Roasted vegetable pizza

This gorgeous gluten-free pizza from Diabetes UK is a great idea for people with or without a gluten intolerance
Roasted vegetable pizza
  • Rating:
  • Serves: 3
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 50 g gram flour
  • 125 g ground rice
  • 50 g cornflour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp cream of tartar
  • 75 g potatoes, peeled, cooked and mashed
  • 25 g soft margarine
  • 125 ml milk
  • a little oil, for greasing

For the topping

  • 4 medium tomatoes, sliced
  • 1/2 yellow pepper, sliced
  • 1 small red onion, sliced
  • 1/2 tin button mushrooms, drained and halved
  • 40 g feta cheese, crumbled
  • handful fresh basil, torn

Tips and Suggestions

Nutritional information: Each serving contains 441 calories,
12 g protein, 71g carbohydrates, 12 g fat

For more information on diabetes, call 020 7424 1000 or visit


1. Preheat the oven to 220C/200C fan/gas 7. In a large bowl, mix together the gram flour, ground rice, cornflour, bicarbonate of soda, cream of tartar and a pinch of salt.

2. Rub in the potato and margarine until the mixture resembles breadcrumbs.
Add enough milk to make a soft dough and form into a ball. Roll out to a 30cm round and place on a lightly oiled baking sheet.

3. For the topping: lay the slices of tomato, pepper and onion, and mushroom halves on top of the dough. Crumble over the feta and bake for 1520 minutes until the vegetables are tender and the pizza base is golden and crisp. Scatter over the basil and serve.

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