Fresh topped pizza

Latest comments and suggestions

• Lauren Ricci

  18 September 2008

  Lauren Ricci rated and commented on this recipe

  

  Such an amazing wheat/gluten free recipe and so easy to make. I made this for my boyfriend and his parents (all who do eat wheat/gluten) and they loved it!! We followed the recipe exactly and it was just lovely - the great thing is you can basically throw anything on it that you have lying around! Will make again and again!

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• Em's Recipes

  02 October 2008

  Em's Recipes commented on this recipe

  This is a great recipe. I even took out the yeast, and it still tasted good.

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• Christina

  12 March 2009

  Christina commented on this recipe

  Can I ask what kind of gluten free flour you have been using? Or what brand? Thanks!

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• Lauren Ricci

  26 May 2009

  Lauren Ricci commented on this recipe

  Answer For Christina: I use Doves Farm Wheat & Gluten Free Flour - there are several different ones but I use the one with the picture of the pizza on for this recipe - it has pizza base recipe on the back too. I don't bother with a food processor i just mix by hand and its fine (less washing up!) Good Luck!

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• lovecakes

  16 July 2009

  lovecakes commented on this recipe

  anyone have any information about wheat free products?

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• SweetUnique

  17 February 2010

  SweetUnique rated this recipe

  

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• Nancy

  13 May 2010

  Nancy commented on this recipe

  I added some grated parmesan cheese and oregano instead of rosemary to the dough. It was fantastic! I use Schaer gluten free flour.

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• dysphoria

  18 July 2010

  dysphoria commented on this recipe

  didnt work out too well for me, maybe I did it too thickly, I dunno but I was a bit disappointed with it.

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• dunkah

  25 January 2011

  dunkah commented on this recipe

  Hi. Anyone know if the dough can be frozen and defrosted at a later date?

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• GlisGlis

  06 February 2011

  GlisGlis commented on this recipe

  This pizza drew me because it looked so fresh and light. The diners don't have issues with gluten, so tried it with a pack of pizza base mix (adding rosemary and pepper to the dry ingredients before making the dough). I brought it to the table ready topped with mozzarella, tomatoes, avocado and rocket. It looked summery and healthy, tasted great too - empty plates all round. A deceptively quick post-work day supper.

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• WSLodge

  12 March 2013

  WSLodge rated and commented on this recipe

  

  This pizza receipe is SO SO tasty, honestly the best pizza I've ever tasted and I will never buy a pre-packed gluten free pizza again! Took me no time at all. LOVED, thank you!

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• bex

  01 April 2013

  bex rated and commented on this recipe

  

  fabby! i added xanthem gum the base mix and was really easy to kneed. i also used a meat topping: chorizo and ham for a meat treat and salad on the side. worked a treat.

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• JH

  Today

  JH commented on this recipe

  Bex - could you tell me where you find xanthan gum? Thanks!

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Ingredients

• 200g gluten-free flour
• ½ salt
• 2 tbsp olive oil
• 7g sachet fast-action dried yeast
• 1 tbsp chopped rosemary
• 1 tsp ground black pepper
• 125-150ml warm water
• 210g jar tomatoes bruschetta topping (we used Napolina)

FRESH TOPPING SUGGESTIONS

• 140g mozzarella , thickly sliced
• ½ avocado , thickly sliced
• 70g pack rocket
• cherry tomato , halved
• 4 slices Parma ham
• 4 slices ham
• olive oil
• balsamic vinegar

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Gluten-free

Ingredients

• 200g gluten-free flour
• ½ salt
• 2 tbsp olive oil
• 7g sachet fast-action dried yeast
• 1 tbsp chopped rosemary
• 1 tsp ground black pepper
• 125-150ml warm water
• 210g jar tomatoes bruschetta topping (we used Napolina)

FRESH TOPPING SUGGESTIONS

• 140g mozzarella , thickly sliced
• ½ avocado , thickly sliced
• 70g pack rocket
• cherry tomato , halved
• 4 slices Parma ham
• 4 slices ham
• olive oil
• balsamic vinegar

Per serving

525 kcalories, protein 8g, carbohydrate 93g, fat 18 g, saturated fat 2g, fibre 4g, sugar 4g, salt 1.4 g

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