Excellent, easy recipe for a delicious pizza which was enjoyed by both coeliac and non-coeliac members of the family.

I made this recipe yesterday . As a newbie to hasten free I find anything like this daunting but I was surprised. What a great pizza dough, crispy, fluffy, deep dish type. We really enjoyed this. Thank you.

This pizza makes me so happy. I absolutely love it. It's easy to make and super tasty. There's only one independent restaurant that I can think of that makes a gluten-free pizza as good. I let the dough rise without any toppings and then cook the dough for ten minutes. After this I add the toppings and cook for 20 to 30 minutes. I add a lot of different toppings and I think that's why it takes longer to cook. Tonight I made it with Doves Freee brown bread flour as I couldn't find the white bread flour in my cupboard. It was absolutely delicious and very filling. I'll probably use brown bread flour or a mix of the two in future. Thanks for the great recipe.

Best pizza, perfect dough and i added some vegan cheese. I would not go back eating traditional pizza anymore ? thank you for sharing the recipes.

Very good recipe. I think it only needs a bit more salt. I didn't have the vinegar, but it wasn't necessary after all. I used tomato sauce instead of cherry tomatoes. Put tomato sauce after five minutes (as soon as the batter got to a "pizza consistency") and the mozzarella after 20 minutes. I think it would get burned otherwise. Would have been useful to specify the size of the tin, the pizza was a bit thick but near perfect! Great first attempt!

Made a great Pizza with this, just used passata,onions,garlic reduced to a nice thick paste then spread on after leaving to rise for 20 mins with rubber brush, added Mozzarella plus Mature greated cheese 'basil' olive oil,chilli flakes and baked for 20 mins 220 Fan. @Doves Farm, If I cut the flour with 30% Sorghum and maybe a TBSP of flax seed for gut health would that still work in this recipe ? I still have about 12 kg of GF White Bread flour to work through!

This recipe is absolutely fantastic, it turned out exactly as it looked in the picture (though I used different toppings), and had a bouncy chew which is almost impossible to find in gluten-free baking. It is much more of a British style pizza base, thick and doughy, rather than the Italian thin and crispy kind, so more of a pizza bread than a proper pizza in my opinion. That said, it tastes just like the sort of things I would buy from an Italian bakery, and far better than anything I have ever tried from pizza hut, who try to create this thicker doughy base too. This recipe is perfect and can't wait to bake it again!

Very pleased with the end result. I was really unsure when spreading the batter (rather than dough) into the tray, However, what I ended up with was a very enjoyable pizza similar in consistency and flavour to those on offer at the big chain restaurants. Even my non coeliac daughter shared some with me and she loved it too.

I used this recipe for the base only. I must admit I wasn't convinced when I spread the mixture on the baking tray, but wow it was sooo good. Best pizza I've had in years!

Fantastic recipe!

Delicious! I haven't had pizza in years! I used the chickpea flour/water instead of egg, and used a sprinkle of nutritional yeast instead of cheese as I am intolerant to both. Topped with home-made tomato sauce, chicken, bacon and mushrooms. Happy me!!!

Best pizza since going gluten free

Fantastic recipe. The dough has the consistency of thick batter, don’t panic, just pour it into the tray and leave for 20 mins. Put your toppings on (garlic chicken and pepperoni

Delicious

What a waste of money. If I wanted to throw the ingredients into the bin, I would use this recipe. Where does the Harry Potter style transformation from batter to dough take place........... I've never poured a bread dough before, so I shouldn't have expected too much. AND this is the new improved recipe.....perhaps you should try before printing on the packets! Never Again.

Hi Robin. We have since amended the method to reflect that the mixture should be more of a batter consistency rather than the usual pizza dough. Best wishes, Doves Farm.

Very good recipe. I had previously tried ready-made pizza mixes (from other brands) and it always produced a sticky mess than was impossible to spread in the pan. In this recipe I used about 10% more flour and 20% less water, the original recipe seemed to produce dough that was too liquid. The resulting pizza was excellent, not really comparable to "normal" gluten pizzas, but still the best gluten-free one that I have eaten.

This recipe worked very well for me. I also cooked the base for 10 minutes before putting the topping on and it worked very well. However I reduced the sugar content as I have never used that amount when baking non gluten bread dough. I left it a little to prove however it didn't really rise. When I floured it I rolled it out gently and as little as possible as it felt a little delicate. I made two good sized pizzas. Lovely texture.

Fantastic recipe. Mixed it in the bread maker and it was quite liquid but I just spread it on the tray and left it to rise for a few minutes. I cooked it for 10 mins before adding the topping. You would never know it was gluten free.