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Gluten-free pizza base recipe

Gluten-free pizza base recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Pizza dough

This pizza base recipe made with ground almonds, egg and a little coconut oil. Pile toppings of your choice on top of the baked pizza base and pop it under the grill to finish off.

4 people made this

IngredientsServes: 4

  • 125g ground almonds
  • 1 egg
  • 1 tablespoon coconut oil
  • 2 tablespoons flaxseeds (optional)

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat oven to 180 C / Gas 4. Cover baking tray with greaseproof paper.
  2. Blend ground almonds, egg, coconut oil and flaxseeds together in a blender. Transfer mixture to prepared baking tray and roll or press out to desired thickness and shape.
  3. Bake in the preheated oven until golden brown, about 20 minutes.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

by Buckwheat Queen

This was better than just 'OK' but I wouldn't say I really 'liked' it. As is, it tastes like a cookie-even with savoury toppings. I couldn't drink a beer or a glass of wine with this pizza. At first it seems really runny, like a batter. Hold tight! Let it sit a moment and you will see that it firms up in about 3 or 4 minutes. So let it rest before trying make your pizza. It stuck to the rolling pin so I just pressed it onto some parchment paper and it worked well that way. I cooked it on the oven rack with the paper only-no baking sheet. After pre-cooking for about 8 minutes, I topped it with mozzarella, artichoke hearts, capers and olives and put it back in the oven for 5 minutes. The texture was nice and performed well as a crispy crust-this is definitely its strong point. After the first bite I added some oregano and some hot peppers. I think adding some oregano and some salt in the crust may compensate for the sweetness. The flax seeds give it a wholesome flavour and a nice texture too, so try to add those if you can. If I make this again, I will give it a more savoury edge before baking. I made a half portion thinking the "4 servings" as written in the original recipe would be too much for me and it was too small. I'd say that the original recipe is perfect for one personal sized pizza. Thank you AmiS for sharing your recipe.-21 Apr 2015


This was not a good pizza crust! Not for the traditional cheese and pepperoni. Now to be fair this recipe may work well for a dessert pizza. I may try cream cheese and fruit or something like that. Thanks for sharing .-12 Jul 2016

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


Cooking time

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.

Everyone needs a last-minute dinner solution

I work at home developing recipes all day, every day. About half the time, I’m sitting down at the computer developing new recipes and writing them up.

The other half I’m up and around the kitchen cooking, baking, photographing, and shooting a video. But I still struggle to get dinner on the table at the last minute. OFTEN.

And I still dread dinnertime, quite often. How can that be? Because this is not a hobby blog. It’s work—and as work, it doesn’t revolve around me and my family.

It’s really about you and your family. What recipes haven’t I published yet that you might need.

And sometimes, it’s dinner. But often, it’s not dinner since most dinners are naturally gluten free.

If you’ve ever wondered why there are more recipes for cakes than dinners on this blog, that’s why. And since you can’t serve your three children cake for dinner and keep your self-respect (I’ve tried), when all you’ve made all day is cake.

You’re scrambling to make dinner. And you need a quick solution. A gluten free flatbread recipe always saves the day.

This quick gluten free pizza is the last-minute gluten free pizza that can really save my sorry behind. When we have nothing planned for dinner but still have a hungry family waiting, this is the recipe to turn to.

Recipe Summary

  • 1 cup very warm water
  • ½ teaspoon white sugar
  • 2 teaspoons yeast
  • 2 cups gluten-free flour blend
  • ½ cup rice flour
  • 1 tablespoon Italian seasoning
  • 1 teaspoon xanthan gum
  • 1 teaspoon unflavored gelatin powder
  • ½ teaspoon salt
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil

Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.

Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.

Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

1. In a large mixing bowl, combine the flour, baking powder and salt

2. Add the olive oil and water and combine with your hands until fully mixed. If you have a stand mixer with a bread hook, this could make it easier and quicker

3. You may have to add an extra ½ cup/120ml water if the dough is on the really sticky side – more water is often required with gluten-free flour

4. Once ready, cover lightly with cling film and leave to chill in the refrigerator for 10 minutes to make it easier to handle

5. Remove from the fridge and place on a lightly floured surface. Separate into two, and mould into smooth balls

6. Roll each dough ball flat until they’re about 12”, rotating and shaping regularly to prevent it sticking

7. Brush the dough with a bit of olive oil to aid browning and prevent it sticking

8. Top each pizza with desired sauce and toppings, and transfer to your pizza oven

9. Bake each pizza for around 10 minutes, until the cheese is melted and crust starts to puff and to brown

Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt, yeast and olive oil into the warm water.

If mixing by hand:
Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until the dough comes together in a ball. Turn onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and well combined, and the dough ball is smooth and shiny. It’s important to note that dough that uses regular flour would be stretchy after kneading due to the gluten proteins strengthening during the kneading process. However, gluten-free flour will perform differently due to the absence of protein in the flour.Return the dough to the bowl.

Cover with cling film (plastic wrap) and leave to rise in a warm place for 1-2 hours.

If using a mixer:
Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing at the same speed for 5-10 minutes, or until the dough is firm and combined.

Cover the dough with cling film (plastic wrap) and leave to rise in a warm place for 1-2 hours.

