Gluten Free Tomato & Courgette Pizza

Makes I large or 2 smaller pizza

The dough for this gluten free pizza base may seem sticky at first (try to avoid adding more flour) but it will absorb the moisture and the end result will be delicious and not obviously a gluten free food!

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

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  1. Oil or parchment line your baking tray.
  2. Put the flour, yeast, sugar and salt into a bowl, blend them together then set this aside.
  3. Break the egg into a large bowl and beat well. Beat in the milk and vinegar.
  4. Stir the prepared flour into the bowl to form a sticky dough.
  5. Adding the oil stirring to make a wet ball of dough.
  6. Turn the dough out onto your prepared baking tray.  Use a spoon or your hands to push the dough into a large rectangle or two circles.
  7. Spread the tomato puree over the dough.
  8. Slice the onion and courgette and scatter these over the tomato puree.
  9. Scatter the herbs and grated cheese, season with salt and pepper.
  10. Leave to rise in a warm place for 30 minutes and pre-heat the oven before baking.

Equipment

Yorkshire pudding or muffin tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4.

Cooking time

40 - 55 minutes.
I need to make pizzas for coeliac/gluten free friends in a couple weeks. I will be using a wood fired out door pizza oven at approx 500 degrees C. Does anyone any experience of doing this? Can I put the base & topping in as one at that temperature, or will teh abse stilll need to be cooked first? Normal gluten pizzas take 1 min to cook? Many thank for any advice
By Dr Rhona Pringle
15 Sep 2016
Have the girlfriends for lunch today and one is gluten free. Have just made dough from back of Doves Farm bread dough packet. Wohay, very sticky!!! No way can roll. Followed advice from a reviewer and dumped it on baking tray and spread with back of spoon. Shall leave for a bi, then bake for a 10/15 mins before topping goes on.
By Mrs Rhoda Marlow
12 May 2015
Worked perfectly for me first time, I made my dough in a food processor, very wet dough, rolled it put onto a greased baking tray and put it in the oven on the lowest setting for around 20 minutes, before adding the toppings and cooking,proper pizza "bread" very happy.
By Mr Dave Goodwin
08 Dec 2014
To Martin Woolf: Your mixture was probably too dry because you used 250g of white AND 250g of brown flour. The recipe suggests you have 250g of one OR the other. Hope this helps!
By Mrs Louise Atkinson
16 Oct 2014
Just tried this recipe and i'm a bit confused. Every other comment was regarding how wet the mixture was, but mine was dry, I had to add more milk and oil to bring it together to a dough. How can 500g of flour and only 150ml of milk produce a wet mixture. Also, shouldn't you leave the mixture t rise before rolling out and adding tomato puree. Although the dough might need 40-50mins, I think that's too long for the toppings. I only really wanted a good base, to add my own toppings. I thinking I must have gone wrong somehow, but can't see where. Any advice appreciated.
By Mr Martin Woolf
12 Oct 2014
A really easy and tasty gf recipe :) accidentally added a bit more liquid than stated but it worked well. Definitely a good idea to bake the base for around ten mins before adding the topping though. So glad I can go back to eating one of my favourite foods!
By Miss Amy Dallow
04 Feb 2014
Easy recipe and turned out really well - very pleased with my first attempt at gluten free pizza!
By Ms Emily Gee
30 Dec 2014
A really good recipe. The dough is a bit wet, but I use more flour than the recipe suggested to mop up the liquid and also used 50/50 brown bread and plain flour and left the dough for an hour next to my daughters flour mix which is not gluten free. So this makes it very quick, and the pizza seems to rise a little bit and is really tasty and gives a nice bready taste and smell.
By Mr b hudnott
10 Aug 2013
It turned out really good. Not too gooey. I did some substitutions, rice milk instead of usual, and ground flaxseed instead of egg, and our own topping. I make gluten free pizzas regularly and have found it easier to just put the ready dough onto the baking sheet and spread it out with the back of a spoon. It may not turn out a completely round pizza, but who cares? I also didn't have time to let it rise, but I couldn't be happier with the result. I used a mixture of brown rice flour, tapioca flour , both organic, and some xantham gum.
By Mrs Uzma Ali
02 May 2012
I love the pizza base this recipe makes. The dough is very wet, but I use a generous amount of flour to roll out and it's fine. I expect glutenfree dough to tear easily as I transfer it to a baking tray, but unlike wheat flour it's easy to pinch any holes back together or patch with scraps. I miss out the yeast, sugar, and all the oil, out of preference to eat less of these, but it still tastes good. No rising time is needed without yeast, so this makes it very quick, although the pizza doesn't rise and is flat. I usually add up to a teaspoon of sugar to the tomato topping instead, and drizzle the finished pizza with a litle olive oil. I find a mixture of 150g white bread flour with 100g brown bread flour gives a nice bready taste and smell. It is neccessary to pre-bake the base before adding topping, as directed, otherwise the topping burns before the base is cooked. I haven't tried the topping suggested here.
By Miss Louise Avendon
05 Feb 2012
Followed directions but mixture was way too wet. I used a Panasonic bread maker on 'Pizza' programme to do the kneading but can't see doing by hand providing a different result. Added large volume (perhaps 50% more) flour to make pliable but still too wet to roll. At a loss as to how to improve.
By Mr John Kelleher
13 Jan 2012

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