Gluten-free cornmeal-tortilla pizza with roasted vegetables and mozzarella

Ingredients

• 200 gfine cornmeal
• 1 teaspoonsalt
• 1 teaspoongluten-free baking powder
• 1 tablespoon, plus extra for the vegetablesolive oil
• 120–130 mlwarm water
• 6–8 tablespoonspassata or tomato sauce
• 1courgette
• 1red pepper
• 1red onion
• 125 gfresh mozzarella
• to tastefresh basil leaves
• to tastesalt and pepper

Instructions

1. 1

   Mix the dough

   Preheat the oven to 220°C, using top and bottom heat. In a large bowl, combine the cornmeal, 1 teaspoon salt, gluten-free baking powder and 1 tablespoon olive oil. Gradually pour in 120–130 ml warm water and knead to make a smooth dough.

2. 2

   Shape the bases

   Divide the dough into 2 equal balls. Put one ball between two sheets of baking parchment and roll it into a thin round about 25 cm across. Repeat with the other ball, then place both bases on a parchment-lined baking sheet.

3. 3

   Bake the bases

   Bake the bases for 8 minutes, until they have firmed up.

4. 4

   Roast the vegetables

   Meanwhile, slice the courgette, red pepper and red onion thinly. Drizzle with olive oil, season with salt and pepper, and roast on a separate baking sheet for 15 minutes, until cooked and lightly golden.

5. 5

   Add the toppings

   Remove the bases from the oven and spread each with 3–4 tablespoons of passata or tomato sauce. Arrange the roasted vegetables over the sauce and add the sliced mozzarella.

6. 6

   Finish the pizzas

   Bake for a further 10–12 minutes, until the mozzarella has melted and is lightly golden. Take the pizzas out of the oven and leave them to rest for 2 minutes. Garnish with fresh basil leaves and a drizzle of olive oil, then slice and serve immediately.

What is cornmeal-tortilla pizza?

Pizza is an Italian dish built around a topped, baked base; this version swaps the usual wheat dough for a thin cornmeal crust. It has a tortilla-like shape and gets its lift from gluten-free baking powder rather than yeast.

The combination of passata, roasted vegetables and mozzarella keeps the toppings familiar, while the cornmeal gives the base a different texture and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 22g protein, 100g carbs, 25g fat.

Cornmeal provides most of the carbohydrates, while olive oil and mozzarella contribute much of the fat; mozzarella also supplies most of the protein. The vegetables add fibre and volume. Pair a pizza with a green salad or extra vegetables to balance the plate.

Why the cornmeal base works

Warm water: add it gradually, since the recipe gives a range of 120–130 ml and the dough should be smooth enough to knead without becoming wet.

Parchment: roll the dough between two sheets to make a thin round without sticking. The brief first bake helps the bases firm up before the toppings go on.

Roast the vegetables separately

Even slices: cut the courgette, pepper and onion to a similar thickness so they cook at roughly the same rate.

Room to roast: spread the vegetables across their baking sheet rather than piling them up. They should be cooked and lightly golden after 15 minutes.

Look for these doneness cues

The base: after its 8-minute pre-bake, it should feel firmer than the raw dough. Once topped, the edges and underside should be set when the pizza comes out.

The cheese: bake for 10–12 minutes, stopping when the mozzarella has melted and picked up a little colour. Rest the pizzas for 2 minutes before slicing.

Keep the topping balanced

Sauce: spread 3–4 tablespoons over each base, leaving the surface covered without making the crust soggy.

Mozzarella: slice the 125 g portion and distribute it across both pizzas. Roasted vegetables add plenty of topping, so avoid stacking them too thickly in one spot.

Serve while warm

The recipe serves two, so each person gets one pizza. Add fresh basil and a drizzle of olive oil just before serving for a fragrant finish.

A crisp green salad or steamed greens make a simple accompaniment. Serve straight away, while the mozzarella is still soft and the bases are warm.

Recipe notes & tips

• Add the warm water gradually so you can stop once the dough is smooth and workable.
• Roll each dough ball between parchment sheets to make handling the delicate base easier.
• Keep the vegetable slices thin and spread them out on the baking sheet for more even roasting.
• Pre-bake the bases before adding the sauce so they have a chance to firm up.
• Let the pizzas rest for 2 minutes before cutting so the toppings settle.
• Check that the baking powder is labelled gluten-free if you need to avoid gluten.

Variations

• Add mushrooms: roast thinly sliced mushrooms with the other vegetables.
• Change the vegetables: use thin slices of aubergine in place of some of the courgette.
• Add herbs: scatter dried oregano over the tomato sauce before topping.
• Make it spicier: add a pinch of chilli flakes to the passata.
• Try another cheese: replace some of the mozzarella with a little grated mature cheese.

Common mistakes to avoid

• Adding all the water at once: the dough may become too wet; pour it in gradually and stop when the dough is smooth.
• Rolling without parchment: the dough can stick or tear; sandwich it between two sheets before rolling.
• Leaving the vegetables in thick pieces: they may not roast evenly; slice them thinly.
• Crowding the vegetables: they can soften without turning golden; spread them across the baking sheet.
• Overloading the bases: excess sauce or toppings can make the crust soggy; use 3–4 tablespoons of sauce per pizza and distribute toppings evenly.
• Skipping the rest: the hot toppings may slide when cut; leave each pizza for 2 minutes first.

How to store

For the best texture, serve the pizzas immediately. Refrigerate leftovers in an airtight container for up to 2 days, then reheat in an oven until hot; the cornmeal base may soften as it sits.

Frequently asked questions