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| Gluten free vegetarian pizza |
...must say, I took a punt with this one!
On deciding to make a quick and easy homemade vegetarian pizza for dinner,
I set off to the supermarket to buy a gluten free pizza base.
Once I reached the pizza/wrap section, it reminded me why I rarely make a pizza,
for I only had two choices:
A - use a gluten free, wrap that looked as exciting as a shoe sole,
or B - pay $7.99 for an "authentic Italian" pizza base.
.... So I opted for C - go home and make my own!
I recalled recently reading a recipe for a Mediterranean-style pizza, in a magazine,
On my return home, I checked it out online to find it had numerous ratings of 5 stars!
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| Gluten free pizza dough |
With a tub of Greek-style yogurt in my fridge
and gluten-free SR flour in my pantry,
I decided to give it a go...
It called for:
1 cup sifted flour mixed with 200 grams of yogurt until it forms a ball.
Turn the dough out onto a floured surface and knead it for about 5 minutes. I found it to be very soft and light.
Roll out the dough to form the base and placed onto a baking tray.
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| My pizza ready to pop into the oven |
Onto the base, I spread tomato paste and topped with crushed clove of garlic, diced red onion and chilli. I then added grated tasty cheese, sliced cherry tomatoes, mushrooms, capsicum and left over roast pumpkin. I added sliced pitted olives, chopped fresh basil and oregano.
In a 220 degree C preheated fan forced oven, I baked my pizza for 20 minutes.
The base was crusty, the
aroma of fresh basil wafted through the air
and the topping was scrumptious!
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| Ready to eat |
