Mains, Vegetarian

Gluten-Free Pan Pizza

Cooking method:

Ninja Foodi 9-in-1 PossiblePan with ZEROSTICK
  • Prep Time: 1h 45 mins
  • Total time: 1h 57 mins
  • Skill Easy
  • Serves 8 people

Gluten-Free Pan Pizza

This no-fuss Gluten-Free Pan Pizza has the crispiest base and is super easy to make. Packed full of nutritious toppings it’s the perfect meal for all the family.


For the dough

  • 355g gluten-free self-raising flour
  • 1 tsp active dried yeast
  • 1 tsp sea salt
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 50g natural yoghurt or coconut yoghurt
  • 2 tbsp olive oil (plus extra for proofing/cooking)
  • 150ml tepid milk or water

For the topping

  • 150-175ml pizza sauce
  • 175g grated cheddar and mozzarella, divided
  • 45g grated parmesan or pecorino
  • 1/3 green pepper, sliced
  • 1/3 red pepper, sliced
  • 1/3 large red onion, finely sliced
  • 1 tbsp sliced black olives
  • 1 tbsp tinned sweetcorn kernels
  • 1 tsp fresh basil, finely chopped
  • 1 tsp fresh oregano, finely chopped
  • Small handful torn fresh basil leaves

Cooking mode

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  • Step 1

    Stir together all of the dry pizza dough ingredients until evenly mixed. Add the yogurt, olive oil and mix through the dry ingredients. Gradually stir in the milk until you have a lump-free, smooth dough. Form the dough into a ball and place in pan, drizzle with a little olive oil and cover with a damp tea towel or cling film. Leave to proof in a warm place until doubled in size or for up to 1 hour.

  • Step 2

    Uncover the dough and drizzle with a little more olive oil. Using your fingers press the dough into an even layer in the pan. Cover and leave to proof for a further 30 minutes.

  • Step 3

    Preheat the oven to 245°C.

  • Step 4

    Spread the pizza sauce over the pizza using the back of a spoon, leaving 1 cm around the edges. Sprinkle over the cheeses, reserving 45g of the grated cheddar and mozzarella. Top with the sliced vegetables, sliced black olives, and sweetcorn kernels. Sprinkle over the chopped herbs and remaining cheese.

  • Step 5

    Place the pan on a high heat and cook for 2 minutes before transferring to the oven and bake for 12 to 18 minutes. Remove from the oven and run a butter knife or silicone spatula around the edges of the pan if any cheese is stuck – this will prevent it from sticking.

  • Step 6

    Leave to cool for 5 minutes before sprinkling over the torn fresh basil leaves and carefully transfer to a chopping board and slicing into 8 wedges.


    The chopped fresh herbs can be subbed for 1/4 tsp dried version.