Gluten free pizza recipe

Gluten free pizza

Gluten free pizza can be incredible, and in this recipe I’ll show you how to make it. Fortunately, it’s actually really easy to make at home.

Also, I’ll go over everything you need to know about gluten free pizza and why this recipe works. I’ll also let you know the exact ingredients that I’ve found to work for me.

You may not believe that the pizza below is gluten free because it looks so good! I can promise you that I made the pizza using the gluten free recipe at the bottom of this page!

Gluten free pizza
Amazing gluten free pizza!

I actually think that a lot of people wouldn’t know that this pizza is gluten free. That’s how good it is!

If you want to get straight to it, feel free to click here to jump to the recipe. For more information, keep on reading to find out how and why this recipe works so well!

Gluten free pizza dough

Every great pizza starts with great dough. This is no different for gluten free pizza.

Pizza dough needs to be stretchy and strong, as well as tasty and soft. Without these qualities, it wouldn’t be possible to achieve the classic taste and texture of a well made pizza.

Making quality gluten free pizza dough can seem challenging, and many people even think it’s not possible at all. But after reading this article, you’ll have everything you need to know about making great gluten free pizza dough.

Gluten free pizza dough
Here’s some gluten free pizza dough I made using the recipe at the bottom of this page

I’ve been making pizza for a long time and I’m not gluten free myself. But my Dad is. I wanted to learn how to make delicious gluten free pizza for him. I was actually surprised myself at how good it turned out!

I think most people would probably consider buying the dough ready made. But there’s no substitute for fresh homemade dough, and what’s more, this recipe makes it super easy!

Keep reading for all my tips and techniques, as well as a detailed recipe at the bottom of this page.

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Gluten free pizza dough without yeast

Many people want to make pizza dough without yeast, including gluten free pizza dough. But the yeast is the magic ingredient in pizza and for me, it’s just as important in gluten free dough.

Yeast in gluten free pizza
Yeast is still a key ingredient in gluten free pizza!

Yeast is what makes dough rise and gives it a light texture. Without it, pizza dough would generally be dense and not very easy to eat. Just becuase you’re skipping the gluten, there’s no reason to skip the yeast!

Which yeast is gluten free?

Many people seem to think that yeast contains gluten but this is not true. Fortunately, virtually all yeast is gluten free.

To get scientific, yeast is simply a single-celled microorganism, and it is a member of the fungus family. It is naturally occurring and is naturally gluten free.

The most commonly available yeast is dried yeast, and this is essentially isolated yeast cells that have been dried for storage. The beauty of this yeast is that it’s readily available, cheap, stores well, and is gluten free (usually)!

Fortunately, most instant yeast is gluten free

As with any product, you should check the label to ensure that the yeast you have is gluten free. There is a possibility that it’s been produced in an environment that contains wheat.

I’ve provided a link to the dried yeast I normally use on Amazon here and below.

What helps gluten-free dough rise?

As with any dough, yeast causes the dough to rise. This process is known as proofing or fermentation.

But with regular dough, gluten helps to create air pockets which allows the dough to rise. In gluten free dough, a substitute to gluten is usually used.

One of the most common substitutes to gluten is xanthan gum. This is basically made through the fermentation of sucrose, glucose, and lactose.

Xantham gum in gluten free pizza dough
Gluten free pizza dough after proofing

Xanthan gum helps to provide stickiness and stretchiness. Although this works in a different way to gluten, the idea is the same. It helps to bind the dough together, preventing it from falling or crumbling apart.

The strength it provides also helps gluten free dough to stay together when rising.

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Does gluten free flour need more liquid?

In general, gluten free flour requires more liquid than regular flour. This is because the different flours it is made of tend to absorb more liquid. So to make gluten free dough with a similar consistency to regular dough, we generally use more liquid, particularly water.

Also, the gluten in regular dough can be too weak when a lot of water is added. This can make pizza shaping difficult since the dough requires a lot of strength to prevent it from breaking as it is stretched out.

But gluten free dough doesn’t rely on gluten for strength. It tends to use substitutes, such as xantham gum, which work well with wet dough. Although these substitutes may not work quite as well as gluten, they can still help to hold together a dough which is quite wet.

