Gluten-free pizza

Makes 6
60 minutes


Gluten-free pizza

  • 300g of rice flour
  • 100g of gram flour
  • 200g of potato flour
  • 3 tsp xanthan gum, level
  • 1 1/2 tsp salt
  • 90ml of olive oil
  • 21g of fast-action dried yeast
  • warm water, 400–450ml

Tomato sauce

  • 400g of tinned chopped tomatoes, Italian
  • 1/2 tsp salt
  • 1 pinch of sugar
  • black pepper, a few grinds


  • mozzarella cheese
  • fresh basil
  • black olives
  • prosciutto, optional, omit if serving to vegetarians


Preheat the oven to 220°C/gas mark 6
Place the flours, salt, xanthan gum, olive oil and yeast in a food processor and pulse until combined
Add the water, a little at a time and pulsing between each addition, until you have a soft, but not sticky, dough. You may not need all of the water. Pop the dough in a plastic sandwich bag or wrap it in cling film while you make the tomato sauce
Using a hand blender, simply blitz the tomatoes with the rest of the ingredients until smooth
Cut the dough into 6 equal pieces and roll each out into a thin round, about 9 inches in diameter, and place each on a (gluten-free) floured baking tray. You may need to do this in batches, but you can leave your rolled out pizza bases until you’re ready to bake them
Ladle the tomato sauce on top over each pizza, and spread it with the back of the ladle almost to the edge. Arrange whatever toppings you are using, plus a drizzle of olive oil. Pop the pizzas in the oven and bake for about 15 minutes, or until crisp and golden