Check out this delicious puff pastry pizza recipe that's quick, easy, bursting with flavour and is gluten-free too! You will love the crispy crust & can personalise it with all your favourite toppings.
Whether you're making it for a cosy weeknight dinner or a party appetiser, it's ready in just 25 minutes!
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Puff pastry pizza – it's like regular pizza, but with a crispy twist! I urge you to try it if you haven’t already!
In this post, I will walk you through the simple steps of making your very own puff pastry pizza, from how to achieve the perfect crispy crust to choosing the most delicious topping combinations.
I have used gluten-free puff pastry, making this an ideal quick dinner or party appetiser if you follow a gluten-free diet. But don't worry if you have other dietary requirements—I’ll also share how to make the pizza egg-free and dairy-free later in the post!
If you are a regular visitor to the blog you will know how much I love cooking with Jus-Rol gluten-free puff pastry. It comes in a pre-rolled sheet so no rolling or shaping is required and is free from the top 14 allergens! (Always double-check the packaging as ingredients can change)
Some of my other favourite creations using Jus-Rol puff pastry are these vegan pesto puff pastry pinwheels, vegetable curry pies & gluten-free apple turnovers.
Jump to:
- 🤔 Is Puff Pastry The Same As Pizza Dough?
- 🥘 Ingredients You Will Need
- 🥜 How Can I Make This Recipe Allergy Friendly?
- 🍕 Different Pizza Topping Ideas
- ✏️How To Make - Step-By-Step Instructions
- 🤔 Can I Make My Own Pizza Sauce?
- 💡 Lauren's Tips
- 🍴 How To Serve
- 💬 Recipe FAQs
- ⚡ Want More? Check Out More Pastry Recipes
- 📖 Recipe
- 💬 Comments
🤔 Is Puff Pastry The Same As Pizza Dough?
Not at all, they are totally different! So you would think you wouldn’t be able to use them interchangeably in this recipe, but it just works!
Puff pastry is made with layers of butter and dough, which gives you a flaky and buttery texture, although the shop-bought versions tend to use oil instead of butter, while pizza dough is typically made with flour, water, yeast, salt, and sometimes oil, resulting in a chewy crust.
🥘 Ingredients You Will Need
✋ Be sure to double check all packaging for allergens. ✋
Here is a brief overview of the ingredients you will need to make this puff pastry pizza. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
- Puff Pastry - For ease and convenience use a pre-rolled puff pastry sheet like this one from Jus-Rol. If you don’t need the recipe to be gluten-free, just use a regular puff pastry sheet. You can also use frozen puff pastry, just leave it to defrost in the fridge the night before making.
- Pizza Sauce - I love this pizza sauce from Mutti. It doesn’t have any added sugar, which is rare for shop-bought. You can also make your own homemade pizza sauce if you prefer.
- Mozzarella - I love to use buffalo mozzarella as I find it creamier and richer in taste than normal mozzarella, but use whatever one you like best. I would avoid buying the pre-shredded stuff in a bag, as it doesn’t melt as well due to it being mixed with starch to keep it from clumping together in the bag.
- Toppings - Use whatever you fancy! I personally love the classic combo of pepperoni and red onion but feel free to mix it up with your favourite toppings. I like to add a sprinkle of fresh basil leaves after cooking for a nice fresh flavour.
- Egg - This is used as an egg wash to help the pastry crust turn deliciously crispy and golden.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Recipe Allergy Friendly?
As the recipe reads, it is already gluten-free as we have used a gluten-free puff pastry, here is how to adapt it to suit other dietary requirements you may have.
- ✔️ Make It Dairy-Free: Use a dairy-free mozzarella instead of regular mozzarella. Check the ingredients on the pastry. Nearly all shop-bought puff pastry is dairy-free as they tend to use oil as the fat instead of butter, but always double-check.
- ✔️ Make It Egg-Free: Instead of using egg to baste the pastry, use regular or dairy-free milk instead. Simply brush it over the pastry with a pastry brush.
🍕 Different Pizza Topping Ideas
There are so many different topping ideas, here are a few more to get you going!
Just remember to cook any chicken or meat toppings before adding them to the pizza to make sure they're fully cooked.
- Margherita: Keep it simple with tomato sauce, fresh mozzarella cheese, and basil leaves.
- Hawaiian: Ham with pineapple chunks.
- BBQ Chicken: BBQ sauce base, grilled chicken pieces & red onions.
- Veggie Supreme: Red peppers, mushrooms, onions & black olives.
- Meat Lover's: Pepperoni, sausage, bacon, and ham. (You will need to pre-cook the sausage & bacon)
- Mediterranean: Feta cheese, olives, tomatoes, red onions, and spinach. (Add the spinach after cooking)
- Pesto Chicken: Pesto sauce base, grilled chicken, cherry tomatoes, and mozzarella cheese.
✏️How To Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
This is such a simple yet tasty recipe to prepare. It’s one the kids love to help with too, so get them involved.
Step 1: Unroll the puff pastry and carefully transfer it onto a baking tray, keeping it on the baking parchment paper it comes in.
Step 2: Using a small pairing knife, gently score a border around the pastry edge about 1 inch from the edge.
Then, poke holes all over the pastry with a fork to prevent it from puffing up too much during baking.
Step 3: Brush the pastry with the egg wash, which will give it a golden colour and a shiny, crisp crust once baked.
Step 4: Place the pastry in the preheated oven and bake for 10 minutes.
