Saturday, 17 June 2017

Quick & Easy Pizza Galette with Jus-Rol ready-rolled gluten free puff pastry and a FREE invite to this year's London ALLERGY & FREE FROM SHOW in July

Bored of bog-standard Pizza? Try a Pizza Galette instead! They say a change is as good as a rest and I'm sold on this one for sure....

If you read my last post which introduced Spanakopita Galette, you will know that whilst it was a whopping hit with me and Mr GF, Miss GF was not best impressed with the thought that we might feed her spinach and Feta cheese...... Frankly I can't explain it..... it is one of my all time favourite combos, but there's no explanation for the likes and dislikes of 11 year old girls.

In an effort to include her in our galette feast, Miss GF settled on an alternative filling which started off as sausage and ended up as sausage pizza...... Good choice! I managed to snaffle a couple of slithers when she wasn't looking and can confirm that it was delicious hot and equally delicious cold.

The Pizza Galette is made (as was the Spanakopita Galette) with Jus-Rol gluten free ready-rolled puff pastry. Although you may have to hunt it down (larger Tesco's and Ocado are good bets), it is perfect when you want to throw together a really quick meal. No word of a lie..... once the sausages were cooked (ahead of time) and the cheese was grated, this galette literally took 10 minutes to assemble, before introducing it to the oven.

Although I do most of my own baking (including bread and pastry), like any other busy, working mum, I love to find products to make life easier and I go on major supermarket hunts to seek to try anything new. Every year I head up to London for the Allergy and Free From Show, which is the perfect place to find up-and-coming mainstream free from products, as well as the most amazingly innovative niche, artisan and small-producer products (like the wonderful, award-winning gluten and rice free, wholegrain Free From Fairy Flour, produced by Vicki over at the Free From Fairy).

This year the Allergy and Free From Show is being held at Olympia between the 6th and 8th July..... I'll be there, like a kid in a toy shop, tasting everything I can.

If you've never been, you really should make the effort to get there.... To make it even easier for you, the good people from the show are offering you tickets which you can download through this link HERE to get you through the door FREE. Yep..... you read it right.... Free tickets (normally £10 each)

So what are you waiting for? Grab those tickets and make your plans...... We'll see you there!

I am sharing this post with

Free From Fridays with Free From Farmhouse and Le Coin De Mel

Brilliant Blog Posts with Honest Mum

Cook Blog Share with Recipes Made Easy

Recipe of the Week with A Mummy Too

Quick & Easy Pizza Galette 


1 pack (280g) Jus Rol gluten free ready-rolled puff pastry (or any alternative pastry of choice)
12 mini sausages (gluten free) - cooked
half an onion - finely sliced
a couple of handfuls grated mature cheddar cheese
a couple of handfuls ready grated Mozzarella (pizza) cheese
3 to 4 tablespoons tomato puree (not Passata)
large handful sweetcorn kernels (fresh or frozen)
seasoning to taste (salt, pepper and oregano/basil)
milk to seal the pastry and as a milk wash


  1. Prepare your sausages ahead of time - cooking by your usual method. Set aside to cool.
  2. Pre-heat the oven to 200 C/400 F/Gas 6.
  3. Lay out the round of Jus Rol pastry on a sheet of baking paper (or if you are using home made puff, or an alternative pre-made brand, roll out and cut a circle approximately 30 cm/12 inches in diameter).
  4. Spoon/squeeze the tomato puree across the base of the pastry round and spread into a circle leaving a clean pastry edge of approximately 5 cm/2 inches wide.
  5. Sprinkle a layer of cheddar cheese on top of the tomato puree.
  6. Arrange the sliced onion and sausages on the top of the cheese. 
  7. Top with scattered sweetcorn and seasoning and some Mozzarella cheese.
  8. Brush the pastry edge with milk and using a sharp knife, make slightly angled cuts to about two-thirds the width of the pastry strip at intervals of about 7 cm/2½ inches.
  9. One at a time, fold the pastry strips up over the edge of the filling, brushing each top with milk as you go and then folding up the next strip, sticking and sealing to the last. Keep going until you have folded pastry around the whole pie. On the last piece, carefully lift the first piece and fold the last underneath (ensuring you brush with milk) and press to seal to each side as an even pattern.
  10. Bake for 30 to 40 minutes on a piece of baking paper on a baking tray, until the pastry is golden, puffed and crisp.
  11. Remove from the oven and immediately transfer to a serving plate. Eat hot or cold.
Gluten Free Alchemist © 2013-17 unless otherwise indicated


  1. nice you could include Miss GF and even share a little of her galette - pizza in a galette sounds great - we had brussel sprouts on our pizza last night so now I think they might be delish in a galette

    1. We couldn't leave Miss GF out! And it was a bit of a find..... We will absolutely be making it again.... Maybe next time i'll add Brussels too (although they are out of season here now). Sounds like a great topping! x

  2. Such a quick and simple dish, looks and sounds gorgeous! #CookBlogShare

    1. Thanks Monika. Quick and simple is always a bonus and now we've discovered it, we will be making it again for sure! x

  3. Pizza Galette - I like your thinking! I went to the show last year with my sister who had just been diagnosed celiac. Well worth a visit and very helpful. Thank you for linking up to #CookBlogShare

    1. Thanks! The show is one of the best I think..... I got talking to some people there last year from elsewhere in Europe and they really rated it against others they had been to. x

  4. I love your style, Kate, but you know that already. You're so creative with food. Your pizza galette looks and sounds delicious!

  5. My Daughter would love this, she love pizza :)


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