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Gluten Free Recipes

Gluten-Free Pizza 1-to-1 Baking Flour

A soft, crisp gluten-free pizza base using the 1-1 Gluten-Free flour that can be prepared ahead and shaped just before baking.

Gluten-Free Pizza 1-to-1 Baking Flour
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Prep 10 minutes
Proof Until doubled
Bake About 10 minutes
Makes 6 pizzas

Method

  1. For a firmer dough, begin with 375 g water. Use 400 g if the dough will be refrigerated overnight. Add the wet ingredients to a large bowl, followed by the dry ingredients.
  2. Mix firmly with a strong spatula for 2–3 minutes, until the very wet dough is smooth and evenly combined.
  3. For same-day baking, cover the bowl and leave the dough to rise until doubled. The time will vary with room temperature. Keep it covered, moist and away from draughts or direct heat.
  4. For next-day baking, cover the dough in a closed container or with damp cling wrap and refrigerate. Do not use a tea towel and do not freeze the raw dough.
  5. Preheat the oven to 250°C, or its highest setting, with a pizza stone or suitable baking tray inside. An electric pizza maker can also be used.
  6. Oil your hands and generously dust the bench with rice flour or polenta. Turn out the dough and divide it into portions sized for your oven or pizza maker.
  7. Using oiled fingers, press each portion out very thinly. A thin base is important because gluten-free pizza dough is wetter and a thick base can remain dense or damp.
  8. Add toppings just before baking and avoid overloading the base with wet ingredients. Bake on the preheated surface for about 10 minutes, or until the base is crisp and browned. Allow longer for thicker or heavily topped pizzas.

Good to know

Resting before topping
Once shaped, the base can rest for about 30 minutes. Add the toppings immediately before it goes into the oven.
Pizza bianca
Drizzle the shaped dough with extra virgin olive oil, then scatter with chopped rosemary and sea-salt flakes.
Par-baking and freezing
Par-bake the base until cooked but not browned. Cool and freeze it without toppings. When needed, preheat the oven while the base thaws for about 30 minutes, add the toppings and bake. Allow an additional 5–10 minutes compared with a fresh base.

The flour for this recipe

This recipe was developed specifically for Wild Sourdough Gluten Free 1-to-1 Baking Flour.

Shop gluten-free flour

Original recipe by Yoke Mardewi of Wild Sourdough. Reproduced by Dough My God with permission. View the original recipe.

Ingredients for your next bake

Explore our gluten-free sourdough starters, flour and bread kits. Match your flour to this recipe and follow the gluten-free starter care guide before baking.