Gluten-free tomato pizza | Blog in Thompson & Morgan


Gluten-free pizza

Gluten-complimentary pizza

Prep Time 45 mins

Cook Time 10 mins

Total Time 55 mins

Servings 4

Calories 740 kcal

Pizza base components

  • 2 tsp fermented coconut powder
  • 2 tsp (heaped) golden caster sugar
  • 400 g fermented bread blossom
  • 5 tablespoon olive oil
  • 1 tsp salt
  • 1 tsp (heaped) xanthan gum

Sauce & Blend ingredients

  • shredded basil leaves
  • 2 x 125 g balls buffalo mozzarella roughly ripped
  • 2 tablespoon olive oil
  • 1 little onion finely sliced
  • 1 tsp caster sugar
  • 1 x 400 g can chopped tomatoes
  • 2 tablespoon tomato purée
  • Pre-heat your oven to 220C/200C enthusiast

  • Heat the oil in a saucepan and cook the onion to a very low heat with a salt for approximately 10 mins until softened. Add from the tomatoes, tomato purée and caster sugar and bring to a simmer. Cook discovered, for 30 mins until thick and reduced, making certain to stir frequently. Transfer into a blender or blitz the sauce using a hand blender until smooth. Taste and period as necessary and stir in the basil. Set besides cool.
  • Mix together the flour, sugar, baking powder, salt along with xanthan gum in a mixing bowl. Pour in 250ml warm water and the olive oil into a well in the middle of the mix. Quickly blend the components to make a thick, paste-like dough. Add a small number of warm water if the dough feels tender. Put the dough in a bowl, cover with cling film and place in the refrigerator for no longer than 24 hours before using. Lightly flour two baking/pizza trays. Cut the dough into two pieces and then flatten into thin rounds, roughly the size of a meal. Add into the baking/pizza trays.

  • Remove in the oven and function

Calories: 740kcal

Comments are closed.