What you need
Ingredients
- 300 g gluten-free bread or pizza flour blend containing a binder
- 7 g dried yeast labelled gluten-free
- 1 tsp sugar
- 1 tsp salt
- 260 ml warm water
- 2 tbsp olive oil, plus extra for the skillet
- 200 g passata with a gluten-free ingredient list
- 250 g fresh mozzarella
- Fresh basil leaves
- Dried oregano labelled gluten-free
Cooking method
Step by step
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Mix the gluten-free flour blend, yeast, sugar and salt in a clean bowl.
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Add the warm water and olive oil. Beat until a thick, sticky dough forms, then rest for 20 minutes.
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Heat the oven to its highest safe setting, ideally 240°C conventional or 220°C fan.
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Oil two clean oven-safe skillets or prepare one pizza at a time. Press the dough into the skillet with oiled hands.
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Spread with passata and add mozzarella and oregano.
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Bake for 15 to 18 minutes until the base is cooked and the edge is golden. Finish with fresh basil.
Why this recipe is here
Cook the dish—not the uncertainty.
The contributor’s recipe stays at the centre. GCSI makes the ingredient checks, cross-contact precautions and allergen information easier to find, so important details are not hidden inside a long paragraph or left to guesswork.
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