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Mix flour, yeast and salt in a bowl, add in oil and milk and mix
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Gradually mix in the water until dough sticks together but doesn't crumble apart and also isn't too wet and sticky to hold.
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Split into 3 (or if you prefer a thicker crust split into two) and roll out to about 8 inch diameter. Normally before rolling you would let the dough prove but as there is no gluten it doesn't need this can be be rolled straight out, however if you prefer you can let it proof for an hour in a warm environment like you would with normal bread mix. Roll out the other dough balls the same as the first (you can either freeze the extra base at this point or use them all).
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Add tomato puree, cheese and toppings and place in the oven for 15-20 mins on gas mark 5/190c until cooked through.
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Gluten Free Pizza
One of the nations favourites, this recipe makes three gluten free pizzas all from scratch
- Recipe by Alison Wheatley
- Added9th November 2015
- Prep Time20 Mins
- Makes3 pizzas
Are you are pineapple or no pineapple person? Not many people don't like pizza, once you master making the base you are good to go, you can make some incredible gluten free pizzas with whatever toppings you like whether that includes pineapple or not! This recipe makes 3 bases which you can freeze if you wish too.
This recipe is
Contains
- Dairy
Method
Nutritional Information (Per 1/4 pizza (with cheese only))
Cals
Calories
156
Carbs
23g
Fibre
1g
Fat
5g
Sugar
1g
Protein
6g
Last updated 8th August 2025
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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