Mixing gluten free pizza dough
Gluten free dough tends to be a lot wetter than regular dough

Some people choose to add olive oil as well as water to their dough but I tend to leave this out. Traditional Neapolitan pizza doesn’t contain olive oil and I don’t think it’s necessary. I prefer to drizzle some olive oil over the pizza at the end.

How do I make my gluten free dough not sticky?

A good way to stop gluten free dough from being sticky is to sprinkle some flour on it. This creates a thin barrier between the dough and your hands. There’s no need to thoroughly mix this into the dough, as that would defeat the purpose.

The picture below shows the sticky gluten free dough on the left. I then added a generous sprinkling of flour and gave it a quick 30 second mix. You can see just how much this tranformed the dough (on the right).

Fixing sticky gluten free dough
On the left – sticky gluten free dough, on the right – just after adding a sprinkling of flour

Another option is to simply mix more flour into your dough. This is known as reducing the hydration of the dough. You can check out my article on pizza dough hydration here. Just bear in mind that gluten free dough requires more water in general.

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With regular dough, we usually use much less water and make quite a dry dough. As the dough rests, it becomes softer and stretchier, largely thanks to the gluten.

But with gluten free doughs, we typically use quite a lot more water. This is because gluten free flours work differently and we need to use more water to get a soft and stretchy dough.

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How does gluten free flour affect pizza dough?

Pizza dough made with gluten free flour will probably never be as strong and stretchy as dough made with regular flour. The lack of gluten makes the dough more fragile.

This means that great care must be taken when shaping the pizza since the dough can tear easily. Instead of stretching the pizza in the air, it’s generally best to stretch the pizza by pressing it flat on the bench.

Shaping gluten free pizza
Shaping gluten free pizza is generally done by pressing down on the dough – not stretching it

Gluten free flour also affects the flavour and texture of the pizza dough. Typically, you won’t get as much rise in the crust, although it’s still possible. Flavour wise, some people like the taste of gluten free flour and others don’t.

If you aren’t keen on the taste of the crust you can always make the pizza with very thin crusts or even non at all.

Which gluten free flour is good for pizza?

I have found Caputo gluten free flour to be an excellent option for pizza. In fact, I think many people would struggle to tell that the pizza it makes is gluten free!

The proper name for this gluten free flour is “Caputo Fioreglut”. It is made by an Italian flour company called “Caputo” that specialises in pizza and pasta flour.

Caputo fioreglut gluten free pizza flour
This flour is the secret to this recipe!

Here is a link to Caputo Fioreglut gluten free flour on the Ooni website.

Feel free to use this link to check if it’s on Amazon too but they don’t always have it.

Caputo Fioreglut has been specifically formulated for making Italian style pizza. I think this is the biggest advantage to using this particular flour. Just how you buy regular 00 flour that is designed specifically for pizza, surely you should buy gluten free flour specifically for pizza?

In fact, I would argue that buying specific gluten free pizza flour is even more important. Gluten free flour contains a lot of different ingredients that each play a different role in achieving the correct properties of the flour. I don’t think this is something that you could easily replicate at home.

Gluten free pizza slice
Fioreglut flour produces pizza like this. You cannot argue with the results!

With pizza specifically, it is very important to design a flour which can produce a dough that is both stretchy and strong. This is because a pizza dough has to be stretched very thinly but have enough strength to prevent it from breaking.

The great thing about Caputo Fioreglut is that it can be used in a very similar way to a normal flour. And for me, it has produced very consistent results. I also know there are quite a few pizza places that use this particular flour for their gluten free pizzas.

Be sure to check out Caputo Fioreglut gluten free flour on the Ooni website. It’s worth checking on Amazon here too but they don’t always have it.

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Should you knead gluten-free dough?

One of the benefits of working with gluten free dough is that it doesn’t require kneading. The main purpose of kneading regular dough is to develop the gluten structure. But with gluten free dough, this isn’t required.

We simply need to make sure that the ingredients are evenly mixed. Once the dough has come together, we’re done. This should only take a minute or 2 in the bowl.

Kneading gluten free dough
With a regular dough we would start kneading at this stage but with gluten free dough there’s no need (pun intended!)

Some light kneading can still be done with gluten free dough. This won’t harm the dough and can help to ensure that all the ingredients are evenly mixed. But this wouldn’t need to be done for long and generally isn’t required.

Can you over mix gluten free dough?

It is in fact possible to over mix gluten free dough. Also, there is also no advantage to thorough mixing since there is no gluten to develop.

