Gluten-free Tuscan-style pizza recipe

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  • Gluten-free





Nutrition per portion

Calories 213 kCal 11%
Fat 9g 13%

This gluten-free pizza is piled high with fresh flavours - you'll never order a takeaway again


  • For the gluten-free pizza base dough:
  • 450g (15oz) gluten-free white bread flour
  • 2 level tbsp sugar
  • 1 level tsp salt
  • 2 level tsp gluten-free yeast
  • 40g (just under 1½ oz) whole egg replacer (or 2 medium eggs)
  • 300ml (½ pint) unsweetened soya milk
  • 1tsp cider vinegar
  • 4tbsp olive oil
  • For the pizza topping:
  • 1 onion, peeled and chopped
  • 1tbsp olive oil
  • 1 fat clove garlic, peeled and chopped
  • 1 small chilli, de-seeded and chopped, optional
  • 400g can chopped tomatoes
  • 2tbsp tomato ketchup
  • Salt and ground black pepper
  • 180g tub marinaded and grilled artichokes in oil, or similar product
  • 3 slices Parma ham
  • 30g (1oz) Cheddar-style cheese, coarsely grated
  • A few sprigs of thyme or ½ teaspoon dried thyme
  • 8 black olives, optional
  • Large heavy baking sheet, lightly oiled


  • To make the pizza base: Mix the flour, sugar, salt, yeast and egg replacer in the bowl of an electric mixer/food processor fitted with a dough hook, or use a large bowl.

  • Measure the milk into a jug and add 175ml (6fl oz) hot water (unless you are using eggs, then only add 2tbsp hot water and beat in the eggs), the cider vinegar and oil.

  • Pour this mixture into the dry ingredients and mix really well to make a soft, slightly sticky dough.

  • To make the pizza: Spoon the other half of the dough on to the baking sheet and spread to around about 25cm (10in) in diameter. Leave, uncovered, in a warm place to rise; allow about 30 mins.

  • Meanwhile, make the topping: Cook the onion in the oil in a frying pan for about 5 mins until softened.

  • Add the garlic and chilli, if using, then cook for another minute before stirring in the tomatoes, ketchup and seasoning. Simmer and let it thicken for 10-15 mins.

  • Leave in the pan to cool while the pizza base rises.

  • Set the oven to 220°C (425°F, gas mark 7).

  • Spread the tomato topping over the base to within about 1cm (½ in) of the edge. Arrange halved artichoke hearts on top with strips of Parma ham, sprinkle with cheese, thyme leaves and olives, if using, and drizzle with the oil from the artichokes – about 1tbsp. Season well.

  • Bake for 10 mins near the bottom of the oven then turn the oven down to 200°C (400°F, gas mark 6) and cook for another 20 mins until really crisp on the bottom. Serve warm with salad.

Top tip for making Gluten-free Tuscan-style pizza

Use the dough recipe as a base for experimenting with your favourite pizza toppings.

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(54 ratings)
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