Gluten Free Foods List


Gluten Free Pizza Dough

July 17, 2010 · Posted in Gluten Free Recipes

Looking for gluten free pizza dough recipes? Below is a great article on how to make your own gluten free pizza dough.

For many people, pizza is the perfect food. Combining meat, vegetables, dairy and relatively few carbs, pizzas can either be a healthy snack or a guilty pleasure depending entirely on how you make it. Unfortunately for many people, truly great pizza has been very hard to find – those who can’t tolerate gluten or wheat. This pizza dough recipe is the result of many experiments in combining various gluten free flours and gluten substitutes. The cooked base has a pleasant chewiness from the use of psyllium husks and a beautiful golden brown crust.

Ingredients :

140 grams Rice Flour (you can use white, brown, or a mix)
70 grams Tapioca Starch (can be substituted for Potato Starch)
70 grams Cornflour (make sure it’s a gluten free brand)
20 grams (2 tsp) Soy Flour (can substitute Millet Flour or Garbanzo Bean/Chickpea flour)
12 grams (1 heaped tbsp) Psyllium Husks (preferably powdered)
6 grams (1 tsp ) Guar Gum (Can be substituted for Xanthan Gum)
12 grams (2 tsp) Instant Dried Yeast
8 grams (1 tsp) Baking Powder
8 grams (1 tsp) Sea Salt
25 ml Olive Oil
20 grams (2 tsp) Sugar
10ml (2 tsp) Vinegar (gluten free)


Mix together all of the dry ingredients. Add the oil, vinegar and water Stir together for about 1 minute, until all ingredients are well mixed. Separate the mixture into 2 equal lumps. Place each lump onto a separate square of oiled baking paper. Drizzle each lump of dough with plenty of oil to prevent sticking, then press the dough out with your fingertips to form the pizza base. Cover the bases with another piece of oiled baking paper or plastic wrap, and allow to rise for one hour. Add toppings and bake on a preheated pizza stone for best results. You will need to use a pizza peel or an upside down flat baking tray to slide the pizza on its sheet of baking paper into the oven. Enjoy!

This article was written by Tim from

Check out his website for more home made pizza recipes as well as information and photos about how to shape, bake and top gluten free pizza!

I hope you enjoyed this article and I wish you lots of fun and success on making your own gluten free pizza dough.


7 Responses to “Gluten Free Pizza Dough”

  1. WP Themes on July 25th, 2010 7:58 am

    Amiable post and this enter helped me alot in my college assignement. Thanks you as your information.

  2. Yeast Free Diet Help on October 29th, 2010 1:30 am

    The Gluten free diet aids in the healing and prevention of yeast infection. But before eliminating important nutrients in your diet, you have to seek professional advice.If you begin with wheat (gluten) free diet; you should get fiber from other foods because fiber is important food stuff in our body it keeps the digestive system healthy and functioning properly. Fiber is a good bulking food that makes us feel full. Failure to replace food containing fiber can cause constipation and lack of energy.
    Yeast Free Diet Help´s last blog ..

  3. Plastic Cutting Boards on November 17th, 2010 4:21 am

    I have a friend who needs to eat Gluten Free and this would be the perfect thing to make for him. I mean who can live without eating pizza. I don’t know what I would do.

  4. Johnny from Pizzastein on August 25th, 2011 10:31 am

    Hey, I have a question about those Gluten substitutes in your Gluten-free flour that you’re mentioning. From traditional wheat pizza dough, the point of kneading it is to produce Glutes, right? Supposedly these long protein-chains help trap CO2 emitted from the yeast in the dough. This mostly makes the dough rise in the oven. So if you don’t have Glutens in the dough, how does the dough rise in the oven? Can you still get a nice and fluffy, airy crust?
    [email protected]´s last blog .. Pfegetipps für den Pizzastein

  5. Michael from NoFlourNoSugarDiet on August 25th, 2011 10:11 pm

    I haven’t seen psyllium husks used in a dough or bread recipe before. I’m curious how those fibers function within the dough.
    Also, am wondering if the recipes would still work with an alternative to table sugar- whether stevia, raw honey, molasses, etc.- or if regular sugar is needed to get it to rise properly?


  6. ahsan from Pizza Atlanta on December 11th, 2011 6:13 pm

    This pizza crust was good. It’s our family’s favorite so far and it’s the third highly rated recipe I’ve tried. I was not able to make it exactly as I didn’t have buttermilk powder so I substituted with regular milk powder. I think it may have added something and next time I’ll make sure I have it. It was great to have a crust I could roll out! It was a little dry and for that reason I think next time before pre-baking the crust, I will brush it with olive oil. Also, I think we prefer this as rolled out very thin and pre-baked extra long to make it super crispy. Thanks for this recipe!

  7. Kiwitom on January 4th, 2012 5:41 am

    This recipe sounds great!
    Do you find that the dough acts differently to regular dough in terms of cooking time and crispness?

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