This gluten free pizza recipe is a variation on my five minute gluten free flatbread recipe, essentially just adding pizza toppings after partial cooking, then finishing it all off under the grill. It’s a quick meal to make, and you can even keep the pizza base dough in the fridge for those sudden urgent pizza cravings. As with the flatbread, use any supermarket gluten free flour with xantham gum (Doves Farm in the UK or Bob’s Red Mill in the USA), I use my quick and easy gluten free flour blend here.
Gluten Free Pizza Base Dough
150g Gluten Free Flour Blend
1-2tbsp tomato puree
Grated cheddar cheese – or any hard dry cheese (mozarella is too wet for this)
Sliced tomato (optional)
Other toppings of your choice (as dry as possible though!)
Sea salt (optional)
- Make the pizza base according to the five minute gluten free flatbread recipe, getting as far as cooking one side of it.
- Partially cook the other side under the grill, just so the top is firm enough to spread tomato puree on it – you may find it is firm enough already having cooked the other side.
- Spread the tomato puree in a fairly thin layer over as much of the pizza as you can.
- Top with cheddar cheese (not too generous, this is all about trying to keep the pizza base from becoming soggy) and tomatoes if preferred.
- Sprinkle with oregano and salt (again, optional), and put back under the grill until the cheese is bubbling and the edges of the pizza are lightly charred.
- Cut into slices and serve.
– Other people have suggested mixed other ingredients into the flatbread dough (Sam Vimes suggested adding pesto and parmesan), this could work very well with the pizza, experiment!
– I sometimes find that the underside of the dough sticks to the grill tray when making the flattbread – with this recipe you don’t need to worry if you tear it when removing it.
– This whole process is really a battle against unwanted moisture getting into the dough. If you keep it as dry as you can, you’ll have the perhaps best gluten free pizza you’ve ever eaten. I’d like to experiment with dehydrating some tomato, grinding it and then sprinkling onto the dough in place of tomato puree, then perhaps using a drier cheese such as gruyere or parmesan. Dry dry dry people!
I’ve experimented a few times with this recipe, and I’ve found that rather than blast the pizza at full heat, it is better to dry out the base slowly at a lower temperature, either by turning the grill heat down or putting the pizza in a hot oven for 15 minutes or so. When the base is dry (but not browning), you can add the toppings and grill off. This gives really great results with a pizza that’s crisp all the way to the centre, as demonstrated by this delightful chilli, spring onion and cherry tomato slice. Nom nom nom.