Cheese and herb gluten free pizza base recipe

Cheese and herb gluten free pizza base recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Pizza dough

Gluten free pizza will be enjoyed by all with this easy and delicious gluten free pizza base. Flavoured with herbs and Parmesan, it is a tasty foundation on which to build your favourite pizza!

29 people made this

IngredientsServes: 8

  • 100g gluten free plain flour
  • 25g chickpea flour
  • 30g cornflour
  • 35g tapioca flour
  • 1 1/2 teaspoons gluten free baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 4 tablespoons grated Parmesan cheese
  • 1 teaspoon caster sugar
  • 250ml lukewarm water
  • 1 (7g) sachet dried active baking yeast
  • 1 egg
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon caster sugar
  • 1/2 teaspoon finely chopped garlic

MethodPrep:25min ›Cook:30min ›Ready in:55min

  1. Preheat oven to 220 C / Gas 7. Line a baking tray with baking parchment, then lightly grease the parchment.
  2. Stir the plain flour, chickpea flour, cornflour, tapioca flour, baking powder, xanthan gum, Italian herbs, oregano, salt and Parmesan cheese together in a bowl; set aside.
  3. Dissolve 1 teaspoon of caster sugar in the lukewarm water. Sprinkle the yeast over top and set aside until foamy, 3 to 5 minutes. Beat the egg in a separate bowl with the olive oil, vinegar, 1 teaspoon sugar and garlic until smooth. Once the yeast is foamy, whisk it into the egg mixture, then stir in the flour until no dry lumps remain. Spread the dough over the prepared parchment, leaving the outer edge slightly thicker than the centre.
  4. Par-bake in preheated oven for 10 to 12 minutes until the dough has risen and is slightly firm.
  5. Remove from oven and top with your favourite pizza toppings, then continue baking at 220 C / Gas 7 until the base is golden brown, 20 to 30 minutes. Remove the pizza from the tray and cook directly on the oven rack for 5 minutes for a crisp base, if desired.


Cheese and herb gluten free pizza base

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Reviews & ratingsAverage global rating:(34)

Reviews in English (30)


Very good recipe. I used rice flour instead of garbanzo bean flour. I'm not a big fan of the garbanzo flour's nutty flavor and grittiness. Also skipped the sugar in the wet mixture because I was afraid it would be too sweet for our tastes. My 7 year old said it was the best GF pizza I've made so far. I used parchment paper on the pan to avoid sticking and only baked at 420 (per needs of paper). Worked great! Note to the cook who said the dough was gooey. GF doughs aren't like other bread doughs. They can't usually be kneaded and their consistency is usually between cake batter and cookie dough.-17 Jan 2011

by Rene Peterson

Important to note that the batter is much like pancake batter. Spread it around as such and pre-bake. Comes out great - all the kids asked for more cheese pizza and no one guessed it was gluten-free.-17 Jan 2011

by Amie

Fantastic - made 6 personal pizza crusts for my daughter, and they were her favorite gf crusts so far. Like most gf recipes, the dough is thin, so I spread the dough onto parchment paper pretty thin (it is kind of like brownie batter constistency) and then prebaked and froze the crusts. Thanks!-09 Oct 2010

Recipe Summary

  • 1 (6 ounce) can tomato paste
  • 6 fluid ounces warm water (110 degrees F/45 degrees C)
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 1 teaspoon anchovy paste (Optional)
  • ¾ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon dried red pepper flakes
  • salt to taste

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt mix together, breaking up any clumps of cheese.

Sauce should sit for 30 minutes to blend flavors spread over pizza dough and prepare pizza as desired.

Pizza debate

Which type of pizza is better?

Without cheese, even more focus than usual will be on the crust.

Use a good recipe that will give you a flavoursome, crisp dough so good you won&apost miss the cheese.

I&aposve tried a lot of pizza dough recipes, and this is the one I use regularly. It&aposs really simple, easy to knead and tastes great.

