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Gluten-Free Mediterranean Pizza

Makes 2 large pizzas


  • 500g gluten-free bread mix
  • 7g dried yeast
  • 3 teaspoons dried mixed herbs
  • salt and freshly ground black pepper, to taste
  • 200ml warm Australian milk
  • 200ml warm water
  • 50g Australian butter, melted
  • 1/2 cup tomato puree
  • 1 red onion, cut into rings
  • 3/4 cup kalamata olives
  • 2 cups cubed Australian feta cheese
  • 500g lamb fillets, pan fried, cut lengthways and kept warm
  • 2 tablespoons capers or caperberries, for garnishing
  • 1/2 cup tzatziki dip, for serving
Download Recipe (PDF)


  1. 1. Place bread mix, yeast, herbs and seasonings in a large bowl. Add milk, water and butter. Using an electric beater beat for 3 minutes until well combined. Divide mixture into 2 and spread each onto a baking paper lined pizza tray and bake at 200°C for 10-12 minutes.
  2. 2. Spread pizza bases with tomato puree, top with onion, olives and cheese. Return to the oven and bake for a further 20 minutes or until toppings are warmed through and cheese melts. Garnish with lamb fillets, capers and drizzle with tzatziki.
  3. NOTE: Cooked pizza bases may be frozen and thawed before toppings are added.

Nutritional Information

Nutrients per serve:
Energy (kj) 1994
Protein (g) 34
Fat, Total (g) 17
Carbohydrates (g) 49
Sodium (mg) 0
Calcium (mg) 249
Iron (mg) 0


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