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Gluten Free Recipes

Gluten-Free Pizza with White or Wholemeal Flour

A soft gluten-free pizza base using white or wholemeal Bread & Pizza Flour, with yeast and sourdough options.

Gluten-Free Pizza with White or Wholemeal Flour
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Prep 15 minutes
Rise 30 minutes–3 hours
Bake 20–30 minutes
Makes 4–6 pizzas

Method

  1. Choose either the yeast or sourdough version. Add 600 g water to a large mixing bowl, followed by the remaining ingredients for your chosen version. Reserve the final 25 g water and add it gradually if needed. The dough should be very soft and well hydrated.
  2. Mix firmly by hand or with an electric mixer for approximately 10 minutes, scraping down the sides regularly, until evenly combined.
  3. Leave the dough to stand for 15 minutes so the flour can absorb the liquid and the mixture can thicken.
  4. Gather the dough into a ball and cover the bowl or container. For the yeast version, leave it to rise for 30–45 minutes. For the sourdough version, leave it to rise for 2–3 hours.
  5. For an overnight option, refrigerate the covered yeast dough for up to 12 hours or the sourdough dough for up to 24 hours. Remove it from the refrigerator approximately 1 hour before shaping.
  6. When ready to bake, preheat the oven to 250°C using the pizza or fan-forced setting. Preheat the pizza stone or baking tray at the same time.
  7. Divide the dough into 150–200 g portions and shape each portion into a ball. Dust generously with brown rice flour.
  8. Place each dough ball between two sheets of baking paper and roll it to approximately 2–3 mm thick. Remove the top sheet of baking paper.
  9. Add your preferred toppings, avoiding too many wet ingredients as they can make the base soggy.
  10. Bake on the preheated surface for 20–30 minutes, or until the base is cooked through and golden brown.

Good to know

Choosing or combining the flours
Wild Sourdough Gluten-Free Bread & Pizza Flour and Gluten-Free Wholemeal Bread & Pizza Flour can be used interchangeably. You can also combine them in any proportion, provided the total flour weight remains 500 g.
Adding the water
Begin with 600 g water. Add the remaining water gradually, up to a total of 625 g, until the dough reaches a soft, well-hydrated consistency.
Pizza bianca
Drizzle the rolled dough with extra virgin olive oil, then scatter with chopped rosemary and sea salt flakes before baking.
Par-baking and freezing
Par-bake the base until cooked but not browned, then cool and freeze it without toppings. Add toppings while the oven preheats and bake from frozen, allowing approximately 5–10 minutes longer than for fresh dough.

Choose your gluten-free pizza flour

Use the white Bread & Pizza Flour, the Wholemeal Bread & Pizza Flour, or any combination totalling 500 g.

Adapted by Dough My God from Yoke Mardewi’s Easy Gluten-Free Pizza recipe for Wild Sourdough. Reproduced and adapted with permission. View the original recipe sheet.