Gluten-free Pizza

Gluten-free pizza recipe

Wow!  Pizza, that I can eat, that’s tasty, healthy and easy to make. This has made me so happy!

It’s such a treat you don’t need to be gluten-free to enjoy it. The gluten-free pizza base that’s firm enough to eat with fingers so a great recipe to knock up for serving when guests need something to eat with drinks.

Just combine your favourite pizza toppings with all the health benefits of   Flax Farm Linseed (Flax) Porridge (which is completely wheat-free for gluten intolerance) – or if you are coeliac use our Gluten-free Linseed Porridge.

Flax Farm also makes an oat-free, Gluten-Free Linseed, Buckwheat and Quinoa Porridge which also makes a good pizza base, but needs to be made with a different ratio of ingredients, see notes below.

Gluten-free pizza base that's form enough to eat with fingers
Gluten-free pizza base that’s firm enough to eat with fingers

Tastier and healthier gluten-free pizza base

Obviously the base is the key. We have got rid of the really bad things, wheat and gluten. The linseed improves the glycmic index, which is good to stop blood sugar levels spiking,   Linseed also makes the pizza healthier in its positive, linseedy way, it’s  rich in omega-3, protein and lots of tummy-friendly fibre. It is very tasty too,  Non-gluten-free colleagues ate it with great enthusiasm and finished several pizzas. If you fancy a more crispy, crunchy seedy base try our Flax Farm Gluten-Free Linseed Super Seedy Muesli Porridge

Simpler to make and quicker than ordinary pizza dough

With just two ingredients and a little seasoning mixed in a bowl it couldn’t be easier. No skill required. Just choose your favourite toppings.

Gluten-free pizza recipe

Gluten-free Pizza

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Baking, Main Dish, Snack
Cuisine Digestion-friendly, Gluten free, Healthy, Italian, low carb, Low GI, Omega-3, Vegetarian, Wheat-free
Servings 2 People


Gluten-free pizza base

  • 230 g Flax Farm Linseed Porridge Or gluten-free Linseed Porridge
  • 4 Large eggs
  • A little pinch Salt
  • Plenty Freshly ground black pepper

Tomato sauce for pizza

  • 400 g Can plum tomatoes
  • 3 TBS Concentrated tomato purée
  • Freshly ground black pepper
  • A generous pinch dried oregano Don't over-do it


  • 125g Mozzarella cheese thinly sliced or grated Cheddar. Add more if you want.
  • Selection of thinly sliced toppings such as, mushrooms, chillies, sweet peppers, asparagus, onions, olives, anchovies, wilted spinach, pepperoni, etc optional
  • Salt and pepper optional.


Tomato Sauce

  • Empty can of tomatoes into a fairly wide saucepan, if whole chop them about a bit then bring to boil and simmer uncovered, stirring frequently to stop it burning until good and thick, Then add puree, oregano and season with salt and pepper as required. Ensure it is as thick as you want, if not cook a little longer and remove from heat.

Pizza Base

  • Thoroughly mix eggs and porridge, adding seasoning to taste. Turn out onto a baking tray lined with baking parchment,
  • Form into two circles 22cm (9 inches) or three circles approximately 18cm (7 inches) in diameter - or whatever other shape or size you fancy - using a spatula. When you have a nice even circle just go round the outside edge with the spatula to tidy it up.
    Gluten-free pizza
  • Bake for 13-15 minutes at 180C in a fan oven until lightly brown and firm to touch.

Assemble pizza

  • Spread tomato sauce thinly over bases. Then arrange thin slices of cheese (or grated cheese) over the tomato. Add whatever toppings you fancy, season if required.
  • Bake for 15 minutes at 190C fan oven
    Gluten-free pizza recipe
  • Serve and enjoy.


If using Gluten-Free Linseed, Buckwheat and Quinoa Porridge incorporate 375g with 4 eggs and proceed as above.

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