Gluten Free Chorizo, Tomato and Jalapeno Pizza

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.

Gluten free chorizo, tomato and jalapeno pizza

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