Recipe of the Week: Doves Farm Gluten Free Pizza

Yummy gluten-free pizza. NOM.

The thing I hate most about not being able to eat wheat is that I can’t just pick up the phone to Domino’s and be delivered a huge, melty, cheesy, doughy pizza. Not without it making me rather ill, anyway. When my boyfriend treated himself to Pizza Hut last night, it looked and smelt SO GOOD that I decided to have a go at making my own version this weekend. Whilst watching the latest episode of Glee and having a glass of wine, naturally.

I’ve tried to make gluten-free pizza dough before with various “quick ‘n’ easy” no-yeast recipes that don’t involve waiting for the dough to rise (I’m a very impatient baker/eater), but I haven’t yet found one that works that well. This time I decided to start dinner before I got mega-hungry, do it the “proper” way and follow the Doves Farm recipe on the back of the flour packet.

This recipe is for a veggie topping, but I don’t believe in pizza without pepperoni so I loaded mine up with that plus mushrooms, sweetcorn and grated mozzarella. For the tomato sauce base, I just spread with tomato purée then seasoned with salt, pepper, basil and oregano. Before going in the oven, I gave it a good sprinkle of Worcestershire sauce. Scrummy.

I decided to split the cooking times 50/50 (20 minutes for the base, then 20 minutes with the topping on) because I was worried about the base not cooking all the way through – a common problem with gluten-free baking as the dough doesn’t rise in the same way as wheat-based dough – or the cheese burning. It’s in the oven as I write this, so fingers crossed…

Served up with rocket, spinach and watercress salad.

The verdict? Pretty good actually. The dough cooked nicely all the way through and had that light, cakey kind of texture that you always get from rice flours. It’s not the perfect substitute for a take-away, but it certainly did the job of fulfilling my pizza craving. I’ll definitely be using this recipe again as it was an absolute doddle to make and relatively speedy. Plus, it made SO much pizza that I have ¾ left to eat cold tomorrow! Result. Although…. maybe I’ll just have one more slice..

NOTE: Just realised the ingredients on the packet of flour are slightly different to the one on the website, though the method is the same. Here are the measurements I used:

450g Doves Farm White Bread Flour
½ tsp Salt
2tsp Quick yeast
2tbsp Sugar
325ml Warm milk
1tsp Vinegar
2 Eggs
6tbsp Oil


Qype: Famous Moes Pizza in Brighton


Being severely intolerant to wheat, I’ve had to come to terms with the fact that takeaway pizza is a luxury that’s denied to me. Until now. Thanks to a comment from a fellow Qyper, I was informed that Famous Moes on Southover Street do, in fact, offer gluten-free pizza bases.

I was so excited that it was all I could do to stop myself from ordering pizza there and then. In the end, I decided there was in fact nothing stopping me from doing just that and picked up the phone. I spoke to a very nice man who explained to me that there were a couple of limitations to this new found life of pizza takeaways – namely that they only come in the tiny size. Which is OK – definitely better than nothing. The upside is that they’re included in the buy-one-get-one-for-£2 deal. Awesome. So that’s two gluten-free pizzas for a tenner.

Oh my goodness, that tenner was SO worth it. I went for the ‘Smokey Moe’ and the ‘Beijing Duck’ – while the bases are clearly off-the-shelf frozen ones, nothing beats that amazing taste of takeaway pizza topping. The supermarket ones just don’t cut the mustard. I’ll definitely be ordering pizza from here again in the not-too-distant future – and hopefully they’ll get lots of gluten-free orders and branch out into doing larger, freshly made gluten-free bases.

Check out my review of Famous Moes Pizza – I am Alice_Reeves – on Qype