Grilled Peach Pesto Pizza: Gluten Free, Dairy Free and Nut Free

Recipe Inspired by Britt from The Banana Diaries

Allergy-friendly, fresh, and perfect for sharing!

There’s something so satisfying about recipes like this: simple, colourful, and full of flavour. Big thanks to Britt from The Banana Diaries for inspiring me with her gorgeous grilled peach pesto pizza!

I’ve adapted her idea to make it fully Free From the 14 most common allergens, so it’s safe and inclusive for everyone at the table.

This is the kind of recipe I love making on weekends: whether it’s a casual dinner with Thomas and the kids, a little date-night treat, or a beautiful dish to bring along to a barbecue or dinner party.

 

Ingredients

(Serves 4 — easy to scale up or down)

• 2 ASDA Free From Plain Naan Breads (220g total | 7.7oz)

• 2 medium ripe peaches (sliced into wedges)

• 150g / 1 cup cherry tomatoes (mixed red & yellow, whole)

• 80g / ½ cup vegan cheese, grated (I like Violife or ASDA Free From)

• 4 tbsp allergy-friendly pesto (see my Free From Pesto recipe here)

• 1 tbsp extra virgin olive oil (for brushing peaches & tomatoes)

• Fresh basil leaves, to garnish (optional but highly recommended)

• Freshly cracked black pepper (to taste)

 

 

For my Free From Pesto

(If you don’t want store-bought, my homemade version is quick and safe)

• 30g / 1 cup fresh basil leaves

• 3 tbsp extra virgin olive oil

• 1 tbsp nutritional yeast (for cheesiness, optional)

• 1 clove garlic

• Pinch of sea salt

• Juice of ½ a lemon

Blend everything until smooth. Store in a sealed jar in the fridge for up to 3 days.

Method

 

1. Prep the toppings

• Preheat oven to 200°C (180°C fan) / 400°F.

• Slice peaches into wedges and toss with a little olive oil.

• In a small roasting dish, coat cherry tomatoes with olive oil and a pinch of salt.

 

2. Roast

• Roast the tomatoes for 12 to 15 minutes, until slightly blistered.

• At the same time, grill or pan-sear peach slices for 2 minutes per side until golden.

3. Assemble

• Spread 2 tbsp pesto evenly over each naan.

• Add the grilled peaches and roasted tomatoes.

• Sprinkle grated vegan cheese on top.

4. Bake

• Place the flatbreads directly on the oven rack for 8 to 10 minutes, until the cheese melts and the naan edges crisp up.

 

5. Finish & serve

• Scatter fresh basil leaves.

• Crack a little black pepper on top.

• Slice, serve, and enjoy immediately.
  

 

Tips for success

• Make it yours — add roasted red onions, vegan feta, or balsamic drizzle.

• For barbecues — toast naan directly on the grill for 1-2 minutes before topping.

• Kid-friendly — I sometimes leave off the pesto for my youngest and swap it for a tomato base instead.

 

 If you try this recipe, I would really love to hear what you think. Leave a comment and a five-star rating ⭐️⭐️⭐️⭐️⭐️ so more people can find it too. I always enjoy seeing what you make, so please tag me on Instagram and Pinterest—I cannot wait to see your creations!