Gluten Free Pizza Base

Gluten Free Pizza Base

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Are you fed up of shop bought pizza bases that are heavy and solid? Here is a simple (somewhat strange) pizza base that takes no time at all to prepare and no proofing involved! From nothing to plate in as little as 30 minutes!


Serves: 2 

  • 1 medium egg
  • 3 tablespoons natural yoghurt
  • 1 pinch salt
  • 1 pinch herbs, of your choice
  • 200g gluten free flour
  • cooking oil, for greasing
  • 2 tablespoons tomato based pizza sauce
  • toppings, of your choice
  • mozzarella cheese

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 200 degrees C.
  2. In a medium sized bowl whisk one whole egg with the natural yoghurt. Mix together to fully combine the egg and yoghurt.
  3. Add a pinch of salt and if desired for a herb crust, add in a pinch of dried basil or mixed herbs and mix thoroughly. You can also add chilli, garlic or any flavour you like or you can just add the salt and have it plain.
  4. Using a knife or a mixer add in the flour, bit by bit, until a soft dough is formed.
  5. When the dough has started to form, switch to using your hands, keep adding flour and gently knead until the dough becomes soft and not sticky.
  6. Take a pizza tray or baking tray, grease with a drizzle of oil and take excess oil off with a paper towel to avoid base becoming oily.
  7. Either roll out with a rolling pin or use your palms to flatten out the dough into either a round or rectangular shape. For a thin crust I recommend flattening the base to about half a centimeter, for a thick crust no more than 1.5cm. The end result will again depend on the flour type used. If using a baking tray, prick over base with a fork.
  8. Then apply the tomato based pizza topping. Alternatively you can make your own. Don't over apply as it may make the base soggy.
  9. Add other toppings e.g. ham, veggies, onions, pineapple, of your choice and top with cheese.
  10. Bake until the crust is golden and the cheese is melted, 15 to 20 minutes, depending on the depth of pizza. Check regularly to avoid overcooking or burning.


When using pre-grated cheese double check the ingredients on the packed to ensure the added ingredient is potato or rice starch as some use wheat flour to stop packet cheese from sticking together. Alternatively grate your own or use the mozzarella balls.

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