Tuesday, 16 October 2012

Gluten Free Pizza Dough Recipe

A few months ago I was experimenting with ingredients and came up with a great gluten free pizza base. My mum was coming over for lunch and as she is gluten free and hates cooking, so I thought I would make her something a bit more special. This recipe is just how to make the pizza dough base. I didn't think I really needed to tell you how to top it with tomato sauce, veggies and olives! So I have left that part out, so you can make your own favourite topping! This dough doesn't need any kneading just an hours rest to develop the flavours.


2 Tsp of Dried Yeast
1/2 Tsp of Salt
1/3 Cup of Olive Oil
1/2 Cup of  Warm Water
2 Cups of Cooked Sweet Potato Mashed
3 Cups of Gluten Free Flour

In a bowl add the yeast, salt, olive oil, and warm water. Allow to stand for 10 minutes to activate the yeast. Then add the sweet potato, mix to combine. Then add the gluten free flour a cup at a time, you may not need to add all the flour as you are looking for a soft pliable dough that isn't sticky (you may find you need a little more flour if it is too sticky) but not dry and crumbly either. Leave in a warm place covered with a clean tea towel for an hour. It doesn't rise very much so don't worry! But in that hour the yeast will make the dough mature to help give it a true bready flavour! This isn't a roll-able dough because of the lack of wheat gluten, so half the dough and spread with your hands into a round pizza shape on a parchment covered baking tray. Then wet your hands and smooth the edges of your pizza. This will help you get a really smooth puffed edge on the finished pizza and helps it not to crack at the edges. Place your toppings on top and pop in the oven at 200c for 20mins or until it is golden at the edges and your toppings are cooked. Serve with a green salad!


  1. What a clever and delicious looking recipe. I can't wait to try it. Do you have a favorite glutenfree flour you use?

  2. I often make my own blend but Doves Farm or Letheringsett watermills flour is always great to have!

  3. That looks really interesting, will definitely be trying it!