Here's how to make gluten-free pizza that's really crispy (without rubbery dough!)
"I wanted pizza. I was disappointed.. :( ."
If you're familiar with this, welcome to the club of gluten-free pizza pioneers .
On the first attempt, one thinks optimistically: "That looks quite good!"
The first bite often reveals: "Ah. Chewing training deluxe."
But don't worry – the problem isn't you. It's physics.
And organic magic flour can trick them quite well.
Why gluten-free pizza behaves differently
Gluten-free doughs lack gluten, the protein that holds air bubbles together.
This means that without the right mix, it will be difficult to achieve that typical combination of crispy on the bottom and airy on top .
Many people then make the mistake of leaving the dough too thick or adding too much oil.
Spoiler alert: Both make it worse.
The magic plan for truly crispy pizza:
🍕 1. Water is your secret weapon
Organic magic flour needs slightly more water than wheat flour.
The dough should be sticky – that's how it's supposed to be!
After the resting period, it thickens and becomes supple, and can be pressed into shape with damp fingers.
🔥 2. Pre-baking is mandatory
This is the game changer:
Bake the dough without topping for 5-7 minutes at 220 °C until it is slightly firm.
Only then add the toppings – and bake for another 10 minutes.
This way it stays crispy on the bottom and juicy on top.
🧂 3. No fat overkill
A little olive oil? Yes.
Half a wine glass? Please, no.
Too much fat prevents a firm crust from forming.
🧱 4. For those who are serious: brick or upturned sheet metal
A preheated pizza stone or a baking sheet (inserted backwards) provides the perfect bottom heat.
This ensures the dough bakes evenly – without drying out.
Why organic magic flour shines here
The mixture of chickpeas, rice flour and tapioca provides exactly what pizza needs:
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Tapioca = elastic bite
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Rice flour = fine, crispy crust
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Chickpea = robust texture and nutty flavor
And a dash of turmeric ? It brings color and good cheer to the pizza session.
Topping inspiration for your first magic pizza
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Classic: Tomato sauce, mozzarella, basil
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Mediterranean: zucchini, olives, feta
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Wild Style: Pumpkin, nuts & truffle oil
Or simply – whatever's available. Gluten-free doesn't mean boring, but rather a bit more creative.
Crispy gluten-free pizza is no accident – it's about timing, technique & understanding of dough.
Once you've mastered it, there's no going back.
(And no more excuses for frozen pizza 😉)
