Gluten-free pizza cut into slices

Gluten-free pizza

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(5 ratings)

Prep: 45 mins Cook: 10 mins


Serves 4

Make our gluten-free version of a classic pizza. The base is easy, spread over rich homemade tomato sauce, then finish with buffalo mozzarella and fresh basil

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal740
  • fat33g
  • saturates12g
  • carbs90g
  • sugars9g
  • fibre4g
  • protein18g
  • salt2.54g
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    For the gluten-free base

    • 400g gluten-free bread flour
    • 2 heaped tsp golden caster sugar
    • 2 tsp gluten-free baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp fine salt
    • 1 heaped tsp xanthan gum
    • 5 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…

    For the sauce & topping

    • 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…

    • 1 small onion, finely chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 x 400g can chopped tomatoes



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

    • 2 tbsp tomato purée
    • 1 tsp caster sugar
    • ½ small bunch basil, leaves shredded



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 2 x 125g balls buffalo mozzarella


    1. Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.

    2. Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little. 

    3. Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using.  Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.

    4. Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges. 

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    11th Jun, 2020
    Really good pizza ! Better than some in restaurants , it’s difficult with gf. I would definitely agree to bake the base before and will do that next time. The sauce is a lot for the amount of pizza not sure how long it will keep for.
    Kate J
    23rd Feb, 2020
    This is a really tasty GF pizza recipe. Agree with the lady who commented in the Tips section that the base needs a pre-bake. I had them in the oven for about 6 mins before adding the topping and popping them back in. Keep the dough as thin as possible and they’ll be lovely and crispy. The tomato sauce is delicious too!
    10th Jun, 2020
    Can I just bake on a pizza stone base tray ?
    lulu_grimes's picture
    12th Jun, 2020
    Hello, Yes you can use a pizza stone, it would give a nice crisp base. Lulu
    7th Feb, 2020
    Can I freeze the dough? If yes, should I cook it before putting in the freezer? Thank you
    CassieBest's picture
    10th Feb, 2020
    Hi Isa78, We haven't tried freezing this dough, but generally speaking, bread dough is ok to freeze. Freeze the uncooked dough (when it says to chill in the recipe) defrost in the fridge, then continue with the recipe. I hope this helps, Cassie (Senior Food Editor, BBC Good Food)
    Laetitia Webb's picture
    Laetitia Webb
    16th Aug, 2019
    I found the base remained uncooked with these instructions, next time I’ll prebake without topping for 10mins then bake for an extra 10mins with topping. Overall though it was easy to make with a good flavour, just more need to have a more crispy texture. I used Doves White Bread Flour
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