Gluten Free Vegetarian Pepperoni Pizza



200g            GPI GF Pizza Mix

4g                 Active dry yeast

30ml            Grated parmesan cheese

3.5g             Spices

180ml          Water (lukewarm)

20ml            Vegetable oil


  1. Add GPI GF Pizza Mix, yeast, parmesan cheese, and spices and blend in mixer for 30 secs.
  2. Add water and oil and mix with whisk on lowest speed for 3 mins.
  3. Transfer to greased container, cover with lid and let rest for 15 mins. in warm place or in proofer.
  4. Press dough out onto a greased 12” pizza pan.  Let rise in a warm place or in proofer for 30 mins.
  5. Preheat oven to 425°F.
  6. Bake crust for 10 mins. until lightly brown.
  7. Let cool.


Jackfruit Pepperoni

15 g  GPI 2526

200 ml Ice water

25 g  Pea protein

22.5 g Spices

10 g  Methyl cellulose

50 ml Sunflower oil

175 g  GPI Roasted Jackfruit


  1. Mix GPI 2526 with ice water until a gel has formed.
  2. Blend pea protein, spices, and methyl cellulose.
  3. Add spice blend to the gel.
  4. Add sunflower oil and mix until an emulsion is formed.
  5. Add GPI Roasted Jackfruit into the mixture.
  6. Fill mixture into plastic casings with a vacuum stuffer.
  7. Steam cook for 1 hour.
  8. Remove plastic casing and slice into rounds.

Gluten Free Pizza

  1. Preheat oven to 400°F.
  2. Top GF pizza crust with tomato sauce, mozzarella cheese and jackfruit pepperoni.
  3. Bake in preheated oven for 7-10 mins. until cheese has melted.

Recipe compliments of GPI Inc.