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Gluten Free Tomato, Basil and Mozzarella Pizza

Makes 1 large pizza

This very tasty pizza is made with gluten free flour so is ideal for cutting into small triangles for a birthday celebration. Young children may prefer slightly less basil.

14 Reviews / Write a review

Free from Gluten, Soya, Wheat
Vegetarian

Ingredients

Change Quantities:
  • PIZZA BASE
  • 1 egg white*
  • 1 tbsp sugar
  • ½ tsp salt
  • 2 tbsp oil
  • ½ tsp vinegar
  • 200ml water
  • 250g FREEE White Bread Flour
  • 1 tsp Doves Farm Quick Yeast
  • oil, for tin
  • TOMATO AND BASIL AND MOZZARELLA TOPPING
  • 200g large tomatoes
  • 100g cherry tomatoes
  • 125g mozzarella
  • 25g parmesan, grated
  • 1 tbsp olive oil
  • salt and pepper
  • fresh basil

Pizza Base          

  1. Rub some oil around the inside of a large baking tray and pre-heat the oven.
  2. Put the egg white (or chickpea flour + water), sugar, salt, 2 spoons of oil, vinegar, and water into a bowl and whisk them together.
  3. Add the flour and yeast, whisking to a smooth and thick batter.
  4. Tip the batter into the prepared baking tray, pushing it out to the edges.

Tomato, Basil & Mozzarella Topping

  1. Slice the large tomatoes, quarter the cherry tomatoes and scatter them over the dough.
  2. Tear the mozzarella into chunks and dot it over the pizza.
  3. Sprinkle the parmesan on top.
  4. Drizzle the spoon of olive oil over the top and season with salt and pepper.
  5. Leave to rise for 20 minutes.
  6. Bake for 30-35 minutes.
  7. Tear and scatter the basil leaves over the cooked pizza.

*For a vegan version swap the egg white for 1 tbsp FREEE Chickpea Flour + 2 tbsp water

Equipment

Large baking tray and mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

30-35 minutes
Very good recipe. I think it only needs a bit more salt. I didn't have the vinegar, but it wasn't necessary after all. I used tomato sauce instead of cherry tomatoes. Put tomato sauce after five minutes (as soon as the batter got to a "pizza consistency") and the mozzarella after 20 minutes. I think it would get burned otherwise. Would have been useful to specify the size of the tin, the pizza was a bit thick but near perfect! Great first attempt!
By Sara
19 Jul 2020
Made a great Pizza with this, just used passata,onions,garlic reduced to a nice thick paste then spread on after leaving to rise for 20 mins with rubber brush, added Mozzarella plus Mature greated cheese 'basil' olive oil,chilli flakes and baked for 20 mins 220 Fan. @Doves Farm, If I cut the flour with 30% Sorghum and maybe a TBSP of flax seed for gut health would that still work in this recipe ? I still have about 12 kg of GF White Bread flour to work through!
By Gary
30 May 2020
This recipe is absolutely fantastic, it turned out exactly as it looked in the picture (though I used different toppings), and had a bouncy chew which is almost impossible to find in gluten-free baking. It is much more of a British style pizza base, thick and doughy, rather than the Italian thin and crispy kind, so more of a pizza bread than a proper pizza in my opinion. That said, it tastes just like the sort of things I would buy from an Italian bakery, and far better than anything I have ever tried from pizza hut, who try to create this thicker doughy base too. This recipe is perfect and can't wait to bake it again!
By Ellen
17 May 2020
Very pleased with the end result. I was really unsure when spreading the batter (rather than dough) into the tray, However, what I ended up with was a very enjoyable pizza similar in consistency and flavour to those on offer at the big chain restaurants. Even my non coeliac daughter shared some with me and she loved it too.
By David Lee
20 Apr 2020
I used this recipe for the base only. I must admit I wasn't convinced when I spread the mixture on the baking tray, but wow it was sooo good. Best pizza I've had in years!
By Aurelia
08 Apr 2020
Fantastic recipe!
By I
06 Jan 2020
Delicious! I haven't had pizza in years! I used the chickpea flour/water instead of egg, and used a sprinkle of nutritional yeast instead of cheese as I am intolerant to both. Topped with home-made tomato sauce, chicken, bacon and mushrooms. Happy me!!!
By Linda
29 Jan 2019
Best pizza since going gluten free
By Sarah
09 Jul 2018
Fantastic recipe. The dough has the consistency of thick batter, don’t panic, just pour it into the tray and leave for 20 mins. Put your toppings on (garlic chicken and pepperoni
By Sharon
09 Jun 2018
Delicious
By Lily
08 Jun 2018

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

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Gluten Free White Bread Flour 1kg

£2.20

Quick Yeast 125g

£1.30

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Ingredients

Change Quantities:
  • PIZZA BASE
  • 1 egg white*
  • 1 tbsp sugar
  • ½ tsp salt
  • 2 tbsp oil
  • ½ tsp vinegar
  • 200ml water
  • 250g FREEE White Bread Flour
  • 1 tsp Doves Farm Quick Yeast
  • oil, for tin
  • TOMATO AND BASIL AND MOZZARELLA TOPPING
  • 200g large tomatoes
  • 100g cherry tomatoes
  • 125g mozzarella
  • 25g parmesan, grated
  • 1 tbsp olive oil
  • salt and pepper
  • fresh basil

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