Pizza - Serves 1 - 2
- for the Dough
- 100g gluten free plain flour
- 50g cornflour
- 50g ground almonds
- 1tsp xanthan gum
- ½ tsp salt
- 1tsp caster sugar
- 2 tsp (1 x 7g sachet) dried yeast
- 15 ml olive oil
- ½ egg
- 180ml water
- for the Topping
- ½ onion
- 1 clove of garlic
- 1 tin tomatoes
- 1 tsp chopped oregano
- salt and pepper
- Your favourite Pizza toppings
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Grease a 35 cm x 25cm baking tray.
Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, salt, sugar and yeast.
Beat together the olive oil, egg and lukewarm water. Mix into the flour.
Spread the dough over the baking sheet with the back of a spoon about ½ cm thick
Tip – If you find it difficult to spread the dough, keep dipping the spoon in water.
Leave in a warm place to rise for 30 minutes while you make the tomato topping.
Chop the onion and crush the garlic.
Sweat the onion in olive oil in a large saucepan until soft, add the chopped garlic, continue cooking for a minute then add the tinned tomato and dried oregano if using.
Cook on a high heat to evaporate the liquid leaving you with a thick tomato sauce. Season with salt and pepper and add fresh oregano if using.
Grate the cheese, or slice if using mozzarella. I personally like strong cheddar on mine.
Chop up the toppings for your pizza.
Spoon the tomato topping gently over the top of the dough. Top with cheese and toppings.
Bake at 200°c / 400°f / gas mark 6 for 12 – 15 minutes.
how to make this recipe dairy free...
Leave out the cheese and load the top of the pizza with your choice of flavoursome ingredients.
You could use a cheese free pesto in place of the tomato sauce.