Not sure what you’re having for dinner tonight? Don’t worry because I already got you covered – Gluten Free Pizza!
We can have homemade pizza mid-week can’t we? It’s not just a delightful weekend meal 😉
I’m finally sharing with you my pizza I ALWAYS make at home on pizza nights and it’s this awesome gluten free pizza base with the best and fresh toppings that burst with flavour and colour. Now what’s better than that??
The pizza dough itself is so darn easy! It’s all made in one mixing bowl and you don’t have to wait for the dough to rise, because we ain’t got no time for that!
Now just a disclaimer *THIS IS VERY IMPORTANT*: I’ve made this particular GF pizza dough many many times and also a few times using different brands of gluten free all purpose flour. Depending on the brand of GF flour you’re using, the finished dough may either be more on the dry side or the wet side, this is not a big issue at all, seriously, it’s all good in the hood. If you read through the recipe method, you will be able to see that I have explained how to handle your dough (are you ready for this jelly) and you should be able to pick up and handle your dough with your hands. If not, simply whip out a small bowl of water, a spoon and go on and spread your dough out on your floured pizza tray.
See, all good! This is because there are so many different brands of gluten free flour and many of them do contain different blends of various gluten free starches and flours which all react differently. So I got you covered for whatever your go-to gluten free flour!
The toppings on this pizza is exactly what I always top my pizza with. I welcome you to switch things up and add any of your favourite pizza toppings to your own pizza!
Ok you ready?
- 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
- 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
- Pizza Dough
- Preheat oven to 200°C (400°F).
- 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.
- In a large mixing bowl, add flour, garlic powder, dried herbs, yeast and salt. Mix well to combine.
- To the flour mixture, add egg, oil and warm water.
- Stir mixture with a wooden spoon until well combined. It will form a soft wet dough.
- Turn dough out onto floured pizza tray or divide between 2 small trays if making more than one.
- 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.
- Place in the oven for 20-22 minutes or until cracks have started to appear on the base.
- 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.
- Spread a layer of the tomato sauce over the entire base.
- Sprinkle over grated cheese.
- Decorate with remaining toppings except the basil.
- 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.
- Top with fresh basil leaves.
- Slice, Serve & Enjoy!