Gluten Free Pizza
Anyone who has tried some gluten free pizza bases offered know what a disappointment they can be especially when they resemble dried cardboard! This recipe provides a quick and easy make at home pizza base together with an easy tomato sauce.
Ingredients:
Anyone who has tried some gluten free pizza bases offered know what a disappointment they can be especially when they resemble dried cardboard! This recipe provides a quick and easy make at home pizza base together with an easy tomato sauce.
1 cup rice flour
2/3 cup potato flour
1/3 cup tapioca flour
1 teaspoon fast action yeast
1 teaspoon xanthum gum
1/4 teaspoon salt
1 teaspoon caster sugar
1 tablespoon olive oil
215 ml hand hot water
Cornflour for dusting
1 onion
2 cloves garlic
1 can chopped tomatoes
3 tablespoons tomato paste
1 handful fresh oregano
1 teaspoon salt
1/2 teaspoon pepper
Choice of toppings:
Lactose free cheese, prawns, roasted potatoes, olives, fresh tomatoes, chargrilled aubergine, chargrilled peppers, anchovies.
Grease a baking tray or pizza tray. Dust a large surface/wooden board with cornflour.
In a large food mixer with the dough paddle attached, combine the flours, yeast, xanthum gum, salt, sugar and olive oil. Turn on the mixer on the first setting and gradually pour in the water. Allow to mix for one minute whilst a dough forms. If there are sections which are not being mixed, feel free to scrape the sides and continue mixing. Alternatively this can easily be done by hand in a large mixing bowl.
Roll the dough out onto the prepared surface, occasionally turning over until the dough is to the desired thickness between 3 to 5 millimetres.
Carefully place the dough onto the prepared tin. Lay an oiled sheet of cling film over the dough. Place in a warm place and allow to rest for at least 20 minutes or until the dough puffs up slightly. If you are making this ahead you can place in the fridge after proving for 20 minutes.
You can prepare the tomato base in advance as well by heating a tablespoon of olive oil in a pan over a medium heat. Add the finely chopped onions and garlic and cook, stirring occasionally for 5 minutes. Add the tomatoes and tomato paste along with a 1/4 can of water and the oregano. Leave to simmer for at least 30 minutes stirring every once and a while until the sauce is very thick. Add the salt and pepper and leave to one side.
To make the pizza, preheat the oven to 220C/fan 200C and simply spread some of the tomato sauce on top of the prepared pizza base being careful not to press down too much on the dough. Arrange your choice of toppings and drizzle with a little olive oil and pepper.
Pop into the oven for 15-18 minutes and enjoy wonderful gluten free pizza that does not resemble cardboard!
Here follows the birth of a pizza in pictures:
215 ml hand hot water
Cornflour for dusting
1 onion
2 cloves garlic
1 can chopped tomatoes
3 tablespoons tomato paste
1 handful fresh oregano
1 teaspoon salt
1/2 teaspoon pepper
Choice of toppings:
Lactose free cheese, prawns, roasted potatoes, olives, fresh tomatoes, chargrilled aubergine, chargrilled peppers, anchovies.
Grease a baking tray or pizza tray. Dust a large surface/wooden board with cornflour.
In a large food mixer with the dough paddle attached, combine the flours, yeast, xanthum gum, salt, sugar and olive oil. Turn on the mixer on the first setting and gradually pour in the water. Allow to mix for one minute whilst a dough forms. If there are sections which are not being mixed, feel free to scrape the sides and continue mixing. Alternatively this can easily be done by hand in a large mixing bowl.
Roll the dough out onto the prepared surface, occasionally turning over until the dough is to the desired thickness between 3 to 5 millimetres.
Carefully place the dough onto the prepared tin. Lay an oiled sheet of cling film over the dough. Place in a warm place and allow to rest for at least 20 minutes or until the dough puffs up slightly. If you are making this ahead you can place in the fridge after proving for 20 minutes.
You can prepare the tomato base in advance as well by heating a tablespoon of olive oil in a pan over a medium heat. Add the finely chopped onions and garlic and cook, stirring occasionally for 5 minutes. Add the tomatoes and tomato paste along with a 1/4 can of water and the oregano. Leave to simmer for at least 30 minutes stirring every once and a while until the sauce is very thick. Add the salt and pepper and leave to one side.
To make the pizza, preheat the oven to 220C/fan 200C and simply spread some of the tomato sauce on top of the prepared pizza base being careful not to press down too much on the dough. Arrange your choice of toppings and drizzle with a little olive oil and pepper.
Pop into the oven for 15-18 minutes and enjoy wonderful gluten free pizza that does not resemble cardboard!
Here follows the birth of a pizza in pictures:
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