I can’t believe I went so long without eating pizza when my three-ingredient gluten-free pizza Margherita recipe is so easy to follow.
MAKES 2 thin-base pizzas or 1 deep-pan pizza depending on how thick you roll out your dough
TAKES 40 minutes plus 30 minutes resting
FOR THE PIZZA DOUGH
250g gluten-free self-raising flour, plus extra for dusting
260g Greek yogurt (or any thick, plain yogurt)
1⁄4 tsp xanthan gum
Pinch of salt
FOR THE TOMATO SAUCE
1 tsp garlic-infused oil
1 tbsp dried oregano
FOR THE TOPPING
125g mozzarella cheese, thinly sliced
Fresh basil leaves
- To make the pizza dough: in a large mixing bowl add your flour, yogurt (give it a good stir before using), xanthan gum and salt. Mix using a spatula and, as it starts to come together, use your hands to bring it into a slightly sticky ball.
- On a well-floured surface, knead the dough briefly until smooth, combined and no longer sticky. Dough still too sticky? Add a little more flour. Dough too dry? Add a little more yogurt. Cover the dough and allow to rest for 30 minutes. (The unrolled dough can also be chilled and stored in an airtight container to use the next day.)
- Place the dough on a lightly floured surface. For two thin and crispy pizzas, cut the dough ball in half. Use a floured rolling pin to roll out your dough portion to a 5mm thickness. For one deep-pan pizza, roll out your entire dough to a 1cm thickness.
- Aim for a nice round shape that will fit into a large frying pan; I find it easiest to roll the dough a little bigger than my frying pan, then cut around the base of the pan to ensure it fits perfectly. If the edges are a little cracked, simply use your fingers to gently shape them until smooth.
- Place the frying pan over a high heat. Once hot, carefully transfer your dough into the dry pan, using a cake lifter or pizza peel. Cook on one side for 2 minutes, then flip and cook for a further 1 minute. After flipping, press down firmly using a spatula – this encourages the base to puff up a little. Repeat using the other half of your dough, if making two pizzas.
- Preheat the oven to 220C/200C fan/gas 7. Combine all the tomato sauce ingredients in a small bowl, with salt and pepper to taste. Spread the sauce on to your base, leaving a 1cm gap for the crust. Next, top your pizza with lots of thinly sliced mozzarella, plus whatever toppings you like.
- Bake in the oven, either on a pizza tray, or straight on to the oven shelf, for 8-10 minutes until the cheese is nicely browned and golden. Finish with some basil leaves, slice and serve immediately.
TIP These are freezer-friendly! The unrolled dough can be frozen. Or, after you’ve fried the pizza bases on both sides, they can then be frozen. The next time you fancy a pizza, simply top the frozen bases and cook in the oven for an extra couple of minutes.
Buy Becky’s book!
Our recipes are from How to Make Anything Gluten Free by Becky Excell, which is published by Quadrille, price £20. To order a copy for £17.60 until 14 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15.