When the dough has roughly doubled in size, divide it into 4 or 3 equal portions each weighing 250/330 grams. The dough may collapse at this stage, but don’t panic – this is normal at this point.

In a well-floured, airtight tray, leave the dough portions to rise for a minimum of one hour and up to a maximum of five hours, or until the dough balls have doubled in size.

To shape each piece of dough into a pizza base, place the first dough portion onto a well-floured pizza peel. Gluten-free pizza dough is much more delicate than conventional pizza dough, so handle the dough carefully to avoid tearing it. Press down into the dough using your fingers to flatten and spread the dough into a base, making sure not to press into the very edge of the dough so that a thicker crust can form once it cooks. You can also gently stretch the dough sideways by pressing your palms on either side of the dough and slowly pulling your hands away from each other. Take care not to tear the dough.

When the base is stretched out to a thickness of a 5mm (¼ inch), pick up the pizza peel and give it a gentle shake to ensure the base is not sticking to the peel before you start adding the toppings. Follow our 10 Tips for Launching the Perfect Pizza to avoid dough sticking to the peel.

Fire up your Ooni pizza oven. Aim for 450˚C (842˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Launch the pizza into the oven, turning it every 20-25 seconds to ensure it cooks evenly.

The gluten-free dough crust may appear to be cooked before it actually is due to the colour the crust develops as it cooks, so don’t be afraid to bake the pizza a little longer. The base may also burn a little on the edges as it cooks through simply dust those little burnt spots off after cooking.

Gluten-free pizza recipes

Who does not love pizza? Okay, i’m sure somewhere someone does not but seriously, for me it is comfort food. Pizza is something I have missed since going gluten-free, that is until I recently had a play and made my own gluten-free pizza base. There are of course, gluten-free frozen pizza’s that you can buy and they are not too bad. That said, you cannot beat homemade and in this article, I look at Gluten-free pizza recipes.

I use just one pizza base recipe and I have added this at the bottom of the article or you can click here to view it now. The beauty of this recipe is you can roll out the dough as thick or as thin as you like. I also use it for my garlic bread bases. The pizza base is your core but there is only one link between the base and toppings and that is a decent passata sauce. I like to buy one with mixed herbs and unless I am making a BBQ chicken pizza, will always use a passata rather than a tomato puree.

Gluten-free pizza recipes

I start off looking at the more simple of pizza toppings with more exciting ones (IMO) further down. All bases will have a passata sauce and the fillings topped with cheese unless stated.

Margherita Pizza

Not the most exciting pizza but still delicious in its naked form. A Margherita pizza is of course, just a passata sauce and mozzarella cheese.

The big argument in the pizza world, does pineapple have a place on a pizza? Personally I love it. It is funny how people say pineapple and ham do not go together, yet often a grilled pineapple ring is served with a gammon steak. To make this, add your favourite ham chopped up, some pineapple cubes and top with mozzarella cheese.

Pepperoni pizza

We are now starting to increase flavour. When you buy a frozen gluten-free pizza you are presented with a choice of a pepperoni or Margherita so I stay away from these normally but of course, they are popular for other folk. Simply place some pepperoni on top of the cheese and cook.

American Hot

Now we are talking. Before I add my passata sauce, I stir in a tsp of chilli powder. I then top the pizza with pepperoni, finely chopped onion and Jalapeno chillies. This is spicy but so good.

BBQ chicken

In this recipe, I do not use a passata sauce but I use a BBQ sauce. Top tip, make sure your BBQ sauce is gluten-free! I use ‘Sweet Baby Rays Honey BBQ sauce‘. Skinny foods also do a gluten-free BBQ sauce too. I top this with BBQ chicken breast chunks which most supermarkets sell. To finish it off, add finely chopped mixed peppers, mushrooms and onion.

More recipe ideas coming soon!

*Some links are affiliate links. Commission earned helps with the running cost of

Pizza recipe ideas from my followers on Instagram

@ronjasfoodblog Likes to make his pizza vegan. In my recipe just change the Greek yoghurt to a dairy free version and Ronjasfoodblog says “Add a little vegan cheese on top”

If you love this recipe.

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Gluten-Free Pizza Recipe | Ingredients

  • 2/3 cup Ground Garbanzo Bean (Chickpea) Flour
  • 1 generous pinch of salt
  • ½ cup of water
  • Optional: pinch of fresh or dry herbs (rosemary, thyme, basil, oregano, parsley)
  • 2-3 tbsp of all-natural pesto or up to 1/4 cup low-sodium tomato sauce
  • ¼ cup reduced fat mozzarella sliced or shredded
  • 1 cup of vegetables of your choice (I chose sliced grape tomatoes and roasted artichoke hearts)
  • 1-2 tbsp olive oil to coat skillet

Pizza topping ideas

There are so many things that you can put on top of your pizza. I’m giving you the recipe for the pizza crust leaving you and your imagination to come up with the toppings you like best.

For me, I like to make a tomato sauce from a carton of tomato passata, a clove of garlic and some mixed dried herbs.

Alternatively I use pesto (or a mixture of both).

My favourite toppings are then and of the following:

Sweetcorn (frozen or tinned)

Cheese – cheddar, mozarella, goats, dairy free or any that you fancy. Or, leave it off all together which is the preference of my daughter.