Gluten Free Pizza Recipe
Gluten-Free Pizza for Ten — complete step-by-step
Yield
Six thin 28 – 30 cm bases (feeds ~10 hungry people with sides).
Ingredients
Wet side — make the psyllium gel
| Item | Quantity | Action |
|---|---|---|
| Warm water (≈ 38 °C) | 900 g | Into a very large bowl |
| Extra-virgin olive oil | 45 g (≈ 3 Tbsp) | Whisk into the water |
| Apple-cider vinegar (optional) | 15 g (≈ 1 Tbsp) | Whisk in |
| Psyllium husk powder | 30 g (≈ 6 tsp) | Sprinkle while whisking, then whisk 10 s. Rest 3 min to thicken |
Dry side
| Item | Quantity |
|---|---|
| Sorghum flour | 420 g |
| Buckwheat flour | 180 g |
| Tapioca starch | 360 g |
| Potato starch | 120 g |
| Fine sea salt | 15 g |
| Instant yeast | 15 g (≈ 4½ tsp) |
| Caster sugar or maple sugar | 15 g (≈ 1 Tbsp) |
Equipment checklist
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Large mixing bowl
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Sturdy spoon or mixer with dough hook
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Digital scales
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Six small lidded tubs or oiled bowls
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Baking parchment sheets
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Heavy baking tray (kept upside-down in the oven)
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Conventional oven that reaches 270 °C / fan 250 °C
Method
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Combine wet and dry (5 min)
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Tip the entire dry mix into the thickened psyllium gel.
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Beat hard for 2 – 3 min until the dough forms a soft, smooth ball that cleans the bowl.
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First rise (45 – 60 min)
- Cover the bowl. Leave at room temperature (about 26 °C) until the dough has puffed by roughly half.
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Divide and chill
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Weigh the dough; divide by six. Roll each piece into a tight ball with lightly oiled hands.
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Pop each ball into a lightly oiled, lidded tub (or cover with cling film).
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Refrigerate for up to 8 hours while you prep toppings or start the party.
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Heat the oven
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Set it to its hottest regular setting — 270 °C conventional or 250 °C fan.
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Place an up-turned heavy tray on the middle shelf to mimic a pizza stone. Heat for 20 min.
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Press and shape each base
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Remove one dough ball 20 min before baking so it loses the chill.
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Place it on a sheet of baking parchment. Drizzle or mist a little olive oil over dough and fingertips.
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Press from the centre outward, working fast and light, until the middle is c. 3 mm thick with a thicker rim.
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If it sticks, dust with ½ tsp tapioca starch, wait 30 s, then continue.
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Leave the shaped base on its parchment; that sheet becomes your “peel”.
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Bake workflow — single-tray rhythm
| Clock | Action | Oven |
|---|---|---|
| 0:00 | Slide first base (with parchment) onto hot tray — par-bake | 6 min |
| 0:06 | Remove, add toppings; put back to finish | 7 – 9 min |
| 0:13 | While first pizza finishes, slide in second base to par-bake | — |
| 0:19 | Serve first pizza, top second; par-bake third | — |
Keep leap-frogging: every par-baked blank comes out, you top it while the previous pizza finishes, then it goes back in. No raw base ever sits waiting.
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Serve hot
- Rest each pizza 2 min for the cheese to settle, then slice and hand round. Carry on until the tubs are empty.
Sticky-dough survival kit
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Oil beats flour — light film on hands, dough, and parchment.
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Fast, gentle presses — stretching slowly invites tearing; quick taps coax it wider.
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Tiny starch dustings — ½ tsp tapioca absorbs surface moisture without toughening the bake.
Overnight option
Need to mix the night before? Drop yeast to 9 g total. Refrigerate the dough straight after mixing. Next day, pull balls 30 min before shaping; everything else stays the same.
You now have the full plan — quantities, timings, handling tricks, and a production line that keeps good pizza hitting the table all night. Enjoy the feast!