EACH week we ask someone to share one of their favourite recipes with readers of Taste.
This week it’s the turn of Christine Willis, who has just won a gold award for her gluten-free raspberry frangipane tart.
Although the recipe is a closely guarded secret, Christine has agreed to share her favourite recipe for gluten-free pizza.
She says: “There's something very satisfying about making your own pizza, add your own favourite toppings and serve hot from the oven and enjoy!”
Gluten-free pizza
Ingredients to make the base:
- 250g (10oz) gluten free flour – (I used Juvela Gluten-free Mix)
- 1tsp dried gluten free yeast
- 1tsp salt 1tbsp vegetable or sunflower oil
- 125-150ml (5-6 fl oz) warm water (40*C)
In a large bowl, combine the flour mix, yeast and salt. Stir in the oil and enough water to form a soft but not sticky dough. Knead the dough until smooth on a lightly dusted surface with the same flour. Roll the dough into a square or a round approx ¼” in thickness.
Toppings
There really is no restriction to what you can put on your pizza base, top with whatever you fancy.
This is mine; Spread a thin layer of tomato puree on the base of your pizza base, then add…
- mozzarella cheese
- sliced mushrooms
- halved cherry tomatoes
- a bit of basil, a few mixed herbs
- drizzle with olive oil
Bake in a pre-heated oven for 12-15 minutes until golden, and then enjoy!
Oven temperature: 200ºC/400ºF/Gas Mark 6
Another version…
Spread a thin layer of tomato puree on the base of your pizza base, then add…
- mozzarella cheese
- sliced mushrooms
- red pepper
- ham
- a bit of basil, a few mixed herbs
- drizzle with olive oil
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