Sometimes only pizza will do…….

I remember the first time I had pizza- not the kind served for school lunches (ew!), but pizza served in a restaurant called The Chicago Pizza Pie factory’, which was based in Hanover square in London.
At that point I was adamant ‘cheese-hater’ so it was quite q challenge to be enthusiastic.
They served a deep pan pizza, with a doughy base. It was a revelation to me. I’d never experienced those flavours before. They also served garlic bread and garlic mushrooms, a real awakening of my taste buds! The weird thing was that I was on a date. Why so much garlic?! At the time I had quite a small appetite, so carried my precious box back home. It made a great breakfast. I don’t think my Mum was impressed though!

Gradually pizzas have become very popular, available in many restaurants as well as supermarkets, and have really become the go-to meal when time is short.

Before I stopped eating gluten, I regularly made pizza from scratch at home. I really enjoyed the process and it meant that everyone could choose his or her own toppings.

Largely because our local supermarket had stopped stocking frozen gluten free pizzas. I decided to try to make pizza again, but using gluten free ingredients.
I looked at a lot of recipes and found one in a book called ‘Seriously Good Gluten Free Cooking’ by Phil Vickery (a UK chef – not the rugby player!). I’d had the book for ages, but hadn’t used any of the recipes. It really is a great book with plenty of information about celiac disease and gluten intolerance, and some really delicious looking recipes.

Gluten Free Pizza (makes 2 pizzas)

Gluten Free Flour Mix (makes more than you need for this recipe- store the leftover flour in an airtight container for up to 6 months)

300g fine cornmeal
500g rice flour
200g cornflour

  • Mix thoroughly.


Gluten Free Pizza Base

1 tsp. sugar
14g Easy Blend Dried Yeast
300g Gluten Free Flour Mix (see above)
1 tsp. xanthan gum
1 level teaspoon gluten free baking powder
1 tsp. salt
1 tablespoon olive oil


Whatever you want as long as they’re gluten free!

  • Dissolve the sugar in 150ml of the warm water.  Stir in the yeast and mix well.  Set aside for 5 minutes, until the yeast has frothed up.
  • Preheat oven to 200C/400F/gas mark 6
  • Place the flour mix, xanthan gum, baking powder and salt in a large mixing bowl.
  • Add the yeast and liquid along with the oil and mix well.
  • Gradually add the remaining water. Mix thoroughly until you have a smooth, slightly wet dough.
  • Cover the bowl with a clean tea towel and allow the dough to rise in a warm place for about 15 minutes (the airing cupboard is ideal or your kitchen if it is warm enough).
  • Line two baking sheets with baking parchment.
  • Once it has risen, divide dough into to equally sized balls.
  • Place one ball on each baking sheet, cover with a second sheet of baking parchment and flatten each to form a 20cm circle.
  • Bake for 8 – 10 minutes.
  • Remove from the oven and add the toppings of your choice.
  • Return the pizzas to the oven and bake for 15-20 minutes until golden and the cheese is bubbling.
  • Serve immediately.