An EASY gluten free pizza base recipe, ready for the ultimate at home pizza night. To me, these taste just like the pizza express GF pizza bases – which are one of my faves. These have just the right amount of hold and elasticity alongside a delicious crispy crust.
Completed with the perfect tomato sauce and finished with your fave toppings, it’s a winning combination.
I include tapioca flour as it really amplifies the texture, so if you can get your hands on it, it is definitely worth it… you can purchase it online / on Amazon or in most whole foods stores (such as Holland & Barrett)…
…a bag like this will last you forever. If this is not accessible to you, just use more gluten free self-raising instead and this will still make a delicious base, the tapioca just helps with the overall texture.
I was so pleased with how this recipe came out! I have missed proper homemade pizza nights!
GLUTEN FREE PIZZA BASE RECIPE
MAKES 2 MEDIUM PIZZAS
For the pizza dough:
- 270g gluten free self raising flour
- 30g tapioca flour (sub for more GF flour if you don’t have, but this helps with texture)
- 300g of natural yoghurt
- 1/2 tsp of xanthum gum (available at your local supermarket in the GF section!)
- 1/2 tsp salt
For the tomato sauce:
- x2 tins chopped tomatoes
- 1 clove garlic (crushed)
- 1/2 tbsp of tomato puree
- 1 tsp dried basil
- 1 tsp dried oregano
- Small knob of butter
- Salt & pepper
- Grated mozzarella
- Toppings of your choice (I went with torn fresh buffalo mozzarella and fresh basil leaves)
- Preheat the oven to 200ºC / fan 180ºC / Gas Mark 6.
- In a mixing bowl, combine the flour, tapioca, salt and xanthum gum and combine well.
- Mix in the yoghurt using a fork until it begins to come together into a rough dough. Transfer to a work surface and knead well until you have a smooth ball of dough. Pop in the fridge to chill for a minimum of 30 minutes.
- Meanwhile, make your sauce. Add the butter to a large pan, once melted, add the crushed garlic and herbs frying for a few seconds until fragrant (careful they don’t burn). Add the chopped tomatoes, tomato puree and a generous helping of salt and pepper. Allow to bubble over a low heat while the dough chills. Add a little water to loosen the sauce if it looks to be drying out at all.
- Once chilled, remove the dough from the fridge and move to a lightly floured work surface. Cut the dough into 2.
- Roll out the first ball of dough into a circle, as thin as you can. The thinner you make the dough the tastier it will be. You can trim the edges to make a perfect circle if you like.
- Transfer on to a pizza tray (these are particularly useful to allow the bottom to get nice and crispy). Once you have your pizza base ready to go, prick the base with a fork evenly all over, this helps with an even cook all over.
- Cook the base in the preheated oven for 5-7 mins until crisped up slightly but not browning, it will have a few surface cracks but this is normal and is covered with sauce shortly anyway!
- Remove from the oven and add your sauce, followed by the cheese and any other toppings you wish to add. Return to the oven for another 5-7 minutes until the cheese is bubbling and the crusts are looking golden and crisp.
- Remove from the oven, top with any fresh ingredients you are using and serve immediately.
I hope you love this recipe as much as we do!