Gluten Free Pizza Dough

Gluten free pizza dough


I’m usually a ‘wang it in’ kind of woman but every now and then it pays to have a fail safe recipe. I have four that I use regularly: Delia’s Christmas Cake, my old Blackstone’s Brownies, Macarons from a long lost website and now this gluten free dough recipe.

I’ve done a bit of fiddling to get to this point. A few sad specimens have exited the oven and been duly chomped in the name of research; soggy bottomed, lack lustre crusted flavourless frisbees. Those days are behind me now after devising this cheeky little number for my pop up pizzeria night recently where we were feeding 80 mouths with varying dietary requirements.

Myself and Alice from Mayfield Organic turned the Village Hall in Holt in to an authentic pizzeria, bringing a slice of Italy to the West Country. Whilst Alice and our glamorous assistant Kelly decked the halls with bunting, fairy lights and ambience, I stretched, pulled and kneaded 20kg of dough in preparation for the feast. After 4 hours of churning out pizza after pizza, the guests were replete with oodles of positive feedback and we were happy we had a dishwasher in the kitchen…

The gluten free recipe I used for this night is a hybrid of Jamie Oliver and plus some much celebrated flaxseed. This stuff is like magic fairy dust and for once such a ‘Superfood’ has not had its price hiked up. I get Prewett’s Organic from Christine’s Sustainable Supermarket in Bradford on Avon £2.70 for 175g. It’s a source of omega 3, simple, natural and gluten free. People sprinkle it on their porridge, pop it in their smoothies and add to breads. I mainly use it in my baking for its binding egg-like qualities. Used in this pizza base it helps to create a doughy texture as opposed to a dry and crumbly one. It is so simple to make and requires no kneading so saves your forearms a workout.


(makes 2 regular sized pizzas / can be frozen)

400g Dove’s Farm Gluten Free Plain Flour

7g yeast

1 tbsp caster sugar

2 tbsp ground flaxseed

1 tbsp salt

1 tsp xanthun gum

275ml tepid water

25ml olive oil


  • mix all the dry ingredients together and make a well in the middle. Add the water slowly combining the dry and wet with a knife. Add the olive oil and bring the mix together until the flour is no longer loose on the bottom of the bowl.
  • Turn out on to an oily surface and bring together further until you have an even dough. It won’t be springy and it doesn’t want kneading. It shouldn’t be crumbly though so if it is then add a bit more oil to stick it all together.
  • Pop the dough back in the bowl and cover with a clean tea towel in a warm place to give the yeast a chance to jiggle about. It won’t rise in the same way as glutenous dough but it does benefit from a little proving.
  • After an hour or so, split in to two balls and roll out to the size of your pizza tray on a well floured surface with a floured rolling pin. It should be easy to pop over the back of the rolling pin to transfer to the tray without falling apart. If it does a bit though you can always press it together when on the tray before baking. Oil the pizza tray and sprinkle with some polenta to help form a crunchy crusty evenly baked bum.
  • Finish with the good stuff and cook on the top shelf of an oven heated up to 11 a.k.a hot as hell. This should take around 10-12 minutes depending on your oven and how patient you are before you feel you need to whip it out and munch it hard!


Life is better with sundried tomatoes. Jazz up your sauce by blitzing these sweet and salty little morsels with cooked onions, garlic and seasoned tomatoes to set your pizza apart.