Saturday, 18 December 2010

Pizza (GF) (NF) (V) (EF)

I found a decent brand of gluten free bread mix from Lakeland limited with which I can make pretty decent pizza.  I use the Napolina brand of pizza topping tomato sauce, but whichever brand you use (including napolina because I haven't checked the label), check the ingredients to make sure it is suitable for your dietary requirements.  If you're using 'Laucke' bread mix, then grease the pan thoroughly otherwise the base can stick to it- the extra fat also gives the edges a good crust texture.

165g (about a third of a packet) Laucke gluten free bread mix
150ml tepid warm water
4-5 tablespoons “pizza topping” pizza base tomato sauce
2-3 tablespoons olive oil to grease the pizza pan

Any toppings according to taste can be used but I used roughly:
7 long thin courgette slices (chargrilled on a griddle)
half a red onion, sliced
A few slices of mixed capsicum (red and yellow) peppers
one ball mozarella, sliced

- Pour the warm water in a bowl, then pour the breadmix on top of it and stir continuously for about 3 mins, by which time all the floury lumps should disappear

- Pour the mixture into a thoroughly greased pizza base tray and bake for about 8-10 mins on the top shelf at gas mark 8 until the mixture cooks and solidifies

- Take the base out of the oven, allow to cool for a while, spoon the tomato base “pizza topping” sauce and spread all over the base, then scatter the vegetable topping slices (or arrange them in a design if you prefer) all over the pizza and top it with slices of mozarella

- Bake in the oven for a further 8 mins or so until the mozarella melts and starts to turn a light golden brown

- Slice and serve immediately

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