Description
A delicious and easy-to-make gluten-free pizza recipe featuring a homemade tomato and basil sauce, topped with creamy buffalo mozzarella. This recipe uses gluten-free bread flour and xanthan gum to create a perfect pizza dough that is crisp on the edges and soft inside, suitable for those avoiding gluten.
Ingredients
Scale
For the 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
- 250ml warm water (plus extra 20ml if needed)
For the 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
Toppings
- 2 x 125g balls buffalo mozzarella, torn
Instructions
- Prepare the oven: Heat the oven to 220C/200C fan/gas mark 7 and place two baking sheets inside to heat up.
- 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 10 minutes until softened. Add the chopped tomatoes, tomato purée, and caster sugar, then bring to a gentle simmer. Cook uncovered for 25 to 30 minutes until the sauce has reduced and thickened, stirring regularly. Use a hand blender to blitz the sauce until smooth, then season to taste and stir in the shredded basil leaves. Let the sauce cool slightly.
- Make the dough: In a large mixing bowl, combine the gluten-free bread flour, golden caster sugar, gluten-free baking powder, salt, and xanthan gum. Make a well in the center and pour in 250ml of warm water and 5 tablespoons of olive oil. Mix quickly with your hands to form a thick, wet, paste-like dough, adding up to 20ml extra warm water if the dough feels dry. Cover and refrigerate in an airtight container or covered bowl for up to 24 hours before use.
- Shape the pizza bases: Lightly flour two additional baking sheets. Divide the dough into two portions and flatten each with your fingers into rounds about 20 to 25cm in diameter on the prepared sheets.
- Add toppings and bake: Spread a thin layer of the tomato sauce over each base, then scatter torn buffalo mozzarella on top. Place the prepared baking sheets with the dough rounds on top of the hot baking sheets in the oven. Bake for 8 to 10 minutes or until the edges are crisp and golden.
Notes
- You can refrigerate the dough for up to 24 hours to improve flavor and texture before baking.
- Use gluten-free certified ingredients to ensure the recipe remains safe for gluten intolerance.
- For extra flavor, add dried oregano or chili flakes on top before baking.
- Ensure the baking sheets are properly preheated for a crispier base.
- Adjust baking time slightly if your oven temperature varies.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: gluten-free pizza, homemade pizza, gluten-free dough, tomato basil sauce, buffalo mozzarella
