Crispy on the edges, soft in the center, and loaded with cheesy goodness—this gluten-free pizza delivers all the classic pizza satisfaction without the wheat.
Whether you’re gluten-free by choice or necessity, this recipe proves you don’t have to miss out on pizza night. It’s customizable, freezer-friendly, and comes together with everyday ingredients—no weird additives or mystery mixes here. Top it your way, bake it hot, and get ready for a slice that everyone (gluten-free or not) will devour.
Check out my roundup of homemade pizza recipes, including this prosciutto pizza with Brussels sprouts and my arugula and prosciutto pizza.
Ingredients
Here’s everything you’ll need to make it:
- Ground psyllium husk: Acts as a binder in gluten-free baking, giving the dough structure and elasticity similar to gluten.
- Lukewarm water: The warmth helps kick-start fermentation without killing the yeast.
- Rice flour: It’s versatile and digestible, and I love using it in gluten free baking.
- Tapioca starch or arrowroot: Both starches add chewiness and flexibility to the dough.
- Oat flour: Be sure to use certified gluten-free oat flour if needed.
- Sugar: Feeds the yeast and helps with browning the crust during baking.
- Dried yeast: Make sure it’s fresh and active for best results.
- Salt: Enhances flavor and strengthens the dough by tightening the protein network. Don’t skip it!
- Olive oil: Prevents the dough from drying out.
- Apple cider vinegar: It helps improve dough structure and yeast performance.
For the toppings
- Tomato or pizza sauce: Choose a sauce with minimal added sugar for best taste.
- Dried oregano: I can’t make pizza without it!
- Shredded mozzarella: It melts beautifully and has that gooey, stretchy texture everyone loves on pizza.
- Mozzarella ball, sliced: Melts differently than shredded mozzarella for that artisan-style finish.
- Fresh basil leaves: For a burst of color and fresh, peppery flavor.
- Olive oil (for drizzling): I love the glossy glow it adds to the final pizza.
See recipe card for quantities.
Instructions
Here is my exact method, in pictures, to making this easy pizza recipe:
- Step 1: In a small bowl, mix the ground psyllium husk with ½ cup of lukewarm water. Stir well and set aside to gel.
- Step 2: In another bowl, mix the yeast with the remaining ¼ cup lukewarm water and the sugar. Let it sit for about 10 minutes until it becomes foamy and bubbly—this means the yeast is active.
- Step 3: Add the rice flour, tapioca starch (or arrowroot), oat flour, and salt to a mixing bowl or the bowl of a stand mixer. Stir to combine.
- Step 4: Pour in the foamy yeast mixture, the psyllium gel, olive oil, and apple cider vinegar.
- Step 5: Mix with a stand mixer fitted with a dough hook, or knead by hand, until the dough is smooth and fully combined. It will be slightly sticky—this is normal.
- Step 6: Transfer the dough to a piece of parchment paper dusted with flour. With oiled hands, gently knead and shape it into a ball. Cover with a clean kitchen towel or plastic wrap to keep it from drying out. Let it rest for 15 minutes.
- Step 7: Using a rolling pin, roll the dough into a circle. Then, with your hands, gently stretch and rotate it to form a roughly 10-inch round. Be sure it’s not sticking to the surface as you go. While the dough rests, preheat your oven to 475°F. Lightly oil a pizza pan or large baking sheet and place it in the oven to heat up.Once the dough is shaped and the pan is hot, carefully transfer the pizza base from the parchment onto the hot pan.
- Step 8: Work quickly to top the pizza so the pan stays hot. Spread on the tomato or pizza sauce, sprinkle with dried oregano.
- Step 9: Layer on the shredded mozzarella and slices of fresh mozzarella. Lightly brush the edges of the crust with olive oil for that golden finish. Bake for 15 minutes.
Hint: Use a pizza pan designed specifically for pizza making.
Substitutions
- Oat flour: Use sorghum flour instead.
- Tapioca starch: Swap with cornstarch or potato starch.
- Mozzarella cheese: Make this with vegan cheese if you need to. Choose one that melts easily.
