Leek, Mushroom and Prosciutto Pizza


Made simply with grated cheddar cheese, tasty prosciutto and fresh leek.


  • Ready In: 1 hour
  1. Prepare leek and mushroom blend:
    • Over medium heat, place chopped baby button mushrooms and chopped leek into an oiled pan for, until lightly caramelised.
  2. Using a table top mixer with a dough hook, place Bakels Gluten Free Artisan Bread Mix into mixer and add yeast, water and oil. Mix on slow speed for 1 minute, then medium speed for 3 minutes.
  3. Lightly dust work surface with gluten free flour and turn out the dough and pin out into thin circle shape.
  4. Place the dough onto a lined baking tray, then using a pastry brush, lightly cover the base with oil.
  5. Evenly cover the pizza base with the grated cheddar cheese.
  6. Place on top the leek and mushroom blend.
  7. Pre-heat the oven to 180°C (fan assisted: 170°C).
  8. Place in the centre of the oven to bake for 20-25 minutes, or until crust is golden brown.
  9. Enjoy!


  • 1 pack: Bakels Gluten Free Artisan Bread Mix (makes 2 pizzas)
  • 230g: Water
  • 15g: Vegetable oil
  • 7g/1 sachet: Dried bread yeast
  • 1: Fresh leek
  • 150g Baby button mushrooms
  • 12 slices: Torn prosciutto pieces
  • 100-150g: Grated cheddar cheese
  • 125g: Mozarella cheese