Mary Berry Gluten Free Pizza Dough Recipe – Crispy, Chewy, and Totally Wheat-Free

Gluten free pizza dough nearly broke me.

I’d tried every variation—some too dry, some like cake batter, and one that baked up like a biscuit impersonating a crust. Then I tested Mary’s take. Still skeptical, I prepped my toppings with a backup frozen GF base just in case. But to my complete shock, this one worked.

It rose beautifully, rolled out without crumbling, and baked up crispy at the edges with that perfect chew in the centre. If you’ve been disappointed by cardboard-textured gluten-free crusts before, let me show you how this version redeems it.

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Why This One Works So Well

• You only need one rise. That makes it faster than most traditional doughs—and avoids over-proofing (a common trap with GF baking).
• The vinegar trick is genius. I didn’t expect much from a teaspoon of apple cider vinegar, but it gave the dough a better stretch and flavour.
• Par-baking solves the soggy crust problem. This was a game-changer for me—especially when loading on heavier toppings.

Most gluten free pizza doughs either fall apart or bake up like rubber. Mary’s version is soft, structured, and holds up like the real thing.

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INGREDIENTS + WHY THEY MATTER

• 2½ cups GF all-purpose flour blend – Choose one with xanthan gum or add 1 tsp. I’ve tested with Bob’s Red Mill and Doves Farm.
• 1 tbsp dry active yeast – Key to rise and flavour. Instant yeast also works, just reduce to 2¼ tsp.
• 1 tsp sugar or honey – Feeds the yeast and helps it activate properly.
• 1 tsp salt – Don’t skip this. The gluten free pizza dough will taste flat without it.
• 1 cup warm water (100°F/38°C) – If it’s too hot, it’ll kill the yeast. I use a thermometer now after one failed batch.
• 2 tbsp olive oil – Adds softness and helps the dough crisp when baked.
• 1 tsp apple cider vinegar (optional but magic) – Improves elasticity and gives the crust more character.

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Ingredient Swaps That Hold Up

• No xanthan gum? Add 1 tsp per 2½ cups of flour. I’ve also tested with psyllium husk (1 tbsp) and it works—but texture is slightly more rustic.
• Oil swap: Avocado oil gives a slightly nuttier taste. Coconut oil made it oddly sweet.
• Flour blends: I’ve used brown rice-based blends and ones with millet—both worked, but rice-based crisped better.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dough too wet	Over-measured water or humid day	Add flour 1 tbsp at a time—stop when just tacky
Didn’t rise	Water was too hot OR yeast expired	Use water around 100°F and fresh yeast
Gummy centre	Skipped par-bake	Always pre-bake before topping
Cracked edges	Over-floured during shaping	Light flour dusting only—too much dries it out

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HOW TO MAKE JAMIE OLIVER’S GLUTEN-FREE PIZZA DOUGH

1. Activate the yeast.
   In a small bowl, combine warm water, sugar, and yeast. Stir and let sit 10 minutes until frothy. If it doesn’t foam, your yeast is dead.
2. Mix the dry stuff.
   In a large bowl, whisk together GF flour and salt. Add xanthan gum now if your flour doesn’t include it.
3. Bring it together.
   Add the yeast mixture, olive oil, and vinegar. Stir until a sticky dough forms—it should pull away from the sides but still be soft.
4. Let it rise.
   Cover the bowl with plastic wrap or a damp tea towel. Let it sit in a warm place for 45–60 minutes. It won’t double like regular dough, but it should puff slightly.
5. Shape it.
   Preheat your oven to 450°F (230°C). Lightly flour parchment or your surface with GF flour. Divide dough in two, and gently shape each into a round or rectangle.
6. Par-bake the crusts.
   Transfer to baking trays or a hot pizza stone. Bake for 8–10 minutes. The edges should just begin to firm up and lightly colour.
7. Top and finish baking.
   Add sauce, cheese, and toppings. Return to the oven for another 10–12 minutes until golden, bubbly, and irresistible.

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TIPS FROM MY KITCHEN

• I keep a spare ball in the freezer, wrapped in parchment + foil—makes weeknight dinners so much easier.
• If the dough feels too sticky, I wet my hands slightly instead of adding more flour.
• I often bake the base for a few extra minutes for a crisper finish—especially when using watery toppings like mushrooms.
• Use rice flour for dusting—it doesn’t clump and gives a nice crunch to the edges.

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STORAGE + SERVING

• Fridge: Store dough for up to 2 days in a sealed tub.
• Freeze: Wrap dough or par-baked crusts in clingfilm and freeze up to 1 month.
• To reheat: Bake leftover slices at 350°F (175°C) for 8–10 minutes or toast in a dry skillet for a crisp base.
• Serve with: Classic tomato and mozzarella, grilled veg and feta, or pesto + ricotta + chilli flakes. My favourite? Garlic oil brushed edges with buffalo mozzarella + rocket.

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FREQUENTLY ASKED QUESTIONS

Q: Why is my gluten free dough so sticky?
A: That’s normal! GF dough won’t behave like wheat dough. It should be soft and slightly tacky—not firm. Use wet hands or parchment to shape it.

Q: Can I skip the par-bake?
A: I wouldn’t. Without it, the toppings can make the centre soggy. Par-baking gives you a crisp, fully cooked base.

Q: What’s the best GF flour to use?
A: Any good-quality blend with xanthan gum included. I’ve had success with Doves Farm, Cup4Cup, and King Arthur’s GF Blend.

Q: Can I make it dairy free too?
A: Absolutely. There’s no dairy in the dough, so just go for dairy-free toppings—vegan cheese, pesto, grilled veg.

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You May Also Like:

• Mary Berry Gluten-Free Victoria Sponge
• Mary Berry Gluten-Free Scones

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