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  • Jul 18th 2011
  • 0 comment


  • 2 cups (300g) gluten free self-raising flour*
  • 1 cup (100g) soy flour
  • 2 tbs pysillum
  • 2 x 7g sachets (approx 2 tsp) dried yeast
  • 3 tsp gluten substitute*
  • 1 tsp salt
  • 300 – 330ml tepid water
  • 1 round tsp honey
  • plain gluten free flour or potato flour for rolling
  • toppings such as : mozzarella, pizza sauce and fresh herbs


  1. Place the dried ingredients into the mixing bowl of the stand mixer. Attach the flat beater and the pouring shield. Turn to speed 1 and mix until well combined.
  2. Stir the honey into the water, mixing until dissolved. Turn the mixer to speed 2 and add honey water. Mix for about 1 minute to form a soft, very sticky dough*
  3. Using floured hands, remove the sticky dough from the flat beater and form into a ball, dusting well with flour. Knead lightly until smooth. Place the dough into a lightly oiled bowl and set aside, covered with plastic wrap, in a warm place for about 1 hour or until dough has doubled in size.
  4. Punch down and divide in half. Return one half of the dough to the stand mixer. Attach the dough hook. If the dough feels very sticky add a little extra flour as required and knead on speed 1 for 30 seconds or until dough is smooth. Repeat with the second portion of dough.
  5. Roll out to 2 large circles and place on baking paper. Top with pizza sauce, cheese and herbs as desired.
  6. Preheat oven to 230C (210C fan forced). Bake the pizza dough directly on the oven racks* for 12-15 minutes or until very crisp and golden.


  • Vitarium Gluten Free flour was used to create this recipe. Gluten Substitute (sometimes known as GFG: Orgran brand was used) adds body and texture to gluten free baked goods. Available from health food stores.
  • The dough must remain sticky before resting and proving. The dough will become smooth and soft on proving. Bake on the oven rack as this produces a crisp, golden base.