Gluten-Free Pizza

Makes 2 large pizzas

  • 200g gluten-free bread flour
  • 2 tbsp olive oil
  • 10g fast action yeast sachet
  • 5 tsp salt
  • 1 tbsp fresh rosemary, coarsely chopped
  • ground black pepper
  • 150ml warm water

Pizza topping:

  • 4 tbsp tomato paste
  • small punnet Rosa tomatoes
  • 150g Bocconcini balls, torn
  • 6 slices Parma ham
  • 1 avo, sliced
  • small packet rocket, rinsed
  • salt and pepper to season
  • olive oil to drizzle

1. Heat the oven to 220°C. 

2. In a largish bowl mix together the flour, salt, olive oil, yeast, rosemary, black pepper and warm water. Mix well and then knead on a floured wooden surface until dough is well combined.  Cover and allow to stand for 30 min.

3. Roll out into 2 irregular thin bases.  Spread the tomato paste on the base, leaving the rim uncovered.

4. Toss half of the tomatoes onto the base, season lightly, top with the mozzarella and bake for 12–15 min. 

5. When the pizza comes out of the oven, top with the balance of the tomatoes, Parma ham, avocado slices and fresh rocket.  Drizzle with a little olive oil and enjoy.Delicious when eaten immediately. 

Enjoy this recipe with one of South Africa’s best wines, go to

Photography by C&D Heierli • Recipes by Diane Heierli