This gluten free pizza base is much easier to make than a standard flour pizza and the sauce is packed full of flavour. Try simply with cheese and tomato as suggested or experiment with your favourite ingredients!
1 ½ tsp yeast
½ tsp salt
½ tsp sugar
2 tbsp dried skimmed milk powder
200ml hand hot water
1 tbsp olive oil
4-5 tbsp. Passata (depending on consistency)
2 tsp mixed fresh chopped herbs (oregano, basil or thyme)
1 clove of garlic (crushed)
pinch of salt and ground black pepper
75g mozzarella cheese (thinly sliced)
50g baby cherry tomatoes (halved)
Half a red onion (roughly chopped)
Black and green olives (optional)
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1.Prepare pizza base. Mix dried ingredients (except for the yeast) together with a fork. Add the oil. Stir in the yeast into the hand hot water and mix in to make a smooth thin batter. Pre-heat your oven to 220°C/200°C fan/Gas Mark 7.
2.Spoon batter onto a 30cm/12" round solid base pizza tray lined with baking parchment paper. Brush a 1cm border with a little extra olive oil. Bake the plain base for 20 minutes until golden brown. (Base can be frozen at this point, wait until cold and freeze for up to one month)
3.Prepare the sauce. Spoon onto pizza base leaving the 1cm border clear.
4.Top with the Cherry Tomatoes, Red Onion, Olives and sliced mozzarella and halved and cook for a further 5-10 minutes until the cheese has melted and is just starting to brown.