Fresh topped pizza
This gluten-free pizza is sure to become a family favourite
1
rating
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Plus 15 minutes resting after preparationGluten-free
- Heat oven to 220C/fan 200C/gas 7. Put the flour, salt, olive oil, yeast, rosemary and pepper into a food processor. Pulse until well mixed. With the motor running, add enough water to bring the flour to a soft, but not sticky dough. Tip onto a work surface and knead until it comes together.
- Halve the dough. If you only have one shelf in your oven and are cooking in batches, wrap one half in cling film. Roll out each half directly onto lightly oiled baking sheets into very thin 25cm/10in rounds. Do not form a rim at the edge. Spread the tomato topping over each piece of dough, almost to the edge. Leave to stand for 15 mins. Bake in the hot oven for 12-15 mins or until the dough is crisp.
- Lift each round onto a plate and serve warm. Pass the toppings around and let each diner assemble their own pizza.
Make it with mushrooms
Try thinly sliced open mushrooms with chopped garlic spread over the dough, instead of tomato, then drizzle with olive oil.
Per serving
525 kcalories, protein 8g, carbohydrate 93g, fat 18 g, saturated fat 2g, fibre 4g, salt 1.4 g
Recipe from Good Food magazine, May 2006.
'The pizzas were great. I loved the idea that each family member could add their own topping - it gave an old family favourite a new twist.'
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Ingredients
- 200g gluten-free flour
- ½ salt
- 2 tbsp olive oil
- 7g sachet fast-action dried yeast
- 1 tbsp chopped rosemary
- 1 tsp ground black pepper
- 125-150ml warm water
- 210g jar tomatoes bruschetta topping (we used Napolina)
FRESH TOPPING SUGGESTIONS
- 140g mozzarella , thickly sliced
- ½ avocado , thickly sliced
- 70g pack rocket
- cherry tomato , halved
- 4 slices Parma ham
- 4 slices ham
- olive oil
- balsamic vinegar
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Plus 15 minutes resting after preparationGluten-free
Family favourite
Ingredients
- 200g gluten-free flour
- ½ salt
- 2 tbsp olive oil
- 7g sachet fast-action dried yeast
- 1 tbsp chopped rosemary
- 1 tsp ground black pepper
- 125-150ml warm water
- 210g jar tomatoes bruschetta topping (we used Napolina)
FRESH TOPPING SUGGESTIONS
- 140g mozzarella , thickly sliced
- ½ avocado , thickly sliced
- 70g pack rocket
- cherry tomato , halved
- 4 slices Parma ham
- 4 slices ham
- olive oil
- balsamic vinegar
Per serving
525 kcalories, protein 8g, carbohydrate 93g, fat 18 g, saturated fat 2g, fibre 4g, salt 1.4 g
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18 September 2008
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02 October 2008
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