Nutella Pizza

One of the local Pizzerias does a wonderful Nutella Pizza, that is, according to my daughter :). After having the little bit that she kindly shared with me I wondered whether I could do a gluten free version. My daughter happily offered to be a taste tester - after all, she told me she was the one best qualified to taste the pizza. She has given this pizza the thumbs up.  


350 g Bakers' Magic Gluten free flour

100 g Maize starch

10 g Psyllium husk

1 Egg

2 tsp Yeast

3 tsp Sugar

2 tsp Salt

525 g Warm water*

50 g Oil

Extra oil for putting dough on trays

Icing sugar for dusting

Nutella - approx 100 g per base

*This amount of water includes the 100 g required for pre incubating the yeast.

This amount of pizza dough is sufficient to make 3 pizzas (28 cm diameter) using ~330 g of dough. 


Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Line 3 pizza trays with baking paper & put a little oil on the paper. They don't have to be pizza trays although it makes it easier to spread the dough as a circle.

I usually whiz all the dry ingredients in a food processor before mixing in the wet ingredients. 

Place all ingredients, excluding the Nutella, into the mixing bowl of a stand mixer (including pre-incubated yeast). 

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides.

Put a bit of oil on a suitable work surface (bench, baking paper, pastry mat). Bring the dough out & divide it into 3 equal pieces.

Put a bit of oil on your hands pick up a piece of dough and spread it evenly over one of the trays.

Repeat with the remaining dough.

Let the bases proof for approximately 20 - 30 mins in a warm moist environment. Turn your oven on to 180 C.

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing dough out of the oven and turn the oven up to 180 C. The 20 mins is an estimate, it will depend on how long it takes your oven to reach 180 C.

Warm the Nutella a little to make it more spreadable. I usually microwave 100 g for approx. 15 secs. Spread the Nutella on half of each of the pizza dough leaving a gap of ~5 cm around the edge. Using the baking paper lift up the side of the dough that doesn't have the Nutella spread on it and flip it over the half of dough that does.  

Bake at 180 C for approx 20 - 25 mins, the time will vary depending on the individual oven. If your oven has a hot spot turn the pizza halfway through baking.

Bring out of the oven & allow to cool briefly (~5 mins). Dust with icing sugar & drizzle with a bit more Nutella.

Cut into wedges & simply enjoy!