Gluten-Free Pizza Dough Recipes
Pizza night survives the gluten-free diagnosis — it just works differently. Gluten-free dough doesn’t stretch, it spreads; it doesn’t need kneading, it needs a ripping-hot oven and a pre-baked base. Get those two things right and homemade GF pizza beats the takeaway version. Every recipe below has been read in full, and each entry tells you which style of pizza night it delivers.
How this page is organised: the classic bases first — including Edmonds, which needs no introduction in this country. Then the bases with a twist. Then the cauliflower and cottage-cheese crusts, and finally the no-yeast routes for pizza emergencies.
We don’t republish anyone’s method. Every pick links straight to the original recipe on the creator’s site, where the full ingredient list and steps live.
The classic bases
Edmonds Gluten-Free Pizza Dough
From the cookbook that taught New Zealand to bake — a straightforward, dependable pizza dough that behaves exactly as the recipe says. If you want the pizza night your mother had, gluten free, this is the one to trust.
The Best Gluten-Free Pizza Crust + Sauce
Minimalist Baker covers both halves of the pizza in one post — a chewy, blistering crust and a proper simple sauce to go under it. The weeknight-friendly option on this page, with or without yeast depending on your patience.
Easy Gluten-Free Pizza (GF Pizza Dough)
The most-tested GF pizza dough on the internet, from the kitchen that tests everything twice — fold-over crusts, proper chew, no brick. The comments section is effectively a decade of troubleshooting should you need it.
Gluten-Free Pizza Crust (King Arthur)
From the American baking institution — a tested-to-destruction recipe with gram weights and a video, which is exactly what you want from a pizza base. The flavour is neutral, so it suits every topping combination going.
Gluten-Free Pizza Dough (Mama Knows)
A soft, foldable crust with step-by-step photos at every stage — the reassuring pick for a first gluten-free pizza. The dough spreads rather than rolls, and the method shows you exactly what that looks like.
Gluten-Free Pizza Dough (Gozney)
Written for wood-fired and dome ovens by the people who build them — the pick if there’s an Ooni or Gozney on the patio. The 450°C reality of those ovens suits gluten-free bases surprisingly well: fast, blistered, properly finished.
Gluten-Free Pizza Base (Alternative Bread)
From a New Zealand specialist gluten-free bakery — a base with real bread flavour, not just a vehicle for toppings. Their recipes are written for local ingredients, which makes shopping day easier.
Bases with a twist
Thin and Crispy Gluten-Free Pizza Crust
From a bread-author’s kitchen — a cracker-thin, snappy base for people who think thick pizza dough is the problem. Roll it thin, bake it hot, and the middle stays crisp all the way to the last slice.
Gluten-Free Pizza Dough (No Xanthan Gum)
For anyone who finds xanthan gum gummy or just doesn’t stock it — a pliable dough built on psyllium and a good blend instead. Useful to have bookmarked for the day the xanthan runs out mid-pizza-night.
Gluten-Free Margherita Pizza
The full pizza, not just the base — Margherita done the way a Greek-Australian family cook does it: simple sauce, proper mozzarella, basil on after. A masterclass in how far good technique takes a three-topping pizza.
Cauliflower & cottage cheese
Foolproof Cauliflower Pizza Crust
The vegetable crust that actually holds a slice — the squeezing-out step is everything, and this method is honest about it. Lower-carb, naturally gluten free, and genuinely good rather than merely acceptable.
Cottage Cheese Pizza Crust
The viral high-protein crust — cottage cheese and GF flour into a dough with real flexibility and serious protein numbers. Blended smooth, it behaves far more like actual pizza dough than cauliflower ever will.
No yeast, no waiting
3-Ingredient Gluten-Free Pizza Base (No Yeast, Vegan)
Self-raising flour, yoghurt, water — a genuine three-ingredient base from a UK coeliac kitchen, ready before the oven finishes preheating. The vegan option and the pantry reality of this one make it the emergency pizza.
Gluten-Free No-Yeast Pizza Dough
Flat, crisp and on the table in well under an hour — the no-yeast answer for weeknights and forgotten-rise disasters. Baking powder does the lifting, so keep a tin in the pantry and pizza is always possible.
What makes gluten-free pizza work
Four habits separate great GF pizza from disappointing GF pizza: weigh the flour — pizza dough is unforgiving of cup measures; forget stretching — press the dough out with wet hands or the back of a spoon, because there’s no gluten to stretch; par-bake the base for 5–8 minutes before topping, or the middle stays raw while the top burns; and max out the oven — a pizza stone or hot tray preheated at full temperature is the difference between crisp and cardboard. Dough that looks like thick spreadable paste is correct, not a mistake.
Where to next
Pizza night needs sides and pudding: Refreshing Gluten-Free Salads covers the green side, and Gluten-Free Chocolate Bars handles dessert. The Pantry Staples list covers which flour blend and yeast to keep on hand.
New to gluten free? The coeliac guides start with the newly-diagnosed checklist.
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