Pizza recipe: the trick lies in the flour


Pizza does not need introduction. It is probably one of the most known and enjoyed meals worldwide.

Like any gluten-free preparation, the trick lies in the flour, in the little help of xanthan gum and the kneading technique. With a bit of practice, you will be able to bring to the table an excellent pizza that has nothing to envy to traditional pizzas prepared with regular gluten flour.

The proportions of this recipe are inspired by the dimensions of the classic Neapolitan pizza with a thick crust. If you prefer a thinner pizza with the same dough, you can prepare a rectangular pan of 30x40cm.

See also: Focaccia with rosemary, soft and tasty

For two round pizzas, 30cm diameter. Preparation time 10 minutes, rising time 30 minutes, cooking time 30-35 minutes.

  • 300g warm water
  • 1 teaspoon of sugar
  • 5g dehydrated yeast (or 12g fresh yeast)
  • 500g gluten-free bread flour – with xanthan gum
  • 50g chickpea flour
  • 80ml Extra virgin olive oil + a little for the garnish
  • 1 tablespoon of vinegar
  • Polenta as required
  • Salt and pepper
  • 250ml Tomato puree
  • 160gr Mozzarella
  • 100gr fresh cherry tomatoes
  • basil


1 – In a large bowl, pour the warm water, dissolve the sugar, add the yeast, and let it form a light foam – a sign that the yeast is alive and active. Add the chickpea flour and create a batter.

2 – Then add the oil, gluten-free flour for bread making (making sure it contains xanthan gum) and salt. Mix well until you get a dough that should be very soft but denser than cake batter and finally add the vinegar.

3 – On a baking sheet, sprinkle a little polenta, then pour the dough and roll it out. You can help yourself with a spoon and then with a bit of flour and polenta. Leave it to rise for 30 minutes with the oven off with the light on, and then bake for 10 minutes at 200 ° C.

4 – Meanwhile, season the tomato passata with oil, salt and pepper. Cut the cherry tomatoes, drain the mozzarella well, and possibly dry it with absorbent kitchen paper. After the first 10 minutes of cooking the pizza base, remove it from the oven spread the tomato sauce, cherry tomatoes and mozzarella. Continue cooking at 200° C for another 25 minutes or until thoroughly cooked.


– The proteins of the chickpea flour and the properties of the xanthan gum will help the pizza assume that classic gluten structure.

– Seasoning the tomato sauce will be essential to enrich the flavour of this pizza.

– The chickpea flour tends to have a predominant flavour. It is, therefore, good not to exceed the recommended doses.

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