Name: Gluten-free pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bake
Ingredients: tomato paste; topping ingredients of your choice; mozzarella cheese grated; 160 ml rice flour; 140 ml tapioca flour; 10 ml xanthan gum; 5 ml Sheridans gelatine; 5 ml salt seasoning; 3 ml sugar; 5 ml vinegar cider; 5 ml fresh chillies 573; 160 ml water lukewarm

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Ingredients (12)

	tomato paste
	topping ingredients of your choice
	mozzarella cheese — grated

BASE:

160 ml	rice flour
140 ml	tapioca flour
10 ml	xanthan gum
5 ml	Sheridans gelatine
5 ml	salt — seasoning
3 ml	sugar
5 ml	vinegar — cider
5 ml	fresh chillies — 573
160 ml	water — lukewarm

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Method:

Preheat oven to 220°C.

Mix all the ingredients for the pizza base together. Use electric beaters on the slowest speed to blend. Continue beating slowly for three minutes. Add a little more water if the dough is too stiff.

Grease a baking sheet or pizza pan. Sprinkle rice flour over the dough and press into the baking sheet from the centre outwards. Keep sprinkling with rice flour to prevent sticking. Fold the edges over slightly to form a rim. Bake for 20 minutes.

Remove from the oven, spread with a thin layer of tomato paste and scatter over your toppings. Sprinkle with cheese and return to the oven for 10 minutes or until the cheese is melted.

Text and image: Ideas magazine

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