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Gluten Free Mini Pizzas

Gluten Free Mini Pizzas

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A wheat free take on a firm favourite these individual pizzas combine mashed potato and gluten free flour to make a perfect textured base on which to build your own creation.
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  • 1 tbsp Olive Oil, plus a little for greasing
  • 1 Onion, peeled and chopped
  • 1 Clove Garlic, crushed
  • 75ml Passata
  • 1 tbsp Tomato Puree
  • 1 tsp Dried Oregano
  • 100g Potatoes, cold, mashed
  • 125g Gluten Free Plain Flour
  • 1 tsp Cream of Tartar
  • ½ tsp Bicarbonate of Soda
  • 12g Parmesan
  • 6 tbsp Milk
  • 3 tbsp Mixed Mushrooms
  • ½ Yellow Pepper, thinly sliced
  • 70g Pepperoni
  • 125g Mozzarella, thinly sliced

Recipe tips / Prepare ahead

Preheat the oven to 200c/Gas6.


Step 1

Heat 1tbsp of the oil in a frying pan and cook the onion and garlic until just softened. Remove from the heat and set to one side.

Step 2

Mix together the passata, tomato puree and oregano and season.

Step 3

Place the mashed potatoes, flour, cream of tartar, bicarbonate of soda & parmesan in a bowl and mix.

Step 4

Stir in the milk and mix to form a dough; you may need to add a little more milk but add cautiously, you want to achieve a soft dough that isn't too sticky.

Step 5

Take half the dough and on a lightly oiled baking sheet press the mixture out to form a disc about 25 cm across. Repeat with the other piece of dough.

Step 6

Spead the tomato mixture over the dough bases and season. Now top with the onions and garlic, followed by the pepper, mushrooms, pepperoni and mozzarella.

Step 7

Bake in the preheated oven for 15-20 minutes. Serve with salad.

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    Video about the recipe