Gluten Free Pizza Print

Gluten Free Pizza

Makes 1 large or 2 small pizzas


150g white rice flour
75g tapioca flour
2 tsp xantham gum
2 tsp egg replacer
1 tsp sugar
3 tbsp ground almonds
3 tsp easyblend dried yeast
½ tsp salt
250ml warm water
2 egg whites
½ tsp vinegar
2 tbsp olive oil

For the sauce:
Cooks academy Tomato sauce, see following recipe.

2 balls of buffalo mozzarella
20 stoned black olives
20 sundried tomatoes in oil
6-8 artichokes in oil


  1. Preheat the oven to 200°C.
  2. Sift the rice flour, tapicoa flour and salt together, then stir in the xantham gum, egg replacer, sugar and dried yeast. Mix together really well. Make a well in the center and slowly add the egg whites, vinegar, olive oil and about 200ml of the warm water.  Using an electric mixer beat well and add more water if the dough seems too dry. Mix for 3-4 minutes or until the dough is really smooth and elastic.
  3. Line a large baking tray with parchment paper and place the shaped dough out onto this. Shape into a large circle making sure to raise the edges of the dough to contain the sauce.
  4. Leave to rise in a warm place for 10 minutes, then bake for 10 minutes while you prepare your tomato sauce.
  5. Remove from the oven and spread a thin layer of sauce over the part baked pizza base. Thinly slice or tear the mozzarella and scatter over the pizza. Then sprinkle over the olives, artichokes and sundried tomatoes. You can use any topping of your choice.
  6. Place back in the oven for 10-15 minutes or till golden and crisp.
  7. Remove from the oven and serve at once.


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