Essential Gluten-Free Pizza Dough
Breville Test Kitchen

Breville Test Kitchen

Essential Gluten-Free Pizza Dough

the Q™
the Q™ Product Details

the Q™

1 hr 20 mins total time

20 mins active time


Makes 1 x 10.25-inch pizza



For the pizza dough

  • gluten free flour mix icon
    2½ cups (11¾ oz) gluten free flour mix

    plus extra for dusting

  • instant dried yeast icon
    1 tbsp instant dried yeast
  • superfine sugar icon
    1 tsp superfine sugar
  • flaky sea salt icon
    ¾ tsp flaky sea salt
  • warm water icon
    ⅔ cup warm water
  • extra-virgin olive oil icon
    ¼ cup extra-virgin olive oil

    plus extra for drizzling

For the gluten free flour mix

  • medium grain white rice icon
    1¾ cups (12¼ oz) medium grain white rice
  • brown rice icon
    1 cup (7 oz) brown rice
  • dried skim milk powder icon
    1⅓ cups (5½ oz) dried skim milk powder
  • gluten free 100% cornstarch icon
    1½ cups (7¼ oz) gluten free 100% cornstarch
  • organic tapioca flour icon
    1 cup (5¼ oz) organic tapioca flour
  • organic potato flour icon
    ⅓ cup (1¾ oz) organic potato flour
  • xanthan gum icon
    ¾ oz xanthan gum


  • 1To make the gluten free flour mix, put the white and brown rice in the blender and secure the lid. MILL for 1½-2 minutes until finely ground. Transfer to a bowl. Add the remaining ingredients to the rice flour mixture. Using a whisk, stir the dry ingredients together until evenly combined. You will need 2½ cups (335g) for this recipe, store the remaining flour mix in an airtight container in the refrigerator for up to 6 months.
  • 2To make the pizza dough, put 2½ cups (11 ¾ oz) gluten free flour mix, yeast, sugar and salt in the blender and secure the lid. STIR for 10 seconds until combined. Use the tamper to help combine ingredients.
  • 3Pour the water and oil into the blender and secure the lid. STIR for 30-45 seconds until the dough starts to come together.
  • 4Scrape down the side and STIR a further 30-45 seconds until the dough forms a soft ball. PULSE 5 times to assist with lifting the dough off the blades.
  • 5Lightly flour a countertop with extra gluten free flour mix. Use a spatula to scrape the dough out of the blender onto the countertop. Knead for 30 seconds until the base of the dough is smooth. Put the dough in a lightly oiled bowl. Rub the top of the dough with olive oil. Cover with plastic wrap and a clean, dry tea towel. Set aside in a warm place for 45 minutes until the dough has doubled in size.
  • 6To make the pizza, preheat the oven to 425°F. Lightly flour the countertop with the gluten free flour mix. Roll the dough into a 10 ¼-inch round. Transfer to an oiled pizza pan. Roll the edges in to form the crust. Brush the edges with a little olive oil.
  • 7Bake for 5-7 minutes until lightly golden.
  • 8Top with pizza sauce, your favorite toppings and cheese. Bake for a further 7-8 minutes until the crust is crisp and golden and the cheese is melted.
    Tip: You can also buy gluten free flour mix if you’re short on time.
Main course
Hors d'oeuvr/Appetizers
Kid Friendly
Kid Friendly
Gluten Free

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