By Shreya Sarpal
February 10, 2026
This gluten-free pizza crust bakes into a base that stays firm underneath yet flexible at the bite. It supports generous toppings, slices neatly, and avoids the dry, crumbly finish common in gluten-free doughs.
1½ cups suji (semolina) 1 tsp baking powder ½ tsp salt 2 tbsp olive oil ¾ cup thick yoghurt 1 tsp apple cider vinegar
Whisk the suji, baking powder, and salt until evenly distributed and aerated.
Add yoghurt, olive oil, and vinegar, mixing gently to form a soft, cohesive dough.
Rest the dough for 10 minutes so the flour hydrates and becomes easier to roll.
Roll the dough between parchment paper into a thin, even pizza base.
Pre-bake at 200°C for 10 minutes, add toppings, and bake again until crisped.