Ingredients

400g gluten-free bread flour

2 heaped tsp golden caster sugar

2 tsp gluten-free baking powder

1 tsp fine salt

1 heaped tsp xanthan gum

5 tbsp olive oil

2 tbsp olive oil

1 small onion, finely chopped

1 x 400g can chopped tomatoes

2 tbsp tomato purée

1 tsp caster sugar

½ small bunch basil, leaves shredded

2 x 125g balls buffalo mozzarella

Instructions

Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 7 and place two baking sheets inside to heat.

Step 2: To make the sauce, heat 2 tablespoons of olive oil in a small saucepan over low heat. Add the finely chopped onion with a pinch of salt and cook gently for about 10 minutes until softened.

Step 3: Stir in the chopped tomatoes, tomato purée, and 1 teaspoon caster sugar. Bring the sauce to a gentle simmer, then cook uncovered for 25–30 minutes, stirring regularly, until thickened.

Step 4: Use a hand blender to blitz the sauce until smooth. Season to taste and fold in the shredded basil leaves. Set the sauce aside to cool slightly.

Step 5: In a large bowl, combine the gluten-free flour, golden caster sugar, baking powder, salt, and xanthan gum. Make a well in the center.

Step 6: Pour 250ml warm water and 5 tablespoons olive oil into the well. Mix quickly with your hands until you get a thick, wet, paste-like dough. If it feels dry, add up to 20ml more warm water.

Step 7: Cover the dough with a lid or cling film and refrigerate for up to 24 hours if desired.

Step 8: Lightly flour two additional baking sheets. Divide the dough into two equal portions and flatten each with your fingers into 20–25cm rounds on the sheets.

Step 9: Spread a thin layer of the tomato sauce onto each base and tear the buffalo mozzarella over the top.

Step 10: Transfer the floured baking sheets with the prepared pizzas onto the hot baking sheets in the oven. Bake for 8–10 minutes until the crust is crisp around the edges and the cheese is melted.

Tips & Variations

For extra flavor, add garlic or chili flakes to the tomato sauce while it simmers.

Try topping the pizza with your favorite gluten-free toppings such as roasted vegetables or cooked chicken.

If you don’t have xanthan gum, you can substitute with guar gum in equal amounts to help with dough elasticity.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 24 hours in advance and stored covered in the refrigerator. This can improve the texture and flavor.

Is xanthan gum necessary in gluten-free pizza dough?

Xanthan gum helps bind and provide elasticity in gluten-free dough. If omitted, the dough may be crumbly and harder to handle. It can be replaced with guar gum in equal amounts as an alternative.