This recipe makes one small pizza, but it doubles (and triples!) well. You can always freeze it after rolling it flat, too.

The inspiration

This recipe is the one I used for my Low-Carb Caramelized Onion, Pear and Brie Flatbread. Because I like this crust so much, I felt that it needed its own blog post, where it isn’t shadowed by the toppings! In fact, our pizza crust has become such a mainstay in our household, and it’s too good to keep it to myself.

This pizza crust recipe is based on some other recipes I’ve used for mozzarella dough. While in past posts, I’ve mentioned that I had no idea where this dough originated, I did a bit more research and found out! Here’s the link to the recipe for what everyone calls “fathead dough”.

I’ve been playing with mozzarella in dough for quite some time now. Because it’s so versatile, by varying the ingredients, I’ve created everything from crackers, to tortillas to sticky buns. This type of dough is one of my favorite low-carb doughs to experiment with in the kitchen.

Healthy buckwheat pizza crust (gluten free & vegan)

Everyone loves pizza right? Unfortunately many of us have to say goodbye to ‘normal’ pizza when we embark on our healing journey as the gluten base and cheesy topping are a recipe for disaster when it comes to our skin. These foods trigger a response that causes inflammation, block your pores and causes your skin to produce excess oil. Pretty much everything we want to avoid when clearing our skin!

My boyfriend is a massive pizza fan (once, our local pizza place created a pizza called The Big John after him!) so I’ve been desperate to create a pizza that tasted great, looked great and was perfect for a Saturday night in front of the TV – without any of the negative skin effects! It also means I had a very tough critic in the shape on my pizza connoisseur boyfriend – but this recipe gets a massive thumbs up from him! Result!

I’ve tried all types of gluten free pizza crusts in the past including quinoa…coconut… Heck! I even tried cauliflower and sweet potato pizza crusts during a time when I believed that all grains were the devil and should be avoided at all costs! The thing is, if I’m completely honest, those cauliflower pizza crusts just don’t taste right and were such a faff to make! If you’ve had one, you’ll know! I mean – they taste nice, but they’re just not real pizza!

Ultimate Cheese Crust Pizza

I know there are about a million low carb pizza crust recipes on the web. I even have one of my own that has received great reviews from those who have made it. I wanted to play around and see if I could make something a little more simple but just as delicious–and maybe even cut the carbs down even lower. Well, I tried– and I succeeded. I can honestly say that this is now my favorite pizza crust by far.

Here is a photo of the base crust– the beauty of the whole recipe. What makes this low carb pizza crust so special? Well, its limited ingredients, first and foremost. Its flavor and texture are a big part too. So what is the texture like, exactly? Well, it’s got a nice crunch and a chewy middle that is firm and perfect as an everyday pizza crust recipe. The addition of garlic and basil give it a real Italian kick too.

The crust holds up great to even copious amounts of toppings (as you can see). When I topped it and put it back into the oven, I wanted to lift it above the pan and allow it to develop and extra crunchy bottom.

I recommend using a cooling rack to do this.

It was absolutely delicious! Look at the crisp, golden goodness of the bottom of the crust!

I decided to free form this crust instead of putting it onto a pizza pan, but if you prefer, you could definitely do a medium sized round pan instead. Since the prepared dough is very wet, you’ll simply press it down underneath a layer of plastic wrap.

After telling my husband all of the simple ingredients in this low carb pizza crust, I begged him to take a bite. He’s super picky and really weird about certain foods. His feedback was great. “Not only is it delicious,” he said, “but a year ago, if you would have told me you could make real pizza crust out of eggs and cheese, I would have told you that you were nuts.” Now that’s a winning comment!

Gluten-Free Pizza Crust and Homemade Pizza Sauce #ComfortFoodFest

One of the foods that I was most distressed to give up when I was diagnosed with gluten-intolerance was pizza. Hot, bubbling cheese with rich tomato sauce and delicious toppings was a favorite treat. When the Food Network set this week to be our Pizza Week for #ComfortFoodFest, I knew it was the perfect time to make it with gluten-free flours.

