This is it, the optimum gluten free pizza base. I’ve tried countless recipes for alternative pizza bases and graded them on texture, moisture absorbness and crispiness of crust. This recipe ticks all the boxes. Best of all, it passed the most crucial test: the kids absolutely loved it.


1 large cauliflower
300g rice flour
200g apple puree
4 tbsp chia seeds
2 tbsp tamari sauce
2 tbsp dried oregano
2 tsp dried basil
2 lemon juice
1 handful of basil
Freshly made tomato sauce

Freshly Made Tomato Sauce

Saute 2 garlic cloves in 1 tbsp of olive oil until golden, add 1 can of chopped tomato sauce and cook for 20 minutes, add the basil and cook for another 5 minutes.


Pizza Base

Start by placing the chia in a jar with 260g water for 15 minutes until it forms a gel.

Place the cauliflower in a food processor and blend it until a flour consistency. Then place the blended cauliflower into a muslin cloth and squeeze the excess water.

Place the cauliflower in a bowl with all the remaining ingredients and combine until they form a dough. Divide the dough into 4 pieces and form with your hands into thin circle pizza bases. Line 4 baking pizza trays with baking paper and brush with a bit of olive oil. Bake the pizza bases for 30 minutes until they started getting golden and slightly crispy around the crust. Add some of the fresh tomato sauce on the base and then top with your favourite choices. I prefer to have mine with kalamata olives, sliced fresh cherry tomatoes and low fat feta cheese and spinach.