Easy gluten-free pizza without xanthan gum or yeast
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What could be better than a homemade pizza that is crunchy on the outside and nice and soft in the middle? A gluten-free pizza of course! Especially when it is made with only wholesome ingredients, without yeast and xanthan gum.
It might be that you haven’t had a good pizza for a long time! Because let’s face it gluten-free pizzas are boring, with a chewy crust and dry middle, you know the story… And the good ones that you might find at Italian places are contaminated with wheat flour. It can be so frustrating!
Today you are in luck because I am about to share my new favourite pizza recipe with you. This gluten-free pizza dough recipe is gluten-free of course, but what is more, it doesn’t require xantham gum or yeast. It is perfect for many people on restrictive diets and food allergies.
So next time you are thinking of ordering a takeaway pizza, give this homemade gluten-free pizza recipe a go, it is as good as the real deal!
Delicious gluten-free pizza? Yes, it is possible!
Why make it
First of all this pizza is ridiculously easy to make. It is all mixed in one bowl, with no kneading, or dough proofing. Just mix the ingredients and bake. You don’t even need a rolling pin!
- Taste absolutely delicious
- Gluten-free pizza recipe without xanthan gum, yeast, or dairy.
- Restrictive diet friendly (free from eggs, nuts, rice, soy and refined sugar).
- Kids and budget-friendly.
- Perfect family dinner
In my opinion, this is the best gluten-free pizza recipe out there.
Gluten-free ingredients
Buckwheat flour.
Tapioca flour (or tapioca starch). Adds elasticity and a little bit of gooeyness to our pizza crust. We will only need 3 tablespoons. You can use cassava flour instead of tapioca, see details in the recipe card.
Extra virgin olive oil. Choose the best quality you can find.
Baking powder and apple cider vinegar.
See the full list of ingredients in the recipe card below 👇
How to make it
This is the part I love about this gluten-free pizza crust recipe. It is EASY!
- Start by preheating your oven or pizza oven to 200’C (400’F)
- Put the dry ingredients into a medium-sized mixing bowl.
- Add the wet ingredients, such as warm water, extra virgin olive oil and apple cider vinegar. Mix to combine.
- Prepare a baking sheet by laying it with a piece of parchment paper or simply brushing it with some olive oil, using a pastry brush. You can use a pizza stone if you have one. I still would use some parchment paper or brush it with some olive oil, to prevent sticking. Pour the batter onto the sheet and spread with a spoon or a spatula to form a circle.
- Bake for 15 minutes.
- Top your pizza with your favourite toppings and bake for another 10-15 minutes and enjoy this scrumptious gluten-free pizza dream.
It is really that simple.
Tips and tricks
- Don’t be discouraged by the look of the pizza when you take it out of the oven. It might look a little wonky-donkey, but that is ok. It will turn out perfectly beautiful and delicious. Watch my video below to see how I made this pizza crust.
- The thicker you spread the dough the thicker will be the pizza base. For a thin crust spread the dough thinly.
- The baking time might vary depending on your oven and how thin or thick you spread the batter. Add another 5 to 10 minutes if you think the pizza base isn’t baked through.
Topping for pizza
There are no rules on how to top your pizza. There are Italian places that top their pizza with melted chocolate and strawberries. I am yet to try to make it myself.
This time I simply went for the classic variant with some tomato sauce, fresh cherry tomatoes, anchovies and basil leaves. Top your pizza base with whatever your heart desires. With lots of cheese of course! Bring back the pizza night!
Things you might find helpful to make pizza crust
How to serve
Do you really need tips on how to serve a pizza? 😉 Just dig in!
Maybe add some fresh salad or roasted vegetables to add even more goodness to your meal:
How to store
You can store leftovers if you really happened to have some and enjoy them the next day for lunch.
How to freeze
You can prebake the pizza base in advance and freeze it without toppings in a Ziploc bag or airtight container for 1 month. Defrost it on a kitchen bench, bake for 10 minutes to refresh the crust, top with toppings of your choice and bake for another ten minutes.
Frequently asked questions
The dough in this recipe IS runny. It is similar to flat pancake dough. Do not add more flour.
While many people have successfully made this recipe without parchment paper, I recommend using it to prevent the dough from sticking.
If you don’t want to use the baking paper, make sure to generously brush the tray with some olive oil.
The recipe is made with buckwheat flour and tapioca starch, which are naturally gluten-free and are 100% safe for people with celiac disease or gluten sensitivity.
Easy gluten-free pizza without xantham gum or yeast
Ingredients
- 1 cup of buckwheat flour
- 3 spoons of Tapioca starch. If using Cassava flour use only 2 tablespoons
- 1/4 cup olive oil
- 1 tablespoon of apple cider vinegar
- 1 teaspoon gluten-free baking powder
- 1 cup of water at room temperature
Instructions
- Preheat your oven to 200’C (400’F)
- Combine the dry ingredients into a medium size mixing bowl.
- In a separate bowl, combine the wet ingredients, such as warm water, extra virgin olive oil and apple cider vinegar. Mix to combine.
- Add the wet ingredients to the dry ingredients and mix to combine. The dough consistency will be runny like thin pancake batter.
- Prepare a baking sheet by laying it with a piece of parchment paper or by simply brushing it with some olive oil, using a pastry brush. You can use a pizza stone if you have one. I still would recommend you use some parchment paper or brush it with some olive oil, to prevent sticking.
- Spread the pizza dough onto the prepared sheet using a spatula or a tablespoon to spread the batter. This recipe makes one large or two medium-size pizzas.
- Bake for 15 minutes. It might take a little longer depending on your oven and how thick you spread the pizza dough.
- Take the pizza base out of the oven and top it with your favourite toppings, bake for another 10-15 minutes and enjoy!
Video
Notes
- Don’t be discouraged by the look of the pizza when you take it out of the oven. It might look a little wonky-donkey, but that is ok. It will turn out perfectly beautiful and delicious. Watch my video below to see how I made this pizza crust.
- The thicker you spread the dough the thicker will be the pizza base. For a thin crust spread the dough thinly.
- The baking time might vary depending on your oven and how thin or thick you spread the batter. Add another 5 to 10 minutes if you think the pizza base isn’t baked through.
This article might contain affiliate links. All opinions are mine.
This recipe was inspired by the original recipe by Allice Nicholls.
!!!!!!!!!!
I loved the almost sour dough flavor! However, though following the measurements, ingredients and directions exactly, the dough mixture was not runny and thin at all, but very doughy! It looked nothing like the picture.
. As a dough-y crust, it was still tasty, but not easy at all to spread on the parchment paper. I will keep playing with the measurements, as I did indeed like the flavor, I would like to get the dough-y version thinner and crispier if at all possible.
Hi Maryann, thank so much you for taking the time to leave a comment! So happy to hear you enjoyed the flavour! I wonder why your batter got so thick. Have you watched the video on how I made it? Maybe try adding a little bit more water? The batter is supposed to be quite runny, like the batter for the thin pancakes. To get a thinner and crispier crust you need to spread the batter quite thinly. Elena
any replacements for buckwheat flour?
Hi Terri, I haven’t tried to make this pizza dough with any other flour myself but one of my readers made it with sorghum flour and she quite liked it. But like I said, I haven’t tried it. Let me know if you give it a go. Elena 😊