Recipes
Gluten-free Pizza
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.
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
Ingredients
Gluten-free pizza base
- 230 g Flax Farm 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
Topping
- 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.
Instructions
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.
- 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
- Serve and enjoy.