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For the pizza dough:

  • Cornflour 188 g
  • Potato Starch 425 g
  • Rice flour 450 g
  • Tapioca Flour 188 g
  • Xantham gum 15 g
  • Salt 10 g
  • Caster sugar 25 g
  • Yeast 30 g
  • Waterwarm 1 l
  • Malt Vinegar 2 ml
  • Vegetable oil 10 ml

For the vegetable topping:

  • Red peppers(thinly sliced) 150 g
  • Yellow peppers(thinly sliced) 150 g
  • Courgette(thinly sliced - half moons) 150 g
  • Red onions(thinly sliced) 150 g
  • Vegetable oil 50 ml
  • Cracked Black Pepper 1 g

For the tomato sauce:

To build & cook the pizza:

  • Reduced fat cheddar cheese(grated) 300 g
  • Basil(torn) 15 g
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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