Gluten Free Yeasted Pizza Base with Tomato and Mozzarella
A crisp-edged, chewy gluten free pizza base made with yeast and psyllium, topped with tomato and mozzarella.
- Time1 hr 45
- LevelMedium
- Costabout £1.75 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 939kcal
- 126.2gcarbs
- 8gof which sugars
- 34gfat
- 15.9gsaturates
- 31.8gprotein
- 6.4gfibre
- 4.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the gluten free flour, psyllium, yeast, sugar and salt in a large bowl. Add the water, vinegar and 1 tbsp of the oil. Beat with a wooden spoon for 2 minutes into a thick, sticky, stretchy dough. Cover and rest for 10 minutes while the psyllium swells.
10 min - 2
Cover and leave somewhere warm for 45 minutes, until puffy. Gluten free dough will not double.
45 min - 3
Heat the oven to 240°C (220°C fan) with two baking trays inside for 20 minutes.
20 min - 4
Divide the dough in two. With wet or oiled hands press each half out on a sheet of baking paper dusted with rice flour into a round of about 25 cm and 5 mm thick, with a slightly thicker rim.
- 5
Slide a base on its paper onto a hot tray and par-bake for 6 minutes, until set and starting to spot. Do the same with the second base.
6 min - 6
Mix the passata with the oregano. Spread it over the bases, scatter over the mozzarella and bake for 8 to 10 minutes more, until the cheese bubbles and the edges are crisp.
9 min - 7
Top with basil and the remaining oil. Eat hot. If it goes cold, re-crisp a slice in a dry frying pan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
