Gluten free pizza

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  • Cooking time: 40 minutes
  • Serves: 4


  1. Preheat your oven to 180°C.
  2. Combine all the pizza base ingredients in a bowl. Line a baking tray with baking paper or a silicone sheet and spread the mixture evenly, it will be runny like cake batter.
  3. Put in the oven for about 5-10 minutes until the top has slightly hardened.
  4. While the pizza is cooking make your pesto by combining all the pesto ingredients and blitzing in a blender. Or you choose to use a good quality shop bought sauce.
  5. Take the pizza out of the oven and let it cool. Then spread your sauce on. Start by adding your onions first then thinly slice the rest of your beautiful veggies. Leave the baby corn and asparagus in its original shape as it will bring flare.
  6. Put the pizza back in the oven and leave for 20-30 minutes on 160°C until the vegetables on top have a slight golden-brown colour. Take out, drizzle olive oil, sea salt and some fresh rocket.


Pizza base
  • 1 cup of (120 grams) buckwheat flour
  • 1 cup of (120 grams) rice flour
  • 1 cup (120 grams) of chickpea flour
  • 3 cups (720 grams) water
  • 1 tsp. of bicarbonate
  • Pinch of salt
  • Splash of agave
  • Pesto (sunflower seeds, olive oil, basil and garlic - blitz + salt and pepper) or a good quality tomato sauce.
  • Toppings
    • 1/2 red onion
    • 1 chilli
    • 1/2 courgette sliced
    • 1 bunch asparagus
    • 5 baby corn
    • 1 red pepper
    • 1 bunch kale
    • Tenderstem broccoli
    • 1 bunch rocket
    • (Basically any vegetable that you love)

Recipe by Bettina

Adapted from