Gluten free pepper and olive pizza
A crisp-edged, chewy gluten free pizza base topped with sweet peppers, olives and stretchy mozzarella.
- Time1 hr
- LevelMedium
- Costabout £1.05 a head
- Oven240°C (220°C fan)
Ingredients
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Method
- 1
Mix the flour, xanthan gum, yeast, sugar and salt. Stir in the oil and warm water to make a soft, tacky dough. Cover and leave for 30 minutes.
30 min - 2
Heat the oven to 240°C (220°C fan) with two baking trays inside so they get really hot. Mix the passata, oregano and garlic with a pinch of salt.
- 3
Divide the dough in two. Using oiled hands, press each piece onto a sheet of baking paper into a round about 25 cm across and 5 mm thick.
- 4
Spread over the passata, leaving a 1 cm border. Scatter on the pepper, olives and mozzarella.
- 5
Slide each pizza, still on its paper, onto a hot tray. Bake for 10 to 12 minutes, until the crust is golden and the cheese is bubbling and spotted brown.
11 min - 6
Tear over the basil and slice. Eat straight away while the base is crisp.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.