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Home / Gluten Free Pizza Base Mix
Gluten Free Pizza Base Mix
Crisp, golden pizza bases — pizza night is back on the menu.
$8.15$10.55
Save $2.40
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Gluten FreeFODMAP FriendlyDairy FreeEgg Free OptionVegan FriendlyAustralian made
🚚 Free shipping over $135
👨🍳 Coeliac-trusted since 1984
🇦🇺 Made in Australia
Rick Grant's yeast pizza base. Simply follow the instructions and wait for the mix to double in size. Roll out and top for the best tasting pizza you have ever had!
Makes 3-4 medium pizzas. Don't forget to order your yeast.
Tip: use a cookie cutter to make mini pizzas for the kids - perfect party finger food.
Watch Rick's how-to video on this page.
Flour Blends: Tapioca, Rice, Brown Rice; Starch: Potato, Maize; Psyllium, Xanthan Gum; Sugar; Salt.
Shipped Australia-wide via Australia Post. Free shipping on orders over $135.
Gluten Free Pizza Base Mix — how-to
Gluten Free Pizza Base Mix
Bake it right
Rick's pizza base method
Gluten free baking behaves a little differently to wheat — follow Rick's method and his tips for perfect results every time.
The Gluten Chef's recipe
Crisp gluten free pizza bases
You'll add
- + 1 pack Rick's GF Pizza Base Mix
- + 2 tsp Rick's French Bakers Yeast
- + 250ml warm water
- + 1 tbsp olive oil (plus extra for the rim)
- + Your sauce & toppings
Everything else is already in the pack.
Method
- Heat your oven to 220°C (200°C fan) with a tray or pizza stone inside — a hot surface gives a crisp base.
- Combine the mix, yeast, warm water and olive oil. Mix to a smooth, slightly sticky dough — it's wetter than wheat dough, and that's exactly right.
- Cover and rest until the mix doubles in size while the oven comes up to temperature.
- With wet hands or a spatula, spread the dough onto lined trays into your bases — GF dough is spread, not tossed.
- Par-bake the bases 8–10 minutes until just set — this is the secret to a crisp base that won't go soggy.
- Add sauce and toppings (go easy!), then bake a further 8–10 minutes until golden and bubbling.
👨🍳
Rick's gluten free tips
- ✓ GF dough is spread, not kneaded or tossed — wet your hands or a spatula to shape it.
- ✓ Always par-bake the base before topping for a crisp, never soggy, result.
- ✓ Don't overload the toppings — less is more for a crisp GF base.
- ✓ A hot tray or stone makes all the difference to the bottom crust.
- ✓ Par-bake spare bases and freeze them for a fast midweek dinner.
- ✓ Brush the rim with oil for a golden, crisp edge.
Rick Grant — The Gluten Chef
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