Truly Yummy Pizza
Gluten free and dairy free pizza. Recommended dough ingredients Caputo Gluten Free Flour, Allison's Fast Action Yeast, salt, sugar, water, extra virgin olive oil. Recommended tomato sauce ingredients Mutti San Marzano Tomatoes, garlic, extra virgin olive oil.
Equipment
- 1 large mixing bowl
- 4 small cereal bowls
- 1 pizza oven tray or baking tray
- 1 medium frying pan
- 1 Potato masher
Ingredients
Pizza Dough
- 500 g Caputo Gluten Free Flour - Ideal for pizza and bread
- 1½ tsp Fast action yeast recommend Allison's Fast Action Yeast
- 1 tsp salt
- 1 tsp sugar
- 420 g cold water
- 20 g olive oil recommend extra virgin olive oil, plus extra for handling the dough.
Tomato Pizza Sauce
- 1 tbsp olive oil extra virgin
- 1 clove of garlic, crushed
- 1 tin peeled tomatoes recommend Mutti San Marzano Tomatoes
Instructions
Pizza Dough
- Combine all the pizza dough ingredients in a large bowl. Mix with a spoon for 3-4 minutes to form a dough and remove as many lumps as you can. Add a little more water if the dough is too dry. Don't worry too much if you have any lumps.
- Cover with cling film and pop in the fridge for 30 minutes to firm up.
- Remove the dough from the fridge and cut it into 4 equal parts.
- Cover your hands in a little olive oil and roll each part into a ball.
- Pop each ball into an oiled bowl, cover again with cling film and pop back in the fridge. The dough balls can remain in the fridge for up to 24 hours. Take them out of the fridge for 1-2 hours before using.
- To create each pizza - put a dough ball in the centre of a floured pizza/baking tray and using your fingers work from the inside out, flattening the dough and creating a lip/crust around the edge. Do not worry too much as the dough is quite forgiving. If you make a mistake or don't like the shape, simply roll into a ball and start again.
- Turn your conventional oven on to 220℃/Gas Mark
- Drizzle a little olive oil around the crust.
- Add a thin layer of tomato pizza sauce in the centre of the pizza - see below
- Bake in the oven for 8-10 minutes until the base is crispy.
- Remove from the oven, add a little more tomato pizza sauce and your toppings (see notes) plus another drizzle of olive oil around the crust to prevent burning.
- Return to the oven for another 8 minutes or pop in the pizza oven until your toppings are cooked through.
- If you wish to freeze the pizza dough balls. Wrap each one separately in clingfilm and put inside a freezer bag before freezing. Thoroughly defrost the dough ball and continue to use it as if it was freshly made.
- If you wish to freeze the pizza base. After part baking the base for 8-10 minutes leave to cool. Then wrap in cling film then in foil and pop in the freezer. To be used from frozen. Unwrap and add tomato pizza sauce and toppings and cook in the oven as per the instructions above.
Tomato Pizza Sauce
- In a frying pan heat the olive oil and add the crushed garlic, fry for a minute.
- Add the tomatoes and cook until softened.
- Using the potato masher, mash the tomatoes to a pulp.
- Continue to simmer until you have a thick sauce consistency and the water has evaporated.
Notes
Toppings Ideas
Recommended dairy free / plant-based cheese - Tesco own brand Free From Coconut Oil Alternative to Grated Mozzarella
Pepperoni slices • Chorizo slices • Serano ham • Proscuitto ham • Ham slices diced • Cooked sliced sausages. Always check the ingredients as some processed meats contain milk and gluten.
Sliced black olives • Sliced green olives • Sliced cooked beetroot • Asparagus tips • Sliced mushrooms • Red onion half moon slices soaked in balsamic vinegar • Sautéed white onion • Tinned sweetcorn • Sliced mixed peppers
Mixed roasted vegetables - diced peppers, red onions, courgettes, aubergine roasted in olive oil and a drizzle of balsamic vinegar
Fresh basil • Fresh rocket piled high with a drizzle of extra virgin olive oil and shavings of pecorino (if you can tolerate ewe's milk cheese)