I have figured out how to make most gluten-free baked goods, but haven’t really tried doughs and breads yet. This was a good excuse to find a recipe and give pizza a go. I found one that looked fantastic on The Baking Beauties website and decided to try it with just a few adjustments.

Pizza crust dough in mixing bowl

The first thing you need to do is throw out all of your preconceptions about what pizza “dough” is. Gluten-free dough is more like a batter than a dough and behaves differently in the oven. It requires a double baking (aka blind baking) like you would with pie crusts with uncooked fillings. If you don’t adequately pre-bake the dough, it will rarely cook all the way through after you add the toppings.

Pizza crust dough spread flat on parchment

Speaking of toppings, you can use anything you like, from the simplest pepperoni, to a full-blown vegetarian with everything from your garden. This time I made ours with Imperial hot chorizo, sauteed onions, fresh zucchini, mushrooms, and fresh basil. I wanted the chorizo to stand out and it was the perfect combination.

Have you heard of Spanish chorizo from Imperial? They make several varieties including the spicy version that we used on this pizza. It is Spanish-style chorizo, which means it is cured and firm like a log of salami unlike Mexican chorizo which is sold raw. Both chorizo and salami are made with pork, but the flavor of chorizo is quite different. Chorizo is seasoned with Spanish paprika, some fresh garlic, sugar, and spices. Each company has their own secret blend, but Imperial’s is truly outstanding.

Just for comparison sake, I purchased another brand of chorizo and served it side by side to The Artist. He took one bite and immediately chose Imperial as his favorite. He said the quality of the ingredients and the classic taste was exactly what he hopes to find in Spanish chorizo. Imperial’s chorizo was comparable to what he has been served in some of the finest Spanish tapas restaurants in San Francisco!

This gluten-free pizza crust is somewhere between a thin and crispy cracker-style crust and a thicker, raised-bread style. It has a nice chew and flavor with enough firmness to stand up to nearly any toppings without sagging. I have found that most gluten-free recipes need quite a bit of seasoning to make up for the lack of natural wheat flavoring. Rice flours are really bland, creating an opportunity for you to add whatever favorite seasonings you like. By adding herbs and seasonings to the crust, you are making it as important as the toppings

I also wanted to give you the option for making your own pizza sauce from scratch. It is delicious and much healthier for you and your family. You can control all of the ingredients, making is absolutely gluten-free if you or your family members have Celiac. And if you like, you can double the recipe giving you plenty of left overs that you can use for a pasta sauce (thinned with water), dipping sauce, as a base for baked eggs, or other creative ideas you have.

Make sure you check out all of the recipes created by the other bloggers and the Food Network by clicking on the links below the recipe. And for all of our recipes from the full year of weekly celebrations, follow our Pinterest page.

I hope you enjoy this pizza – and for those with gluten-intolerance of Celiac, have a wonderful time eating something you thought you’d never get again!

Jane’s Tips and Hints:

My oven always runs a bit low so I increase my baking times and sometimes increase the temperature to compensate. If you know your oven runs hot, start checking the dough and assembled pizza before the timing in the recipe. Remember, a recipe is only a guideline. Use you own best instincts to know when the food is ready in your own oven. Judge by the aromas, sounds, and touch of the food and let them tell you when they are done!

Gluten-Free Tips:

My basic gluten-free flour blend (found here) worked very well in this recipe, but you can also use the original version found on The Baking Beauties’ original recipe page. Both will yield beautiful results.

Prepare the Whole Grain Focaccia according to the recipe directions through Step 4, but instead of setting the dough to rise before rolling it out, roll it out into a rectangle about 12-inches by 17-inches (and about 1/2-inch thick). Line a 10-inch by 15-inch sheet pan (slightly larger than a quarter sheet) with unbleached parchment paper and transfer the dough to the pan, pressing it into the corners and gathering it up the sides.

