Easy Gluten Free Stuffed Crust Pizza

Will's pizza

During the week, I (Will) had a burning desire for pizza. I’ve not had it in over a year, which speaks volumes about the amount of pain and discomfort lactose intolerance can cause. No pizza in a whole entire year. With my lactose intolerance and Emily’s gluten intolerance, standard pizza is just a no-go. But no one (no one, I say!) should be denied the ever-loved, ever-savored timeless classic favorite of pizza. So we came up with our own special gluten free, lactose-bearable version, adapted and doubled from this simple recipe.

I took a Lactase Pill and used a combination of cheeses, including aged cheese, which has low-to-negligent amounts of lactose due to breakdown through enzymatic activity, and organic feta cheese, which in its most traditional form is made from goat’s milk, which is usually tolerable by lactose intolerant people. We also used mozzarella for stuffing the crust, but there are lactose-free cheeses available. I bought a block of Lacto-Free’s cheese just in case but braved it with the mozzarella. Really glad I did, because the lactase pill worked like a charm. I was discomfort free, full of tasty goodness and very, very satisfied. And I must say, it went exceptionally well with the Season 3 finale of Suits.

Gluten Free, Tolerable-Amount-of-Dairy Stuffed Crust Pizza
Serves 2
Tastes like rich, golden, saucy, cheesy delicious pizza because it is - only gluten free and with a careful mix of lactose-intolerance-beating measures. Definitely a star recipe - who knew homemade pizza from scratch was so easy? Pairs well with Greene King IPA, Aspall's Organic Cyder and Season 3 of Suits.
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
  1. 450 g gluten free plain flour (I used Dove's Farm GF plain)
  2. 2 teaspoons xanthan gum
  3. 1/8 teaspoon salt
  4. 1 tablespoon honey
  5. 2 teaspoons quick yeast
  6. 2 eggs
  7. 3 tablespoons coconut oil*
  8. 260 g water
  9. 150 g mozzarella
  1. 2 boxes of chopped tomatoes or 500ml tomato passata
  2. 1 medium onion, chopped
  3. 1 clove of garlic, chopped
Season to taste or try the following
  1. 2 teaspoons sage
  2. 1 teaspoon rosemary
  3. 1/2 teaspoon ground black pepper
  4. pinch of salt
  5. 1 tablespoon honey
  6. Tip: Make a little extra sauce for dipping the crust!
Toppings (all optional and to your preference)
  1. 100 g mature (aged) cheddar, shredded
  2. 40 g feta cheese
  3. 50 g spinach
  4. Half a red bell pepper, sliced in thin strips
  5. Vine ripened tomatoes
  6. Shredded chicken
  1. For the base, mix all dry ingredients together and make a well (or indention) in the center.
  2. Add the egg and oil. The mixture will be thick and non-moist, with pea-sized balls of dough.
  3. Gradually add the water. Mix with a spoon rather than a whisk, as the dough will be sticky and ball up.
  4. Flour your hands and thoroughly knead the dough on a well-floured surface, about one to two minutes.
  5. Allow the dough to sit for 30 minutes, covered with a towel.
  6. While the yeast action is taking place in the dough, make your sauce. Finely chop the onion and garlic and allow them to cook in a pan on medium high heat for about 5 minutes. Add the chopped tomatoes. When they are throughly heated, after about 2-3 minutes, add all seasonings and stir thoroughly. Allow to simmer on low heat for a further 7-10 minutes at least, stirring occasionally. If your simmer setting is low enough, allow it to simmer for the duration of the next phase of the pizza base preparation. Otherwise, remove from heat and set aside.
  7. Preheat the oven to 200 degrees C.
  8. After the dough has set for 30 minutes, separate it in half and roll out each half on a well-floured surface until about half a centimeter thick (you may not have enough room, so in case you didn't think of this yourself, you can do one half at a time).
  9. Slice the mozzarella and space it evenly around the edges in a circle. Fold the edges of the dough over the mozzarella until it is completely covered, then press the edges into the rest of the base.**
  10. Place each circular base onto a greased pizza baking sheet/pan.*** Spread as much sauce as you desire, then load up with your chosen toppings.
  11. Bake each pizza for about 20-25 minutes, or until cheese is thoroughly melted and crust is lightly browned. (Use two racks of course if you have them so the pizzas come out at the same time!)
  1. *We used coconut oil for health and preference reasons, but you may prefer a more savory oil, such as organic red palm oil or another oil with a high smoke point. Olive oil is not a good choice, as the oven temperature for this recipe is 200 degrees C, rather high, so the olive oil may reach its smoke point (between 160-200 deg C) and become unhealthy.
  2. **Press the edges firmly into the base so that they do not come up during baking.
  3. *** If your pizza pan does not have holes, lightly poke a fork into the base in about one inch distances all over the dough in order to make it more crispy.
Adapted from The Gluten Free Student Cookbook
Organic Gods http://www.organicgods.com/

Make a well in the dry ingredients

add egg and coconut oil

Add the egg and coconut oil

Mix well

Mix everything together really well

base with stuffed crust

Base with the mozzarella ready for the stuffed crust

stuffed crust finished

Finished stuffed crust

pizza sauce

Make the sauce and leave to mature on the hob for at least 10 mins

Will's pizza

Will’s pizza

emilys finished

Emily’s pizza cooked


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