Puff Pastry Pizza (GF)

Rectangle pepperoni pizza on a white plate.

5 from 1 vote

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!

Prep Time5

Cook Time20

Total Time25

Course: lunch, Main Course, Snack

Cuisine: American, Italian

Allergen: Dairy - Can be made dairy free, Egg - Can be made egg free

Free From: GLUTEN FREE, NUT FREE

Servings: slices

Calories: 312kcal

Author: Lauren Woodger

Equipment

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

See the recipe post for more detailed guidance and instructions.

Tips & Tricks

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 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.

Nutrition