Best Gluten Free Pizza

Welcome to our latest mouthwatering recipe: a scrumptious gluten-free pizza that doesn’t compromise on taste or texture! If you’re living a gluten-free lifestyle or catering to friends and family with dietary restrictions, this pizza recipe is sure to impress everyone at your next gathering.

In our quest to create the perfect gluten-free pizza dough, we’ve discovered that the key lies in the combination of three essential ingredients: xanthan gum, guar gum, and tapioca flour. These ingredients work together to mimic the elasticity and structure that gluten provides, ensuring a delightful crust that doesn’t crumble or fall apart.

Xanthan gum and guar gum play a crucial role in providing the dough with stability and a slight chewiness, while tapioca flour contributes to the desirable light and airy texture. The end result is a pizza crust that rivals its gluten-containing counterparts in both taste and appearance.

So, roll up your sleeves and join us as we walk you through the process of creating a delectable gluten-free pizza from scratch. Not only will you learn the secrets of crafting the perfect crust, but you’ll also gain a deeper understanding of how xanthan gum, guar gum, and tapioca flour work together to create a culinary masterpiece. Happy gluten-free baking!

Gluten free pizza

Best gluten free pizza

Special Ingredients Europe
The best gluten free pizza, using the best ingredients. Try it yourself
4.85 from 13 votes
Prep time 1 hour 30 minutes
Cooking time 15 minutes
Totale tijd 1 hour 45 minutes
Course Main Course
Cuisine Italian


  • 270 gram gluten-free flour blend See link
  • 7 gram instant or active dry yeast
  • 5 gram sugar
  • 240 gram warm water (approx. 45°C)
  • 5 gram salt
  • 25 gram olive oil


  • 25 gram olive oil
  • 1 onion
  • 400 gram tomatoes (1 can)
  • 25 gram tomato puree
  • 5 gram sugar
  • 1/2 bunch basil
  • 250 gram mozzarella
  • 5 cherry tomatoes


Make the dough

  • In a small bowl or measuring cup, combine the warm water, sugar or honey, and yeast. Let the mixture sit for about 5-10 minutes, or until it becomes frothy.
  • In a large mixing bowl, combine the gluten-free flour blend and salt.
  • Gradually add the yeast mixture to the flour mixture, stirring as you go. Add the olive oil and continue to mix until a dough forms. The dough will be slightly stickier than regular pizza dough due to the absence of gluten.
  • Lightly oil your hands and shape the dough into a ball. Place the dough ball in a bowl greased with a little olive oil, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has slightly increased in size.

Make the sauce

  • In a small saucepan: heat the oil in and cook the onion with a pinch of salt for 5 to 10 minutes over a low heat. Add the can of tomatoes, the tomato puree and sugar and bring to a simmer. Cook, uncovered, for 30 minutes, stirring regularly. Blitz the sauce with a (hand) blender until a smooth sauce. (Optionally: add a few drops of sweet chilli sauce for a twist). Season to taste and stir through the basil.

Preheat the oven

  • Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up as well.

Prepare the pizza bases

  • Place a piece of parchment paper on your work surface and lightly dust it with gluten-free flour. Transfer the dough to the parchment paper and use your hands or a rolling pin to shape it into a pizza crust, about 1/4-inch (0.6 cm) thick.
  • Finish the bases with a thin layer of the sauce, thinly sliced cherry tomatoes and torn up mozzarella. Avoid overloading the pizza, as the gluten-free crust is more delicate than a regular crust.
  • Slide the parchment paper with the prepared pizza onto a baking sheet or a preheated pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the toppings are cooked to your liking.
  • Remove the pizza from the oven, let it cool for a few minutes, then slice and serve. Enjoy your homemade gluten-free pizza!
Keywords gluten free, guar gum, pizza, tapioca flour, xanthan gum
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