Line a large baking tray with parchment and pre-heat the oven.
Put the egg white (or chickpea flour + water), 2 spoons of the oil, vinegar, sugar, salt, and water into a jug and whisk them together.
Measure the flour and yeast into a large mixing bowl and stir to combine.
Add the prepared egg liquid mixing to a smooth, thick batter.
Tip the dough into the prepared baking tray, pushing it out to the edges.
Slice the large tomatoes, quarter the cherry tomatoes and scatter them over the dough.
Tear the mozzarella into chunks and dot it over the pizza.
Drizzle the remaining 2 spoons of oil over the top and season with salt and pepper.
Leave to rise for 20 minutes.
Bake in a preheated oven for 30-35 minutes.
Tear and scatter the basil leaves over the cooked pizza.
Very good recipe. I had previously tried ready-made pizza mixes (from other brands) and it always produced a sticky mess than was impossible to spread in the pan. In this recipe I used about 10% more flour and 20% less water, the original recipe seemed to produce dough that was too liquid. The resulting pizza was excellent, not really comparable to "normal" gluten pizzas, but still the best gluten-free one that I have eaten.
20 Oct 2017
This recipe worked very well for me. I also cooked the base for 10 minutes before putting the topping on and it worked very well. However I reduced the sugar content as I have never used that amount when baking non gluten bread dough. I left it a little to prove however it didn't really rise. When I floured it I rolled it out gently and as little as possible as it felt a little delicate. I made two good sized pizzas. Lovely texture.
By Miss Deborah Lyndon Lodge
05 Mar 2015
Fantastic recipe. Mixed it in the bread maker and it was quite liquid but I just spread it on the tray and left it to rise for a few minutes. I cooked it for 10 mins before adding the topping. You would never know it was gluten free.