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: Make the sauce by heating 2 tablespoons of olive oil in a small saucepan. Cook the finely chopped onion with a pinch of salt over low heat for 10 minutes until softened.

Step 3: Add the chopped tomatoes, tomato purée, and caster sugar to the pan. Simmer uncovered for 25 to 30 minutes, stirring regularly, until the sauce thickens and reduces.

Step 4: Use a hand blender to blitz the sauce until smooth. Season to taste and stir through the shredded basil. Let the sauce cool slightly.

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

Step 6: Make a well in the dry ingredients and pour in 250ml of warm water and 5 tablespoons of olive oil. Mix quickly with your hands until a thick, wet paste forms. If too dry, add up to 20ml more warm water.

Step 7: Lightly flour two baking sheets and divide the dough in half. Flatten each portion into a 20–25cm round on the sheets with your fingers.

Step 8: Spread a thin layer of the tomato sauce over each base. Tear the buffalo mozzarella balls and scatter the pieces on top.

Step 9: Transfer the prepared baking sheets onto the hot sheets in the oven and bake for 8 to 10 minutes until the edges are crisp and the cheese is melted.

Tips & Variations

For a more herbaceous flavor, add extra fresh basil or sprinkle dried oregano on the pizza before baking.

If you prefer a thicker crust, let the dough rest for 15 minutes before shaping.

Swap buffalo mozzarella for a dairy-free cheese alternative to make this recipe vegan-friendly.

Use gluten-free plain flour with similar protein content if bread flour is not available.

FAQs

Can I freeze the pizza dough?

Yes, you can freeze the dough after mixing. Wrap it tightly and freeze for up to one month. Thaw overnight in the fridge before using.

Can I use regular flour instead of gluten-free flour?

This recipe is tailored for gluten-free flour, so using regular flour will change the texture. For a traditional pizza, follow a recipe designed for wheat flour.