Description
This gluten-free pizza recipe features a crisp, homemade crust made from gluten-free bread flour, topped with a rich, homemade tomato and basil sauce, and finished with fresh buffalo mozzarella. Perfect for those seeking a delicious, wheat-free alternative without compromising on flavor or texture.
Ingredients
Scale
Dough
- 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
- 250–270ml warm water (250ml plus extra 20ml if needed)
Tomato Sauce
- 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
Topping
- 2 x 125g balls buffalo mozzarella, torn
Instructions
- Prepare Oven and Baking Sheets: Preheat the oven to 220C/200C fan/gas mark 7. Place two baking sheets inside the oven to heat up, which helps to crisp the pizza bases during baking.
- Make the Tomato Sauce: Heat 2 tablespoons of olive oil in a small saucepan over low heat. Add the finely chopped onion and a generous pinch of salt, cooking gently for 10 minutes until the onion softens without browning. Add the canned chopped tomatoes, tomato purée, and 1 teaspoon caster sugar. Bring the mixture to a gentle simmer and cook uncovered for 25 to 30 minutes, stirring regularly until the sauce reduces and thickens. Use a hand blender to blitz the sauce until smooth. Season with salt and stir in the shredded basil leaves. Allow the sauce to cool slightly.
- Make the Dough: In a large mixing bowl, combine the gluten-free bread flour, golden caster sugar, gluten-free baking powder, fine salt, and xanthan gum. Create a well in the center and pour in 250ml of warm water along with 5 tablespoons of olive oil. Mix quickly with your hands to form a thick, wet, paste-like dough. If it feels dry, add an extra 20ml of warm water. Cover the dough with an airtight container or a bowl and refrigerate for up to 24 hours to let flavors develop and the dough to rest.
- Shape the Pizza Bases: Lightly flour two additional baking sheets. Remove the dough from the fridge and divide it into two equal portions. Flatten each portion with your fingers into rounds approximately 20 – 25cm in diameter on the floured baking sheets.
- Assemble the Pizzas: Spread a thin layer of the cooled tomato sauce evenly over each dough base. Tear the buffalo mozzarella balls into pieces and scatter them on top of the sauce.
- Bake the Pizzas: Carefully place the assembled pizza bases on top of the preheated baking sheets inside the oven. Bake for 8 to 10 minutes until the edges are crisp and the mozzarella is melted and slightly golden. Remove from the oven and serve immediately.
Notes
- The dough can be prepared up to 24 hours in advance and stored in the fridge to develop better texture and flavor.
- Warming the baking sheets before baking helps achieve a crispier crust.
- If the dough feels too dry, adding a little extra warm water helps create the correct paste-like consistency.
- Use gluten-free certified ingredients to ensure the pizza is safe for those with gluten intolerance or celiac disease.
- For a dairy-free version, substitute buffalo mozzarella with a plant-based cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: gluten-free pizza, homemade gluten-free dough, Italian pizza, dairy mozzarella, gluten-free baking powder, tomato basil sauce
