Tomato, Basil, and Mozzarella Gluten Free Pizza

Using classic Italian flavours you can make this delicious gluten-free pizza for the whole family to enjoy. Please note this mixture will make a thick batter rather than the usual pizza dough.

4 Reviews / Write a review

Free from Gluten, Soya, Wheat

Vegetarian

Ingredients

1 egg white (or 10g Freee Chickpea Flour + 30ml water)
4 tbsp oil
½ tsp vinegar
1 tbsp sugar
½ tsp salt
200ml water
250g Freee White Bread Flour
1 tsp Doves Farm Quick Yeast
200g large tomatoes
100g cherry tomatoes
125g mozzarella
25g parmesan, grated
1 tbsp olive oil
salt and pepper
fresh basil

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 batter into the prepared baking tray, pushing it out to the edges.
Slice the large tomatoes, quarter the cherry tomatoes and scatter them over the batter.
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.

Temperature

200°C/Fan180°C/400°F/Gas 6

Cooking time

20-25 minutes

What a waste of money. If I wanted to throw the ingredients into the bin, I would use this recipe. Where does the Harry Potter style transformation from batter to dough take place........... I've never poured a bread dough before, so I shouldn't have expected too much. AND this is the new improved recipe.....perhaps you should try before printing on the packets! Never Again.

Hi Robin. We have since amended the method to reflect that the mixture should be more of a batter consistency rather than the usual pizza dough. Best wishes, Doves Farm.

By Robin Pritchard

14 Mar 2018

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.

By Atis

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.

By Mrs Ruth Jackson

02 Mar 2014