My Basket (0)

  • No products in the basket.
Official Ninja Website

Mini Gluten Free Pizzas

by Amelia Littlejohn
on 2nd October 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

These mini gluten free pizza bases are the perfect weekend dinner treat, especially as the colder months are drawing in. Top these simple but delicious bases with your favourite pizza toppings – I recommend black olives, cherry tomatoes and sweetcorn with a sprinkling of basil!

Mini Gluten Free Pizzas

Rate this recipe

These cute pizzas pair amazingly with homemade potato wedges and a side salad or simply on their own as a lighter meal.


  • 100g buckwheat flour (plus 1 tbsp)
  • 40g gram (chickpea) flour
  • 3 tbsp olive oil
  • 1 tbsp flaxseed mixed with 2 tbsp water
  • 4 - 6 tbsp water
  • 6 tbsp tomato puree
  • Optional toppings: black olives, sweetcorn, cherry tomatoes, sliced pepper, mushrooms, onion.
Prep Time


  1. Pre-heat the oven to 150 degrees celsius.

  2. Combine the flaxseed with the water and leave to thicken up for 5 minutes.

  3. Add the buckwheat flour and gram flour to your Ninja Kitchen blender and combine together.

  4. Add the olive oil and thickened flaxseed mixture to the blender and blend again.

  5. Add the water gradually, blending as you do so, until a dough mixture forms(you don’t want this to be too sticky!).

  6. Dust a kitchen surface with buckwheat flour then roll the dough out to your required thickness.

  7. Line a baking tray with baking paper then cut the dough into mini pizza bases using a circular cutter (you should make 6-8). Place them on the baking tray.

  8. Place into the oven for 10-15 minutes.

  9. Spread tomato puree onto each pizza base and top with your favourite pizza toppings. Then place back into the oven for a further 6-8 minutes.

  10. Enjoy straight from the oven.

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn