1. What are common gluten-free flour blends for pizza dough?

Most commercial blends like FREEE by Doves Farm or Bob's Red Mill 1-to-1 work well as a base. However, adding a starch like tapioca flour or potato starch to these blends is often necessary for pizza dough to give it chewiness and flexibility, preventing it from being too crumbly.

2. I'd like to see tips for making gluten-free dough easier to handle.

Gluten-free dough is notoriously sticky. The best tips are to use a silicone baking mat or parchment paper so you don't have to move the dough directly. Also, either heavily flour your hands or, conversely, wet your hands with oil or water. Wet hands prevent sticking better than flour for high-hydration doughs.

3. What are some popular garlic butter recipes or variations?

While this recipe uses parsley, you can switch it up! Try adding grated parmesan cheese to the butter for a cheesy crust, or mix in dried oregano and chili flakes for a spicy kick. For a gluten free vegan garlic bread recipe, simply use a high-quality plant-based butter block instead of dairy butter.

The Best Garlic Gluten Free Pizza Bread (Soft & Chewy!)

Name: Garlic Gluten Free Pizza Bread (Soft & Chewy!)
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1.5 tsp caster sugar 8g dried active yeast (gluten free) 160ml warm water 170g gluten free plain flour (plus extra for dusting) 50g tapioca starch (tapioca flour) 1 tsp fine salt; 1.5 tbsp olive oil 40g salted butter (or dairy-free alternative) 10ml olive oil (for topping) 2 cloves garlic, minced 10g fresh parsley (or 2 tsp dried) Salt and pepper to taste

Description

The ultimate Garlic Gluten Free Pizza Bread! This recipe uses a special blend of GF flour and tapioca starch to create a base that is soft, chewy, and pliable—not dry or crumbly. Slathered in a rich garlic and herb butter, it’s better than any takeaway.

Ingredients

Scale

1.5 tsp caster sugar

8g dried active yeast (gluten free)

160ml warm water

170g gluten free plain flour (plus extra for dusting)

50g tapioca starch (tapioca flour)

1 tsp fine salt

1.5 tbsp olive oil

40g salted butter (or dairy-free alternative)

10ml olive oil (for topping)

2 cloves garlic, minced

10g fresh parsley (or 2 tsp dried)

Salt and pepper to taste

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Instructions

1. Combine warm water, caster sugar, and yeast in a jug. Let sit for 10-15 minutes until a thick foam forms.

2. In a large bowl, mix the gluten-free flour, tapioca starch, and salt. Stir in the 1.5 tbsp olive oil.

3. Pour the yeast mixture into the flour and mix with a spatula until you have a thick, sticky paste-like dough.

4. Cover and let rise in a warm place for 30-40 minutes until doubled in size.

5. Preheat oven to 220°C (fan) and place a baking tray inside to heat up.

6. Tip the dough onto a well-floured sheet of baking paper. With floured or wet hands, press the dough into a pizza shape about 0.5cm thick.

7. Let the shaped dough rest for 5 minutes. Meanwhile, melt the butter and mix with 10ml oil, minced garlic, parsley, salt, and pepper.

8. Brush the garlic butter generously over the dough.

9. Carefully slide the baking paper with the bread onto the hot tray in the oven. Bake for 12 minutes until puffed and golden.

Notes

Sticky Dough: The dough will be much wetter than wheat dough. This is normal! Use wet hands to shape it easily.

Dairy-Free: Simply swap the butter for a dairy-free block butter to make this vegan.

Tapioca Starch: Do not skip this! It provides the chewiness and flexibility.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Appetizer, Side Dish, Bread
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 245
Sugar: 1g
Sodium: 450mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg