Gluten Free Pizza
Recipe type: Gluten Free, Pizza, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 1 large or 2 small individual
  • Pizza Dough
  • 2 cups gluten free all purpose flour, I use ‘Bob’s Red Mill Gluten Free 1:1 Baking Flour’
  • 2 tsp garlic powder
  • ½ Tbsp dried oregano
  • ½ Tbsp dried basil
  • 2½ tsp active dry yeast
  • 1 tsp pink salt
  • 1 large egg
  • 2 Tbsp extra virgin olive oil
  • 1 cup warm water, not boiling
  • Toppings
  • ¼ cup tomato passata
  • ⅓ cup grated cheese of choice or frozen grated pizza cheese
  • ½ cup zucchini and/or red capsicum, roughly chopped
  • Half of 1 small purple onion, peeled and thinly sliced
  • 1 medium tomato, roughly chopped
  • 1 handful fresh mixed herbs, I used parsley and rosemary, roughly chopped together
  • Fresh basil leaves, to garnish
  1. Pizza Dough
  2. Preheat oven to 200°C (400°F).
  3. Sprinkle a little of gluten free flour over a regular sized round pizza tray. This dough makes 1 large pizza or 2 small/individual pizzas.
  4. In a large mixing bowl, add flour, garlic powder, dried herbs, yeast and salt. Mix well to combine.
  5. To the flour mixture, add egg, oil and warm water.
  6. Stir mixture with a wooden spoon until well combined. It will form a soft wet dough.
  7. Turn dough out onto floured pizza tray or divide between 2 small trays if making more than one.
  8. Gently and evenly press it out using your hands to create the pizza base. Spread out nearly to the edges or to desired size. It will rise in the oven. NOTE: Depending on the brand of gluten free flour, the dough may will a little more wet, if so, fill a small bowl with water, dip a spoon into the water and use the back of the wet spoon to spread out the pizza dough, dipping the spoon back in the water when needed.
  9. Place in the oven for 20-22 minutes or until cracks have started to appear on the base.
  10. Remove from oven and using a metal spatula, gently lift the dough off the tray to make sure it hasn’t stuck, place back on tray.
  11. Toppings
  12. Spread a layer of the tomato sauce over the entire base.
  13. Sprinkle over grated cheese.
  14. Decorate with remaining toppings except the basil.
  15. Place pizza back in the oven and cook for a further 10-15 minutes or until toppings are cooked through and cheese has completely melted.
  16. Top with fresh basil leaves.
  17. Slice, Serve & Enjoy!
Store any leftovers in an airtight container, refrigerated, for 2-3 days.
Recipe by Wholesome Patisserie at