-acting dried yeast
- 1/2 tsp sea salt
- 1 tbsp virgin olive oil
- 270 ml warm water (filtered or bottled)
Instructions
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Place the dry ingredients into a large bowl or stand mixer and stir to combine.
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Add the wet ingredients. With clean hands, a spoon, or in the mixer, bring the mixture together until a soft dough forms. Knead until smooth and no longer sticky.
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Divide the dough into four pieces (or two for larger pizzas).
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Roll each piece into a ball, then flatten into a circle on a piece of non-stick liner to about 15cm (or 30cm for large pizzas). Repeat for all pieces.
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Cover the bases with clean damp tea towels and leave to rise for about 1 hour.
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Top with your chosen toppings, then transfer the liner with the pizza to a preheated oven at 240°C (220°C fan). Bake for 12–15 minutes or until the crust is cooked and crisp to your liking.