Roasted vegetable pizza
A vegetarian and gluten free pizza base recipe, that can be topped with any ingredients. In this case a selection of vegetables.
Italian
Gluten Free
Vegetarian
Main courses
Ingredients
Roasted vegetable pizza
−
+
£5.12
For the pizza dough:
Cornflour
/g
188.0 g
0%
Potato Starch
/g
425.0 g
0%
Rice flour
/g
450.0 g
0%
Tapioca Flour
/g
188.0 g
0%
Xantham gum
/g
15.0 g
0%
Salt
/g
10.0 g
0%
Caster sugar
/g
25.0 g
0%
Yeast
/g
30.0 g
0%
Water
/l
1.0 l
0%
Malt Vinegar
/ml
2.0 ml
0%
Vegetable oil
/ml
10.0 ml
0%
For the vegetable topping:
Red peppers(thinly sliced)
/g
150.0 g
0%
Yellow peppers(thinly sliced)
/g
150.0 g
0%
Courgette(thinly sliced - half moons)
/g
150.0 g
0%
Red onions(thinly sliced)
/g
150.0 g
0%
Vegetable oil
/ml
50.0 ml
0%
Cracked Black Pepper
/g
1.0 g
0%
For the tomato sauce:
KNORR Tomato & Basil Concentrated Sauce 1.1L
/ml
200.0 ml
0%
Water
/l
0.2 l
0%
To build & cook the pizza:
Reduced fat cheddar cheese(grated)
/g
300.0 g
0%
Basil(torn)
/g
15.0 g
0%
/
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:
-
Water 0.2 l
To build & cook the pizza:
-
Reduced fat cheddar cheese(grated) 300.0 g
-
Basil(torn) 15.0 g
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.
