Recipes

How to make gluten-free pizza at home with our sourdough pizza base mix

Make deep pan or thin and crispy gluten-free pizza bases at home from one bag of EverFree Sourdough Pizza Mix, with the method from the pack and topping ideas.

  • Makes 2 deep pan or 4 thin bases
  • Rest 60-90 min · Bake 18-22 min
EverFree Gluten-Free Pizza Mix bag on a wooden board with fresh basil, a tomato and a bowl of the dry mix

A gluten-free pizza base that holds its toppings, made at home from one bag of EverFree Gluten-Free Pizza Base Mix (Sourdough).

What you need

The bag holds the dry ingredients, made with gluten-free sourdough powder and yeast. You add water, oil and eggs, or plant-based milk for a vegan base. The quantities below are the method printed on the pack.

A. Deep pan sourdough pizza - makes two 25 cm / 10 inch bases

  • 1 pack (370 g / 13 oz) EverFree Sourdough Pizza Mix
  • 155 g / 5.4 oz tepid water
  • 50 g / 1.7 oz oil
  • 2 medium eggs (for a vegan pizza base: replace the eggs with 80 g plant-based milk)
  • 2 × 25 cm / 10 inch deep pizza pans

Preparation instructions

  1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7.
  2. Mix the pizza mix with the water, oil and eggs (or plant-based milk) until smooth.
  3. Divide the dough into two equal portions.
  4. Shape each portion into a smooth round ball, place it in a pan and press the dough with your palm to form a 25 cm / 10 inch deep pan base.
  5. Rest for 60-90 minutes in a warm place (35-40°C / 95-104°F), covered with a damp cloth.
  6. Prick the dough lightly with a fork and pre-bake for 8-10 minutes.
  7. Add your toppings and bake for a further 10-12 minutes until golden.

B. Thin and crispy sourdough pizza

185 g (half the pack) makes two 25 cm thin and crispy bases. You will need:

  • 185 g EverFree Sourdough Pizza Mix
  • 80 g / 2.8 oz tepid water
  • 25 g / 0.8 oz oil
  • 1 medium egg (for a vegan pizza base: replace the egg with 40 g plant-based milk)

Follow the deep pan preparation instructions above. To make four thin and crispy bases from the whole 370 g pack, use 160 ml tepid water, 50 g oil and 2 medium eggs (or 80 g plant-based milk), divide the dough into four equal portions and follow the same method.

Thin or thick bases

For deep pan, use the whole bag for two 25 cm bases (method A). For thin and crispy, half the bag makes two 25 cm bases (method B).

Hand holding an EverFree Gluten-Free Pizza Mix bag above a slice of pizza with basil and a bowl of the dry mix

Topping ideas

  • Margherita: tomato sauce, mozzarella and fresh basil.
  • Roasted vegetables: peppers, courgette, red onion and olives.
  • Vegan: make the base with the plant-based milk option and use dairy-free cheese, or skip the cheese and add extra vegetables.

Check that every topping, sauce and cheese you use is gluten-free, and dairy-free for a vegan pizza.

FAQ

Is it suitable for coeliacs?
The mix is gluten-free and suitable for coeliacs, and it is made in a facility that handles nuts. Check your toppings are gluten-free too.

Can I make it vegan?
Yes. The mix is vegan as sold; replace the eggs with plant-based milk as shown in the method and use dairy-free toppings.

Find the pizza mix with our other gluten-free baking mixes.