Fresh topped pizza

Fresh topped pizza

This gluten-free pizza is sure to become a family favourite

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Plus 15 minutes resting after preparation

Gluten-free

Method

  1. Heat oven to 220C/fan 200C/gas 7. Put the flour, salt, olive oil, yeast, rosemary and pepper into a food processor. Pulse until well mixed. With the motor running, add enough water to bring the flour to a soft, but not sticky dough. Tip onto a work surface and knead until it comes together.
  2. Halve the dough. If you only have one shelf in your oven and are cooking in batches, wrap one half in cling film. Roll out each half directly onto lightly oiled baking sheets into very thin 25cm/10in rounds. Do not form a rim at the edge. Spread the tomato topping over each piece of dough, almost to the edge. Leave to stand for 15 mins. Bake in the hot oven for 12-15 mins or until the dough is crisp.
  3. Lift each round onto a plate and serve warm. Pass the toppings around and let each diner assemble their own pizza.
Try

Make it with mushrooms

Try thinly sliced open mushrooms with chopped garlic spread over the dough, instead of tomato, then drizzle with olive oil.

Per serving

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

Recipe from Good Food magazine, May 2006.

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Latest comments and suggestions

  • Binder photo Lauren Ricci

    18 September 2008

    Lauren Ricci rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo lovecakes

    16 July 2009

    lovecakes commented on this recipe

    anyone have any information about wheat free products?

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  • Binder photo SweetUnique

    17 February 2010

    SweetUnique rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo WSLodge

    12 March 2013

    WSLodge rated and commented on this recipe

    5 stars

    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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  • Binder photo bex

    01 April 2013

    bex rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 15 mins

Plus 15 minutes resting after preparation

Gluten-free

Family favourite

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

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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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