Hi guys, today we’re making a gluten free pizza…kind of a pizza tart? Originally in my post plan for this week, I just had ‘pizza recipe’. I was going to make it a gluten version. One with a nice fluffy dough, takes forever to make because we’re waiting for the dough to rise. Then I woke up ready to make it, realised my yeast was old and popped out to grab some more. That’s when plans changed. While I was waiting in the queue, I started to think about gluten free options. The fact I usually try to make everything as allergy friendly as possible got the better of me.
Gluten Free Pizza?
I got home with my yeast and started considering my options. If you’ve seen my other pizza recipes, you’ll know I usually make a healthier option. It starts with a vegetable, add a gluten free grain flour and go from there. Traditional gluten free bread-based pizzas are much harder to make. They have a tendency to be quite dry. A lot of the gluten free pizza bases you can buy in stores have an egg in them, obviously making them not vegan. Then to be brutally honest, the ones that don’t have an egg in usually taste like cardboard.
Obviously, I wanted to make something that actually tasted good; I used to make my gluten base option quite a lot so I know that one is a good option, but I couldn’t shake off the idea that I should make something gluten free.
Gluten Free Pizza Tarts
Some time has passed. There definitely isn’t enough time left in daylight hours to make a gluten base and a gluten free, so I settled on this idea. Today, I’m making more of a pizza tart with a gluten free crust and on Thursday, you’re getting a traditional gluten pizza. This one is inspired by a traditional pizza base, with a simplified crust, eliminating hours needed to make it rise. It could still pass as a pizza, it’s large and round, but the base is firmer and not so bready.
As my original plan was to make regular gluten pizza, I’ve topped this how I would usually top a pizza, but of course, you can add whatever you want.
I still opted to knead my dough, although I’m not too sure how necessary that step is, but it doesn’t hurt. This recipe includes xanthan gum*, but some gluten free flour blends include it, check your labels before adding any.
My laziness got the better of me on this occasion. I used store bought pesto, but I’ll leave links below to my previous pesto and pizza sauce recipes.
This recipe is vegan, gluten free, dairy free, soy free and nut free.
Gluten Free Pizza Tarts
- ½ tsp sugar
- ¾ cup warm water not boiling
- 1 ½ cups gluten free plain flour
- ½ tbsp xanthan gum
- 1 tsp each oregano basil and rosemary
- ½ tbsp olive oil
Preheat oven to 200°c
Dissolve the sugar in the warm water, leave to cool slightly, then stir in the oil, flour, xanthan gum and herbs until liquid has been fully absorbed.
Flour a surface then tip your dough mixture out and knead for 8-10 minutes. When you’re done the dough should no longer be sticky to the touch. Lightly spread a little olive oil on the inside of a bowl then place the dough in the bowl. Leave somewhere cool for approximately 30 minutes to make the dough easier to press out.
When the dough is cool, either flour a surface or baking tray (going directly on the tray can be less messy) and use your fingers to press the dough out to your desired shape. If not already on your tray, carefully transfer dough to the tray and add desired sauce and toppings.
Place in the centre of the oven for 20 minutes until edges are firm and slightly golden.
Serve and enjoy!
Would you guys like a regular gluten free pizza at some point in the future, with a fluffier base? I’d be happy to provide one if that’s something you’d like to see. Until then, what do you guys think of the idea of pizza tarts to cut down on prep time? Let me know your thoughts!
Until next time,
*This post contains amazon associate affiliate links