With a gluten free dough, it is generally best to stop mixing as soon as the ingredients are evenly mixed. This ensures that the dough isn’t over mixed, and it also saves you (wasted) time and effort!

Mixing Neapolitan pizza dough with spoon
Mixing gluten free dough with the wrong end of a wooden spoon is a good option – it makes the job less messy!

Also, since the dough is usually very sticky, a sprinkling of flour can help with handling massively. But if we mix this flour in, the dough becomes sticky again.

How do you roll out gluten free pizza dough?

Gluten free pizza dough can be rolled out with a rolling pin if you want a thin crust pizza. Or, it can be pressed by hand to form a more traditional Neapolitan style pizza with a thick crust. This simply comes down to personal preference.

Either way, it is very important to be careful with the pizza. Gluten free pizza dough doesn’t have as much strength as regular pizza dough and it can tear easily. This is particularly true when the pizza is being turned.

Turning gluten free pizza dough
Be very careful when shaping, and especially turning, the dough

It’s generally a good idea to take your time with the shaping. Small tears can be patched up but it’s very easy to get an unrepairable tear if you’re not careful.

Does mozzarella cheese have gluten?

The good news is that Mozzarella cheese is naturally gluten free. As always, be sure to check the label to ensure that the particular mozzarella you have is gluten free. Cross contamination can still be an issue.

Mozzarella sliced for Neapolitan pizza
Delicious mozzarella!

With mozzarella cheese, we can make a classic Neapolitan pizza. One of my favourite pizzas is the famous Margherita – a simple yet delicious Neapolitan pizza. It’s a crowd pleaser!

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Gluten free Neapolitan pizza recipe

The recipe below produces incredible gluten free Neapolitan style pizza. The combination of ingredients and techniques used gets as close as possible to the Neapolitan style. So close that I think many people would struggle to tell the difference!

For the most authentic results, ideally you would cook this pizza in a pizza oven, like I did. This helps to get improved taste and texture. However, there’s no reason why you can’t cook this is a regular oven. The pizza will just tend to be a bit crispier and without any charring.

With that being said, let’s get into the recipe!

The Recipe – Gluten free Neapolitan pizza

Easy and amazing gluten free pizza!


Gluten free pizza

This recipe is for a Neapolitan style Margherita pizza – gluten free! This is the classic Italian pizza, and it’s vegetarian! For a vegan pizza you can easily adjust this recipe to make a Marinara. Simply leave off the cheese, add sliced garlic, and swap the basil for oregano.


Makes 2 x 10 inch pizzas.

For the dough

With Caputo Fioreglut gluten free flour:

  • Flour – 285g
  • Water (room temperature) – 228g
  • Salt (fine) – 6g
  • Yeast (dried or fresh) – 0.1g instant yeast – 0.3g for fresh yeast

Note: I have provided a link to the Caputo Fioreglut flour on the Ooni website here. I cannot guarantee that other gluten free flours will work with this recipe. Also, you can check if they have it on Amazon here.

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For the toppings

  • Tinned tomatoes – 300g tin
  • Salt – sprinkling of table salt or sea salt
  • Pepper – freshly ground black pepper
  • Mozzarella – 1 x 125g bag of fresh Mozzarella
  • Parmesan – about 15g
  • Olive Oil – a few glugs of extra virgin olive oil
  • Fresh Basil – hand full of fresh leaves

Utensils Required

Not all the following utensils are required but these are what I use and they tend to make the process much easier.


For the dough


  • This recipe is for a 24 hour prove. You can make this gluten free dough alongside regular dough, using for example my authentic Neapolitan pizza recipe here. The two sets of dough should then be ready at the same time.
  • I know 24 sounds like a long time but don’t worry! Simply make the dough the night before you want to make pizza and you will be good to go on the following evening.
  • Don’t worry about exact timings, anywhere around 20-28 hours will be fine.

Gluten free Neapolitan pizza dough

  1. Weight out all the ingredients together in a large bowl, starting by adding the water first.
    Adding water to gluten free dough
  2. Weigh out the yeast using some accurate digital scales.
    Weighing yeast for gluten free dough

    I’ve provided a link to these accurate digital scales on Amazon below.

