Gluten free pizza dough


  •          280 g NeoFoods Gluten Free All Purpose Flour
  •          2 teaspoons baking powder
  •          1/2 teaspoon Cape Herb and Spice Himalayan pink salt
  •          120ml  warm water
  •          2 teaspoons active dry yeast
  •          2 Tablespoons Terra Creta Olive Oil
  •          1/2 Tablespoon honey or brown sugar
  •          1 large  egg
  •          1 – 2 Tablespoons Gluten Free Flour  for dusting dough


Preheat oven 200 °C

Combine dry ingredients; whisk; set aside.

Add the warm water and oil; whisk, then add yeast, give a quick stir and set aside.

Crack egg (it should also be room temp) into a small bowl; whisk.

Add yeast mixture and egg to dry ingredients and stir until all dry ingredients are incorporated and no dry areas remain. (Dough will form into a nice elastic ball that is smooth, and not sticky.)

Place parchment paper on work surface, dust more of the flour blend, place dough on parchment, dust top of dough and hands with flour blend, then press or roll out dough to form a circle, brush top of dough lightly with additional oil.

Carefully transfer parchment (with dough) onto pizza pan and place on top of preheating oven (or in another warm place) for 10-15 minutes, no more – you are not looking for a rise like you would from a loaf of yeast bread, so don’t expect significant changes here, and do not leave your dough to rest longer than 15 minutes).

Bake crust 8-10 minutes, remove from oven, add sauce and desired toppings and cheese if desired, return to oven to melt cheese and heat toppings, about 5 minutes, or until bubbly.


Serve immediately.