I love pizza, it’s one of the things that I really missed when I was first diagnosed as a coeliac. I’ve tried a few readymade bases but none are as good as a fresh homemade one. I adapted this recipe for the pizza base (adding a little xanthan gum to make it easier to roll out) and added some of my favourite spicy cheesy toppings.
200g gluten-free flour
½ tsp Xanthan gum
½ tsp salt
2 tbsp olive oil
7g sachet fast-action dried yeast
1 tsp ground black pepper
125-150ml warm water
5 tbsp pasatta
Some fresh basil leaves – chopped
8 slices of chorizo
6 cherry tomatoes – sliced in half (I used Isle of Wight tomatoes)
1 handful jalapenos
1 handful of grated mozzarella
1 handful cheddar
Heat oven to 220C.
Mix the flour and xanthan gum together then add the flour mix, 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 in to soft, but not sticky dough.
Tip the dough out on to a floured surface and knead. Roll out until it’s about 2mm thick and place on a preheated tray or a pizza stone.
Spread over the pasatta then top with the basil, chorizo, tomatoes, jalapenos and both cheeses.
Place in a hot oven for 10 to 12 minutes or until golden and crisp.
Remove from the oven slice and enjoy.
I have shared this with:
Those pictures are making me hungry! I’ve just bought some chorizo as well so might have to whip up a pizza. Thanks for linking with #freefromfridays
LikeLiked by 1 person
Wow that looks SO good! Although my younger children are more restricted, my 13 yr old is only wheat and gluten free and is always looking for the best GF pizza. #freefromfridays
LikeLiked by 1 person
Thank you! I love these flavours but you could top it with whatever is your favourite topping.
LikeLike