Gluten-free Tuscan-style pizza recipe

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  • Gluten-free
serves: 8
Cost: cheap

Nutrition per portion

Calories 213 kCal 11%
Fat 9g 13%
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  • 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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