Gluten-Free Pizza


Getting a good gluten free pizza base is the Holy Grail for some of us and I think this one is up there, both crispy and flavoursome. It’s a forgiving dough that can be made a day or so ahead of time and left to mature in the fridge – the flavour will actually improve.

Pizza is so often seen as unhealthy, which is usually down to the toppings of shop bought and fast food varieties, but you can change this by getting creative at home with a homemade pizza base, lots of vegetables and amazing flavours. Create your own or try one or two of my suggestions below. This spinach salsa verde is sensational and brings a piquant herby freshness that I hope you enjoy as much as I do. Homemade pizza making is also a wonderful activity to do with little ones to get them involved in cooking.

makes 3


To Start

200g gluten free bread flour (I used Dove’s Farm white bread mix)
1 tsp instant yeast
2 tsp honey
200ml water

250g gluten free bread flour
1 tsp instant yeast
1 tsp salt flakes
3 tbsp extra virgin olive oil
60 ml tepid water
olive oil for brushing


To make the starter whisk all the ingredients together in a bowl, cover and leave in a warm place for roughly 1-2 hours to rise. 

To make the dough place the flour and yeast in a stand-up mixer (or a bowl if doing by hand), add the salt to one side, then make a well in the centre and add the olive oil, water and starter and mix with a dough hook on a low speed until it begins to come together, or mix by hand. Increase the speed to medium and let it knead for about 5 minutes until the dough is smooth and silky.

Transfer the dough to a lightly oiled bowl, cover and leave to rise for 1-3 hours, this will depend on the temperature, but it should double in size. If you are making this a day ahead, you can leave it in the fridge overnight at this point, and take it out an hour before you need it, to warm up. 

Pre-heat the oven to 200fan / 220c / gas7.

Divide the dough into 3 equal portions and, on a piece of baking parchment, roll out into circles as thin as you can get it and about 12-13” wide. Brush lightly with olive oil and keeping the parchment, transfer onto a baking tray and into the oven to cook for 12-15 minutes until it turns golden and crisp, I did this one at a time. Change the oven to hot grill/broil, add toppings and grill for around 4-5 minutes, just to warm. Add any rocket and spinach salsa verde after the grilling.

Photo by Emma Goodwin


1 bunch of steamed spinach – drained very well
2 eggs
good drizzle of spinach salsa verde (see below)
toasted pumpkin and sunflower seeds

Griddled courgette and goats curd:

1 courgette, griddle
3 tbsp spinach salsa verde (see below)
goats curd
sundried tomatoes
toasted pumpkin and/or sunflower seeds

Griddled aubergine, tomato and goats curd:

1 aubergine, griddled
goats curd
sundried tomatoes
a scattering of capers
1 green chili, sliced
tomato sauce  (whizz one tin of tomatoes with 2 tbsp olive oil and one clove garlic)

And, for the spinach salsa:

Whizz (or chop by hand) all ingredients listed below to a paste. This makes more than you will need for three pizzas, but is a delicious accompaniment to fish, chicken, salads and stores well in an airtight container in the fridge for a week.

1 tbsp capers
1 small garlic glove, sliced
20g mint
30g basil
40g parsley
70ml extra virgin olive oil
2 blocks of frozen spinach (or large handful or two of fresh)
1 tsp salt
2 tbsp apple cider vinegar

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