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Pizza

Quick Family Gluten-Free Pizza

A no-yeast, no-rise gluten-free pizza crust that goes from bowl to table in under 40 minutes — perfect for a busy weeknight.

Prep10 min
Cook20 min
Total35 min
Serves2 medium pizzas (4 servings)
DifficultyEasy
The gluten-free part
Uses 1-to-1 gluten-free all-purpose flour blend (with xanthan gum included) — Baking powder does the lifting here instead of yeast, so a blend with xanthan gum for structure is what holds the crust together without any rise time. If ordering toppings like pepperoni or pre-shredded cheese, check labels — some processed meats and anti-caking agents on shredded cheese use gluten-based ingredients.

This is the pizza to make when you want homemade tonight, not after an hour of waiting for dough to rise. There's no yeast at all — just a mix-and-roll dough using baking powder for lift, ready for the oven in about 10 minutes of hands-on time. It won't have the chew of a slow-fermented crust, but it delivers real, crisp-edged, family-pizza-night pizza with minimal effort.

Ingredients

280 ggluten-free 1-to-1 all-purpose flour blend, plus extra for dusting
2 tspbaking powder
1 tspfine sea salt
0.5 tspgarlic powder
0.5 tspdried basil or Italian seasoning
1large egg
3 tbspolive oil
240 mlwarm water
pizza sauceshredded mozzarella, and toppings of choice

Instructions

1

Preheat the oven to 230°C (450°F). If using a pizza stone, place it in the oven now to heat.

2

In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and dried basil.

3

In a separate bowl, whisk the egg, olive oil, and warm water together.

4

Pour the wet ingredients into the dry ingredients and stir until a soft dough comes together.

5

Divide the dough in half. Place each half on a piece of parchment paper — for an extra-crisp bottom, drizzle and spread a thin layer of olive oil on the parchment first. Lightly oil a second sheet of parchment paper and place it oiled-side-down on top of the dough. Roll between the two sheets with a rolling pin into a circle about 25–28 cm across and 0.5 cm thick — this dough is quite wet, and rolling it exposed will stick to the pin, so the second sheet on top is what makes it rollable at all.

6

Peel off the top sheet of parchment slowly — oiling it beforehand keeps it from tearing the dough as you lift it. Slide the bottom parchment with the crust onto a hot baking sheet or pizza stone. Bake plain for 6–7 minutes to set the base and prevent a soggy center.

7

Remove from the oven, add sauce, cheese, and toppings, then return to the oven and bake for another 10–12 minutes, until the cheese is bubbling and the edges are golden.

8

Let rest for 2–3 minutes before slicing.

Tips & notes

The dough is wet by design — always roll it between two lightly oiled sheets of parchment rather than on an open surface, or it will stick to the pin and tear when peeled.
The pre-bake step is what keeps the center from turning gummy under wet toppings — don't skip it, even when you're in a hurry.
Let kids build their own half each for a fast, mess-contained pizza night.

Storage & freezing

Best eaten fresh. Leftover baked pizza keeps in the fridge for up to 2 days — reheat in a hot oven or skillet rather than the microwave to keep the crust from going soft.

Always check that every ingredient and appliance is certified or verified gluten-free before cooking for someone with celiac disease. This recipe is general information, not medical or dietary advice.
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