A simple gluten-free pizza dough mix, that you allow to rise for an hour before adding toppings of your choosing.

When I first went gluten free, one of the things I found I missed the most was pizza. I had tried in the past to make ordinary pizza bases and not really had much success, so I didn't hold out much hope for this. First of all I made pizza using a scone mix - it tasted nice and was perfectly acceptable but wasn't really pizza. Then success came by adapting my Easy Gluten-Free Bread recipe. Can you imagine my delight we the first batch came out of the oven and it looked and tasted like pizza!

Gluten-Free Pizza

Pizza again...bliss


Serves two hungry people or four with salad etc.

This will make two pizzas c.20cm in diameter

  • 100g rice flour
  • 75g potato flour
  • 50g tapioca flour
  • ½ packet of fast action yeast (3.5g)
  • 1 tsp xantham gum
  • ½ tsp salt
  • ½ tsp sugar
  • 2 tbsp sunflower oil
  • 1 egg
  • 125ml milk
  • 1 tsp cider vinegar

Toppings of your choosing:

  • passata or home-made tomato sauce
  • sliced mushrooms
  • sliced ham
  • cheese - I like a mixture of cheddar and mozzarella


  • To make the dough, put the dry ingredients in a bowl.
  • Heat the milk until warm.
  • Mix the oil, beaten egg and vinegar into the milk and stir.
  • Pour the milk mixture into the dry ingredients.
  • Mix well for around 4-5 minutes. I like to use a stand mixer for this part.
  • Spoon your mixture onto two lightly greased baking tray.
  • Spread out to around ½ cm thick. You can cover with oiled clingfilm and roll out on the tray if you wish.
  • Cover with oiled clingfilm and leave to rise for around an hour.
  • Preheat the oven to 190°C/170°C fan/375°F/gas mark 5.
  • Cook the base in the oven for 10-12 minutes.
  • Then remove from the oven and add your toppings.
  • Return the pizza to the oven for 10-15 minutes until the toppings are cooked and the base is done.

The secret in getting the base cooked and not soggy seems to me to be part cooking the base before adding the toppings. You can spice up with pizza with sliced chilis or pepperami - use your favourite toppings. This pizza is also nice cold, though it doesn't usually last that long.

Once you've spread the dough on to the baking trays you can put the bases in the fridge overnight or until around 1½ hours before you are ready to cook. Then put them in a warm place to rise and continue as above.