Gluten-Free Pizza

Name: Gluten-Free Pizza
Prep time: 15 min
Cook time: 25 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 285g brown rice flour; 145ml water; 1 tablespoon extra virgin olive oil; 1/2 teaspoon pink Himalayan salt; Homemade tomato sofrito; High-protein cheese; Aubergine; Roasted pepper and onion; Egg; Black olives; Food processor

Pizzas & savoury bakes

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Today I'm making a gluten-free pizza with brown rice flour, a homemade option for lunch or dinner for two. I top it with homemade tomato sofrito, roasted aubergine, pepper, and onion, cheese, egg, and black olives, but feel free to customise it with your favourite ingredients. Between prep and oven time, you'll have it ready in about 40 minutes.

This gluten-free pizza dough is made with water, olive oil, and salt, without any yeast, and you can make it in a food processor or by hand. Since it has no gluten, don't expect the elasticity of a wheat dough. To help the crust bake properly, I recommend spreading the sofrito lightly so you don't make it soggy, and draining the vegetables if they've released moisture.

For more topping ideas on this gluten-free base, take a look at my Chicken and mushroom pizza and my White pizza with spinach and 4 cheeses.

Prep: 15 minCook: 25 minServes: 2

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Ingredients

Here are the ingredients you need for this recipe

285g brown rice flour
145ml water
1 tablespoon extra virgin olive oil
1/2 teaspoon pink Himalayan salt

Toppings

Homemade tomato sofrito
High-protein cheese
Aubergine
Roasted pepper and onion
Egg
Black olives

Equipment

Food processor

Step by step

Method

1Fit the kneading blade.
2Add all the ingredients to the bowl.
3Set to speed 3 for 6 minutes.
4Shape the dough directly on the baking tray.
5Bake the crust for 10min at 180ºC.
6Remove from the oven, add your toppings of choice, and bake again at 180ºC until cooked through.
7Done! Our gluten-free pizza is ready

Method without a food processor

1Mix the ingredients together.
2Knead.
3Shape directly on the baking tray.
4Bake the crust for 10min at 180ºC.
5Remove from the oven, add your toppings of choice, and bake again at 180ºC until cooked through.

Frequently asked questions

Is this pizza suitable for coeliacs?

Rice flour is naturally gluten-free, but always ensure it is certified gluten-free and check the other ingredients as well. Use clean utensils and surfaces to prevent cross-contamination with wheat flour.

How should I store leftover gluten-free pizza?

Store it in an airtight container in the fridge within two hours of baking and enjoy it within one to two days. To bring back some crispness to the crust, reheat it in the oven until piping hot all the way through.

Can I swap the high-protein cheese for a different cheese?

Yes, you can use well-drained mozzarella or any other good melting cheese. If you need the recipe to be gluten-free for coeliacs, double-check the label on your chosen cheese as well.