Gluten Free Pizza


Serves 2/4 people
Makes 1 large 12 inch pizza.
Cooking time approx 45 minutes.

Ingredients for the base.

800g of leftover mash or 1 packet of of instant mash.
1 whole large egg.
Salt and pepper to season.

Homemade Marinara Sauce.

250ml of Passata about half a carton.
1 tsp of White or Cider vinegar. (Malt vinegar will suffice)
1 tsp of sweetener
1/2 tsp of basil.
1/4 tsp of dried oregano.
1 clove of crushed garlic or 1 tsp of garlic granules.
Salt and pepper to season.

Add all of the ingredients to a saucepan and leave on a low heat to simmer and reduce until it becomes a thick consistency.

Method for the base.

In a bowl mix together the leftover over cold potato (best to use from the fridge) with the egg and seasoning. If using instant mash make as directed and leave to cool before you add the egg.

Spray a 12 inch round roasting tin with low cal cooking spray or alternative. Press the now cold dough in to the tin.


Place in a preheated oven at 220°c for 15/20 minutes. The beauty of this recipe is that you can make the base in advance, prep and cook the night before you want to use it. You can also wrap up and freeze when it is fully cooled.



To assemble the pizza topping I add all of the ingredients for the no cook quick marinara sauce to a bowl and mix well. Spread on top of the base and add whatever toppings you like. I added 40g of grated mozzarella cheese or you can add 65g of low fat mozzarella per person.

For this pizza I it topped with round chicken slices from Aldi, Homecooked ham and finely sliced red onion. You can do so many variations anything you heart desires. My favourite is Sliced vine tomato, Homemade pesto mozarella, Chicken and chilli 😍


As always to be enjoyed and shared, serve with at least 1/3 of your plate full of beautiful seasonal roasted veg or salad.




TheNakedBlondie x

2 Comments Add yours

  1. Macky Doo says:

    Num!! Num!! looks delicious! I love the variations, look simple but it seems so tasty! 😀

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