Who hasn’t found themselves craving a lovely pizza after receiving the bleak note from the doctor that you can never have glutenous pizza ever again. I can guarantee that I have failed miserably in trying to find the right combination when making the best thick-based gluten-free pizza and I believe with this one I am pretty close.
If you ask me which chain is my favourite for a gluten-free pizza take-away, I’d go for Pizza Hut merely because the pizza base is quite good, and the service is quite fantastic, every time. But I still prefer my own homemade delicious pizza base any day of the week.
What toppings?
As you can see from one of the images I like pineapple on a pizza, don’t judge🙃. But I recently discovered that if you make quite a thick Bolognese sauce (I mean lots of meat and vegetables to make it healthy of course and not so much tomato sauce), it makes an excellent pizza topping, covered in mild cheddar cheese or whichever you prefer.
Red Leicester Cheese with canned anchovies and chestnut mushrooms is a great option too as I recently discovered. The anchovies make a pizza a bit more healthy, right?
Updated version from 2024
As I’m on a journey with all the different gluten free flours and binders, I learn new things every day, so I have tried and tested my pizza base recipe more. I updated it on the website in early 2024 to share the findings with you too. You can actually roll it as thin as you want and the texture is pretty awesome.
The best gluten-free pizza base
Course: Gluten free dinner, Gluten free lunchCuisine: ItalianDifficulty: Medium4
servings15
minutes15
minutes250
kcalAn updated gluten-free pizza base recipe that is one of the best out there. Roll it as thin as you want but make sure you adjust the cooking time accordingly.
Ingredients
0.5tsp quick yeast such as the Doves Farm one
0.5tsp icing sugar
163ml warm water (between 49°C and 54°C)
40g gluten free sorghum flour
40g gluten free buckwheat flour
100g gluten free plain white flour
45g fine corn flour (can be substituted with 50g of the plain flour)
25g glutinous or sweet rice flour
1tsp xanthan gum
1tsp fine sea salt
Directions
- Pre-heat the oven to 230C/210C fan/gas 8.
- Measure and mix the dry ingredients in a bowl.
- Add the water and mix well with a wooden spoon and finish it off by kneading with your hands slightly.
- Let the dough rest under a towel in a warm place for at least 15 minutes.
- Depending on how thick you want the base to be, choose the right size baking pan. I use a rectangle glass oven dish (approx. 25cm in inner length) if making it quite thick, almost like a pie or a longer (approx. 30cm inner length) non-stick baking dish if making a thin base.
- Rub some olive oil onto the base and sides of the glass oven dish and press the dough to cover evenly when making a thick base. Prick some holes with a fork for better airflow.
- Or use baking paper with a non-stick baking dish when making a thin base – roll the dough straight on the baking paper for a mess free transfer. Prick some holes with a fork for better airflow.
- Pre-bake in the lower part of the oven for approximately 5 minutes (thin base) and 7 minutes (thick base) before adding toppings.
- Add your favourite toppings and bake for 10 minutes (thin base) 12 minutes (thick base) until golden brown. Enjoy!
Notes
- When making a thicker base, you can leave out the glutinous rice flour (but make sure to substitute it with any other suggested flour) and xanthan gum as you can press the dough with your hands to the base of the baking dish instead of rolling.
If you’ve made this recipe and are on Instagram, use the hashtag #TheNonGlutenOne so I can re-share the love. Please let me know if there’s anything I can improve with this recipe. Use my contact page or email me at info@thenonglutenone.com.
