Gluten-Free Spring Flatbread Pizzas Recipe

This Gluten-Free Spring Flatbread Pizza is a fresh and vibrant recipe, which is made with a homemade gluten-free crust, a sweet pea and mint puree, and creamy goat’s cheese. It’s the perfect light meal for a spring or summer day, ready in about 45 minutes, plus proving time.

Gluten-Free Spring Flatbread Pizzas Ingredients

For the Dough:

• 250ml milk
• 1 x 7g sachet of yeast
• 2 ½ teaspoons caster sugar
• 65g cornflour
• 425g brown rice flour, plus extra for dusting
• 2 teaspoons gluten-free xanthan gum
• 1 large free-range egg
• 4 teaspoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon bicarbonate of soda
• 2 teaspoons cider vinegar

For the Topping:

• 300g fresh or frozen peas
• ½ a bunch of fresh mint (15g)
• 250g soft goat’s cheese or curd
• 1 lemon, zested and juiced
• 2 courgettes (zucchini)
• Fine polenta, for dusting
• 200g watercress
• Extra virgin olive oil

How To Make Gluten-Free Spring Flatbread Pizzas

1. Activate the Yeast and Make the Dough: Gently warm the milk. In a bowl, whisk the yeast and sugar with a splash of the warm milk until it starts to foam. In a separate large bowl, mix the cornflour, brown rice flour, xanthan gum, egg, olive oil, and salt with the remaining milk. Add the yeast mixture and use your hands to combine it all into a smooth dough.
2. Prove the Dough: In a small cup, mix the bicarbonate of soda into the cider vinegar (it will fizz), then quickly fold it into the dough. Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave it to prove in a warm place for 1 hour, or until it has doubled in size.
3. Prep the Toppings and Oven: While the dough proves, preheat the oven to 200ºC/400°F/gas 6, and place a pizza stone or a large baking sheet inside to get very hot.
4. Make the Pea & Mint Sauce: Blanch the peas in boiling water for 3 minutes, then drain. Add them to a food processor with the mint leaves, a good drizzle of olive oil, and a pinch of salt and pepper. Blitz to a smooth paste.
5. Assemble the Pizzas: In a small bowl, combine the goat’s cheese with half the lemon juice and half the zest. Once the dough has proved, tip it onto a lightly floured surface, divide it into eight pieces, and roll each one out into a thin, circular pizza base.
6. Top and Bake: Top each pizza base with the pea purée. Grate the courgettes and scatter them over the top, then dollop on some of the goat’s cheese mixture. Sprinkle polenta over the hot pizza stone or tray, then carefully place the pizzas on top.
7. Bake and Serve: Bake for 10 to 12 minutes, or until the edges are cooked and crispy. Serve immediately, topped with some fresh watercress, a drizzle of extra virgin olive oil, and a final grating of lemon zest.

Recipe Tips

• How to get a good rise from gluten-free dough? The key is to make sure your milk is just lukewarm (around 110°F), not hot, to properly activate the yeast. A warm, draft-free spot is also essential for the dough to prove and double in size.
• How to get a crispy pizza crust? The most important secret is to preheat your pizza stone or baking sheet in a very hot oven before you slide the pizzas on. The sprinkle of polenta also helps to create a barrier and a crispy bottom.
• Can I make the dough ahead of time? It’s best made fresh for the optimal rise. However, you can make the pea puree and the goat’s cheese mixture a day in advance and store them in airtight containers in the refrigerator.
• Why add the fizzy vinegar and baking soda? This is a classic baker’s trick, especially for gluten-free doughs. The chemical reaction between the acid (vinegar) and the alkali (baking soda) creates a burst of carbon dioxide, which gives the dough an extra lift and results in a lighter, airier crust.

What To Serve With Spring Pizzas

These are a wonderful light lunch or dinner on their own. The peppery watercress on top is the perfect fresh garnish. They would also be lovely with:

• A simple side salad of mixed greens with a lemon vinaigrette
• A glass of crisp, cold Sauvignon Blanc or rosé wine

How To Store Leftover Pizzas

• Best Eaten Fresh: These flatbread pizzas are at their absolute best when they are hot and crispy, straight from the oven.
• Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days, but be aware that the crust will soften considerably.
• Reheat: For the best results, reheat the pizzas on a baking sheet in a hot oven for 5-7 minutes to help re-crisp the base.

Gluten-Free Spring Pizzas Nutrition Facts

• Serving: 1 pizza
• Calories: 550 kcal
• Carbohydrates: 75g
• Protein: 18g
• Fat: 22g
• Saturated Fat: 9g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Easy Spelt Pizza Recipe
• Quick grilled pizza Recipe
• Gluten-free pizza Recipe