Ingredients
For the pizza dough:
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Cornflour 188 g
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Potato Starch 425 g
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Rice flour 450 g
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Tapioca Flour 188 g
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Xantham gum 15 g
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Salt 10 g
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Caster sugar 25 g
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Yeast 30 g
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Waterwarm 1 l
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Malt Vinegar 2 ml
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Vegetable oil 10 ml
For the vegetable topping:
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Red peppers(thinly sliced) 150 g
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Yellow peppers(thinly sliced) 150 g
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Courgette(thinly sliced - half moons) 150 g
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Red onions(thinly sliced) 150 g
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Vegetable oil 50 ml
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Cracked Black Pepper 1 g
For the tomato sauce:
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Waterwarm 0.2 l
To build & cook the pizza:
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Reduced fat cheddar cheese(grated) 300 g
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Basil(torn) 15 g
Preparation
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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.
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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.
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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.
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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.
