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Tricolor Pesto, Mozzarella & Cherry Tomato Pizza (Gluten-Free)

by Lucinda Bruce-Gardyne from Genius Gluten-Free Cookbook

This gluten-free pizza recipe is perfect for a midweek meal or the weekend. It satisfies pizza cravings without leaving you in a slump.


A colourful pizza topping with ripe fresh tomatoes and freshly made basil pesto. Try making this pizza with rocket and walnut pesto, and scattered with rocket leaves, as a variation.

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4 20-25cm gluten-free pizza bases
1 good quality jar of gluten-free pesto
2 125g balls buffalo mozzarella, thinly sliced
300g ripe cherry tomatoes, halved
extra virgin olive oil for drizzling
salt and freshly ground black pepper
at least 5 fresh basil leaves per pizza, to garnish

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1. Preheat the oven to 200°C.

2. Place the 4 pizza bases on large baking sheets.

3. Evenly spread the pesto over the pizza bases, then arrange the mozzarella slices on top. Drizzle with olive oil, and season with salt and pepper.

4. Bake in the oven for 15 minutes, or until the mozzarella is golden brown and bubbling. Scatter over the cherry tomatoes and basil leaves, and serve immediately.

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