Gluten Free Pizza Base

Gluten Free Pizza Base - Quirky Cooking

I’m so excited – I’ve finally come up with a great gluten free pizza base! I’ve tried lots of different recipes, but this one has been the best so far. It’s lovely and crispy, but not too hard, and definitely not crumbly (like so many gluten free recipes are).  It’s delicious as Pizza Bianca – topped just with olive oil, fresh rosemary and garlic, and sea salt.  Or bake it plain, and top with a dairy free avocado topping and chopped, raw veges.  Or you can spread a homemade pizza sauce onto it (I use the back of a spoon) then bake and top with a salmon salad and dressing. Another one I love is the Lamb Mince & Salad Pizza. Or just make your usual version of pizzas.

Gluten Free Pizza Base - Quirky Cooking 

Avocado topping for a dairy free pizza

This recipe makes three or four large pizzas, depending on how thick you like them.  Don’t expect it to be the same texture as usual pizza dough – it’s more of a batter, and you spread it onto the baking paper lined trays with a spatula.  Make sure you cook it until it’s nicely browned and crispy on the edges.  Enjoy!

Note: You can find fine sea salt for this recipe in my online store here!

Gluten Free Pizza Base - Quirky Cooking
Gluten Free Pizza Base
Write a review
  1. 2 Tblspns chia seeds
  2. 2 Tblspns warm water
  3. 120g basmati rice, raw
  4. 120g brown rice, raw
  5. 80g millet, raw
  6. 40g dry chickpeas or buckwheat
  7. 140g arrowroot flour (or tapioca starch, or potato starch)
  8. 40g mixed seeds (linseeds, pepitas, sunflower seeds)
  9. 2 tsp dry yeast (or 1 sachet)
  10. 2 tsp sea salt
Wet Ingredients
  1. 380g warm water
  2. 1 Tbspn apple cider vinegar
  3. 60g extra virgin olive oil
  4. soaked chia seeds; water
  1. Preheat oven to 220 degrees C.
  2. Mix chia seeds with water in a cup, and leave to soak for a few minutes.
  3. Grind basmati and brown rice in Thermomix on speed 9 for 1 minute, or until finely ground.
  4. Add millet, dry chickpeas or buckwheat and grind for another minute, or until finely ground.
  5. Add arrowroot flour, mixed seeds, dry yeast, sea salt and mix on speed 6 for 10 seconds.
  6. Add wet ingredients and mix on speed 5-6 for 15 seconds, using spatula to help it along if needed.
  7. Divide mixture between the pizza trays (lined with baking paper) and spread into a circle with a spatula.
  8. Drizzle with some extra virgin olive oil, especially around the edges so that they crisp up nicely. Add herbs or sauces and toppings (see ideas and links above), and bake in hot oven for 25 - 30 minutes, or until browned and crispy.
Quirky Cooking https://quirkycooking.com.au/
Gluten Free Pizza Base - Quirky Cooking 

Pizza Bianca is yummy served with a raw tomato soup! 

[Note: This recipe was inspired by Cyndi O’Meara’s 

gluten free bread recipe.]

96 thoughts on “Gluten Free Pizza Base

  1. Anonymous says:

    I made this last night exactly as the recipe said and it came out perfectly. Thanks for the excellend recipe! I par baked the bases and then added normal pizza toppings before cooking for another 10-15 mins. What I particularly liked is that creates a firm, crisp base and it didn’t have any of those very distinctive commercial “gluten free bread” flavours. It’s also very handy as you don’t have to wait for it to rise. Will definitley be making this again!

  2. Janine says:

    Fantastic pizza base, I also baked the base a little first before topping it. Best pizza I’ve had in ages, GF or not! Very happy with this recipe, thanks for creating and sharing.

  3. Anonymous says:

    Jo – You are my cooking hero! I just made this. I put my TM tomato sauce, 3 cheeses, ham and pepperoni on to the raw base, drizzled olive oil like you suggested and it was as good as a normal homemade pizza. My husband was seriously impressed too. THANK YOU! I can’t wait for your book to come out in May. It will be amazing

  4. Amy W says:

    Jo, can you suggest an alternative for the millet? I have everything else except that and not sure I can saw nut trace free millet.


  5. Janelle says:

    Would also love to know if this base can be frozen? Maybe if its partly baked first? Thanks Jo 🙂

  6. Shanelle Biskup says:

    Can this dough be made ahead in the morning to be used later that day (w/o going as far as freezing)?

  7. collette says:

    I made this today and i don’t know where i went wrong. The pizza base stuck completely to the baking paper and i could not separate them so had to throw them away. Should i have oiled the baking paper before i put the pizza base on top of it??

  8. Letitia says:

    This has become a family regular! Fussy 7 yo that’s GF and husband thats not GF – and they both love it! Winning! Also love the new wrap recipe! Thanks again!!

  9. Louise says:

    Hi there, as I don’t have a thermomix could I use rice flour instead of the raw rice? Thanks, louise

  10. wendy says:

    This sounds wonderful for GF. Would you have a suggestion for people who needs to remove yeast from their diet? A thanks s bunch!

  11. Alexandra Luffman says:

    Thanks JO
    I LOVE this recipe…..it is delicious and so easy…..my three little taste testers loved it too….and they are very discerning let me tell you!
    Am making it for a demo on the weekend for a gluten free couple.
    Alex x

  12. Susannah Kerridge says:

    Hi Jo, I am yeast free, gluten free & meant to be staying away from fermented foods (vinegar).
    Can I substitute the yeast for baking powder and the vinegar for something else?

  13. Danielle Ryan says:

    Really good! I learned not to overbake them before hand otherwise they are super crispy and break easily. So nice to be able to have pizza baked in our cob oven again. Thank you!

  14. Danni says:

    This sounds amazing, but can anyone suggest how long to pre bake them for before adding vege toppings? Thanks

  15. Mel says:

    I don’t react well to chia seeds. Can I replace these with something else, maybe flax seeds, or linseeds?

  16. Angela says:

    I make this all the time fie coeliac hubby. But disaster today – I’ve run out of ACV…. is there anything i can replace it with???

  17. Heidi says:

    Hi Jo, would it work to use millet, buckwheat and rice flours instead of grinding them? I don’t have a Thermomix or grinder. If so what quantities could I sub for the whole grains?

  18. Georgia digby says:

    Hello I love this recipe but I don’t have a Thermomix. Do you have a suggestion on how to make it without one ? Thank you x

    • QuirkyJo says:

      Ok, instead of milling the rice, just use rice flour. Instead of millet, use millet flour or white maize flour, instead of chickpeas use besan flour, and instead of buckwheat use buckwheat flour. (Weight of flours is same as weight of the original grain or seed.) Add remaining ingredients and mix with a mixer or by hand.

    • Quirky Cooking Team says:

      Hi Ami. I usually use chia seeds in this recipe however I think eggs should be just fine.Try with one egg first and see how you go with the texture. This pizza base is a batter not a dough so remember that you are looking for a batter like texture:-). Good luck

  19. Kylie says:

    Hi Jo, thanks so much for this recipe. Looks great! Do you think I could use puffed millet or best off just replacing it with quinoa?

  20. Jody Starick says:

    You never fail me Jo with your recipes!
    I’ll have a craving and go looking for a wholefood option look at a few recipes and not like any of then and then I go to Quirky Cooking and find exactly what I need.
    Your recipes are so versatile and deliver each time.
    A huge thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *