Description
This Gluten Free Garlic Pizza Bread features a pliable, fluffy base with lovely crispy edges. Unlike dense gluten-free breads, this yeast-based dough yields a light and airy texture that rivals any pizzeria. Topped with a savory garlic-parsley butter, it is the perfect side dish for pasta or a show-stopping appetizer.
Ingredients
— The Dough —
160ml warm water
1.5 tsp caster sugar
8g dried active yeast (ensure gluten-free certified)
170g gluten-free plain flour (e.g., FREEE by Doves Farm)
50g tapioca starch (sometimes called tapioca flour)
1 tsp fine salt
1.5 tbsp olive oil
Extra flour for dusting
— The Garlic Butter —
50g butter, softened (or dairy-free spread)
2 cloves garlic, minced or finely grated
1 tbsp fresh parsley, finely chopped
Salt and black pepper, to taste
Instructions
1. Activate Yeast: In a measuring jug, mix the warm water, caster sugar, and dried yeast. Stir briefly and set aside for 10–15 minutes until the mixture is frothy and foamy.
2. Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free plain flour, tapioca starch, and salt. Whisk well to ensure the flours are evenly distributed. Add the olive oil to the dry mix.
3. Make Dough: Pour the frothy yeast liquid into the bowl with the flour. Mix thoroughly with a spatula or wooden spoon until you have a thick, sticky paste. *Note: It will look wetter than traditional wheat dough, but do not add more flour yet.*
4. Rise: Cover the bowl with a clean tea towel or beeswax wrap. Place in a warm spot to prove for 30–40 minutes.
5. Preheat: While the dough rises, preheat your oven to 220°C (430°F) Fan. Place a large baking tray on the middle shelf to heat up.
6. Shape: Lay a sheet of parchment paper on a flat surface and dust it generously with gluten-free flour. Tip the risen dough onto the paper. Flour your hands well and gently press the dough out into a circle or oval shape, approx 0.5cm thick.
7. Top & Bake: In a small bowl, mix the softened butter, minced garlic, parsley, salt, and pepper. Brush this mixture generously all over the dough base. Carefully slide the parchment paper (with the bread) onto the hot tray in the oven. Bake for 12 minutes until puffed and golden brown.
8. Serve: Remove from the oven, slice immediately, and serve warm.
Notes
Flour Blend: This recipe works best with a commercial gluten-free plain flour blend (like Doves Farm) combined with the tapioca starch for elasticity.
Dairy Free: To make this recipe dairy-free and vegan, simply use a plant-based block butter for the topping.
Sticky Dough: Do not be alarmed if the dough feels sticky before baking; this high hydration is essential for a fluffy gluten-free crumb.
Freezing: You can par-bake the base (without butter) for 8 minutes, freeze it, and then finish baking with the topping fresh from frozen.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 2
- Sodium: 210
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 2
- Cholesterol: 18