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Quick Pan Pizza

Everybody loves pizza.  It’s unpretentious, simple, honest food.  It also comes in many guises: from the incredibly thin, crisp pizza base found in Italy, spread lightly with intense tomato sauce and strewn with slices of mozzarella, to the thick, stuffed crust of the commercial English version; there is a pizza type out there to suit everyone.  Everyone, perhaps, except for the food intolerants of this world.  I’ve long been working on a gluten, egg, dairy and yeast free pizza crust that would remind me of my 6 months spent in Italy, where, on a student budget, we ate slices of pizza, cut fresh from a giant, baking hot base that was lifted from the clay oven set in the wall before our eyes.  The price was the equivalent to about a pound a slice and your choice was between the much loved (and in my eyes, the best) margarita or whatever the vendor felt like creating that day: sometimes mushrooms, sometimes pepperoni, once, on a heady day, anchovies and olives.  We ate there every single day and never, ever grew tired of it.  So I understand the importance of a good pizza, but I also understand the sometime need for a quick and simple fix.

This pizza is not the traditional affair but a cheating little number that can be whipped up in minutes.  The base is made from a light dough that can be rolled out to any thickness you like, and the topping is quite literally, anything you want it to be.  For me, I want an intense tomato sauce and then a selection of what can only be described as antipasti, to decorate the top.  I also like to scatter over toasted pine nuts to give a savoury flavour that mimics that of parmesan or pecorino cheese and add a bit of rocket for a peppery kick.  Whatever your choice, this base can be built on to satisfy any pizza craving you might have and makes a brilliant midweek supper when served with a large green salad.

This makes one 8 inch pizza which is a good meal for one or serves two if served with accompaniments.  If you want to make two pizzas simply double the recipe quantities and then divide the dough into two balls, rolling them out and pan frying them separately, before transferring to the oven to cook together.


Makes 1 eight inch pizza

For the pizza base

110g/4oz Doves Farm Gluten Free Self Raising Flour

¼ tsp xantham gum

1 tbsp olive oil

4 – 6 tbsp warm water

A good pinch of sea salt


For the pizza sauce

1 x 400g tin of chopped tomatoes

1 tbsp tomato puree

1 tsp garlic oil or good olive oil

½ tsp lemon juice

½ tsp soft brown sugar

½ tsp dried oregano

A few basil leaves, torn up


For the topping

A selection of antipasti: chargrilled artichokes, olives, roasted peppers

A handful of rocket

A small handful of pine nuts

Drain the juice from the tomatoes, discarding the liquid and placing the remaining tomatoes in a small saucepan.  Add the tomato puree, oil, lemon juice, sugar and oregano the tomatoes, season well and bring to the boil.  Reduce the heat and leave to simmer for 15 minutes.  Stir in the torn basil leaves, season to taste and set aside to cool down slightly.

Preheat the oven to 200c.  Using a large mixing bowl, mix together the flour, water, xantham gum, sea salt and oil until you have a stiff dough – add a little more water if the mixture is not coming together but remember that you don’t want it to become sticky.  Pull the dough together with your hands and knead lightly, just stretching the dough a little to allow the xanthan gum to bind, for a few minutes.  Roll the dough into a smoo

Roll the dough into a smooth ball and lay it between two pieces of clingfilm.  Roll it out into a circle, approximately 8 inches in diameter and 5mm thick, shaping the edges with your fingers.  Heat a large frying pan or flat griddle until very hot.  Once rolled, lay the pizza base into the pan and cook until browned on one side – about 3 minutes.  Transfer the pizza to a flat baking sheet, cooked side down, and then lightly spread over the tomato sauce and layer over your chosen toppings.  Place in the oven and bake for 12 - 15 minutes or until the base is crisp and slightly coloured.  Serve immediately.

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Reader Comments (7)

Wow, that looks like a proper pizza! Great idea.

August 30, 2011 | Unregistered CommenterJames

I love pizza and that looks so quick and simple. Plus, I love artichokes and olives, good choice!!

August 30, 2011 | Unregistered CommenterHelen

This I must try. As a dairy and egg intolerant sufferer I have not had a pizza for years!

August 30, 2011 | Unregistered CommenterDiane

First attempt: Used own mix as I can not buy Doves where I live Used mix of Gram flour (chickpea), brown rice flour and tapioka starch 35 g each, 1 tsp baking pouder, 1/4 tsp xanthan, 1 tbsp olive oil and about 6 tbsp warm water Worked fine Not as elastic as original pizza duogh with yeast of course but good enough to eat a piece by hand Topping from the cupboard: proscuitto, capers, black olives with carlic, some silky tofu (for creamyness - realise this is no-go for you, Pippa. Sorry.) and last but not least pine nuts Oh and used passata with some pepper and herbs as sauce Tasted like a Italian summer holiday Thxs for the inspiration

February 15, 2012 | Unregistered CommenterLily

Hi Lily, your pizza sounds fabulous! And a brilliant use of substitutions.

February 19, 2012 | Unregistered CommenterThe Intolerant Gourmet

Love this base recipe. I have also used it as a quick recipe for naan bread by adding nigella seeds and cooking in the pan until slightly browned. Obviously not the same as naan, but a good substitute!

September 13, 2013 | Unregistered CommenterJay

Hi Jay
So pleased you like the recipe and what a great idea about making it into naan, I'm going to have a crack at it! Happy cooking.
Pippa x

September 17, 2013 | Registered Commenter[The Intolerant Gourmet]

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