Gluten free Pizza
Originally from Italy, the term 'pizza' was first documented in the 10th century. The modern pizza, as we know it today, was developed in Naples in the 18th century and has since become a global dish. In 2009, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish.
Many cultures boast a similar dish - a bread base topped with simple ingredients and then baked or heated through.
There are numerous debates surrounding the perfect pizza - thick versus thin crust, tomato or BBQ sauce as a base, the divisive question of pineapple or not. However, this is such a simple dish to make at home that you can create them however you prefer. Personally, I like a thick crust, with a tomato-based sauce, lots of olives and anchovies, and definitely NO pineapple. Only your imagination limits you from becoming the master of your own pizzeria!
Creating gluten-free crispy crusts can be challenging. This simple recipe provides a thick crust that remains intact without absorbing the sauce. Using a pizza stone certainly assists in achieving that desirable crisp crust, but a metal oven tray will suffice too. If you're fortunate enough to have a pizza oven that utilises hot coals, the resulting flavour and texture will be amazing.
For all my tips, check out my video at the link below.
Serves 4-6
Ingredients:
• 2 cups self raising flour (Gluten free)
• 150 ml cream
• 150 ml milk
• 5 tbl Tomato sauce
• 100 g hot salami
• 1 red onion
• 75 g kalamata olives
• 200 g mozzarella cheese
• 6 button mushrooms
• 6 anchovy fillets
Method:
Preheat oven to 220°C fan/240°C, with pizza stone in the oven to heat up.
In a large bowl make a well in the flour. Add the cream. Add 100 ml of milk and using a flat blade knife, stir the mixture to form a dough. Add additional milk as required to ensure all the flour is taken up into the dough.
On a floured board, gently knead the dough until it forms a smooth ball. Roll out the dough to fit your pizza stone.
Lightly flour your pizza stone, then carefully place the dough on the stone. Bake for 10 minutes.
Whilst the base is cooking, prepare your toppings.
When base is lightly golden, remove from the oven and add tomato sauce. Gently spread over the base and up to the edges. Then layer salami, onion, olives, anchovies, mushrooms and finally mozzarella cheese.
Return to the oven and bake for 15 minutes.
Pizza is cooked when the cheese is melted, and the base can easily be lifted from the stone and is golden underneath.
Allow to stand for a few minutes before slicing.
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