Gluten-Free Pizza – Home Made!

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Having never experimented with making my own pizzas before, I didn’t expect much from my first foray. I was genuinely surprised, then, when in less than thirty minutes I had produced a doughy, unbiscuit like pizza with no strange aftertaste! The xantham gum holds the dough together well, ensuring you won’t get that crumbly texture infamous to gluten-free bread.

I made my favourite pizza, a Capriciosa, but feel free to put whatever toppings you like on the base.

Ingredients (per pizza)

For the base:

  • 200g gluten free flour (we used Dove’s which can be found in many supermarkets)
  • 1 tsp xantham gum
  • ½ tsp salt
  • 7g sachet dried yeast
  • 2 tbsp olive oil
  • 1 tbsp rosemary, chopped finely
  • A small amount of water

For the topping:

  • ½ can tinned tomatoes
  • ½ tsp dried oregano
  • 1 x ball of buffalo mozzarella
  • 1 garlic clove
  • 4 x cooked artichoke hearts
  • 4 x slices of parma ham
  • Handful of mushrooms, sliced
  • 1 x tbsp capers
  • Handful of black olives
  • Basil, to serve


1 – Heat your oven to 220C Fan/200C/Gas Mark 7. Mix your flour, xantham gum, salt, olive oil, rosemary and yeast together in a food processor ensuring it is evenly mixed.

2 – With the food processor still running, gradually add water until the mixture is soft. Make sure not to saturate it; the mixture should be soft, not sticky.

3 – Tip the mixture onto a work surface and knead well until it comes together.

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4 – Roll your dough out onto a lightly oiled baking sheet, depending on how thin-sliced you would like your pizza.



5 – Clean out your food processor and add the tinned tomatoes, oregano and garlic. Blend to a fine paste. Spread this sauce over your dough, close to the edges and add your toppings. Leave to stand for 15 minutes.

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6 – Cook your pizza for 15-20 minutes until the edges begin to turn golden.  Remove from the oven, add basil and slice!



With gluten-free pizza so surprisingly easy to make it’s strange that so few establishments offer it!