We blind-bake it first without any toppings so the pastry becomes crispy and not soggy.
Step 5: Remove the partially baked pastry from the oven, and evenly spread the pizza sauce in the middle of the pastry.
Step 6: Sprinkle the shredded mozzarella cheese evenly over the sauce, then top with the pepperoni slices and sliced red onion.
Step 7: Return the assembled pizza to the oven and bake for a further 10-15 minutes, or until the pastry is puffed and golden brown, and the cheese is melted and bubbly.
Step 8: Once baked, remove the pizza from the oven and allow it to cool slightly before slicing.
Before serving, garnish the pizza with fresh basil leaves for a pop of colour and added flavour.
🤔 Can I Make My Own Pizza Sauce?
Of course!
I have used shop-bought pizza sauce for quickness and ease, but by all means you can make your own.
Simply sauté a crushed garlic clove in a saucepan in some olive oil, before adding a tin of chopped tomatoes and a sprinkle of dried basil and oregano. Season with salt and black pepper, then let it simmer for 15-20 minutes until it thickens slightly, then you are ready to serve.
Use any leftovers as a quick and tasty pasta sauce.
If you are looking to sneak more veggies into your or the kid’s diet, you can also use this hidden veggie tomato sauce as a base sauce. Shhhh I won’t tell them!
💡 Lauren's Tips
- ✔️ Use Egg-Wash: To give your pizza crust that crispy golden finish, baste with either an egg wash or dairy-free milk.
- ✔️ Score the pastry: Use a sharp knife to score a border around the edge of the pastry before baking. This creates a raised edge that helps contain the sauce and toppings.
- ✔️ Blind Bake The Pastry: Cooking the pastry blind first (without any toppings) helps to crisp up the base and crust. If you don’t blind-bake it, you may end up with a soggy bottom!
- ✔️ Don't Overload With Toppings: Be careful not to add too many toppings, as this can weigh down the pastry and make it soggy.
- ✔️ Precook Certain Toppings: If you are using toppings that release a lot of moisture, like mushrooms or tomatoes, you can precook them slightly before adding them to the pizza. This helps prevent the pastry from becoming too soggy. Precook any meat of poultry first too, to ensure they are fully cooked through.
🍴 How To Serve
I love serving this pizza as a quick and easy lunch or dinner option alongside a crisp, green salad.
It’s also delicious with some dairy-free garlic bread, crispy cauliflower bites and egg-free chicken tenders for a pizza fakeaway night!
You can transform the pizza into pizza bites by slicing the pastry into 15 squares before blind baking, then follow the rest of the recipe and top each bite with sauce, cheese and your choice of topping.
Serve as a party appetiser alongside these honey & mustard cocktail sausages and air fryer crispy chicken wings.
💬 Recipe FAQs
The most probable reason is that the pastry wasn’t blind-baked before adding the toppings. Blind-baking helps to crisp up the pastry before any moisture (the sauce) is added to it. Using an egg or milk wash also helps to create a barrier between the pastry and the toppings.
This is a dish I would advise eating straight away as the pastry can go soft and soggy when stored and then reheated.
That being said, it is perfectly safe to store it in the fridge for 2 days if you would like to. You can then reheat the pizza in the microwave or oven until it’s warmed through.
You can freeze the partially baked base. After blind baking the pastry, let it cool completely, then wrap it tightly in clingfilm and foil before freezing.
When ready to use, thaw it in the fridge overnight, add toppings, and bake as directed.
I wouldn’t recommend freezing the pizza once the toppings are added.
⚡ Want More? Check Out More Pastry Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Puff Pastry Pizza (GF)
Equipment
- Pizza Cutter optional
Ingredients
- 1 sheet gluten-free puff pastry
- 125 g ( 4.4 oz) mozzarella grated/shredded (see below for dairy-free)
- 6 slices pepperoni
- 4 tablespoon shop bought pizza sauce see main post to make your own
- ¼ medium red onion sliced
- basil leaves to garnish
- 1 medium egg to egg wash (see below for egg free)
Instructions
- Preheat your oven to 200°C (400°F)
- Un-roll the pastry and place it onto a baking tray, still on the baking parchment paper it comes in.
- Using a small pairing knife, score a border around the pastry edge around 1” from the edge and poke holes all over with a fork.
- Brush the pastry with the egg wash.
- Place in the preheated oven for 10 minutes.
- Remove from the oven & spread the pizza sauce evenly over the puff pastry, leaving a small border around the edges.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Arrange the pepperoni slices and red onion slices over the cheese.
- Put back in the oven for a further 10-15 minutes, or until the pastry is puffed and golden brown, and the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before slicing into 6 squares.
- Garnish with fresh basil leaves before serving.
Notes
- Use Egg-Wash: To give your pizza crust that crispy golden finish, baste with either an egg wash or dairy-free milk.
- Score the pastry: Use a sharp knife to score a border around the edge of the pastry before baking. This creates a raised edge that helps contain the sauce and toppings.
- Blind Bake The Pastry: Cooking the pastry blind first (without any toppings) helps to crisp up the base and crust. If you don’t blind-bake it, you may end up with a soggy bottom!
- Don't Overload With Toppings: Be careful not to add too many toppings, as this can weigh down the pastry and make it soggy.
- Precook Certain Toppings: If you are using toppings that release a lot of moisture, like mushrooms or tomatoes, you can precook them slightly before adding them to the pizza. This helps prevent the pastry from becoming too soggy. Precook any meat of poultry first too, to ensure they are fully cooked through.
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