Variations
- Loads of veggies: Top with sautéed mushrooms, bell peppers, red onions, black olives, and a sprinkle of chili flakes. Add a handful of arugula after baking.
- BBQ chickpea pizza: Swap the tomato sauce for BBQ sauce, and top with roasted chickpeas, red onion, vegan or regular cheese, and fresh cilantro. I love this version!
- Mediterranean style: Use a thin layer of hummus instead of sauce, then top with artichoke hearts, sun-dried tomatoes, kalamata olives, and crumbled feta (or vegan feta).
Equipment
Aside from the pizza pans, you’ll need a stand mixer (with a dough hook) and a rolling pin is handy!
Storage
Let the pizza cool completely, then store slices in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or toaster oven at 350°F until warm and crisp.
Freezing cooked pizza
Wrap individual slices tightly in foil or parchment, then place in a freezer-safe bag or container. Freeze for up to 1 month. Reheat from frozen at 375°F for 10–15 minutes.
Top tip
For a crispier crust, preheat your pizza pan or baking sheet in the oven before transferring the dough. That initial blast of heat helps the bottom cook faster—no soggy base, just golden perfection!
FAQ
Yes! You can prepare the dough up to 24 hours in advance. Just store it in the fridge, wrapped tightly or in a sealed container. Let it come to room temperature before rolling and baking.
Looking for other recipes like this? Try these:
Recipe
Gluten Free Pizza
Make this easy and incredibly delicious gluten free pizza!
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Servings: 1 pizza
Ingredients
- 1 tablespoon ground psyllium husk
- ½ cup + ¼ cup lukewarm warm water
- ½ cup / 2.1oz / 60g rice flour
- ½ cup / 2.3oz / 65g tapioca starch or arrowroot
- ¼ cup + 2 tablespoon / 1.4oz / 40g oat flour
- 1.5 teaspoon sugar
- 1 teaspoon / 4g dried yeast
- ½ teaspoon salt
- 1 teaspoon olive oil
- 1 teaspoon apple cider vinegar
Toppings
- ½ cup tomato or pizza sauce
- 1 teaspoon dried oregano
- 2 cups / 8.1oz / 230g shredded mozzarella
- 5.3 oz / 150g mozzarella ball sliced
- Fresh basil leaves
- 1 tablespoon olive oil
Instructions
Make the dough
Add the psyllium husk powder and ½ cup lukewarm water to a small bowl and stir to combine.
Mix the yeast with the remaining ¼ cup of water and sugar and allow to rest for 10 minutes to activate the yeast. It will start to bubble when it’s ready.
Add the dry ingredients (flour, tapioca starch and salt) to a mixing bowl or stand mixer bowl. Stir and then add the activated yeast mix, psyllium mix, olive oil and apple cider vinegar.
Mix in the stand mixer or knead the dough until smooth and all the ingredients are well combined. The dough will be a little sticky at this point.
Turn out the dough onto a well floured parchment lined surface and, with oiled hands, gently knead and shape into a ball then cover with a clean tea towel or plastic wrap/cling film so it doesn’t dry out for 15 minutes.
Roll the dough into a circle using a rolling pin then press with your hands to stretch a little, rotating the dough, to ensure that it doesn’t stick to the surface. Form a 10 inch circle.
In the meantime, preheat the oven to 475F. Oil a pizza pan well, or large baking sheet and place in the oven until hot. Immediately transfer the pizza base off the parchment to the pan.
For the toppings
Quickly add toppings so the pan doesn’t get too cold. I added tomato sauce, oregano, shredded mozzarella and sliced mozzarella.
Brush the pizza crust with olive oil.
Cook for about 15 minutes until the crust is golden and all the cheese has melted.
Slice and top with fresh basil, a good glug of olive oil and some black pepper.
Notes
Brush the crust with olive oil for a golden crust
Flour the surface well to avoid sticking and best to do this on floured parchment to make transferring to the pan easier
To make ground psyllium you can put whole psyllium in a high speed blender and blitz until fine. This will give the dough a little stretch
www.seasonalcravings.com (Article Sourced Website)
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