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The Perfect Gluten-Free Pizza

This is a gluten-free pizza recipe that can be cooked in a pizza oven or a conventional oven. Put on some Italian music, pour yourself a nice glass of red wine, and you'll feel like you're on vacation in Italy!
Prep Time20 mins
Rising Time3 hrs
Course: Appetizers, Breads, Dinner
Cuisine: Italian
Servings: 6
Pin Recipe


For The Pizza Dough

  • 600 Grams Caputo Fiorglut Flour
  • 420 Grams Water - 100-110° Fahrenheit
  • 25 Grams Extra Virgin Olive Oil
  • 17 Grams Salt
  • 3.5 Grams Instant Yeast - Equal to ½ Packet
  • 2.5 Grams Baking Soda - Equal to ½ Teaspoon
  • ½ Cup Rice Flour - (for rolling out the dough)

Extras For Toppings

  • Pizza Sauce, Mozzarella, Tomatoes, Basil and extra olive oil...or whatever you like best on your pizza!


  • Mix together the dry ingredients (flour, yeast, salt, and baking soda). 
  • Add in the water and mix in the mixer with the paddle attachment until it’s all incorporated.
  • Then add the oil and mix for a minute or two. Scrape down the sides of the bowl and mix again at a medium speed for another 5 minutes or so. Everything should be smooth and nicely combined.
  • Scrape the dough out onto a piece of parchment paper and form into a big ball. Cut into 6 even pieces, roughly 175 grams each. 
  • Roll them into balls, then flatten them slightly into evenly shaped discs. Wrap loosely in plastic wrap. Make a tent on the top so the plastic wrap is not touching the dough. This will help when the dough is rising and so it doesn't stick to the top of the plastic wrap.
  • Let these proof on the counter at room temperature for a minimum of 3 hours. *You can also rest these overnight in the refrigerator, but you will need to bring them to room temperature before rolling them out. 
  • Sprinkle a layer of rice flour on parchment paper. Lay out the rested dough on parchment paper or another type of peel. Sprinkle the dough with a little more rice flour.
  • Use a pastry/pizza roller to roll it out starting in the center and moving outward leaving just a little lip on the outside. You are looking for to about a 10” circumference. Be careful to not stretch the crust too much so you don't make any holes. And make sure there is enough rice flour underneath the dough so that you can move it on to the peel before you add the toppings. Otherwise you’ll get the toppings on and then your dough will be stuck to the peel. 
  • Layer on your toppings starting with a couple tablespoons of pizza sauce and then your favorites: tomatoes, basil, fresh mozzarella are a great place to start. Drizzle a little olive oil on before putting it in the oven.
  • Carefully slide your pizza from your prep surface onto a pizza peel or pizza pan.

Ooni Pizza Oven Directions

  • Get the temperature to just about as hot as it goes (which takes around 20-25 minutes). I think it’s like 800° or so. We use one of these thermometers to continually check the temperature.
  • Slide the pizza off of the pizza peel directly onto the hot surface. Cook it for 45 seconds, rotate it 180 degrees, cook for another 45 seconds, rotate it 90 degrees and just keep rotating it until it looks to you like it’s done. It will be bubbly on top with some “burn” marks on the outside and underneath, just like a wood fired oven.
  • Wait about 5 minutes between each pizza to let the oven get back up to temperature. 

Conventional Oven Directions

  • Preheat the oven to 475° Fahrenheit. If you have a pizza stone, make sure this is in your oven so it can preheat. *If you don't have one, that's OK, just cook your pizza on a regular pizza pan (but there is no need to preheat the pan).
  • After the pizza dough is prepared, transfer it to a pizza peel or a pizza pan. Place in the oven.
  • Bake the pizza for the 12-14 minutes until the cheese is bubbly and golden brown.