top of page
  • Writer's pictureJayne Avery

TG's Phyto Powered Rainbow Pizza - serves 2

Updated: May 11, 2021

TG loves this Rainbow Pizza.

Base Ingredients


8 oz self raising flour (I used wholemeal spelt flour + 1 tsp baking powder)

You can also use gluten free flour but for best results add 1tsp xanthan gum and 1tsp baking powder

I tbs olive oil

5 tbs water (enough to make a slightly sticky dough)



  1. Mix flour ( baking powder and or xanthan gum if needed) and oil together with palette knife then rub in with hands.

  2. Add water 1tbs at a time until a slightly sticky dough formed.

  3. Roll out on a floured surface into a 9” x 7” oval

  4. Place on baking tray 

  5. Brush lightly with olive oil

  6. Bake at 170 degrees fan oven – (No 6 gas) for 15mins 

Topping Ingredients

One to two tbs tomato puree

Sprinkle of oregano

Two large tomatoes

Half a green pepper chopped and lightly fried in a little olive oil

One medium carrot grated

Four/five tbs sweetcorn 

Half a small cooked beetroot

Handful of blueberries halved

Four black olives cut transversely into quarters

2oz cheddar cheese or other hard cheese

Half a ball of mozzarella cheese



  1. When base is cooked allow to cool for a few minutes

  2. Spread thinly with tomato puree

  3. Sprinkle with oregano to your own taste or other herb – basil would be good

  4. Arrange the vegetables and blueberries in circles around the base in rainbow order.

  5. Sprinkle over with grated cheese and arrange the mozzarella tastefully over the top

  6. Put under a hot grill (220 degrees) for fives miutes or until cheese has nicely melted.




bottom of page