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Gluten-free basil pizza recipe

Gluten-free basil pizza recipe

5 ratings

Making your own pizza base is not only very satisfying, but it's also very fun. This recipe shows you how to make a gluten-free pizza by combining flour, honey, vinegar, olive oil, basil and egg. Top with whatever you fancy – and enjoy! See method

  • Makes 4 pizzas
  • 15mins to prepare, 1hr 45mins to rise and 10mins to cook
  • 550 calories / serving
  • Healthy
  • Gluten-free

Ingredients

  • 50ml warm milk
  • 1 tsp Allinson easy bake yeast
  • 500g gluten free flour
  • 1tbsp honey
  • 0.5tsp white wine vinegar
  • 2 tbsp olive oil
  • 2tbsp fresh basil, finely chopped
  • 1 egg
  • 1 tbsp olive oil, to glaze bowl

Each serving contains

  • Energy

    2320kj
    550kcal     28%

  • Fat

    11g 6%

  • Saturates

    2g 10%

  • Sugars

    4g 4%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 103.3g Protein 8.6g Fibre 1.6g

Method

Making your own pizza base is not only very satisfying, but it's also very fun. This recipe shows you how to make a gluten-free pizza by combining flour, honey, vinegar, olive oil, basil and egg. Top with whatever you fancy – and enjoy!
  1. Mix the yeast with 100ml warm milk and leave for 5 minutes. Place the flour, honey, vinegar, olive oil, basil and egg into a food mixer and mix together ideally using a dough hook or a flat blade.
  2. Gradually add the yeast mixture and mix again. Slowly add the remaining 50ml milk and whizz together until a thick dough has formed. Remove and knead for 5 minutes. Grease a large bowl and place the dough inside to rise for an hour or until the dough has doubled in size.
  3. Knock back the dough and knead gently onto a floured work surface. Divide the mixture into 4 and roll into 8cm rounds. Add your desired topping.
  4. Line a tray with nonstick baking paper. Transfer your prepared pizza base and topping to the baking tray. Leave to rise again for 45 minutes.
  5. Bake for 10 minutes at 220°C/ 425°F/ Gas Mark 7 and serve when ready.

Freezing and defrosting guidelines

This recipe is ideal for freezing. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer

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