Roasted vegetable pizza

Name: Roasted vegetable pizza
Yield: 10
Ingredients: 188.0g Cornflour; 425.0g Potato Starch; 450.0g Rice flour; 188.0g Tapioca Flour; 15.0g Xantham gum; 10.0g Salt; 25.0g Caster sugar; 30.0g Yeast; 1.0l Water; 2.0ml Malt Vinegar; 10.0ml Vegetable oil; 150.0g Red peppers(thinly sliced); 150.0g Yellow peppers(thinly sliced); 150.0g Courgette(thinly sliced - half moons); 150.0g Red onions(thinly sliced); 50.0ml Vegetable oil; 1.0g Cracked Black Pepper; 200.0ml Knorr Tomato & Basil Concentrated Sauce 1.1L; 0.2l Water; 300.0g Reduced fat cheddar cheese(grated); 15.0g Basil(torn)

A vegetarian and gluten free pizza base recipe, that can be topped with any ingredients. In this case a selection of vegetables.

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For the pizza dough:

Cornflour 188.0 g
Potato Starch 425.0 g
Rice flour 450.0 g
Tapioca Flour 188.0 g
Xantham gum 15.0 g
Salt 10.0 g
Caster sugar 25.0 g
Yeast 30.0 g
Water 1.0 l
Malt Vinegar 2.0 ml
Vegetable oil 10.0 ml

For the vegetable topping:

Red peppers(thinly sliced) 150.0 g
Yellow peppers(thinly sliced) 150.0 g
Courgette(thinly sliced - half moons) 150.0 g
Red onions(thinly sliced) 150.0 g
Vegetable oil 50.0 ml
Cracked Black Pepper 1.0 g

For the tomato sauce:

To build & cook the pizza:

Reduced fat cheddar cheese(grated) 300.0 g
Basil(torn) 15.0 g

Main courses

Gluten Free

Vegetarian

Italian

A vegetarian and gluten free pizza base recipe, that can be topped with any ingredients. In this case a selection of vegetables.

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Preparation

For the pizza dough:
- In a large bowl mix the flours, xanthan gum, salt, sugar and yeast until well combined.
- Add the warm water, plus the vinegar and oil.
- Beat on a low setting on a food mixer, to incorporate the ingredients.
- Increase the speed for 3 min. to form a soft, smooth and sticky dough.
- Turn the dough out onto a flat gastronorm tray lined with baking paper and shape the pizza with oiled hands or a spatula into the edges of the tray about 5mm thick.
- Build up the edges slightly to contain the topping.
- Brush the top with oil and leave the pizza base to one side for around 12-15 min. to prove.
- Preheat the oven to 200°C.
- Bake for 10-15 min. until cooked but a little pale.
- Remove from the oven, the base is now ready to top.
For the vegetable topping:
- Spread the vegetables in a single layer onto a roasting tray and coat with vegetable oil.
- Roast for about 20 min. in an oven at 180°C, until the vegetables are lightly golden.
- Turn the vegetables halfway through cooking.
- Remove the tray from the oven and season with the black pepper.
For the tomato sauce:
- Add the water and KNORR Tomato and Basil Concentrated Sauce in a pan, bring the sauce to the boil and set aside.
To build & cook the pizza:
- Evenly spread the tomato sauce onto the pizza base.
- Then top with the roasted vegetables and grated cheese.
- Bake the pizza in an oven at 180°C for around 10 min. or until the pizza base is cooked and the cheese golden.
- Remove from the oven and garnish with torn basil.
Disclaimer:
It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.