Craving pizza without the gluten?

The Jamie Oliver Gluten Free Pizza Dough brings all the classic flavor and texture of traditional pizza to a gluten-free lifestyle. This easy-to-make dough delivers a crispy base and chewy bite that holds up beautifully to all your favorite toppings. It’s simple, adaptable, and ideal for everything from classic Margherita to veggie-loaded feasts. With this reliable recipe, you’ll never miss regular pizza dough again.

What is Jamie Oliver’s Gluten Free Pizza Dough

Jamie Oliver’s gluten free pizza dough is a yeast-based, oven-baked crust made with a gluten free flour blend, olive oil, and a few pantry staples. It rises once and rolls out easily, creating a soft, pliable dough that bakes into a golden, crispy base. The result is a gluten free pizza crust that tastes just as good as the real thing—without the wheat.

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Why You Should Try This Recipe

Tastes like traditional pizza – Crisp outside, chewy inside
Completely gluten free – Safe for celiac and gluten-sensitive eaters
Customizable and versatile – Great for thin crusts or thicker pan pizza
Easy to prepare – Just one rise and no fancy tools needed
Freezes well – Make extra and store for later use
Perfect for any topping – Pairs well with sauces, cheese, meats, and veggies

Ingredients Needed to Make Jamie Oliver’s Gluten Free Pizza Dough

Here’s what you’ll need for two medium pizza bases:

2½ cups gluten free all-purpose flour blend – Choose one that contains xanthan gum or add 1 tsp separately
1 tbsp dry active yeast – Helps the dough rise and creates air pockets
1 tsp sugar or honey – Feeds the yeast and adds a subtle sweetness
1 tsp salt – Enhances flavor
1 cup warm water (100°F/38°C) – Activates the yeast
2 tbsp olive oil – Adds moisture and helps create a soft dough
1 tsp apple cider vinegar (optional) – Improves elasticity and taste

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Wooden spoon or silicone spatula
Rolling pin (optional)
Baking tray or pizza stone
Parchment paper

Instructions to Make Jamie Oliver’s Gluten-Free Pizza Dough

Step 1: Activate the yeast

In a bowl, combine warm water, sugar (or honey), and yeast. Stir and let sit for 10 minutes until frothy.

Step 2: Mix the dry ingredients

In a large bowl, mix the gluten-free flour and salt. If your flour doesn’t have xanthan gum, add it now.

Step 3: Add wet ingredients

Pour in the yeast mixture, olive oil, and apple cider vinegar. Mix until a sticky dough forms.

Step 4: Let the dough rise

Cover the bowl with a damp cloth or plastic wrap and let the dough rise for 45–60 minutes in a warm place.

Step 5: Prepare your baking surface

Preheat oven to 450°F (230°C). Line baking trays with parchment paper or preheat a pizza stone.

Step 6: Shape the dough

Lightly flour a surface with gluten free flour. Divide the dough into two balls. Roll or press each into your desired pizza shape.

Step 7: Par-bake the crust

Transfer to trays and bake for 8–10 minutes before adding toppings. This helps prevent sogginess.

Step 8: Add toppings and finish baking

Add sauce, cheese, and toppings. Return to the oven for another 10–12 minutes until the crust is golden and toppings are cooked.

What Goes Well With Jamie Oliver’s Gluten-Free Pizza Dough

Classic tomato sauce and mozzarella – A Margherita never fails
Spicy pepperoni or sausage – Adds bold, meaty flavor
Roasted vegetables and feta – A colorful, savory combination
Pesto and grilled chicken – Fresh, herby, and satisfying
Buffalo sauce and blue cheese – A spicy, tangy twist
Arugula and shaved parmesan – Perfect for a post-bake topping
Homemade garlic butter crust – Brush edges for extra richness

Expert Tips for Making the Best Jamie Oliver Gluten Free Pizza Dough

Let the dough rest properly – Gluten free dough needs that proofing time for better texture
Use a pizza stone if possible – It gives the crust a nice char and even heat
Par-bake before adding toppings – Prevents soggy bottoms
Don’t over-flour when shaping – Too much flour can dry out the crust
Brush the edges with oil – Helps create a crisp, golden finish
Use parchment for easy handling – Especially when transferring to a hot tray or stone
Adjust hydration carefully – Gluten free dough should be sticky but not soupy

Easy Variations of Jamie Oliver’s Gluten Free Pizza Dough

Make it dairy free – Use water or plant milk instead of yogurt in the dough
Add herbs to the crust – Dried oregano, basil, or garlic powder enhance flavor
Create a stuffed crust – Fold in cheese along the edges for extra indulgence
Try different flour blends – Brown rice, millet, or teff flour add depth
Make mini pizzas – Great for kids or party appetizers
Bake as flatbread – Skip the toppings and use as gluten-free flatbread

Best Practices to Store Jamie Oliver’s Gluten-Free Pizza Dough

Refrigerate for later – Store in an airtight container for up to 2 days
Freeze unbaked dough – Wrap in plastic and freeze for up to 1 month
Par-bake then freeze – Makes weeknight dinners quicker
Store shaped bases with parchment – Layer between sheets for easy separation
Label everything – Always write the date to keep track

Best Practices to Reheat Jamie Oliver’s Gluten-Free Pizza

Reheat in oven – Bake at 350°F (175°C) for 8–10 minutes until hot
Use a skillet – Crisp up the base over medium heat for 5 minutes
Avoid microwaving a whole pizza – It makes the crust rubbery
Reheat slices in the toaster oven – Keeps the crust firm and toppings fresh
Add a splash of water under the pan – Creates light steam without sogginess

How Can I Make Jamie Oliver’s Gluten-Free Pizza Dough Healthier?

Use whole grain gluten free flour blends – Add fiber and nutrients
Reduce added sugar – Skip it if your toppings are already sweet
Swap oil with avocado oil – Adds healthier fats
Add ground flax or chia – Boosts Omega-3s and binds the dough
Use less salt if needed – Especially when using salty toppings

Nutrition Value (per pizza base):

Calories: 280
Carbohydrates: 48g
Protein: 5g
Fat: 8g
Fiber: 3g
Sugar: 1g
Sodium: 390mg

(Values may vary depending on flour blend and toppings used)

FAQs

How long should gluten-free pizza dough rise?

Gluten free pizza dough should rise for about 45 to 60 minutes in a warm environment. It won’t double like traditional dough, but it should become puffy and slightly expanded.

Why is my gluten free pizza dough sticky?

Gluten free pizza dough is naturally stickier due to the lack of gluten structure. This is normal. Lightly flour your hands or use parchment paper to manage it more easily during shaping.

Can I freeze gluten free pizza dough?

Yes, gluten free pizza dough freezes well. Wrap it tightly in plastic wrap and store in an airtight bag for up to 1 month. Thaw overnight in the refrigerator before using.

Do I need to par-bake gluten free pizza crust?

Yes, par-baking helps create a firm base and prevents the crust from becoming soggy once toppings are added. Bake the crust for 8–10 minutes before topping and finishing.

Final Words

The Jamie Oliver Gluten Free Pizza Dough proves that gluten free doesn’t mean giving up great pizza. With the right flour blend, yeast activation, and par-baking trick, you’ll have a crisp, chewy, flavorful base that holds up to any topping. It’s perfect for weeknight dinners, pizza nights, or prepping ahead for busy days. This one’s a keeper—crusty, customizable, and completely gluten free.

Jamie Oliver Gluten Free Pizza Dough