Fresh topped pizza

Fresh topped pizza

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(9 ratings)

Prep: 15 mins Cook: 15 mins Plus 15 minutes resting after preparation


Serves 2
This gluten-free pizza is sure to become a family favourite

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal525
  • fat18g
  • saturates2g
  • carbs93g
  • sugars4g
  • fibre4g
  • protein8g
  • salt1.4g
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  • 200g gluten-free flour
  • ½ salt
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 7g sachet fast-action dried yeast
  • 1 tbsp chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp ground black pepper
  • 125-150ml warm water
  • 210g jar tomato bruschetta topping (we used Napolina)



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Fresh topping suggestions

  • 140g mozzarella, thickly sliced
  • ½ avocado, thickly sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 70g pack rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • cherry tomato, halved
  • 4 slices Parma ham
  • 4 slices ham
  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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.

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Comments, questions and tips

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11th Aug, 2019
Awful base recipe, crumbly when rolling, same as every other gluten free recipe.
John Jonesiah
24th Aug, 2016
This pizza, which I've now made twice, suffers from the same problem as every other recipe for gluten-free pizza, namely that once you haven't got gluten in the base the texture, the bite and the taste are never going to be like you remember before you needed to avoid gluten. Typically gluten-free cooks approach this fundamental obstacle in one of two ways. The first is like this recipe, to simply not even think about adding ingredients that might bring back at least some of the qualities gluten would provide. The result, as in this case, is what I'd call a biscuit or a particularly dry scone rather than a bready pizza base. It's edible, certainly, but a pizza as you remember it it isn't. I'd say it's about 50% of the way there, no more. The alternative method is to try to mix and match a larger number of ingredients to produce a closer approximation to what gluten gives you. Many of these recipes are absurdly long-winded: I've seen some on the Internet with 20 ingredients, this for a food that's supposedly easy and quick to make: everything from gums and multiple flours to eggs and even milk can be added to the dough according to some cooks in the belief that this will finally make the result just a little bit more like a proper pizza base. Sadly my own experience with many of these recipes (as with so-called gluten-free pasta and shortcrust pastry in the home kitchen) is disappointing. At best I'd say it gets 70% of the way to what a true pizza is like, and inevitably so given that nothing without gluten in it offers the rise, the plasticity, the blend of soft inside and crunchy outside, that a proper bread would have. Candidly there are plenty of things we coeliacs can eat which don't involve a poor simulation of a one-time favourite that without gluten simply can't be brought back into out diets. And if you really must have a gluten-free pizza for old time's sake, buy yourself a manufactured base or go to a good Italian restaurant which has them in stock for people like us: again they are only 70%-80% of the real deal but they'll save you hours of faffing and fiddling in your own kitchen and ending up with a bad imitation.
13th Mar, 2016
My first gluten-free creation! Very crispy. We cooked our toppings - mozzarella, parma ham, olives and spinach. One observation - if you want a strictly GF recipe, make sure the yeast is also GF!
27th Nov, 2013
Great recipe - light tasty pizza base. My first try after going non gluten, and my meat and gluten eating partner thoroughly enjoyed the recipe. I just used tomato puree and pesto as a base and threw on tomates, courgettes, mushrooms, red pepper and some grated cheese. The rosemary really gave the base a lift.
21st Sep, 2013
This is the best homemade pizza I've had since going gluten free. It's so easy to do too!! I put basil & oregano in my base and had mozzarella and courgettes for the topping. Finally I've found a base worthy of my favourite Saturday night meal :)
23rd May, 2013
Bex - could you tell me where you find xanthan gum? Thanks!
16th Feb, 2016
I know this comment is 2.5 years old, but for anyone wondering the same, you can buy Xantham Gum in Sainsburys, they also sell it in Holland & Barrett or online form Amazon.
1st Apr, 2013
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.
12th Mar, 2013
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!
6th Feb, 2011
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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