GLUTEN-FREE PIZZA
Thin, crisp and delicious - gluten-free pizza never tasted so good!
Provided by Jamie Oliver
Categories Mains Father's day Italian Baking
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Place a pizza stone or a large baking tray in the oven to heat up.
- Heat the milk in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast and sugar. Mix well, then set aside for a few minutes until starting to bubble.
- Meanwhile, sieve the flour, xanthan gum and salt into a large bowl, then make a well in the middle. In a separate bowl, combine the egg, 3 tablespoons of olive oil and the remaining milk, then pour it into the well, along with the yeast mixture. Gradually bring the mixture together with a fork until it forms a smooth dough.
- In a small cup, combine the bicarbonate of soda and vinegar, then quickly knead it into the mixture. Place the dough into a lightly oiled bowl, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
- Meanwhile, make the topping. Pick the basil leaves and set aside, then finely chop the stalks. Peel and finely chop the garlic. Heat a splash of olive oil in a large frying pan over a medium heat, then add the basil stalks and garlic. Cook for a few minutes, or until golden. Pour in the tinned tomatoes, break them up with the back of a wooden spoon, then cook for 5 to 10 minutes, or until thickened. Transfer to a blender along with half the reserved basil leaves, blitz until smooth, then season to taste with sea salt and black pepper.
- Once doubled in size, divide the dough into four equal-sized pieces on a flour-dusted surface. Roll out until roughly 30cm in diameter and 2mm thick. Place the pizza bases onto the preheated pizza stone or baking tray (you'll need to do this in batches), then spread over the tomato sauce, leaving a rough 2cm gap around the edge. Tear over the mozzarella, then pop in the hot oven for 10 to 12 minutes or until golden and crisp. Scatter the reserved basil leaves on top, then serve.
Nutrition Facts : Calories 683 calories, Fat 26.7 g fat, SaturatedFat 11.4 g saturated fat, Protein 22.2 g protein, Carbohydrate 89.5 g carbohydrate, Sugar 9 g sugar, Sodium 2.0 g salt, Fiber 1.9 g fibre
GLUTEN-FREE PIZZA DOUGH
Don't miss out on your favourite Italian treats, make this simple, speedy gluten-free pizza dough, ready to turn into individual pizzas or dough balls
Provided by Esther Clark
Categories Lunch
Time 20m
Number Of Ingredients 6
Steps:
- Mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Using the dough to make pizza? See the full recipe for gluten-free pizza.
Nutrition Facts : Calories 492 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.89 milligram of sodium
GLUTEN-FREE PIZZA CRUST OR FLATBREAD
This recipe is for a crust that can be used for pizza or flatbreads. After 2 years of being GF, this is the best pizza crust/flatbread recipe I have. It is based on trial and error in an effort to improve other recipes. My kids say this is better than our homemade wheat flour crusts.
Provided by Allen Seidman
Categories Bread Pizza Dough and Crust Recipes
Time 1h
Yield 1
Number Of Ingredients 11
Steps:
- Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
- Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
- Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.
Nutrition Facts : Calories 1631.5 calories, Carbohydrate 276.9 g, Fat 51.5 g, Fiber 38.4 g, Protein 37.5 g, SaturatedFat 6.1 g, Sodium 1305.6 mg, Sugar 11.4 g
GLUTEN-FREE PIZZA
Make our gluten-free version of a classic pizza. The base is easy, spread over rich homemade tomato sauce, then finish with buffalo mozzarella and fresh basil
Provided by Esther Clark
Categories Lunch
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
- Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
- Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
- Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.
Nutrition Facts : Calories 740 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.54 milligram of sodium
PIZZA BASE (GLUTEN FREE)
Make and share this Pizza Base (Gluten Free) recipe from Food.com.
Provided by mattdegasperi
Categories Lactose Free
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 425 degrees F.
- Mix together the yeast, sugar and water. Set to one side to allow the yeast to 'activate.'.
- Gently mix together the flours, baking powder, xanthan gum and salt.
- With an electric mixer, on its lowest setting, mix the egg and oil into the yeast mixture.
- Gently, add halt the flour mixture and combine and then add the other half of the flour, but mix this in with a wooden spoon.
- Pour the mixture into a greased baking sheet or pizza tray.
- Allow Pizza dough to rise in a warm place for 10 minutes. (80-100 degrees F).
- Add sauce and toppings and bake for 25-30 minutes.
Nutrition Facts : Calories 110.2, Fat 2.7, SaturatedFat 0.5, Cholesterol 26.4, Sodium 83.2, Carbohydrate 18.6, Fiber 1, Sugar 0.7, Protein 2.7
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