Gluten Free Pizzas
A guilt-free way to enjoy your favourite cheat!
- Yields: 2 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 10 mins
4½ tsp (22.5 ml) extra virgin olive oil
½ tsp (2.5 ml) sugar
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) finely chopped fresh herbs
2¼ tsp (11.5 ml) dry yeast
2 tsp (10 ml) sugar
2 large egg whites
3 Tbsp (45 ml) extra virgin olive oil
90 g tapioca flour
60 g white rice flour
¼ cup (60 ml) chickpea flour
¼ cup (60 ml) sorghum flour
1 tsp (5 ml) xanthan gum
1 tsp (5 ml) salt
Cook everything together and simmer until reduced to a thick sauce.
In a saucepan, mix the milk with ¼ cup (60 ml) water and heat till warm to the touch. Stir in the yeast and sugar. Add the milk-yeast mixture, egg whites and 2 Tbsp (30 ml) oil to the dry ingredients and mix well. Knead until the dough is smooth.
Form two balls on baking sheets and preheat the oven to 200°C. Cover the dough with the remaining olive oil and plastic wrap and let it rise for about 20 minutes in a warm, draft-free place.
Roll out the dough to the desired size between two pieces of cling film. Remove the top layer of cling film. Transfer the base to a baking tray and remove the other layer of cling film. Spread the tomato sauce over the pizza bases and add toppings of your choice, for example organic cheese, green herbs, mushrooms, ham, bacon, avocado or anything else you like.
Bake for 10–15 minutes, or until golden brown.
Serve as is or cut into small pieces as part of a tapas platter with olives, cured meats, matured cheeses and roasted vegetables.