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Homemade Gluten-Free Pizza

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Developing this recipe took some working, reworking, a lot of experimentation, and some sound advise from my “sister”, the amazing Hila Yavnieli.
I finally got it just the way I like it… I hope you like it too!

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This makes one 26″ pizza – feel free to double all ingredients to make as many as you need…
250 gr. (~1¾ cups) Tagmish GF Flour Mix (you can try Schar Mix B if you can’t get Tagmish)
12 gr. (~1¼ Tbsp.) dry yeast (this is no mistake!)
1 tsp. sugar
½ tsp. salt
3 Tbsp. extra-virgin olive oil
210 ml. warm water

200-250 gr. grated cheese (Braided Mozzarella or any hard cheese you like that melts well)


In your stand-mixer bowl, using the kneading attachment, mix all dry ingredients (flour, yeast, sugar and salt).
Add water and olive oil, and mix on medium-speed for approx. 5 minutes.
Oil a dry bowl and place dough in it, turning so that it is covered in oil.
Cover bowl with plastic wrap and let dough rise until it doubles (usually up to 1 hour).
Meanwhile, prepare your favorite pizza sauce (or you can buy one, or just make My Sauce – enough for approx. 5 pizzas).
Preheat your oven to 390F/200C.
Take round pizza tin, and cut baking paper to size.
Knead dough to a ball and roll to size of pre-cut baking sheet + ½”.

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Center dough (with baking paper) on pizza tin.
Run finger tips on where bottom and sides of tin connect, creating a slight indent.
Optional: place thin strips of cheese along the indent

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Fold extra ½” of dough inwards and fasten tightly.

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Brush fold and center with olive oil.
Let stand for 10-15 minutes.
Partially bake dough for 5-7 minutes, and remove from oven.
Generously apply a coat of pizza sauce to the center of the dough and sprinkle with cheese.

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Add any topping you like.
Bake again for 15-20 minutes until cheese is melted completely, and dough is golden-brown on bottom.

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