Gluten Free Pizza from Scratch

Nothing beats the aroma and taste of pizza, made from freshly prepared dough with family’s favourite toppings. The problem with gluten free variety of pizza crust, either bought, or made with gluten free commercial flour mixes, is that it might taste nice and even wonderful, but ingredients in the crust make you question the nutritional value of the baked or reheated crust. However, with not that big effort, it is possible to make your own pizza dough from individual quality ingredients, with minimised starches and increased protein and fibre content. As pizza is baked from relatively thin dough layer, all the problems of baking gluten free yeast dough are naturally avoided, allowing to achieve excellent results both in texture and taste of pizza.

You can use toppings made from fresh ingredients, or use previously cooked mixes, like Swiss mushrooms, sauteed with onions or leek. For practicality purposes I usually bake 2 oblong pizzas that fit nicely in one square baking tray (32cm x 32cm). The portion of ingredients below allows to bake 4 pizzas of that size.

I used the tip from our local greengrocers store – Sculli Brothers. They often have offers to taste some of their products, and my husband was absolutely taken by their pizza, with moist and exceptionally delicious topping. When asked what was the special secret ingredient, I was told that they use some lightly beaten egg, applied on top of all other pizza toppings. You have to be careful not to overdo it, but a little-bit of egg takes pizza to another level. I use my universal yeast dough, made with eggs and sour cream as the source of fat, to make pizza. Depending on different types of individual flours in a dry mix, xanthan gum quantity in the recipe might differ.



  • 100g millet flour
  • 50g quinoa flour
  • 50g white rice flour
  • 50g tapioca flour
  • 50g potato flour
  • 20g golden flaxseed flour
  • 40-50g sugar
  • 6g sea salt Saxa non-iodised
  • 6g xanthan gum (5g when buckwheat flour is used to replace white rice flour)
  • 100g full fat sour cream (Coles brand), room temperature
  • 2 large eggs
  • 1 sachet (7g) instant dry yeast
  • 130g warm water


mushroom pizza

speck, tomato and egg pizza

  • thick tomato sauce (I used homemade)
  • speck or lean bacon pieces
  • sliced onions
  • sliced tomatoes
  • egg, lightly beaten
  • Mozzarella cheese
  • fresh parsley


  • prepare pizza dough as described step by step here
  • divide the dough in four pieces, for pizzas as shown on photos, or two pieces for large round pizzas

  • use any gluten free flour mix to work with dough (I use Well and Good Crusty Bread Mix)
  • use sheets of baking paper to spread and roll the dough, cut to the size of baking tray
  • spread the dough with your palms
  • roll the dough to final thickness with rolling pin

  • I rolled the dough having in mind that I will make double crust on the edges
  • apply thin layer of tomato sauce, spread bacon pieces and fresh onion slices
  • put thinly sliced tomatoes on top, season with salt and black pepper
  • use mozzarella cheese and parsley on top
  • spoon beaten egg
  • turn the edges of the crust in to make double crust
  • brush exposed dough surface with egg

  • place pizza in warm/very warm, but switched off oven to raise
  • however, the better option, that I use now, is to brush the dough with egg and let it raise without toppings
  • apply toppings after the dough had risen
  • I bake pizza the same way as I bake pastries and buns, place the tray into a warm oven, turn the temperature to 170C and bake for 30-35 minutes (time depends of the size of the bake and the thickness of the crust)
  • mushroom and cheese pizza is prepared and baked in the same way

  • you can leave crust edges without making them double thickness


3 thoughts on “Gluten Free Pizza from Scratch

  1. Я должна попробовать это сделать, прямо завтра, а то уже ночь на дворе. Спасибо!

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