Gluten-free Pizza Base

Let’s face it, the base to topping ratio means that a proper pizza is never going to be a nutritionally balanced meal! But now and again, it’s good to know that pizza can still be on the menu if you are handling food intolerances.
Pizza is a brilliant gateway meal to increasing vegetable intake for kids. In our house the rule is you can have anything you like on your pizza, as long as it includes 3 types of vegetables! This recipe calls for soya yoghurt, but if you can’t eat soya, you can use any unsweetened plant yoghurt, such as almond.
Alternatively, if you can eat dairy, you can replace the yoghurt and the oil with 125g of Greek yoghurt. Makes 1 base. You will need a frying pan – I use a cast iron one because it goes straight under the grill. If you have a normal one, then you will need to transfer the pizza to a tray to grill the top.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Cuisine: Dairy Free, Gluten Free
Servings: 1 Person


  • 125 g gluten-free self-raising flour
  • 110 g unsweetened soya yoghurt
  • 1 teaspoon olive oil
  • 1 teaspoon baking powder
  • 1 Pinch salt


  • Combine the ingredients in a bowl.
  • Work the mixture into a soft dough. You should be able to handle it. However, if it is too sticky, just roll it out between two sheets of non-stick baking parchment.
  • Sprinkle your surface with more flour and roll it out into a round. It should be ¾ cm thick.
  • Brush a frying pan with oil. Cook the pizza base on a low heat on the first side, until very lightly browned underneath – about 3 minutes.
  • Flip it over and cook the other side, until lightly browned, about 4 minutes.
  • Remove from the heat and top the lighter side with tomato puree or tomato sauce, herbs and toppings of your choice. If you are not using cheese, drizzle well with olive oil.
  • Transfer to a baking tray if using.
  • Grill under a hot grill until the toppings are bubbling and the pizza edge is browned.