Gluten-free pizza

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Many living with coeliac disease cite the pizza as their most-missed dish. Victoria Glass's gluten-free pizza dough recipe is nothing short of perfect – not too dry, not too spongy, this base is the perfect vessel for an array of your favourite toppings.

First published in 2015
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Ask a newly diagnosed coeliac what they’re going to miss most in their new wheat-free diets and, chances are, pizza is going to be right up there. It’s just so versatile, so communal and so goddam delicious. Sure, there are more and more delivery places and restaurants who have started to offer a gluten-free base, but they usually charge extra for what is sadly an inferior product.

I have tried a good many frozen supermarket gluten-free pizzas and, although many are passable, they are more cakey than crisp and often packed with sugar. I wanted to create a gluten-free pizza base that wasn’t too chewy, or too dry, but still had the flexibility you want from a slice. I like to hold my pizza slice like a scoop to make sure the topping doesn’t fall off, so I definitely don't want it to break.

This pizza base is incredibly easy, incredibly speedy and, if I do say so myself, incredibly pizza-y. Crisp, golden and not too thick, this recipe is going to become an absolute staple in my household. I hope this helps stave off the Friday night pizza cravings for all you gluten-dodgers out there. Let's put an end to the wheat-free disappointment found in the frozen food aisle and stick to homemade.

In terms of toppings, you can use anything you like! I used mozzarella, fresh basil, black olives and Prosciutto, but you can go rogue and bung on some or all of your favourites. Less is more is certainly the Italian way, but it’s your pizza, so do whatever you like.




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



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
First published in 2015

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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