This easy gluten-free puff pastry pizza is a crispy, cheesy, and quick meal that’s perfect for busy days! Made with store-bought pastry, rich tomato sauce, and melty mozzarella, it’s a simple yet delicious option. Customize it with your favorite toppings like mushrooms or olives for extra flavor.
Ingredients Needed
- 1 sheet gluten-free puff pastry
- 125g / 4.4 oz mozzarella, grated/shredded
- 6 slices pepperoni
- 4 tbsp shop-bought pizza sauce
- ¼ medium red onion, sliced
- Fresh basil leaves, to garnish
- 1 medium egg, beaten
How To Make Gluten Free Puff Pastry Pizza
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the pastry: Unroll the puff pastry and place it onto a baking tray, keeping it on the baking parchment it comes with.
- Score and poke holes: Using a small paring knife, score a 1-inch (2.5 cm) border around the pastry edge and poke holes all over with a fork.
- Brush with egg wash: Lightly brush the pastry with the beaten egg.
- Bake the base: Place in the preheated oven for 10 minutes.
- Add the toppings: Remove from the oven and evenly spread the pizza sauce over the puff pastry, leaving a small border around the edges.
- Sprinkle the cheese: Scatter the grated mozzarella over the sauce.
- Arrange the toppings: Add the pepperoni slices and red onion evenly over the cheese.
- Bake again: Return to the oven and bake for another 10-15 minutes, until the pastry is puffed and golden brown, and the cheese is melted and bubbly.
- Cool and serve: Remove from the oven and let it cool slightly before slicing into 6 squares. Garnish with fresh basil leaves and serve.
Recipe Tips
- Use cold puff pastry: Keep the puff pastry chilled until you’re ready to use it. Warm pastry can become too soft and won’t puff up properly in the oven.
- Score the edges correctly: Lightly score (don’t cut all the way through) a border around the pastry to help it rise and create a crispy crust.
- Pre-bake for the best texture: Baking the puff pastry before adding toppings prevents it from getting soggy and keeps it light and flaky.
- Don’t overload with toppings: Too much sauce or cheese can make the pastry heavy and prevent it from crisping up properly. Keep it balanced.
- Bake until golden and bubbly: Make sure the edges are deep golden brown and the cheese is fully melted before removing it from the oven for the best taste and texture.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover gluten-free puff pastry pizza cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
- Reheat: Preheat the oven to 180°C (350°F). Place the pizza on a baking tray and heat for 5-8 minutes until the pastry is crisp and the cheese is melted.
Nutrition Facts
Serving Size: 1 slice (1/6 of the pizza)
- Calories: 312
- Total Fat: 22g
- Saturated Fat: 7g
- Trans Fat: 0.04g
- Cholesterol: 46mg
- Sodium: 323mg
- Potassium: 93mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 9g
Try More Puff Pastry Dinners:
Gluten Free Puff Pastry Pizza
Description
This easy gluten-free puff pastry pizza is a crispy, cheesy, and quick meal that’s perfect for busy days! Made with store-bought pastry, rich tomato sauce, and melty mozzarella, it’s a simple yet delicious option. Customize it with your favorite toppings like mushrooms or olives for extra flavor.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the pastry: Unroll the puff pastry and place it onto a baking tray, keeping it on the baking parchment it comes with.
- Score and poke holes: Using a small paring knife, score a 1-inch (2.5 cm) border around the pastry edge and poke holes all over with a fork.
- Brush with egg wash: Lightly brush the pastry with the beaten egg.
- Bake the base: Place in the preheated oven for 10 minutes.
- Sprinkle the cheese: Scatter the grated mozzarella over the sauce.
- Add the toppings: Remove from the oven and evenly spread the pizza sauce over the puff pastry, leaving a small border around the edges.
- Arrange the toppings: Add the pepperoni slices and red onion evenly over the cheese.
- Bake again: Return to the oven and bake for another 10-15 minutes, until the pastry is puffed and golden brown, and the cheese is melted and bubbly.
- Cool and serve: Remove from the oven and let it cool slightly before slicing into 6 squares. Garnish with fresh basil leaves and serve.
Notes
- Use cold puff pastry: Keep the puff pastry chilled until you’re ready to use it. Warm pastry can become too soft and won’t puff up properly in the oven.
- Score the edges correctly: Lightly score (don’t cut all the way through) a border around the pastry to help it rise and create a crispy crust.
- Pre-bake for the best texture: Baking the puff pastry before adding toppings prevents it from getting soggy and keeps it light and flaky.
- Don’t overload with toppings: Too much sauce or cheese can make the pastry heavy and prevent it from crisping up properly. Keep it balanced.
- Bake until golden and bubbly: Make sure the edges are deep golden brown and the cheese is fully melted before removing it from the oven for the best taste and texture.
Gluten Free Puff Pastry Pizza