Gluten-Free Pizza Base (The Bakermans Flour Method)
This pizza dough is made using the The Bakermans gluten-free bread flour mix. The dough is soft and slightly sticky, relying on hydration and gentle handling rather than kneading. The result is a light base with a crisp underside and a soft, open interior.Gluten-free dough does not stretch like traditional pizza dough and should not be handled in the same way. Pressing and shaping gently will give the best result.For a crisper base, bake directly on a hot tray or stone after the initial few minutes.
Equipment
- Baking paper/parchment
- pizza stones
Ingredients
- 300 g The Bakermans Gluten-Free Bread Flour
- 6 g salt
- 5 g fast action dried yeast
- 1 tsp sugar
- 15 g olive oil
- 300-330 ml warm water
Rolling and shaping
- rice flour
- olive oil for brushing
Instructions
Dough
- In a large bowl, combine the flour, salt, yeast and sugar, mixing well.
- Add the olive oil and warm water, then mix until fully combined. The dough will appear loose at first.
- Leave to rest for 5–10 minutes. As the psyllium hydrates, the dough will thicken and become easier to handle.
Pre-heat oven
- pre-heat oven with pizza stones to 240–250°C
Shaping
- After proving, the dough will be soft and slightly sticky.Turn the dough out onto a sheet of baking parchment lightly dusted with rice flour. Using lightly oiled hands, gently press the dough out from the centre into a round, working towards the edges. Rotate the dough as you go to keep an even shape.If needed, a rolling pin can be used lightly to even the thickness, but avoid overworking the dough. The base should be thin in the centre with a slightly thicker edge.Transfer the base (on the parchment) onto a tray or pizza peel.
- leave to rest for 20 minutes covered with a lint free tea towel
Baking
- Preheat the oven to its highest setting (ideally 240–250°C). Place a baking tray or stone in the oven to heat.For best results, lightly brush the surface of the dough with olive oil before baking.Bake the base for 5–6 minutes, then remove from the oven and add toppings. Return to the oven and bake for a further 8–10 minutes until the edges are golden and the base is cooked through.
- The part baked bases can also be done slightly in advance - an hour or so - before adding toppings and returned to the oven
Notes
For a More Charred, Pizzeria-Style Finish
For a deeper colour and light charring, the key is very high heat and direct contact with a hot surface. Preheat the oven to its highest setting (ideally 250°C) for at least 30 minutes with a baking tray or pizza stone inside. Shape the dough on baking parchment as described. After the initial 3–4 minutes of baking, carefully remove the parchment and place the base directly onto the hot tray or stone. This allows the underside to crisp and colour more effectively. For additional colour on the top, switch the oven to grill (broil) for the final 1–2 minutes, keeping a close eye to avoid burning. A light brushing of olive oil around the edges before baking will also help promote browning. Gluten-free dough will not blister in the same way as wheat dough, but high heat and direct contact will still produce a well-coloured, slightly charred crust. Avoid overloading with toppings, as excess moisture will prevent proper browning. Tried this recipe?Let us know how it was!