(Makes 4 x 8″pizza)
I’ve always made home-made pizza and until she developed a severe gluten allergy, pizza was one of my DD’s favourites. Even now as a special treat she will indulge herself and plan for the consequences the next day 😦 As you can imagine I’ve been looking for a gluten free alternative. I’ve combed recipe books, the web, and learned about a variety of alternative flours and xanthum gum. This is my first experiment:
90 g tapioca flour
230 g brown rice flour
1 tbsp golden cater sugar
1 tsp xanthan gum
½ tsp baking powder
½ tsp ground sea salt
2½ tsp quick yeast
2 large organic eggs
2 tbsp olive oil
100ml very warm water
1 small onion
1 clove garlic (I used the last of my foodie penpal smoked garlic)
1 tsp olive oil
250ml tomato passata
1 portabellini mushroom (or 2 small)
6 baby plum tomatoes, halved
½ large mozzarella ball – I used Sainsbury’s Be Good to Yourself
Herbs/black pepper to taste.
1. Mix together the tapioca flour, rice flour, caster sugar, xanthan gum, baking powder, ground sea salt and quick yeast.
2. Whisk the eggs, water and olive oil, pour into the dry ingredients and mix together.
3. Kneed on floured board until smooth.
4. Place in an oiled bowl, cover and leave to rise at room temperature for an hour.
5. Meanwhile, finely chop the onion and garlic.
6. Sweat the onions and garlic in the olive oil, over a low heat.
7. Add the passata and slowly reduce .
8. Kneed the dough and roll out on a floured board.
9. Cut out 4 x 8″ circles.
10. Brush with olive oil.
11. Bake in oven at 220oC for about 15 minutes.
12. Cover with reduced tomato sauce.
13. Add your toppings and cheese.
14. Return to the oven for 5/10 minutes depending on topping.
I can’t pretend the base was light and fluffy but it was crisp, gluten-free and definitely tasted like pizza which is a big plus. Hope you enjoy them.