Sprinkle the dough with warm water, cover it with plastic wrap, and set it in a warm, draft-free location to rise until it is about 150% of its original size.

While the dough is rising, preheat your oven to 375 degrees F.

Also while the dough is rising, prepare the sausage and spinach. Remove the sausage from its casings and break into pieces. In a large, dry skillet, cook the sausage uncovered over medium-high heat until lightly browned all over and cooked through (about 8 minutes). Once the sausage has nearly finished cooking, turn off the flame and add the fresh spinach leaves to the skillet. Cover the hot skillet tightly and allow the spinach to steam for about 3 minutes. Remove the cover and stir until the spinach is wilted. Cover and allow the spinach to steam further if necessary. Set the skillet aside.

Once the dough has finished rising, top with all of the tomato sauce and spread in a single layer. Scatter the slices of mozzarella cheese evenly over the top of the sauce, and top with the sausage and spinach mixture. Sprinkle the grated Parmigiano-Reggiano cheese evenly over the top of base of the dough.

Place the baking pan in the center of the preheated oven and bake for about 25 minutes or until the edges of the pie are golden brown and the cheese is melted and the sauce bubbling. Allow to cool until the cheese is set (about 5 minutes) before slicing into 8 squares with a pizza wheel or sharp knife. Serve warm.

For a make-ahead meal, bake the pizza for 15 minutes and remove from the oven. Allow to cool completely, then cover and place in the refrigerator. Before serving, bake for another 15 minutes in a 375 degree F oven, and then proceed with serving directions in the previous step.

Keto Pizza Crust

This Gluten Free & Keto Pizza Crust is a Delicious Thin Crust Pizza that’s so Good you’d Never even Know it’s Low Carb. It’s my 10 year olds Absolute Favourite kind of Crust which is Perfect because I’ve been making it at least once a week. I love that it’s so much easier than my Rice Flour Pizza Crust . You can whip up a pizza in minutes without having to wait for anything to rise. The dough is so versatile and easy to make it has me wondering what else I could make with it.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.


1. Preheat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Then using a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture. Mix until well combined.

2. Line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it’s even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown.

3. Remove Crust from the oven, then cover with sauce, cheese and toppings of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

This recipe makes 1 Keto Pizza Crust.

Nutritional Info – 1 Keto Pizza Crust = 3 Servings | Each Serving (For Crust Only) = 374 Cal, 28.3 g of Fat, 5.1 g of Carbs, 1.7 g of Fibre and 1.5 g of Sugar.

Below is the sauce that I use. It has 5 g of Sugar and 2 g of Fibre in a 1/2 Cup Serving. I found a half cup was enough for the whole pizza, which we split into 3. It’s more expensive but goes a long way. This sauce had the least amount of sugar of all the sauces in my supermarket. If it’s still to much sugar for you, than you could try using an Alfredo Sauce or Garlic Butter as a Base instead.

If you liked this recipe for Keto Pizza Crust, Then you may also like these recipes:

Vegan Cheese

And then it happened. I was making my way through the build-your-own taco salad line. My plate was piled high with chips, lettuce, tomatoes, salsa, and just about ready for the… “Hey, what is THAT cheese? That couldn’t be vegan. It’s so tasty-looking.” I layered on a spoonful, hoping that maybe, just maybe, there could be such a thing as cheese after veganism.

Anxiously sitting down with my friends, I took my first bite and wow! Cheese, welcome back into my life! I found out that my friend Megan was the talented chef who had brought it. When I asked her what was in it, I couldn’t believe her answer: Potatoes and carrots. WHAT?!

Ok, so I had to give it a try. It turns out this cheese is amazing for everything. For instance, pizza. What about macaroni and cheese? Quesadillas? How about nacho night. This cheese is fabulous for every cheesy dish. Best of all, it’s super simple to make. If you don’t have yeast flakes, you can purchase them online. Here is the link to McKay’s chicken style seasoning, or you can use salt to taste.

Watch the video: TINE Revet Ost - Perfekt til pizza! (August 2022).