If you thought Pizza was unavailable to you if you’re eating Gluten Free, then this recipe is for you. We normally make our own pizzas from scratch as I’m not keen on the shop brought ones, although pizza delivery is another matter!
You can add any topping you fancy, But using the tight budget from this challenge, we made a vegetarian version. I must admit, it’s not quite the same as a regular pizza, but it’s makes a good attempt.
Wraps with cream cheese and salad
Homemade vegetable pizza
Home made vegetarian Pizza
Gluten free dough recipe from Jamie Oliver
Ingredients for the Gluten free dough
1 x 7g sachet of dried yeast
2 1/2 teaspoons caster sugar
400g gluten-free bread flour , plus extra for dusting
1 teaspoon xanthan gum
1 teaspoon salt
1 large free-range egg
1/2 teaspoon bicarbonate of soda
2 teaspoons cider vinegar
For the tomato sauce
1 clove garlic
Handful of fresh basil or teaspoon of dried
1 tin of tomatoes
Squirt of tomato puree
Salt and pepper to taste
1 ball of mozzarella
A few slices of the cheese broken over
2 tomatoes sliced
Some of the fresh pepper thinly sliced
1 Red onion thinly sliced
A few Olives
Method too make the gluten free pizza dough
Heat the milk in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast and sugar. Mix well, then set aside for a few minutes until starting to bubble.
Meanwhile, sieve the flour, xanthan gum and salt into a large bowl, then make a well in the middle.
In a separate bowl, combine the egg, 3 tablespoons of olive oil and the remaining milk, then pour it into the well, along with the yeast mixture.
Gradually bring the mixture together with a fork until it forms a smooth dough.
In a small cup, combine the bicarbonate of soda and vinegar, then quickly knead it into the mixture.
Place the dough into a lightly oiled bowl, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
Preheat the oven to 220ºC or Gas Mark 7
Once the dough has doubled in size, divide the dough into two pieces on a flour-dusted surface. Roll out until roughly 30cm in diameter and 3mm thick. Place the pizza bases onto the baking trays and cover with the pizza toppings.
To make the sauce
Peel and finely slice the garlic, then cook gently until the garlic starts to turn golden, then add the basil leaves or the dried basil, the tomatoes, the purée, and a good pinch of salt and pepper.
Cook gently for around 10 minutes, then blend until smooth, have a little taste, and season again if needed.
This is now ready to spread thinly over the base of the pizza, then add a sprinkle of cheese.
Place on the sliced vegetables and add a little more cheese and lastly add little broken up pieces of the mozzarella around the pizza.
Bake in the oven for about 10-15 minutes or until the cheese is melted and golden and the base is cooked.
You can use this recipe for other variations of pizzas, with your favourite toppings.