This gluten-free pizza is crisp, cheesy, and loaded with tomatoes and mushrooms. A rice and oat flour crust bakes up golden, while stewed tomatoes and peppers add a bright, savory topping. If you love lighter pizza nights, you will also enjoy our Broccoli Crust Pizza and our Crustless Zucchini Pizza.
Ingredients
- For the dough: 100 g (3/4 cup) whole-grain rice flour
- 50 g (1/2 cup) oat flour
- 25 g (3 tbsp) potato starch
- 25 g (3 tbsp) tapioca starch
- 1 tbsp olive oil
- 140-180 ml (1/2-3/4 cup) water
- 1 tsp lemon juice
- 0.5 tsp baking soda
- 0.5 tsp salt
- For the topping: 3 large fresh mushrooms
- 1 tomato
- 1/2 red bell pepper
- 3 small pickled cucumbers
- Small bunch parsley
- Salt
- Black pepper
- Cheese
Instructions
- Preheat the oven to 180C (350F). Mix all dry dough ingredients, add the wet ones, and knead (add water gradually – flours absorb differently).
- Press the dough into a pizza base on parchment and shape the rims.
- Halve the tomato and slice thinly; cut the pepper into thin strips. Stew in a pan on medium heat until the pepper softens; finish with chopped parsley, black pepper, and a little salt.
- Slice the mushrooms in half, then into thin slices; slice the cucumbers into thin rounds.
- Layer the tomatoes and peppers on the dough, then the mushrooms (2-3 layers – they shrink a lot in the oven and should be well salted).
- Top with cucumbers and cheese; bake 12 minutes.
Tips
- Add the water gradually – different flours absorb differently, so stop when the dough is soft but holds its shape.
- Salt the mushrooms well and layer them generously; they shrink a lot in the oven.
- For another lighter pizza idea, try our Zucchini-Crust Pizza Bake, and browse more pizza inspiration at Serious Eats.
Nutrition (per 100 g): 154 kcal | Protein 13 g | Fat 7 g | Carbs 9 g