Gluten-free pizza cut into slices

Gluten-free pizza

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(1 ratings)

Prep: 45 mins Cook: 10 mins

Easy

Serves 4

Make our gluten-free version of a classic pizza. The base is easy, spread over rich homemade tomato sauce, then finish with buffalo mozzarella and fresh basil

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal740
  • fat33g
  • saturates12g
  • carbs90g
  • sugars9g
  • fibre4g
  • protein18g
  • salt2.54g
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Ingredients

    For the gluten-free base

    • 400g gluten-free bread flour
    • 2 heaped tsp golden caster sugar
    • 2 tsp gluten-free baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp fine salt
    • 1 heaped tsp xanthan gum
    • 5 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the sauce & topping

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 small onion, finely chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 x 400g can chopped tomatoes
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • 2 tbsp tomato purée
    • 1 tsp caster sugar
    • ½ small bunch basil, leaves shredded
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 2 x 125g balls buffalo mozzarella

    Method

    1. Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.

    2. Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little. 

    3. Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using.  Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.

    4. Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges. 

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