Gluten Free Pizza with Figs, Feta and Kale Pesto
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A gluten free pizza made from buckwheat, chickpea and tapioca flours, bound together with psyllium husk and topped with fresh figs, feta and kale pesto
  • 200mls warm water (40 - 45 C)
  • tsp unrefined cane sugar (rapadura)
  • 2 tsps dried active yeast
  • 250g buckwheat flour
  • 40g tapioca flour (also called starch)
  • 30g chickpea flour (gram)
  • 1 Tbs psyllium husk
  • Tsp salt
  • 1 Tbs olive oil + extra for drizzling on base
  • 1 x quantity tomato sauce (see notes)
  • 4 figs, thinly sliced
  • 60g feta, crumbled
  • A few dollops of kale & almond pesto (see here)
  • Black pepper
  1. First activate your yeast. Stir the sugar into the warm water, then sprinkle over your yeast, and leave it for 5 minutes, by which time it should be frothy. If not then your yeast is likely dead, start again!
  2. Meanwhile mix your dry ingredients together - buckwheat, tapioca, chickpea flours, psyllium husk and salt. Make a well in the middle then when the yeast is ready pour in along with the olive oil. Stir clockwise with a wooden spoon bringing the ingredients together, Finally go in with your hands and work the ingredients into a dough. If too dry add a tsp of water at a time, the dough should be dry, not sticky.
  3. Place in a lightly oiled dough cover with a damp towel or plastic wrap and leave in a warm place for 20-30 mins. The dough will barely rise, be warned!
  4. Slide your cast iron pan/bakestone into the oven and pre-heat the oven to its highest setting.
  5. When the dough is proved, split into 2 and then roll out into a round pizza 0.5 cm thick by placing the dough in-between 2 sheets of parchment paper. I find using a rolling pin on top of the parchment to start with is helpful, but then I lift off the paper and use my hands to tidy and manipulate the edges into a pleasing shape. If pizza looks dry and like it might crack, brush over ½ - 1 tsp olive oil.
  6. Turn the oven down to 230C. Pick up the parchment holding the pizza and carefully slide it into the oven on top of the bakestone. Cook for 8 mins.
  7. Remove the pizza on its parchment and spread half of the tomato sauce on top. Next scatter over the figs and feta and slide back into the oven for a further 5 mins or until the cheese is browned.
  8. Remove the pizza from the oven, peel it from the parchment paper, slice and eat.
To make the tomato sauce, place 1 x 227g can of chopped tomatoes with a tablespoon of tomato puree a pinch of salt and a tsp dried oregano in a small saucepan. Blend with a stick blender, then bring to the boil & simmer for 10 minutes until reduced and thickened.

Unless you have 2 bakestones you can only cook 1 pizza at a time this way. You could also try cooking on a larger baking sheet instead.

Any unused pizza dough can be wrapped in clingfilm and kept in the fridge for a few days or the freezer for up to 3 months. Bring to room temperature before using.
Recipe by Ceri Jones Chef at