Gluten-free pizza dough

No gluten, no problem!

  • 30 mins preparation
  • Makes 3
  • Print
Do you love pizza dough but find it doesn't love you back? Indulge in this gluten-free alternative- same delicious taste and texture, but full of ingredients that will agree with you!
Looking for more pizza topping ideas?


Gluten-free pizza dough
  • 3 cup (405g) gluten-free (all-purpose) flour
  • 1 cup (135g) gluten-free self-raising flour
  • 1/2 cup (75g)potato flour
  • 1/2 cup (80g) brown rice flour
  • 2 teaspoon (7g) dried yeast
  • 2 teaspoon xanham gum
  • 2 teaspoon salt
  • 1 egg
  • 3 egg whites
  • 3/4 cup (180ml) olive oil
  • 1 teaspoon white vinegar
  • 2 cup (500ml) warm water, approximately
  • white rice flour, extra, for dusting


Gluten-free pizza dough
  • 1
    Grease three 30cm (12-inch) round pizza trays, dust lightly with a little rice flour.
  • 2
    Combine dry ingredients in a large bowl.
  • 3
    Beat egg, egg whites, oil, vinegar and 1½ cups of the water in a large bowl of an electric mixer on medium speed for 3½ minutes. Add the combined sifted dry ingredients, 1 cup at a time, beating until combined between additions. Continue adding dry ingredients until mixture just starts to come away from the side of the bowl (add remaining water only if necessary). Turn dough onto a surface dusted with rice flour; knead lightly until smooth.
  • 4
    Divide dough into three equal portions. Roll each portion on the rice-floured surface until large enough to fit pizza trays. Lift dough onto trays. Cover; stand in a warm place for 45 minutes.
  • 5
    Spread pizza dough with sauces and toppings as desired.


Divide the dough into 6 equal portions to make mini pizzas. To freeze pizza bases, par-bake pizza dough for 15 minutes or until browned lightly, then cool. Wrap individually in plastic wrap, then foil. freeze for up to 3 months.

More From Women's Weekly Food