Gluten Free Tomato, Basil and Mozzarella Pizza


  • 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


  1. Line a large baking tray with parchment and pre-heat the oven.
  2. 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.
  3. Measure the flour and yeast into a large mixing bowl and stir to combine.
  4. Add the prepared egg liquid mixing to a smooth, thick batter.
  5. Tip the batter into the prepared baking tray, pushing it out to the edges.
  6. Slice the large tomatoes, quarter the cherry tomatoes and scatter them over the batter.
  7. Tear the mozzarella into chunks and dot it over the pizza.
  8. Drizzle the remaining 2 spoons of oil over the top and season with salt and pepper.
  9. Leave to rise for 20 minutes. 
  10. Bake in a preheated oven for 30-35 minutes.
  11. Tear and scatter the basil leaves over the cooked pizza.