Serves 1 - 2
- Gluten free & vegan
or the Dough
100g gluten-free plain flour
50g ground almonds
1 teaspoon xanthan gum
½ teaspoon salt
1 teaspoon caster sugar
2 teaspoon (1 x 7g sachet) dried yeast
15 ml olive oil
for the Topping
Half of a medium onion
2 cloves garlic
1/2 a courgette
1 red or yellow pepper
1 tin chopped tomatoes
2 teaspoons fresh oregano or a handful of fresh basil (not essential)
dairy-free cheese, grated
Your favourite Pizza toppings
Grease a 35 cm x 25cm baking tray.
Mix together the gluten free plain flour, cornflour, ground almonds, xanthan gum, salt, sugar and yeast in a large mixing bowl.
Add the olive oil with 180ml 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.
Finely chop the onion.
Heat a little vegetable oil in your largest saucepan and add the onion. Cook on a medium heat until soft. While the onions soften, chop the other vegetables and crush the garlic.
Add these to the saucepan and continue cooking with a lid on without colouring until soft (about 5 minutes).
Add the tinned tomatoes and oregano if using.
Bring to the boil and simmer for 10 minutes, stirring often so the bottom doesn’t burn.
If you have a stick blender – blend until smooth or liquidise. Pour back into the saucepan and simmer until thick.
Once you’ve reached the correct consistency, add the chopped basil if using.
Grate the dairy-free cheese if using and chop up the toppings for your pizza.
Spoon the tomato topping gently over the top of the dough. Top with dairy-free cheese and toppings.
Bake at 220°c / 200°c / 425°f / gas mark 7 for 12 – 15 minutes.
I add the extra vegetables to the tomato sauce to sneak more vegetables into my family’s diet but you can leave these out if not available.
Topping suggestion: try topping with a vegan pesto in place of the tomato sauce –
30g pine nuts, 50g firm tofu, 1 small clove garlic, 3 tablespoons fresh, chopped basil, olive oil, salt and pepper.
Heat a frying pan and lightly toast the pine nuts. Place into a food processor with the other ingredients and blitz until smooth.