Pizza - Coeliac Sanctuary

Posted On: 9th November 2015
Recipe By: Alison Wheatley at

Are you are pineapple or no pineapple person? Not many people don't like pizza, once you master making the base you are good to go, you can make some incredible gluten free pizzas with whatever toppings you like whether that includes pineapple or not! This recipe makes 3 bases which you can freeze if you wish too.

This recipe is...



315g gluten free strong white bread flour
4g yeast
1tsp salt
25ml vegetable oil
25ml warm milk
125ml warm water

(topping is for 3 pizzas, if freezing 2 bases, use only 1/3 of ingredients stated below)
9tbsp tomato puree
200g mozzarella or grated cheese
Toppings of choice

Preparation Time: 20 Mins
Cooking Time: 20 Mins

This recipe is free from...

Celery, Crustaceans, Egg, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts


1. Mix flour, yeast and salt in a bowl, add in oil and milk and mix

2. Gradually mix in the water until dough sticks together but doesn't crumble apart and also isn't too wet and sticky to hold.

3. Split into 3 (or if you prefer a thicker crust split into two) and roll out to about 8 inch diameter. Normally before rolling you would let the dough prove but as there is no gluten it doesn't need this can be be rolled straight out, however if you prefer you can let it proof for an hour in a warm environment like you would with normal bread mix. Roll out the other dough balls the same as the first (you can either freeze the extra base at this point or use them all).

4. Add tomato puree, cheese and toppings and place in the oven for 15-20 mins on gas mark 5 until cooked through.

This recipe makes 3 pizzas
Nutritional info per 1/4 pizza (with cheese only)

Calories Carbs Fibre Fat Sugar Protein
156 23g 1g 5g 1g 6g

Calories 156
Carbs 23g
Fibre 1g
Fat 5g
Sugar 1g
Protein 6g

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