Spicy Gluten Free Pizza
Pizza is a wonderful thing but even the simple things can be altered to add a bit if a kick. This recipe does just that by adding some spice to the traditional pizza.
This pizza does not have to be overloaded with toppings since the tomato sauce is so appetizing.
This pizza does not have to be overloaded with toppings since the tomato sauce is so appetizing.
Ingredients:
Tomato sauce
1 red onion
1 teaspoon chopped ginger
1 chilli
1 tin chopped tomatoes
4 tablespoons tomato paste
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Pizza dough
1 cup rice flour
2/3 cup potato flour
1/3 cup tapioca flour
1 teaspoon fast action dried yeast
1 teaspoon xanthum gum
1/4 teaspoon salt
1 teaspoon caster sugar
1 tablespoon olive oil
215 ml hand hot water
Toppings
Anchovies in oil
Pitted Olives
Jalapeno peppers
Lactose free cheese
Olive oil to drizzle
Ground black pepper
To prepare the topping pour a tablespoon of olive oil into a large pan over a medium heat. Puree the red onion in a mini processor and add to the pan together with the chopped ginger. Sweat the onions for a few minutes stirring occasionally to stop the onion catching.
Add the chopped tomatoes, tomato paste, thyme, salt and pepper and leave to simmer for 15 minutes or until the sauce is thickened. Leave to one side to cool down.
To prepare the pizza dough, add the flours, yeast, xanthum gum, salt, sugar and olive oil into a large mixing bowl. Mix briefly with your hands and then gradually add the hot water until you have a dough. Do not knead for too long as you are not working any gluten.
Dust some cornflour onto a clean surface and add the dough to form a ball. Dust the top of the dough and a rolling pin. Roll the dough, turning at 45 degree angles every so often and upside down until you have a thin dough.
Place the dough on an oiled tray and cover with an oiled piece of cling film. Leave in a warm place for at least 20 minutes to allow the dough to rise.
Preheat the oven to 220C/fan 200C.
To assemble the pizza, spread the tomato sauce evenly on top of the dough, arrange the anchovies, olives, jalapeno peppers and grated cheese on top and drizzle with a little olive oil and add some pepper.
Pop into the hot oven for 15-18 minutes. Cut into slices and enjoy.
Pizza dough
1 cup rice flour
2/3 cup potato flour
1/3 cup tapioca flour
1 teaspoon fast action dried yeast
1 teaspoon xanthum gum
1/4 teaspoon salt
1 teaspoon caster sugar
1 tablespoon olive oil
215 ml hand hot water
Toppings
Anchovies in oil
Pitted Olives
Jalapeno peppers
Lactose free cheese
Olive oil to drizzle
Ground black pepper
To prepare the topping pour a tablespoon of olive oil into a large pan over a medium heat. Puree the red onion in a mini processor and add to the pan together with the chopped ginger. Sweat the onions for a few minutes stirring occasionally to stop the onion catching.
Add the chopped tomatoes, tomato paste, thyme, salt and pepper and leave to simmer for 15 minutes or until the sauce is thickened. Leave to one side to cool down.
To prepare the pizza dough, add the flours, yeast, xanthum gum, salt, sugar and olive oil into a large mixing bowl. Mix briefly with your hands and then gradually add the hot water until you have a dough. Do not knead for too long as you are not working any gluten.
Dust some cornflour onto a clean surface and add the dough to form a ball. Dust the top of the dough and a rolling pin. Roll the dough, turning at 45 degree angles every so often and upside down until you have a thin dough.
Place the dough on an oiled tray and cover with an oiled piece of cling film. Leave in a warm place for at least 20 minutes to allow the dough to rise.
Preheat the oven to 220C/fan 200C.
To assemble the pizza, spread the tomato sauce evenly on top of the dough, arrange the anchovies, olives, jalapeno peppers and grated cheese on top and drizzle with a little olive oil and add some pepper.
Pop into the hot oven for 15-18 minutes. Cut into slices and enjoy.
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