  3. Mix the dough using a wooden spoon. You can also so this by hand but the dough will be very sticky.Mixing gluten free dough
  4. Add a generous sprinkle of flour to the dough once it has come together. This will help to stop the dough from being sticky and will help with handling the dough.Adding gluten free flour
  5. Use a pinch of flour to clean your hands off if there’s any of the sticky dough on them. Then gently combine all the dough together and remove it from the bowl.
  6. Weigh out your dough into 2 equal parts of around 250g. Don’t worry if this isn’t precise. Anwhere between 245g – 260g is good.Weighing gluten free pizza dough
  7. Shape into dough balls using whichever technique you prefer.

  8. Tightly wrap the dough balls individually in plastic wrap. You could also use a pizza box or tupaware container for storage but the plastic wrap prevents contamination.
    Wrapped gluten free pizza dough
  9. Leave the dough to prove for around 24 hours.
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For the tomato sauce


  • Do not skimp on the tomatoes, quality tinned tomatoes are key to this simple sauce.
  • Instead of cooking the sauce, you can thicken it by sieving (after blending). This is only needed if the sauce is very runny.

Sieving tomatoes for Neapolitan pizza

  1. Blend a tin of quality plum tomatoes into a smooth sauce.

    Neapolitan tomato sauce

    Blending the tomatoes is all you need to do, sieving is optional.

  2. Season with salt and pepper to taste.

    Seasoning Neapolitan pizza sauce

    Don’t forget to generously season your sauce to taste.

For the shaping/cooking


  • Shape and cook the pizzas one at a time. If the pizzas are shaped and left to sit before cooking, they may stick to the surface and then rip when moved. Speed is important!
    Shaping gluten free pizza
  • When loading the pizza, you can sprinkle a little flour onto the peel/chopping board. And again be quick! Once the pizza is on the peel, load it straight into the oven. These tips should prevent the pizza from sticking.

  • Removing moisture from fresh mozzarella stops the pizza from becoming soggy. This can be done by breaking it up and wrapping it in kitchen roll at least 30 minutes before.

    Dring mozzarella for Neapolitan pizza

    Removing some of the moisture from mozzarella prevents soggy pizza.

  • You can also buy low moisture mozzarella which requires no preperation. This is the easiest option for ensuring you don’t end up with soggy pizza!
Ooni Pizza

Directions for shaping/cooking:

  1. Ensure that you baking stone or pizza steel is inside your oven. If you don’t have either of these, you can use a baking tray turned upside down. Below I’ve provided a link to a pizza steel on Amazon. These are widely regarded as the best solution for home ovens.
  2. Get your oven up to temperature. For pizza ovens 420 – 480 degrees Celsius (790 – 900 Fahrenheit). For a regular domestic oven, as hot as it will get (around 260 Celsius or 500 Fahrenheit). An infrared thermometer is useful here for measuring the temperature of the cooking surface.
    Neapolitan pizza laser thermometer

    With a regular home oven, it’s probably a good idea to turn the oven to full temperature. I’ve provided a link to a laser thermometer on Amazon below.

  3. Dust a dough ball with some of the Caputo Fioreglut flour (gluten free).
    Floured Gluten free dough
  4. Press down from the centre of the dough towards the edges. The idea here is to move the air from the middle of the dough to the outside, where it will form a crust. Be careful not to press the edge of the dough down (the crust), any air removed cannot be regained and you will not end up with a well-risen crust.
    Shaping gluten free pizza dough
  5. Keep turning the dough as you work the air towards the edges. You should start forming a small pizza shape at this stage.
    Turning gluten free pizza dough
  6. Keep repeating the pressing and turning, making the dough really thin in the middle. Don’t be tempted to try stretching the pizza as this can cause it to rip. Pressing is the safest way.
    Stretching gluten free pizza dough
  7. Continue with this pressing technique until your pizza is around 10 inches.
    Shaped gluten free pizza
  8. Top the base with around 2 soup spoons (dessert spoons) of tomato sauce and spread gently across the pizza and up to the edges (just before the crusts). Be careful not to press down as you spread or you may make the dough stick to the counter.
    Topping gluten free pizza
  9. Spread about a handful of Mozzarella (half of a 125g packet) evenly across the pizza, and you are ready to cook! (You can add parmesan, basil, and olive oil before or after cooking – if you want to add them.)
    Topped gluten free pizza
  10. Slide the pizza onto a peel (that has a dusting of flour on it), or chopping board if you don’t have a peel.Gluten free pizza on peel
  11. Load straight onto baking stone/tray inside oven.
    Tip: For a pizza oven, cook for around 60 – 90 seconds and turn every 20 – 30 seconds as required. For a regular domestic oven, cook for around 6 – 8 minutes, turning about every 2 – 3 minutes as required.

