Gluten-Free Pizza Base



I have been on the search for a perfect Gluten-Free Pizza base that I can make from scratch, for I do not know how long. ¬†I have also tried probably every Gluten-Free pre-mixed box pizza bases, and they just have not been overly impressive (sorry ūüė¶ just my opinion). ¬†In the end, in desperation I had put the pizza bases aside and just opted for having a gluten-free bread base for the pizza base…(I know, really sad…)¬†or just not have pizza ūüė¶ .

Anyhow, thank goodness for my passion of collecting recipes. ¬†The other day I was going through some of my recipe cut outs in the hopes to find something that jumped out at me to bake and found a Gluten-Free Pizza Base recipe which I had obviously cut from some Gluten-Free boxed flour awhile ago…Well, I thought I had it the jackpot ! (and I think between you and me, I did a little happy dance)

The recipe was super easy using only five ingredients! So it was nothing over the top, no yeast, no fuss ! I was in my element, so Gluten-Free Pizza was made for lunch that day.


The recipe stated ‘flour’ so I took a chance and used self-raising flour, ¬†(as I did not know whether the cut out came from a Gluten-Free All Purpose Flour box or a Gluten-Free Self Raising Flour box……¬†silly me, I did not make a note of that !) I also used less salt than the recipe stipulated. ¬†Apart from that I followed the ingredients according to the box recipe and all my opinions are my own.


I opted for an avo and egg topping with a drizzle of olive oil, just purely for my craving of avo and egg, but obviously any topping you want, will do.

I finally after all this time, made the pizza base that I liked. ¬†It was made to perfection. ¬†It didn’t make a massive amount, probably about, just a little bigger than a side plate size, but it was the perfect snack attack for lunch.


If you are wanting to make double the amount I would suggest making two amounts at the same time instead of doubling up on ingredients and making a larger pizza.  That way too, you could do different toppings and share maybe


Gluten-Free Pizza Base

Preparation time:  10 minutes

Cooking time: 20 minutes

Total time:  30 minutes

Serves 1 or 2 people depending on how hungry you are ūüôā


1 cup (160 grams) self-raising Gluten-Free Flour *

1/4 teaspoon of salt

1 jumbo sized free range egg

60 millilitres of water or milk of your choice

15 millilitres (3 teaspoons) olive oil


Preheat oven to 180 degrees C/ 350 degrees F.

In a medium-sized bowl, add the flour and salt.

In the same bowl add the egg, water or milk and the olive oil.

Stir with a metal tablespoon until combined.

After a minute or two the mixture will start to clump together and eventually form a ball. ¬†When this happens, put the tablespoon aside, and get your hands into that bowl. ¬†Yip…time to get your hands dirty ! Gently roll that dough with your hands. ¬†You may find the dough a bit sticky, but it is nothing over the top. It is not like you are going to need a knife to scrape the dough from your fingers ! ¬†With gentle hand rolling, and the flour really coming together, that little stickiness will soon disappear. ¬†Roll the dough into a ball. ¬†Let the ball of dough sit in the bowl for about 5 minutes. ¬†I was expecting my ball of dough to rise, but I didn’t see any major increase in size. ¬†Do not despair, this does not mean that the base has flopped! ¬†Hang in there, the results will be great :-).

Lightly sprinkle some Gluten-Free Flour on a baking tray.

Once the 5 minutes are up, again put your hands into the bowl, gently grab the ball of dough and place on the floured baking tray.

Now the fun begins…with your hands, carefully roll the dough, and press the dough down with the palm of your hand, to create a round base.

Continue working this really gently, till the base is approximately 1/2 – 3/4 centimeter thick.

Now put the baking tray and pizza base into the oven.

This is where the time will differ:

  1.  if the topping needs to be slightly cooked or melted, cook base for 10 minutes, then take out of the oven, and put topping on.  Then return to the oven for a further 7 Р10 minutes, with your preferred topping.
  2. if the topping does not need to be cooked (as in the case of mine, being avo, egg, tomato and feta) then, cook base for 18 Р20 minutes until light golden brown and take out of the oven, and then add the topping.

Enjoy ūüôā

  • ¬†I used a digital scale for this measurement.

NB *  I am not an expert, but in my experience working with Gluten-Free Flours, need to be done delicately, otherwise the end result could be tough to eat.


Vegetable Toast

040Now Vegetable Toast may sound a bit odd, but really, it is not.  I did this on Saturday. It is a lovely vegetarian light meal and is perfect for a quick, easy lunch.  It literally can be thrown together in a flash, and it is healthy.

I came across the basics of this recipe years ago from a magazine pullout.  It somehow always intrigued me.  I have tweaked it a bit and all I can say is that it is amazingly scrumptious.

This too, can be considered not only vegetarian but vegan if you choose not to use the cheese…but I just had to use the cheese, I love cheese, I am a cheese addict, although I must admit I was a bit mean with my cheese helping on this little toasts!¬†(sorry family)

Do not be alarmed with the quantity of the baby spinach.  Mine literally towered over my large frying pan.  If the leaves fall, just pick them up and put them on the top of the mountain of baby spinach leaves, and gradually stir through while cooking . Trust me, as the baby spinach leaves cook, they will wilt, and all will be fine.

036Oh, and on the cheese matter, I think if you used your favourite cheese, that would be great. ¬†I just had a light cheddar on hand, so used that, but feel free to go crazy if you are not counting calories¬†(I never count calories…way too much trouble).

Also, any bread can be used.  I used a continental bread this time, and a few slices of gluten free bread for my daughter.


Vegetable Toast

Preparation time:  8 minutes

Cooking time:  approximately 10 minutes

Total time:  18 minutes


a little coconut oil to saute the veggies

1 medium sized garlic clove

1 large white onion

250 grams baby mushrooms

175 grams baby spinach leaves

8 slices of continental bread

100 -125 grams light cheddar cheese, grated

Freshly ground salt and pepper


With a pestle and mortar, crush the garlic.

Roughly chop the onion, and set aside.

Wipe the mushrooms, with a dry cloth and then slice thinly.

Put the grill on high.

In a large frying pan, heat up the coconut oil and saute the onion and garlic together for approximately 2-3 minutes.

Add the thinly sliced mushrooms and cook for a further 3 minutes.

By this time the onions, garlic and mushrooms will be soft.

Add the baby spinach to the onion, garlic and mushrooms.  It may seem a lot, but as the baby spinach cooks, it will soften and wilt.

Now, place the bread slices on a baking tray and put them under the grill. Watch these carefully to prevent the bread from burning.  When the one side is done, turn them over and toast the other side until a nice golden brown. Remove from the grill.

Place the vegetable mixture on the grilled toast and sprinkle some grated cheese over the vegetables.

Season well to taste.

Return the toast with the vegetables on, to the grill and allow to cook until the cheese has melted and is bubbly.

Serve immediately and if necessary, add some extra freshly ground salt and pepper.

Enjoy ūüôā