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Bocconcini and tomato gluten-free pizza

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  • Gluten free

Make pizzas from scratch with this easy to follow recipe. Best part about it is that it is gluten free!

  • Serves4
  • Cook time40 minutes
  • Prep time30 minutes, (+ 30 mins proving time)

Ingredients

  • 2 cups (270g) gluten-free plain flour mix
  • ½ cup (65g) gluten-free self-raising flour mix
  • 1 tsp salt
  • 1½ tsp Tandaco Dry Yeast
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 2 tbs olive oil
  • 3 medium (about 450g) ripe tomatoes, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 tbs tomato paste
  • 1 tbs apple cider vinegar
  • 1 tsp caster sugar
  • 2 tbs small basil leaves
  • 16 baby bocconcini, halved
  • 250g vine-ripened cherry tomatoes
  • Rocket leaves, to serve
  • Small basil leaves, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Process the combined flour, salt and yeast in a food processor until combined. Add the egg, oil and 220ml warm water and process until combined. Turn onto a clean work surface lightly dusted with gluten-free flour and knead for 3 mins or until smooth. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside in a warm draught-free place for 30 mins or until the dough has risen slightly.
  2. Step 2

    Meanwhile, place the chopped tomato, garlic, tomato paste, vinegar and sugar in a saucepan over medium heat and cook, stirring occasionally, for 10 mins or until the tomato begins to break down. Reduce heat to low and cook for 5 mins or until the sauce thickens slightly.
  3. Step 3

    Preheat oven to 200°C. Roll out dough on a clean work surface dusted with gluten-free flour until smooth and large enough to line a 28cm round pizza tray. Spread base with a little tomato mixture and sprinkle with basil leaves. Bake for 15 mins or until golden. Spoon remaining tomato mixture over base and top with bocconcini and cherry tomatoes. Bake for 10 mins or until the cheese melts and cherry tomatoes are tender. Top with the rocket and extra basil leaves to serve.

    Bocconcini and tomato gluten-free pizza

    Bocconcini and tomato gluten-free pizza
    • Serves4
    • Cook time40 minutes
    • Prep time30 minutes, (+ 30 mins proving time)
    Ingredients
    • 2 cups (270g) gluten-free plain flour mix
    • ½ cup (65g) gluten-free self-raising flour mix
    • 1 tsp salt
    • 1½ tsp Tandaco Dry Yeast
    • 1 Coles Brand Australian Free Range Egg, lightly whisked
    • 2 tbs olive oil
    • 3 medium (about 450g) ripe tomatoes, coarsely chopped
    • 2 garlic cloves, crushed
    • 2 tbs tomato paste
    • 1 tbs apple cider vinegar
    • 1 tsp caster sugar
    • 2 tbs small basil leaves
    • 16 baby bocconcini, halved
    • 250g vine-ripened cherry tomatoes
    • Rocket leaves, to serve
    • Small basil leaves, extra, to serve
      Description

      Make pizzas from scratch with this easy to follow recipe. Best part about it is that it is gluten free!

      Method
      1. Step 1

        Process the combined flour, salt and yeast in a food processor until combined. Add the egg, oil and 220ml warm water and process until combined. Turn onto a clean work surface lightly dusted with gluten-free flour and knead for 3 mins or until smooth. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside in a warm draught-free place for 30 mins or until the dough has risen slightly.
      2. Step 2

        Meanwhile, place the chopped tomato, garlic, tomato paste, vinegar and sugar in a saucepan over medium heat and cook, stirring occasionally, for 10 mins or until the tomato begins to break down. Reduce heat to low and cook for 5 mins or until the sauce thickens slightly.
      3. Step 3

        Preheat oven to 200°C. Roll out dough on a clean work surface dusted with gluten-free flour until smooth and large enough to line a 28cm round pizza tray. Spread base with a little tomato mixture and sprinkle with basil leaves. Bake for 15 mins or until golden. Spoon remaining tomato mixture over base and top with bocconcini and cherry tomatoes. Bake for 10 mins or until the cheese melts and cherry tomatoes are tender. Top with the rocket and extra basil leaves to serve.