Fig, Rosemary & Olive Pizza (Gluten-free)


This vegan-friendly recipe is ideal for your lunch-time, go-to meal: homemade, nutritious, works anywhere from at your desk, in the park, on the beach or at your table at home.

Easy recipeEasy Gluten free Wheat freeFreezable recipe
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Preparation time

Cook time

Total time





  • mains





  • 1 recipe quantity of Pizza Dough (see below)
  • 4 tbsp passata
  • 100g/3½oz/¾ cup black olives, pitted and chopped
  • 4 figs, quartered
  • 1 tbsp rosemary, finely chopped
  • 60g/2¼oz/⅔ cup dairy free cheese, shaved

Pizza Dough Flour Mix

  • 75g/2¾oz/heaped ⅓ cup brown rice flour, plus extra for dusting
  • 3 tbsp gram (chickpea) flour
  • 3 tbsp maize flour
  • 60g/2¼oz/½ cup cornflour (cornstarch)
  • ½ tsp xanthan gum

Pizza Dough

  • 210g/7oz Pizza Dough Flour Mix (see above)
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil



  1. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment.
  2. Dust a clean surface with pizza dough. Turn out the dough and knead for a few seconds, then shape it into a ball. Flatten the dough slightly using your hands, then use a rolling pin to roll it out to a large circle about 5mm/¼in thick. Neaten the edge, using a sharp knife, then transfer to the prepared baking sheet.
  3. Put the passata and olives in a bowl and mix well, then spread over the pizza base. Place the figs evenly over the pizza and scatter over the rosemary.
  4. Bake for 12 minutes until the base is starting to turn brown. Remove the pizza from the oven and scatter the cheese over the top, then return to the oven for 3–4 minutes until the cheese has started to melt. Drizzle a little olive oil over the top and serve immediately.

Pizza Dough Flours

  1. Sift the flours and xanthan gum into a large mixing bowl and mix together.

Pizza Dough

  1. Put the Pizza Dough Flours into a large bowl or use a food processor or stand mixer.
  2. Add the salt and yeast and pulse several times if using a food processor or stir in if doing it by hand.
  3. Add the oil and blend well. Add 100ml/3½fl oz/scant ⅓ cup warm water, a little at a time, and continue blending to form a soft dough. Knead the dough for 10 minutes if doing it by hand.
  4. Shape the dough into a ball and transfer to a bowl. Cover with cling film (plastic wrap) and leave to prove for 30 minutes.

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