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Gluten Free Pizza

This is so quick and simple to make, you'll never eat those cardboard pizzas again!

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3/4 servings. 11" pizza. Oven 200 c.

Ingredients


120 g Shipton Mill Gluten Free Bread Flour (plus more for dusting / rolling)
5 g Baking Powder
100 g plain Greek Yogurt (or Crème Fraiche, or Sour Cream)
1 Tbls dried Mixed Herbs
1 Tbls Olive Oil

Instructions

Mix all ingredients together until well combined, adding a bit more flour as needed to keep dough from being too sticky (this is a very soft dough though so don’t add too much extra flour).

Roll onto a floured silicone sheet to the thickness required. I roll to 4 mm.

Put onto baking parchment onto your baking tray or pizza stone.

Bake for 10 minutes.

Remove from oven and flip the pizza over. Remove the baking parchment and bake for another 10 minutes. The Pizza base should be cooked before adding your toppings.

Size of pizza and baking times will vary depending on how thick you have it.

Now you’re ready for your toppings.

Anything goes! You could mix some Passata with garlic and herbs for the base, or Tomato ketchup and BBQ sauce work equally as well. Put on whatever toppings you want or have to hand, cover with some grated cheese. Pop back in the oven for 10-15 minutes until the toppings are hot and cheese has melted.

Enjoy!

TAG: Gluten Free

 

Added by: J LEVY


Tags: Pizza Gluten Free

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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