Spicy Gluten Free Pizza

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. 

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. 

Gluten free pizza

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:

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:

Gianni's restaurant - Gluten free Reggio Emilia

One of Mrs NMFS's dreams was to visit the famed Reggio Emilio pre-schools so I decided one day to make the 2,000 mile round trip across France, Switzerland to take Mrs NMFS to visit the pre-schools that she read so much about in her academic research.

The challenge when journeying through continental Europe is readily finding food that we could eat without compromising our intolerances. When visiting places where wheat is king and one has to resist the temptations of crusty French baguettes, delightful pastries and open fire pizzas. The local knowledge that those with a freefrom diet build up to source freefrom staples in their local shops just does not exist when country-hopping. Even internet access does not always make up for the shortfall in knowledge.

Much of the time you just make do with rice cakes and fruit which has a place in warmer climes but not when it is colder and you yearn for something different. We ended up having to make do most of the time with less than enjoyable meals although we did chance upon a gem just as we were about to leave Reggio Emilia.  

Gianni is about a 20 minutes drive from Reggio Emilia and it is well worth it. Located at Via del Bosco, 14, 42013 Casalgrande, Italy it is somewhat hard to find on the internet but it is one of those rarities - an Italian restaurant which serves up homemade gluten-free pizza and pasta with a passion.

Set in the middle of a residential area, Gianni's has built up a strong local following with its tasty servings of good Italian cuisine. Gianni has been serving up gluten free food for over 15 years now and in that time they have perfected their pizza and fresh pasta. They are able to offer most of their dishes gluten-free and they do not charge much extra for the privilege. Gianni's son was very accommodating spending time between the kitchen and running through what we could have from the menu whilst patiently answering our excited questions.

Their pasta was the best gluten-free pasta we have had in Italy or anywhere else for that matter. The gloppy alternatives that we sometimes experience was no comparison to the homemade pasta that was served up to us. The secret apparently was in not working on the pasta dough too much and keeping everything cold to avoid it breaking up. We would not have known that it was not 'normal' pasta!

If only we had found Gianni's before but hopefully anyone visiting the area will now know about this delight. We also tried the pizza as after so long without great home cooked food we felt like some comfort food. The pizza was great as well with its thin crust meaning it was satisfyingly crispy.

It was a great end to our stay in Reggio Emilia to enjoy local ingredients in dishes made with so much years of knowledge in a family restaurant with a relaxed ambiance. Gianni's have managed to make fresh Italian food accessible to those with a freefrom diet without compromising on taste or quality and without charging a premium!

So, fellow readers, can you recommend a great gluten-free restaurant?