Gluten-complimentary pizza
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
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Pre-heat your oven to 220C/200C enthusiast
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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.
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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.
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Remove in the oven and function
Calories: 740kcal
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