grace cheetham's recipe for gluten free pizza

The Best Gluten-free & Dairy-free Pizza Recipe

recipe for the best gluten-free pizza

Are you coeliac and thought you couldn’t eat pizza? Think again! This gluten-free and dairy-free pizza has a thick crust that is deliciously crunchy and crispy on the edges.


The Best Gluten-free & Dairy-free Pizza Recipe

Serves: 2

Preparation Time: 25 minutes, plus 1 hour rising

Cooking Time: 15 minutes

Toppings – here’s some suggestions

4 tbsp passata
1½ tbsp tomato purée
80g/2.oz/scant 1 cup drained, bottled or tinned artichokes in water or oil, torn into pieces
50g/1¾oz Parma ham, thinly sliced
40g/1½ oz/.⁄₃ cup pitted olives, halved
30–60g/1–2¼oz/¹⁄₃–2.⁄₃ cup soya cheese, shaved

Gluten-free Pizza Dough

85g/3oz/scant ½ cup rice flour, plus extra for rolling the dough
85g/3oz/¾ cup gram flour
30g/1¼oz/¼ cup maize flour
scant ½ tsp xanthan gum
½ tsp salt
1 tsp dried active yeast
2 tbsp olive oil

1 To make the pizza dough, sift the flours, xanthan gum and salt into a food processor. Add the yeast and blend to mix together. Add the oil and blend well. Add 100ml/3.fl oz/scant . cup warm water, a little at a time, and continue blending to form a soft dough. Process for 10 minutes to aerate the dough. Put the dough in a clean bowl, cover with cling film and leave to stand at room temperature for 1 hour until risen.

2 Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then shape it into a ball. Flatten the dough slightly, roll it out into a large circle about 5mm/.in thick and neaten the edge, using a sharp knife. Transfer the dough to the baking sheet.

3 Put the passata and tomato purée in a bowl and mix well, then spread it over the pizza base and sprinkle with the artichokes, ham and olives. Bake for 12 minutes until the base is starting to turn brown and the tomato sauce is bubbling. Remove the pizza from the oven and sprinkle the cheese over the top, then return to the oven for 1–2 minutes until the cheese has started to melt. Serve immediately.


Whether you’re suffering from allergy-related IBS, eczema, asthma, migraines or chronic fatigue, or you’re coeliac, Simply Gluten-free and Dairy-free will show you how to use substitute ingredients and simple cooking techniques to make mouth-watering meals. Find more inspiration on  Grace’s award-winning blog


gluten free recipes from Grace Cheetham

Simply Gluten-Free and Dairy-Free by Grace Cheetham.

176 pages • Illustrated • £12.99

AUS $24.99 NZ $28.00

Order your copy here with free UK postage




0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *