Gluten Free BBQ Burnt Ends Pizza
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PizzaGluten Free

Gluten Free BBQ Burnt Ends Pizza

Prep

10 mins

Cook

3 mins

Serves

2

Method

Oven

A gluten free pizza night showstopper — Polpa tomato base, melted Parmesan and mozzarella, loaded with smoky BBQ burnt ends, jalapeños and sun-dried tomatoes, blistered fast on a 400°C stone.

Built on our Gluten Free Pizza Dough base (see the base dough recipe) and topped with leftover BBQ Burnt Ends (recipe coming soon). As always with our pizza content — the dough tastes just as good as a wheat based dough, although it needs to be treated much more carefully. Everything on top delivers full flavour, no shortcuts.

⚠️ Always check individual product labels for allergen information as ingredients vary by brand. ⚠️

Servings1x

Base

  • —1 Gluten Free Pizza Dough ball (see base dough recipe)
  • —2 tbsp Polpa Multi Tomatoes
  • —1 cup Grated Parmesan cheese
  • —1 cup Grated mozzarella cheese

Toppings

  • —1 cup BBQ Burnt Ends (see recipe)
  • —1 tbsp Jalapeños, sliced
  • —1 tbsp Sun-dried tomatoes
  • —0.25 cup Grated mozzarella cheese (extra, for finishing)

Prevent your screen from going dark as you follow along.

  1. 01

    Get Your Oven Ready

    Fire up your pizza oven and bring the stone up to 400°C before you launch. Check with an infrared thermometer if you have one — launching too cool is the main reason home GF pizzas turn out soggy rather than blistered.

  2. 02

    Prep Your Peel

    Dust your pizza peel generously with corn meal. This is what lets the pizza slide off the peel and onto the stone instead of sticking — don't skip it, especially with GF dough which can be tackier than wheat dough.

  3. 03

    Build the Base

    Stretch out your gluten free pizza dough ball. Spread 2 tbsp of Polpa Multi Tomatoes evenly across the base, leaving a small crust border.

  4. 04

    Cheese It

    Scatter a handful of grated Parmesan and a handful of grated mozzarella evenly over the tomato base.

  5. 05

    Load the Toppings

    Top with your BBQ burnt ends, sliced jalapeños and sun-dried tomatoes.

  6. 06

    Finish With Cheese

    Sprinkle a little more grated mozzarella over the top of everything — this helps bind the toppings and gives a second layer of melt and colour.

  7. 07

    Launch and Turn

    Launch the pizza onto the stone. After 1 minute, turn it 180°. From there, turn it roughly a quarter turn (90°) every 30 seconds or so until the crust is evenly coloured all the way round.

  8. 08

    Check, Slice, Serve

    Pull the pizza once the crust is evenly blistered and the cheese is bubbling. Rest for a minute, slice and serve straight away while the crust is at its crispest.

    ⚠️ As always — double check any pre-made or shop-bought toppings (jarred jalapeños, sun-dried tomatoes in oil, tinned tomatoes) are certified gluten free, since brining liquids and oils can occasionally carry cross-contamination risk. ⚠️