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Gluten free Pizza Base

Photo by Vinita Punjabi


  • 1 cup gluten-free flour (buckwheat/amaranth/sorghum)
  • 2-3 tbsp coconut/cashew butter
  • 1 tsp powdered dried herbs (mix of oregano, basil, thyme)
  • 1 tsp unrefined salt
  • ¼ – ½ cup warm water


I a bowl, take all the ingredients except water and mix well to obtain a crumbly texture. Adding one tablespoon of water at a time, knead to make a soft dough. Divide the dough into 2 equal sized balls. Dust a plain surface with flour and press the dough ball with the tips of your fingers, keeping in mind that the centre should be thick and the edges thinner. Make a 6” wide disc. Using a fork, make indents all over. Roast this disc of dough on a heated tawa (griddle) on low-medium heat, until it is 60% done. Or bake in a preheated oven at 180 °C, on a parchment lined baking sheet until half done. The pizza base is ready.

To Make a Pizza

Preheat the oven to 180 °C. Top the pizza base with pizza sauce, cashew cheese and vegetables of your choice. Bake for 20-25 minutes, until the cheese is brown on top.

Serves 2


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