Homemade Gluten Free Pizza (Completely From Scratch)

For the tomato sauce, fry onions and garlic in a bit of oil until softened. Add all the other ingredients for the sauce and cook for around 45 minutes. Leave to cool for a while and then blend until nice and smooth. Set aside.

For the pizza base, crumble fresh yeast into warm water and leave it for around 10 minutes. Add oil and stir to combine. In a separate bowl, mix 300 grams of the gluten-free flour blend of your choice with the sea salt and then add the liquid to the dry ingredients. Add in remaining flour, just until a dough forms.

Tip the dough out onto a well-floured surface and start to work it into a round, fairly smooth ball (bear in mind that the dough is not like normal bread and you won’t be able to knead it in a conventional sense—you will need to squidge it more than knead it).

Preheat oven to 210ºC (410ºF). Divide dough into two roughly even pieces and roll each one out into an oval/round shape on a large baking tray between two sheets of baking paper (you may need two trays depending on how large your pizza bases are). Cover and leave to rest on top of the oven (or somewhere else warm) while you prepare the topping (they won’t rise a great deal).

To assemble, spread tomato sauce over both crusts, leaving a gap around the edges. Sprinkle over some mozzarella, then cover with your preferred toppings (if using rocket, it goes on after the pizza has been cooked). Top with a little more mozzarella, and then bake for around 15–20 minutes, just until the crust starts to brown and cheese is bubbling. They are good straight out of the oven, or cold. Enjoy!