Gluten-free pizza with mushrooms and basil
Crisp, easy gluten-free pizza base topped with tomato, mozzarella, chestnut mushrooms and fresh basil. Simple enough for weeknight baking.
A reliably crisp gluten-free pizza that doesn’t feel like a compromise. This dough uses psyllium to give chew and structure, and a hot preheated tray to get the base properly crisp.
Make two medium pizzas to feed four — quick enough for a midweek treat, impressive enough for guests. Top as you like, but I love the classic combo of mushrooms, red pepper and fresh basil for balance.
Ingredients
- 350 g gluten-free plain flour
- 10 g psyllium husk powder
- 10 g fine sea salt
- 10 g caster sugar
- 5 g active dried yeast
- 325 ml warm water — about 38–43°C
- 30 ml olive oil
- 1 large egg
- 150 ml tomato passata
- 1 garlic clove — finely grated
- 5 ml dried oregano
- 175 g mozzarella — use vegetarian mozzarella if required
- 100 g chestnut mushrooms — sliced
- 1 red pepper — small, thinly sliced
- 1 red onion — small, thinly sliced
- 50 g black olives — pitted and halved
- 10 g fresh basil — leaves to finish
- freshly ground black pepper — to taste
Equipment
- baking tray
- baking parchment
- kitchen scale
- small saucepan
- measuring jug
Instructions
Proof the yeast: pour warm water (about 38–43°C) into a measuring jug, stir in caster sugar and sprinkle over the active dried yeast. Leave for 10 minutes until frothy.
In a large mixing bowl whisk together gluten-free plain flour, psyllium husk powder and fine sea salt. Make a well, add the large egg, olive oil and the frothy yeast mixture. Mix with a spoon for about 2–3 minutes until a sticky, cohesive dough forms. If very dry add up to 15 ml warm water.
Cover the bowl with clingfilm or a clean tea towel and leave the dough to rest in a warm place for 45 minutes — it won’t double like wheat dough but will become noticeably lighter and more elastic.
While the dough rests, make the sauce: tip tomato passata into a small saucepan, stir in the grated garlic, dried oregano and a pinch of fine sea salt. Warm gently over a low heat for 5 minutes, stirring occasionally, then remove from the heat.
Preheat the oven to 240°C fan/260°C conventional. Put a baking tray on the middle shelf to heat for at least 15 minutes — a hot tray gives a crisp base.
Divide the rested dough into two equal pieces (for two medium pizzas). Place a piece between two sheets of baking parchment and press or roll to a 25–28 cm disc about 5 mm thick. Repeat with the second piece. Leave the shaped discs to rest for 20 minutes on the paper before topping.
Assemble the pizzas: spread a thin layer of the warm passata over each base (about 75 ml per pizza), scatter shredded mozzarella evenly, then top with chestnut mushrooms, red pepper, red onion and black olives. Drizzle a little olive oil and finish with a grind of freshly ground black pepper.
Transfer each pizza on its baking parchment to the preheated baking tray (slide the paper and pizza together). Bake in the hot oven for 10–12 minutes until the edge is golden and cheese is bubbling.
Remove pizzas from the oven, scatter fresh basil leaves over the top and let rest for 2 minutes before slicing. Finish with a light drizzle of olive oil if you like.
Tips
- Always preheat the baking tray in the oven for at least 15 minutes — this is the single best trick for a crisp gluten-free base.
- Hydrate the psyllium fully during the 45-minute rest; under-hydrated dough will be crumbly. If your dough is crumbly after resting add 1 tsp warm water and fold gently.
- Make ahead: shape the dough discs, place between sheets of baking parchment and refrigerate for up to 24 hours; bring back to room temperature for 30 minutes before topping and baking.
- Use baking parchment to transfer the pizzas — gluten-free doughs can be delicate and the paper prevents tears when moving to the hot tray.
- Store leftovers in the fridge and reheat on a hot baking tray in the oven for 6–8 minutes to restore crispness; avoid microwaving which makes the base soggy.
Substitutions
psyllium husk powder → xanthan gum 1 tsp
Noticeably differentlarge egg → aquafaba 30 ml (for a vegan egg substitute)
Stays closemozzarella → vegan mozzarella, same quantity
Stays closetomato passata → tinned chopped tomatoes, blitzed to a smooth sauce and reduced for 6–8 minutes
Stays close
Nutrition
Per serving · estimated
- 549
- Calories
- 15 g
- Protein
- 72 g
- Carbs
- 22 g
- Fat
- 3 g
- Fibre
- 4 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make the dough without psyllium?
You can use xanthan gum (about 1 tsp) instead, but texture will be slightly different — psyllium gives a chewier, more elastic crumb.
How do I get a really crisp base?
Preheat a heavy baking tray (or pizza stone) in the oven for at least 15 minutes and bake the pizza directly on the hot surface.
Can I freeze the dough?
Yes — shape into discs, freeze between sheets of baking parchment in a sealed bag for up to 1 month. Thaw in the fridge overnight and come to room temperature for 30 minutes before topping.
Is this recipe dairy-free or vegan?
As written it's not dairy-free or vegan due to mozzarella and an egg, but you can swap to vegan mozzarella and aquafaba to make it vegan.
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