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.
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