Jeeva’s Gluten Free Pizza

Most of my recipes are a result of the intended recipe not working out. I am all about making ‘Lemonades out of the the Lemons thrown at me’ . Also happens to be my approach at living life these days!

I was trying to work out a soft roll recipe but it didn’t come out the way I intended so I decided to make it to something else. I made a few tweaks & voila…it resulted into this soft & thick base gluten free pizza base.

So excited to share it with the world! You know why?

On my Facebook page @GFIndia a few months back I asked ‘ What do you miss the most & what recipe would you like’ ? Answers ranged from breads to pizza’s and a few people said roti.

I know the feeling!

When it comes to celebratory indulgent food, it is then you miss ‘gluten’..but I think over the years ( a decade is a long time) , I kind of have acquired a taste for gluten free grains. I am not really enamoured by a lot of processed food nowadays. If there is anything that does catch my attention is gourmet style home made pizza’s like the one where you know every ingredient is sourced from high quality vendors and everything is fresh & organic. I am sharing the recipe of my base tomato sauce which I use for pizza’s & pasta’s. I enjoy making it, find the process highly therapeutic.

Parents, I have made this recipe keeping all your kids in mind. I know how kids like pizza’s. For all the healthy eating I do, I can’t deny I like the odd pizza too, so Celiac or GI adults its for you too šŸ˜‰

So here goes my pizza recipe

Jeeva’s Gluten Free Pizza Recipe

Serves – 2

Prep – 20 minutes + time for rising

Baking Time – 20 mins


  • 75 gm white rice flour
  • 75 gm brown rice flour
  • 25 gm potato starch
  • 25 gm tapioca flour/starch
  • 25 gm corn starch
  • 1 tsp xanthan/guar gum/chia seed/flax seed
  • 1/2 tsp psyllium husk
  • 1 tsp instant dry yeast *
  • 1 tsp sugar
  • 1 egg or vegan egg replacer **
  • 1 tbsp olive oil + for greasing baking sheet & cling wrap
  • 100-125 gm mozarella cheese grated
  • Peppers – 1 of each colour green, yellow, red
  • Mushrooms – 30 gm
  • 150 ml warm water
  • Basil, Olives, Any non veg protein – optional toppings/ choices

Tomato Sauce

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 250 gm cherry tomatoes or ripe regular salad tomatoes
  • 1/2 tbsp of tomato puree
  • 1/2 tbsp dried herbs like oregano, basil or rosemary
  • A pinch of sugar
  • Salt & Pepper to taste
  • Chilli Flakes (optional to taste)


Prepare a pizza stone or grease a parchment paper. If you are using a non stick bake paper there is no need to grease it.

Sift flours, gum, husk/seed powder, yeast, sugar and salt into a large bowl. In a separate jar take the water, break the egg into it and add the oil. With a whisk or fork give it a stir. Pour the wet mixture into the dry mixture bowl. Combine well and you should have a pliable dough.

Dust a surface with little flour & knead the dough for a minute. Then transfer the dough into oiled bowl & cover with greased cling wrap or wet kitchen towel. Leave it to rise for 1 hour in a warm area in your kitchen. In Bangalore, its rainy & grey and since Bangalore is 3000 ft above sea level, the rise takes almost an hour. Depending on where you live & the weather it may take less or more time. In warmer areas of India it may take less and in colder places it will take at least an hour.

Moving on to the tomato sauce. Take a medium pan, heat and pour in the olive oil. Once the pan is heated, tip in the onions and let it cook on a medium heat for 5 minutes and then add the garlic and fry for 1 minute. Then slide in all the ingredients and let it cook on a slow heat for 10 minutes. You should get a thick tomato sauce at the end of it. Please feel free to add more herbs and spices to your taste.

Pre heat oven to 220 Degree Celsius . Take the dough and roll out into a circle on the baking sheet. Do it lightly by hand or with a rolling pin. Once the dough is prepared, top with sauce, cheese and other desired toppings. Place prepared pizza into the oven and bake for 10 minutes or until golden. Let the pizza cool down for a few minutes and then use a pizza cutter, slice & serve.


You may definitely double the recipe, it works fine.

*Use Gloripan or Angel if you are in India. Best Yeast Brands in my opinion

**Commerical Egg replacer – both are expensive & imported but I like Yes You Can Vegan Egg Replacer & Bob Red Mill’s . All available in stores like Nature’s Basket, Foodhall, Bigbasket or Amazon.

Want to know more about the gluten free lifestyle or Celiac Disease? Or just want to read the book that topped the Times of India List of Best Books on Diet & Wellness in 2018 – Get my book ‘A Gluten Free Life, My Celiac Story’ here

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