The Ultimate Gluten-Free Meat Feast Pizza

Because coeliacs deserve proper pizza too.

Move over sad cheese-only freezer pizzas – this gluten-free meat feast is here to remind everyone that being coeliac doesn’t mean you have to miss out on the good stuff. This pizza is stacked with flavour: pancetta, pepperoni, ham, sliced sausage, mozzarella, mixed peppers, and red onion – all on a crisp gluten-free base that doesn’t taste like cardboard. Imagine that.

Perfect for a Friday night in, a treat-yourself meal, or just when you’re craving something indulgent but still safe.

Servings

Serves 2 (or 1 very hungry coeliac who’s not up for sharing)

Tools for the Job

• Baking tray or pizza stone

• Rolling pin (if making your own dough)

• Sharp knife or pizza cutter

• Mixing bowl (for homemade dough option)

• Grater (for mozzarella, unless pre-grated)

Ingredients

For the base

(Option 1: Shop-bought GF base – no judgement here)

• 1 gluten-free pizza base (I used Schär, but any good brand will do)

OR

(Option 2: Homemade GF dough)

• 250g gluten-free plain flour blend (with xanthan gum)

• 1 tsp baking powder
• 1 tsp salt
• 1 tsp dried yeast
• 1 tsp sugar
• 150ml warm water
• 1 tbsp olive oil

Toppings

• 3 tbsp gluten-free tomato pizza sauce
• 75g grated mozzarella
• 6 slices pepperoni
• 3 slices pancetta, chopped
• 2 slices ham, torn
• 1 cooked gluten-free sausage, sliced
• ¼ red onion, thinly sliced
• ¼ red or yellow pepper, thinly sliced
• Dried oregano (optional)

Method

1. Prepare the base
   • If using a shop-bought base, skip straight to step 2 like the time-saving legend you are.
   • If making your own:
     • Mix the flour, baking powder, yeast, sugar and salt in a bowl.
     • Add warm water and olive oil, mixing until you get a soft dough.
     • Knead for a few minutes (it’ll be sticky – that’s normal).
     • Roll out onto a floured surface to your preferred thickness and transfer to a baking tray or pizza stone.
2. Preheat your oven
   • Set to 220°C (200°C fan) and let it fully heat up. Don’t rush this – nobody wants a soggy bottom.
3. Assemble your masterpiece
   • Spread the tomato sauce across the base.
   • Sprinkle over the mozzarella.
   • Add all your meats: pepperoni, pancetta, ham and sausage.
   • Finish with the peppers and onion.
   • Sprinkle with dried oregano if you’re feeling fancy.
4. Bake
   • Cook for 10–15 minutes until the cheese is bubbling, the edges are golden and you’re pacing the kitchen in anticipation.
5. Serve and devour
   • Let it cool for a minute (if you can wait), then slice and enjoy. Just try not to burn the roof of your mouth. You’ll fail. It’s fine.