Gluten Free Pizza Base

    30 minutes

    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!

    9 people made this

    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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    Reviews in English (7)


    Hi, thanks for giving it a go. It is a bit of a pain to get the mix exactly right, most people manage to make it too wet and it sticks to your hands! What I do is use 1 egg, 2 tbsp of yoghurt in a bowl, mix with a fork and just add flour to it until it comes together in a ball, you may need to bring it together with your hands, keep adding flour until it is an even dough. If you find it is a bit dry, add some more yoghurt. Try that and let me know how you get on. I remember my first few attempts at making it, it stuck to everything but eventually you get used to the amount of flour needed. Persevere as it is worth it (feel free to swear too as you make it, no-one is listening!) :-)  -  22 May 2012  (Review from Allrecipes UK & Ireland)


    I used Greek yogurt, it was all I could get locally in a small tub and even that was too much, so I ate the rest! This is the best GF pizza base I have tried in several years all the others were hard and far too crusty for my liking. I used Doves Farm self raising GF flour and I ended up only using about 150 grams, I added a little at a time till the pastry was just right to my mind. Divided into two and made two very nice pizzas with the Tesco tomato and garlic pizza topping. This was so very easy to make and very quick. I did freeze one of the pizzas just to see how it would work and although the pizza base dried out a little it was still more acceptable than the shop bought rubbish. I am so pleased with this recipe as I and my husband love pizza but finding something acceptable to both of us has been a pain in the butt! Thank you so very much, I am now going to try the same principles of using yogurt to try and get a nice acceptable GF pastry. Unless of course you have another secret to share with us?!  -  21 Jul 2014  (Review from Allrecipes UK & Ireland)


    I did this today and it was a great success the base was lovely and one I will now do loads as my other half as to have gluten free, Thank you x  -  24 Jun 2014  (Review from Allrecipes UK & Ireland)