Healthy Living James by James Wythe

Author:James Wythe
Language: eng
Format: epub
Publisher: Headline Publisher

THE BEST GLUTEN-FREE PIZZA

If you’re like me and get upset when you go out and order a gluten-free pizza that turns up half the size of your friends’, then this is for you! The large base is ready in just ten minutes for your favourite toppings.

Serves 3

Prep 10 mins

Cook 20 mins

Dough

500g self-raising flour (I use gluten-free), plus extra for shaping

400g coconut yoghurt

1 tbsp olive oil, plus extra for brushing

pinch of salt

Pizza toppings

125g passata

1 tsp dried basil

1 tsp dried oregano

150g grated cheese of choice (I use vegan)

3 mushrooms

handful of tomatoes

3 tsp pesto (try my Easy Peasy Pesto on page 152) (optional)

1. Line a large pizza or baking tray with baking paper and preheat the oven to 220°C/200°C fan/gas 7.

2. Add the flour, yoghurt, olive oil and salt to a large bowl and mix together with a fork until it starts to stick together.

3. Flour your hands and shape the dough into a large ball.

4. Place onto the pizza tray and either roll out or press down to fill the tray. If your hands are sticking, slightly dampen them.

5. To create the crust, simply pinch in an inch from the edge so it creates more height. You are aiming for the base to be 1cm thick and the crust to be 2cm thick.

6. Brush the crust with olive oil to help it brown when baked.

7. Mix together the passata, basil and oregano, then spread over the pizza, sprinkle with the grated cheese and top with the sliced mushrooms, halved tomatoes and a few spoons of pesto, if using.

8. Bake for 20 minutes until golden.

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