Gluten Free Pizza Base

Recipes

Pizza Base

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Prep Time
Preparation Time
20m
Cook Time
Cooking Time
25-30m
Serves
Serves
4

This gluten free pizza base is much easier to make than a standard flour pizza and the sauce is packed full of flavour. Try simply with cheese and tomato as suggested or experiment with your favourite ingredients!

  • Ingredients

  • 250g Glutafin Gluten Free Select Multipurpose White Mix
    1 ½ tsp yeast
    ½ tsp salt
    ½ tsp sugar
    200ml liquid (75ml just boiled water, 50ml cold water and 75ml semi-skimmed milk)
    1 tbsp olive oil

    Sauce

    4-5 tbsp. Passata (depending on consistency)
    2 tsp mixed fresh chopped herbs (oregano, basil or thyme)
    1 clove of garlic (crushed)
    pinch of salt and ground black pepper

    Finishing

    75g mozzarella cheese (thinly sliced)
    50g baby cherry tomatoes (halved)
    Half a red onion (roughly chopped)
    Black and green olives (optional)

  • Method

  • 1. Prepare pizza base. Mix dried ingredients (except for the yeast) together with a fork. Add the oil. Stir in the yeast into the liquid and mix in to make a smooth thin batter. Pre-heat your oven to 220°C/200°C fan/Gas Mark 7.

    2. Spoon batter onto a 30cm/12″ round solid base pizza tray lined with baking parchment paper to make a 26cm/10″ base.  Brush a 1cm border around the base with a little extra olive oil. Bake the plain base for 20 minutes until golden brown. (Base can be frozen at this point, wait until cold and freeze for up to one month)

    3. Mix the sauce ingredients together. Spoon onto pizza base leaving the 1cm border clear.

    4. Top with the Cherry Tomatoes, Red Onion, Olives and sliced mozzarella. Cook for a further 5-10 minutes until the cheese has melted and is just starting to brown.

Preparation Time - 20m | Cooking Time - 25-30m | Serves - 4

Ingredients

250g Glutafin Gluten Free Select Multipurpose White Mix
1 ½ tsp yeast
½ tsp salt
½ tsp sugar
200ml liquid (75ml just boiled water, 50ml cold water and 75ml semi-skimmed milk)
1 tbsp olive oil

Sauce

4-5 tbsp. Passata (depending on consistency)
2 tsp mixed fresh chopped herbs (oregano, basil or thyme)
1 clove of garlic (crushed)
pinch of salt and ground black pepper

Finishing

75g mozzarella cheese (thinly sliced)
50g baby cherry tomatoes (halved)
Half a red onion (roughly chopped)
Black and green olives (optional)

Method

1. Prepare pizza base. Mix dried ingredients (except for the yeast) together with a fork. Add the oil. Stir in the yeast into the liquid and mix in to make a smooth thin batter. Pre-heat your oven to 220°C/200°C fan/Gas Mark 7.

2. Spoon batter onto a 30cm/12″ round solid base pizza tray lined with baking parchment paper to make a 26cm/10″ base.  Brush a 1cm border around the base with a little extra olive oil. Bake the plain base for 20 minutes until golden brown. (Base can be frozen at this point, wait until cold and freeze for up to one month)

3. Mix the sauce ingredients together. Spoon onto pizza base leaving the 1cm border clear.

4. Top with the Cherry Tomatoes, Red Onion, Olives and sliced mozzarella. Cook for a further 5-10 minutes until the cheese has melted and is just starting to brown.

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© 2022. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA