Crispy, savory and flavorful – these easy to make, gluten free cast-iron pizzas make ‘home-made’ simple. Add whatever toppings you have available to just four basic base ingredients for a super-fast dinner.
Why you’ll love these gluten free cast-iron Pizzas
Super simple base: just four basic ingredients to make the base, no yeast, no dough. Or, if you have sourdough discard that needs using this is the perfect recipe for that too.
Quick to prepare: No waiting for dough to rise, simply mix, pour and cook! Great for a quick dinner or lunch. And a simple recipe for new cooks or kids learning in the kitchen.
Budget Friendly: Save yourself the cost of expensive take-aways and make your own from scratch.
Great way to use up: sourdough discard if you have it, tomatoes, mushrooms or other topping-type vegetables that need using.
Delicious: even though the ingredients are simple the flavor is full and satisfying to even the biggest savory lover!
Plan ahead: Pre-cooked bases (steps 1 & 2 below) can be made in advance and frozen for future use, just place a piece of baking paper between each one to avoid sticking, seal in a freezer bag and lay flat in the freezer. Defrost when required and continue the process from step 3 below using either the cast-iron skillet or a regular baking tray.
Tools you will need to make cast-iron pizza
A cast-iron skillet with an oven proof handle, large serving spoon or ladle, medium size bowl, rubber spatula, measuring cup, sharp knife, cutting board.
Ingredients needed for gluten free cast-iron pizzas
Base – just four basic ingredients
- Equal parts water and all purpose gluten free flour
- Salt
- Olive Oil
Toppings of your choice – ideas include…
- Base sauce e.g. tomato sauce, BBQ sauce
- Vegetables e.g. tomato, mushroom, onion, capsicum
- Salami / Ham or other meat
- Olives, artichoke hearts, capers
- Fresh or dried herbs e.g. basil, oregano
- Cheese e.g. cheddar, mozzarella, dollops of cream cheese
How to prepare the base batter
In a medium/large bowl mix together equal parts water and all purpose gluten free flour. (See my favourite GF flour here.) The amount depends on how many pizzas you intend on making. As an estimation each pizza requires about 1/2 a cup of batter. I recommend keeping the mixture quite runny for a crispy base. This mixture can be used immediately or made in advance and kept in a sealed glass jar. If you want to “feed” the mix for several days, you can use it as a sourdough starter.
How to make a gluten free cast-iron pizza
Step One
Apply a thin layer of olive oil to the inside of your cast iron pan/s and place into a preheated oven (180C / 350F) to pre-heat, this will take approx. 7-8 minutes. You may be able to arrange the racks in your oven to heat more than one pan at a time.
The reason for preheating the cast iron pan is to stop the pizza from sticking.
Step Two
Remove the hot pan/s from the oven, using a large serving spoon or ladle spread a thin layer of the prepared batter to the hot oil. As the pan is already hot you will notice the batter starts to cook immediately. The thinner the batter the crispier the base will be. Sprinkle the batter with salt and drizzle with more olive oil.
Return the pan/s to the oven to continue cooking the base. Approx. 10 minutes.
Step Three
While the bases cook prepare your choice of toppings and grate the cheese.
Step Four
When the base is mostly to very-nearly cooked remove from the oven, spread a thin layer of sauce over the base and arrange the vegetable toppings.
If you choose to; add meat, herbs or other yummy things. The options are endless and can be altered to the individual’s preference.
Step Five
Finally, top the pizza off with a good layer of cheese. I like to select a cheese with a bit of sharpness to it for a real savory punch.
Step Six
Return the topped bases to the oven and bake until golden and crispy approx. 10-15 minutes.
Serve hot for a simple yet appetizing dinner, lunch or party finger food.
Enjoy!
Gluten Free Cast-Iron Pizza
Crispy, savory and flavorful - these easy to make, gluten free cast-iron pizzas make 'home-made' simple. Add whatever toppings you have available to just four basic base ingredients for a super-fast dinner.
Ingredients
- 1 Cup Water
- 1 Cup all purpose Gluten Free Flour
- Pinch Salt
- 1 Tablespoon Olive Oil
- 1 Tablespoon Tomato or BBQ Sauce
- 1/2 Cup Grated cheese
- Choice of toppings e.g. tomato, mushroom, herbs, olives, salami/ham
Instructions
- Firstly prepare the base batter: In a medium bowl mix together equal parts water and gluten free flour. The amount depends on how many pizzas you intend on making. As an estimation each pizza requires about 1/2 a cup of batter. I recommend keeping the mixture quite runny for a crispy base. (*1)
- Pre-heat cast-iron skillet: Apply a thin layer of olive oil to the inside of your cast iron pan/s and place into a preheated oven (180C / 350F), this will take approx. 7-8 minutes. You may be able to arrange the racks in your oven to heat more than one pan at a time. (*2)
- Remove the hot pan/s from the oven, using a large serving spoon or ladle spread a thin layer of the prepared batter to the hot oil. As the pan is already hot you will notice the batter starts to cook immediately. The thinner the batter the crispier the base will be. Sprinkle the batter with salt and drizzle with more olive oil.
- Return the pan/s to the oven to continue cooking the base. Approx. 10 minutes.
- While the bases cook prepare your choice of toppings and grate the cheese.
- When the base is mostly to very-nearly cooked remove from the oven, spread a thin layer of sauce over the base and arrange the vegetable toppings.
- If you choose to; add meat, herbs or other yummy things. The options are endless and can be altered to the individual's preference.
- Finally, top the pizza off with a good layer of cheese. I like to select a cheese with a bit of sharpness to it for a real savory punch.
- Return the topped bases to the oven and bake until golden and crispy approx. 10-15 minutes.
- Serve hot for a simple yet appetizing dinner, lunch or party finger food.
Notes
(*1) The base mixture can be used immediately or made in advance and kept in a sealed glass jar.
(*2) The reason for preheating the cast iron pan is to stop the pizza from sticking.
TRY: pre-cook several bases, allow to cool, then place in a freezer bag with a sheet of baking paper between each base. Freeze flat for future use, defrost as required.
