Description
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.
Ingredients
-
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
Instructions
In a bowl, combine warm water, sugar (or honey), and yeast. Stir and let sit for 10 minutes until frothy.
In a large bowl, mix the gluten-free flour and salt. If your flour doesn’t have xanthan gum, add it now.
Pour in the yeast mixture, olive oil, and apple cider vinegar. Mix until a sticky dough forms.
Cover the bowl with a damp cloth or plastic wrap and let the dough rise for 45–60 minutes in a warm place.
Preheat oven to 450°F (230°C). Line baking trays with parchment paper or preheat a pizza stone.
Lightly flour a surface with gluten-free flour. Divide the dough into two balls. Roll or press each into your desired pizza shape.
Transfer to trays and bake for 8–10 minutes before adding toppings. This helps prevent sogginess.
Add sauce, cheese, and toppings. Return to the oven for another 10–12 minutes until the crust is golden and toppings are cooked.