Gluten-Free Pizza

Ingredients to make 2 x 25cm Pizzas

• For the Pizza Base

• 300g

  Gluten-free plain flour
• 1 tbsp

  Flaxseed
• 7g

  Sachet fast-action dried yeast
• 1 tsp

  Xanthan Gum
• 1 tsp

  Gluten-free baking powder
• 1 tsp

  Caster sugar
• ½ tsp

  Salt
• 300ml

  Warm water
• 2 tbsp

  Olive oil
• 1 tsp

  Wine or cider vinegar
• For the Topping

• 125g

  Mozzarella
• 4 tbsp

  Passata
• 2 tbsp

  Tomato purée
• 10

  Black olives, pitted and halved
• 2 tbsp

  Pickled jalapeño chilli slices, drained
• 16

  Slices gluten-free pepperoni or other sliced meat
• 4 tbsp

  Roasted red peppers, sliced
• Good pinch

  Dried oregano
• 2 Handfuls

  Rocket leaves or 10 fresh basil leaves
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  2 hours
• Cooking :

  30 minutes to 1 hour

Method

1. For the pizza base, tip the flour, flaxseed, yeast, xanthan gum, baking powder, sugar and salt into a large bowl and mix.
2. Add the warm water, oil and vinegar and, using a wooden spoon or rubber spatula, beat well for 1–2 minutes. The mixture will not look like regular pizza dough but more like soft mashed potato at this stage. Cover the bowl with cling film or a clean tea towel and leave in a draught-free place for 1 hour, or until doubled in size.
3. Cover two large baking trays with baking paper and scoop half of the pizza base mixture into the middle of one. Using a rubber spatula or palette knife, spread the mixture into a neat 25cm disc. Repeat with the remaining mixture on the second baking sheet. Set aside for 45 minutes.
4. Preheat the oven to 220°C/Fan 200°C/Gas 7. Place a heavy baking tray on the top shelf of the oven to heat up.
5. Prick one pizza base a few times with a fork. Using the baking paper, slide the base carefully onto the hot baking tray. Cook for 9–10 minutes, or until starting to turn golden at the edges. Remove from the oven and cook the second base in the same way, ensuring the tray is hot before sliding on the second base.
6. Reduce the oven temperature to 200°C/Fan 180°C/Gas 6.
7. Pat the mozzarella dry on kitchen paper and tear into small pieces. In a small bowl, mix together the passata and tomato purée and season with salt and pepper.
8. Spread the tomato mixture over the pizza bases, leaving a 1cm border all around. Scatter over the mozzarella, olives and jalapeños and arrange the pepperoni and strips of roasted red pepper on top. Season with black pepper and a pinch of dried oregano and cook each for 10 minutes, or until the cheese is bubbling and starting to brown.
9. Scatter with rocket or basil and serve immediately.