This gluten-free pizza is packed with tasty toppings and just right for sharing in front of the telly.
SERVES 4
FOR THE BASE
210 g gluten-free flour mix
30 g ground hazelnuts
375ml water
Half tsp baking soda
Half tsp salt
2 tbsp olive oil, plus extra for greasing
FOR THE TOPPINGS
4 tbsp pumpkin seed pesto
1 red onion, sliced
25g sundried tomatoes, chopped
A handful of cherry tomatoes, halved
Half a red pepper, sliced
Half a yellow pepper, sliced
Pinch of salt and pepper
TO SERVE
Basil
Rocket
Drizzle of olive oil
Micro herbs (optional)
Ricotta (optional)
-
- Preheat the oven to 200C / gas mark 6. Add all the pizza base ingredients to a bowl and mix well. The mixture will be quite runny, almost like a cake batter.
- Line a baking tray with greaseproof paper and drizzle a very small amount of olive oil on the bottom. Pour the pizza batter into the tray and make sure you have a thin, even layer.
- Cook in the oven for 15 minutes until the dough has solidified. Once it has, take it out of the oven.
- Add a layer of pesto to the base and a scattering of red onion, sundried tomato, cherry tomatoes and peppers. Put the pizza back in the oven for another 15 minutes until it reaches the desired crispness.
- Just before serving, scatter a good helping of basil, rocket and extra drizzle of olive oil and salt and pepper. If you have ricotta, add some nice dollops of it on top, too.
TRY WITH: Pumpkin Seed Pesto
MAKES 1 JAR
250 ml olive oil
120g pumpkin seeds
Bunch of basil
1 garlic clove, peeled
Half tbsp salt
Half tbsp black pepper
- Simply add all the ingredients to a blender and blitz until you have a lovely pesto. Blend until smooth or to a chunkier consistency, if you prefer.
Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci, published by Hardie Grant.