Truly Yummy Pizza
A thin and crispy gluten free pizza dough recipe that works in both pizza ovens and conventional ovens, with dairy free topping ideas.
The BBQs are out and so are the Pizza Ovens. However, if you’re anything like us, you never wait for the sunshine and will happily cook outdoors all year round come rain or shine.
Why I Started Making Homemade Pizza
We bought a pizza oven during the Covid lockdowns after my husband decided it would be fun to make pizzas at home. That was great in theory but finding a pizza dough recipe that worked well for someone who is both gluten free and dairy free proved a little more challenging.
A Gluten Free Pizza Everyone Can Enjoy
Thankfully, my Truly Yummy Pizza has you covered. The base is gluten free, thin and crispy just how I like it. I’ve also included topping suggestions for anyone who is dairy free or vegan and doesn’t want to miss out on that all-important cheesy finish.
If you’re short on time and don’t fancy making your own dough, be sure to check out my pizza post in the substitute section where I share some of my favourite gluten free and dairy free pizzas and pizza base alternatives.
Pizza Toppings Ideas For Dairy Free Diets
I first discovered this dough recipe from Kat Farmer on Instagram, who in turn credited from Dave’s Pizza Oven. After making it many times, I can honestly say it’s one of the most reliable gluten free pizza dough recipes I’ve found. In true Truly Yummy style, I’ve paired it with my favourite toppings to create a pizza that’s every bit as delicious as its traditional counterpart.
Pizza Oven Tips, Freezing & Storage
Don’t worry if you don’t own a pizza oven. This recipe works just as well in a conventional oven, so everyone can enjoy homemade pizza. I’ve also tested the dough extensively and can confirm it makes enough for four 12” pizzas. Better still, the dough freezes brilliantly, either as dough balls or as pre-cooked bases, so you’ll always have homemade pizza within easy reach. Full freezing instructions can be found in the notes section below.
More ways to enjoy gluten free pizza
Homemade pizza is my favourite way to enjoy pizza but it’s certainly not the only option available today. If you’re looking for quicker alternatives take a look at my Best Gluten Free Pizza UK post. There I share my favourite supermarket pizzas, takeaway options, restaurants and pizza shortcuts that I’ve discovered over more than 30 years of living gluten free. Whatever suits your lifestyle, you truly don’t have to miss out.
The information and product recommendations in this recipe are for general information only. Please always check ingredient labels, as manufacturers can change ingredients over time. See our full Disclaimer for more details.
Truly Yummy Pizza
Equipment
- 1 large mixing bowl
- 4 small cereal bowls
- 1 pizza oven tray or baking tray
- 1 medium frying pan
- 1 Potato masher
Ingredients
Pizza Dough
- 500 g Caputo Gluten Free Flour – Ideal for pizza and bread
- 1½ tsp Fast action yeast recommend Allison's Fast Action Yeast
- 1 tsp salt
- 1 tsp sugar
- 420 g cold water
- 20 g olive oil recommend extra virgin olive oil, plus extra for handling the dough.
Tomato Pizza Sauce
- 1 tbsp olive oil extra virgin
- 1 clove of garlic, crushed
- 1 tin peeled tomatoes recommend Mutti San Marzano Tomatoes
Instructions
Pizza Dough
- Combine all the pizza dough ingredients in a large bowl. Mix with a spoon for 3-4 minutes to form a dough and remove as many lumps as you can. Add a little more water if the dough is too dry. Don't worry too much if you have any lumps.
- Cover with cling film and pop in the fridge for 30 minutes to firm up.
- Remove the dough from the fridge and cut it into 4 equal parts.
- Cover your hands in a little olive oil and roll each part into a ball.
- Pop each ball into an oiled bowl, cover again with cling film and pop back in the fridge. The dough balls can remain in the fridge for up to 24 hours. Take them out of the fridge for 1-2 hours before using.
- To create each pizza – put a dough ball in the centre of a floured pizza/baking tray and using your fingers work from the inside out, flattening the dough and creating a lip/crust around the edge. Do not worry too much as the dough is quite forgiving. If you make a mistake or don't like the shape, simply roll into a ball and start again.
- Turn your conventional oven on to 220℃/Gas Mark
- Drizzle a little olive oil around the crust.
- Add a thin layer of tomato pizza sauce in the centre of the pizza – see below
- Bake in the oven for 8-10 minutes until the base is crispy.
- Remove from the oven, add a little more tomato pizza sauce and your toppings (see notes) plus another drizzle of olive oil around the crust to prevent burning.
- Return to the oven for another 8 minutes or pop in the pizza oven until your toppings are cooked through.
- If you wish to freeze the pizza dough balls. Wrap each one separately in clingfilm and put inside a freezer bag before freezing. Thoroughly defrost the dough ball and continue to use it as if it was freshly made.
- If you wish to freeze the pizza base. After part baking the base for 8-10 minutes leave to cool. Then wrap in cling film then in foil and pop in the freezer. To be used from frozen. Unwrap and add tomato pizza sauce and toppings and cook in the oven as per the instructions above.
Tomato Pizza Sauce
- In a frying pan heat the olive oil and add the crushed garlic, fry for a minute.
- Add the tomatoes and cook until softened.
- Using the potato masher, mash the tomatoes to a pulp.
- Continue to simmer until you have a thick sauce consistency and the water has evaporated.
Notes
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