There’s something magical about making pizza at home. The smell of freshly baked dough, the bubbling cheese, the crackle of the crust — pure bliss. But if we’re following a gluten-free diet, that magic can quickly turn into frustration. Most gluten-free pizzas either crumble apart or turn out soggy.

Don’t worry — we’ve been there too. After a lot of testing (and a few burnt crusts along the way), we’ve found the perfect balance for making gluten-free pizza dough that works beautifully in an Ooni pizza oven right here in the UK.

Let’s walk through it step by step — from ingredients to baking tips — so you can enjoy crispy, chewy, flavourful pizza just like everyone else.

Gluten-free pizza dough isn’t just regular dough without the gluten. Gluten is what gives traditional pizza dough its elasticity and chew. When we remove it, we have to replace those qualities with other ingredients and techniques.

That’s why hydration and binding agents are key. Most good gluten-free doughs use a mix of flours — rice flour, tapioca starch, and potato starch are common — along with binders like psyllium husk, xanthan gum, or guar gum.

Pro tip: Gluten-free dough behaves differently from wheat dough. It’s stickier, softer, and needs less kneading — in fact, overworking it can make it dense.

Here’s our tried-and-true gluten-free dough recipe that works perfectly with Ooni ovens — whether you’re using gas, wood, or multi-fuel.

Ingredients:

• 200g gluten-free plain flour blend (we recommend Doves Farm Freee or Schär Mix B)
• 50g rice flour
• 30g tapioca starch
• 1 tsp xanthan gum
• 1 tsp salt
• 7g instant yeast (one UK sachet)
• 1 tsp sugar
• 2 tbsp olive oil
• 240ml warm water (around 40°C / 104°F)

Optional (for better texture):

• 1 tsp psyllium husk powder – helps with elasticity
• 1 tsp honey – adds flavour and aids browning

This recipe makes one large pizza or two smaller ones.

In a large bowl, combine all the flours, xanthan gum, salt, and yeast. Whisk well so everything is evenly distributed. This helps the dough rise evenly later.

Pour in warm water, olive oil, and sugar (and honey if you’re using it). Mix with a wooden spoon or spatula until a sticky dough forms. It won’t look like regular pizza dough — that’s okay!

If it feels too dry, add 1–2 tbsp of warm water. The texture should be soft and tacky, not firm.

Cover the bowl with cling film and leave it in a warm spot for 1 hour. Gluten-free dough doesn’t rise as much as regular dough, but it should puff up slightly and feel airy.

Dust a piece of baking parchment with rice flour. Place the dough on it and gently flatten it with your fingers or a rolling pin. Aim for about 8–10 inches in diameter.

Tip: Gluten-free dough can tear easily, so use wet hands to shape it. The moisture prevents sticking.

Before adding toppings, bake the plain base for 3–4 minutes in your Ooni (around 400°C / 750°F). This firms it up and prevents sogginess later.

Add your favourite sauce, cheese, and toppings, then return the pizza to the oven for another 60–90 seconds. Rotate it every 20 seconds to ensure even cooking.

Using an Ooni is an art — and when it comes to gluten-free dough, a few tweaks make all the difference:

1. Temperature Control

Keep your stone around 400°C (750°F). Too hot, and the base burns before it sets; too cool, and it stays soft.

2. Use a Pizza Peel with Parchment

Gluten-free dough is more delicate, so it’s safer to launch your pizza with the parchment still underneath. You can remove it halfway through baking.

3. Rotate Frequently

Ooni ovens cook fast and uneven heat can scorch one side. Rotate your pizza every 20–30 seconds for that perfect leopard-spot crust.

4. Don’t Overload with Toppings

Gluten-free bases can’t hold as much moisture as traditional ones. Go light on sauce and toppings — less is more!

Because gluten-free bases can be a little softer, some toppings simply work better than others. Here are a few combinations we love:

• Classic Margherita: Tomato, mozzarella, and fresh basil
• BBQ Chicken: Grilled chicken, red onion, BBQ sauce, mozzarella
• Veggie Delight: Mushrooms, peppers, olives, and a sprinkle of feta
• Prosciutto & Rocket: Prosciutto, shaved parmesan, and rocket leaves after baking

Avoid watery ingredients like fresh tomatoes or too much spinach — they make the crust soggy.

Not all gluten-free flours behave the same way. Here are a few we’ve tested and loved:

If you’re serious about getting restaurant-quality results, try Caputo Fioreglut. It’s pricier but produces an incredibly stretchy dough.

We all love convenience, right? The good news is that gluten-free dough can be made ahead of time.

• Refrigerate: Store in an airtight container for up to 48 hours. Let it come to room temperature before baking.
• Freeze: Roll into a ball, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before using.
• Parbake Bases: Bake plain bases and freeze them. Just add toppings and pop them straight into your Ooni when you’re ready!

Don’t be discouraged — gluten-free pizza making is a learning curve. Once you get used to the texture, it becomes second nature.

The Ooni pizza oven is a game-changer for home cooks. It gives us that wood-fired flavour and crispy crust we usually only get at pizzerias.

But it’s especially great for gluten-free pizza because it bakes fast — locking in moisture while crisping the outside. Traditional ovens often dry out gluten-free dough before it’s fully cooked.

In the Ooni, we get a light, airy, golden crust every time. And honestly, friends won’t even notice it’s gluten-free!

Serve your gluten-free Ooni pizza with:

• A drizzle of extra virgin olive oil
• A sprinkle of chilli flakes
• A side of garlic dip or pesto
• And maybe a glass of crisp white wine or homemade lemonade

Because let’s be honest — pizza night deserves a little celebration!

Making gluten-free pizza dough for your Ooni might sound intimidating at first, but once we understand the science (and learn from a few experiments), it’s surprisingly easy.

The key is using the right flour mix, keeping the dough moist, and baking it hot and fast. With a bit of practice, you’ll pull out golden, crispy, chewy pizzas that rival your favourite Italian restaurant — all from your own garden or balcony in the UK.

So fire up your Ooni, grab that gluten-free flour, and let’s make pizza night truly inclusive. Because everyone deserves a slice of happiness — gluten or not.

Enjoy your meal! 🍕

Can’t wait to hear how yours turned out — drop me a comment below!

Thanks for being here! If you enjoyed the recipe, don’t forget to share it with your friends.

And if you’re still hungry for more, take a look at our earlier recipes — you might just find your next favorite!

Pizzatészta kenyérsütővel? Igen, és jobb lesz, mint a pizzériában!

Calzone őrület otthon: így készül a tökéletes töltött pizzabatyu!

A kemencés pizza titka: ropogós szél, szaftos közép, mennyei íz