Food

A No-Fuss Dinner Idea

An Easy Gluten-Free Pizza

What are you cooking these days? To kick off a month of summer produce, we’re excited to feature a delicious pesto and arugula pizza from Bettina Campolucci Bordi’s Happy Food. Bonus: It can be made gluten free! Here, Bettina shows us how it’s done…

Hazelnut Crust Pizza with Peppery Arugula
From Bettina Campolucci Bordi’s Happy Food

Recipe: Hazelnut Crust Pizza with Peppery Arugula
Serves 2–4

You’ll need:

For the dough (although store-bought works well, too!):
1 1/2 cups gluten-free flour
1/4 cup hazelnuts, ground in a coffee grinder or food processor
1 1/2 cups water
1/2 tsp baking soda
1/2 tsp salt
2 tbsp olive oil, plus extra for greasing

For the pesto (again, store-bought is also an option):
1 cup olive oil, plus extra for sealing
1 cup pumpkin seeds
1 oz basil
1 garlic clove, peeled
1/2 tbsp each salt and black pepper

For the toppings:
4 tbsp pesto
1 red onion, sliced
1/4 cup chopped sundried tomatoes
Handful of cherry tomatoes, halved
1/2 red pepper, sliced
1/2 yellow pepper, sliced
Salt and black pepper, to taste

To serve:
Basil
Arugula
Drizzle of olive oil
Ricotta

Prepare your preferred pizza dough according to instructions. If you’d like to make your own gluten-free crust, preheat the oven to 400F. Add all the pizza dough ingredients to a bowl and mix well. The mixture will be quite runny, almost like a cake batter — it’s meant to be that way.

Line a baking sheet with wax paper and drizzle a very small amount of olive oil on the bottom. Pour the pizza batter into the tray and make sure you have a thin, even layer. Cook in the oven for 15 minutes until the dough has solidified. Once it has, take it out of the oven.

To make the pesto, add all of the ingredients to a blender and blend until your preferred consistency. Add your toppings and put the pizza back in the oven for another 15 minutes until it reaches the desired crispness.

Just before serving, scatter a good helping of basil, arugula and an extra drizzle of olive oil, plus salt and pepper. Add some ricotta dollops on top, too.

Tip: The pesto will keep in the fridge for at least 2 weeks. When you put it into a clean storage jar, make sure you cover the top of the mixture with a good layer of oil, as it serves as a natural preservative. 1/2 inch above the pesto is more than enough.

Thank you so much, Bettina! We love your new cookbook.

P.S. More recipes, including an avocado and asparagus tartine and a strawberry mascarpone tart.

(Recipe excerpted with permission from Happy Food by Bettina Campolucci Bordi published by Hardie Grant Books July 2018, RRP $29.99 hardcover. Thanks to Franny Eremin for helping with this series.)

  1. Amazing recipe. You may use more organics on the ingredients too cause there are people who are so allergic to chemicals. Anyhow, love to try this at home.

  2. Trish O says...

    Does she have a regular dough recipe? Hubby allergic to nuts.

    • Amy says...

      We make pizza scrolls with 1 cup of Greek yoghurt and 1 and 2/3 cup self-raising flour (this is in Australia, is that all-purpose flour in the US?). Mix together with hands, take out of bowl and knead, then back into bowl to rest for 10 minutes. Then, roll out on floured surface to about half a centimetre thick. To make the scrolls, paste over tomato paste or passata, scatter with toppings, roll tightly then cut 2cm rounds, arrange on baking tray, add extra cheese on top, bake at 180C fan forced for 15-20 minutes or until golden. Hope that helps. Bon appetito!

  3. I’m all about burrata! Have you tried adding fruit to the standard burrata/tomato combination? Peaches and cherries are great.

  4. Hillary says...

    I just did something similar last night. So light and refreshing in these hot summer months. I wonder, though, if the directions meant to say parchment paper instead of wax paper…

    • Anita says...

      The pizza dough “batter” also seems very strange to me (the 1:1 ratio for water and flour. Really?). But better off with parchment paper for sure.

  5. This looks great, awesome recipes these ingredients can also be used to make the salad

  6. Roselyn Gonzalez says...

    As intrigued as I am about this recipe, it seems a bit fussy, no? Making dough, baking, pesto…maybe it’s just the heat. Agree with a no-cook POV, like above!

    • Col says...

      Looks delicious but I also thought it was too fussy for a ‘no-fuss’ meal :-)

    • Christine says...

      You could always start with a base of store-bought flatbread or split ciabatta…

  7. Esvee says...

    This looks so good! I’m sure it would be great on the grill so you don’t need to turn the oven on.

    So the photo makes it look like the tomatoes were not cooked at all, but the instructions say to cook 15 minutes before adding arugula and basil… Thoughts? I bet it would be yummy either way but thought I’d ask.

    • sasha L says...

      We grill pizza in the summer. It’s SOOO good.

      This week was pesto (from our garden, but Costco’s is great too), red onion, feta, goat cheese, cheddar. Yum!!

      We love to put an egg on pizza too.

    • Joanna Goddard says...

      an egg on it — yes!

  8. Anna says...

    Yum! I can’t wait to make this when my tomatoes start coming in!

  9. That looks amazing! I love hazelnuts, but I never tried putting it in pizza dough!

  10. Amanda says...

    I know this has been requested on earlier food posts, but can we get some summer no-cooking recipes? Some of us live in “vintage” apartments without AC and turning the oven on is a sauna-like experience!

    I might brave the heat to make this, though, it looks delicious!

    • LindyO says...

      Make a salad similar to the ingredients. Serve with a crusty baguette.

    • sasha L says...

      Do you have a grill? You could grill pizza if yes.

      Some other ideas: pop yummy ciabatta or bagette slices in the toaster, then top. Goat cheese, pesto, hummus, cheeses, tomato, pickles, arugula, good olives.
      Gazpacho.
      Layer dip: refried beans (the kind with some seasoning), cream cheese mixed with hot sauce or salsa, green onions, shredded cheese, olives. Layer it up and eat with tortilla chips. Alternatively spread beans and cream cheese mix on tortillas, add whatever else, roll up, cold burrito.
      Hard boiled eggs slices on toast with fresh tomatoes.
      Cold cereal ?
      If you’re really desperate, go to REI and buy some dehydrated back packer’s food, boil water, add. Eat. Seriously, some of those meals are excellent.