Gluten Free Splits Pizza

** Prep time: 40 minutes 

** Serves: 4 people


** Ingredients

4 Cups of Rolled Oats (1 kg)

4 Tsp of Baking Powder

8 Tsp of Olive Oil

300 ml of Water

2 Tsp of Oregano

2 Sachets of Dry Yeast (or 1 cup of yoghurt)  

2 Cups of Basil Leaves

2 Cups of Grates Mozzarella Cheese

2 Cloves of Garlic

1 Tsp Sugar

1/2 kg of tomatoes

1/2 Cup of Pine Nuts

Toppings of your choice

Salt to taste



  1. Grind the rolled oats and and create a flour.
  2. ** Soak the yeast in a bowl of water 5 minutes while gently stirring it in a circular motion.
  3. Fold in the  the baking powder, 2 tsp of oregano, yeast, and 4 tsp of olive oil into the flour and create a dough by mixing in the 300 ml of water.
  4. Add salt to taste
  5. Cover it and let the dough rise.


Gravy (Tomato)

  1. Cut the tomatoes into quarters and boil them.
  2. Grind the tomatoes into a puree and reboil it while adding 1 tsp of sugar, 1 tsp of oregano and 1 clove of grated garlic.
  3. Add salt to taste.

Gravy (Pesto)

  1. Grind the 2 cups of basil leaves with 4 tsp of olive oil, 1 clove of garlic and 1/2 cup of pine nuts.
  2. Add salt to taste.



  1. Preheat your oven to 250°C for 15 minutes.
  2. Roll the dough into a flat base.
  3. Spread the tomato gravy on one half and pesto on the other and cover it with the toppings of your choice- you may choose to have different toppings on both halves.
  4. Cover the pizza with 1/4 cup of the mozzarella cheese and pop it into the oven for 10-12 minutes.

Serving Tips:

  1. Make sure the pesto is not too dry as the heat of the oven will dry it out a little more.
  2. Once it is out of the oven, you can add rucola leaves or truffle oil on top of your pizza.
  3. For flavour, consider adding thyme/ rosemary/ basil/ spinach to your pizza dough.


Say Cheese!



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