    Neapolitan pizza in Ooni

    My Ooni pizza oven cooks pizza in just 60 – 90 seconds! This specific pizza oven is the Ooni Karu 16 Multi-Fuel Pizza Oven.

  12. Remove the pizza from the oven (preferably with a peel) and place on a chopping board or a plate.
    Gluten free pizza out of oven
  13. Grate parmesan on top and add some torn basil if you like. You can also optionally finish with a drizzle of olive oil and a sprinkling of black pepper.
  14. Let the pizza cool a little and tuck in!
    Gluten free pizza slice
Ooni Pizza


  • 0.1g of yeast may seem like a very small amount, and it is. Most recipies you see online will probably call for around 3.5g of yeast for 2 pizzas, but that’s for a quick prove of just 1 or 2 hours. For a 24 hour prove, we only need less than 1g of yeast, which will produce a much nicer dough.

  • To measure the yeast I recommend getting some inexpensive scales with an accuracy of 0.01g like the ones I have below:
Yeast on scales for Authentic Neapolitan pizza

You can pick up some scales like these cheap online

  • I have provided a link to these scales on Amazon below.

  • I only use these scales for weighing the yeast. I use normal digital scales for weighing the other ingredients.

  • You can make this recipe in a regular oven but for the best results, a pizza oven cannot be beaten. I use one from a company called Ooni, like the one pictured below. Click the image to find out more!

Gluten free pizza slice

Final thoughts on the gluten free pizza recipe…

I can’t get over how easy this recipe is. Making the gluten free dough is even easier than making regular dough. And the pizza is go good that I don’t think many people would be able to tell the difference!

Hopefully this recipe gives you the encouragement to try making gluten free pizza! You may be amazed at just how easy and tasty it really is!

Now let’s get mixing!

Tom Rothwell from My Pizza Corner eating homemade pizza

About Me

I’m Tom Rothwell and I’m super passionate about all kinds of homemade pizza! In the last few years I've been on a quest to find the perfect pizza. Now I'm sharing what I've found out with the world!

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Pizza Catering

I'm now doing pizza catering in the UK!

If you're interested in hiring me for your event in the UK, feel free to check out my website with the link below.

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Tom Rothwell's Ooni pizza oven

My Pizza Oven

I often get asked what type of oven I use for my pizzas. Well, I use a pizza oven made by a company called Ooni.

The range of pizza ovens that Ooni offers is just brilliant. They cover all bases, and all price points. There's affordable and portable models such as the Fyra 12 Pizza Oven and then there's state-of-the-art models such as the Karu 16 Pizza Oven pictured below.

In all honesty, I would say that the oven makes a huge difference. If you're looking to make authentic Italian pizza, a pizza oven is a must.

By clicking the link below and purchasing from Ooni, you would be supporting this website. I've been using their ovens for a long time now and I wouldn't recommend them if I didn't believe in their products.

Time to make some amazing pizza!

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  1. Avatar for Chris Vernon Chris Vernon says:

    In your gluten free recipe, how much xanthan gum do you use?

    1. Avatar for Tom Rothwell Tom Rothwell says:

      Hi Chris, the Caputo Fioreglut flour already contains everything required, there is no need to add xantham gum. I believe the flour contains psyllium seed fibre instead of xantham gum.

      Hopefully this answers your question. Cheers

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Tom Rothwell from My Pizza Corner eating homemade pizza

About Me

I’m Tom Rothwell and I’m super passionate about all kinds of homemade pizza! In the last few years I've been on a quest to find the perfect pizza. Now I'm sharing what I've found out with the world!

Pizza oven fire with logo
Subscribe for FREE Guide

Subscribe today for your FREE PDF guide! You'll also stay updated with our latest pizza recipes, articles, and videos.

Invalid email address
Pizza Catering

I'm now doing pizza catering in the UK!

If you're interested in hiring me for your event in the UK, feel free to check out my website with the link below.

Pizza Catering

Ooni Koda 16