Gluten-free basil pizza recipe

  • Makes 4 pizzas
  • 15mins to prepare, 1hr 45mins to rise and 10mins to cook
  • 550 calories / serving
  • Healthy
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Mix the yeast with 100ml warm milk and leave for 5 minutes. Place the flour, honey, vinegar, olive oil, basil and egg into a food mixer and mix together ideally using a dough hook or a flat blade.

Gradually add the yeast mixture and mix again. Slowly add the remaining 50ml milk and whizz together until a thick dough has formed. Remove and knead for 5 minutes. Grease a large bowl and place the dough inside to rise for an hour or until the dough has doubled in size.

Knock back the dough and knead gently onto a floured work surface. Divide the mixture into 4 and roll into 8cm rounds. Add your desired topping.

Line a tray with nonstick baking paper. Transfer your prepared pizza base and topping to the baking tray. Leave to rise again for 45 minutes.

Bake for 10 minutes at 220°C/ 425°F/ Gas Mark 7 and serve when ready.

Freezing and defrosting guidelines

This recipe is ideal for freezing. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 50ml warm milk
  • 1tsp dried yeast
  • 500g gluten free flour
  • 1tbsp honey
  • 0.5tsp white wine vinegar
  • 2tbsp olive oil
  • 2tbsp fresh basil, finely chopped
  • 1 egg
  • 1tbsp olive oil, to glaze bowl
  • Energy 2320kj 550kcal 28%
  • Fat 11g 6%
  • Saturates 2g 10%
  • Sugars 4g 4%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 103.3g Protein 8.6g Fibre 1.6g


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