AuthorMariaCategoryGluten Free, VegetarianMaking your own pizza is easier than you think, so ditch the takeaway menu and try this healthy and delicious recipe instead. With a gluten-free base and a vegetarian topping, it makes a fantastic mid-week supper or weekend treat.
Preheat your oven to 220 degrees Celsius and line your baking tray with baking paper; set aside.
Combine the flour, baking powder and salt in a large bowl.
Add the extra virgin olive oil and water (little by little) and knead until a smooth dough forms.
You might not need all the water or add a bit more (it really depends on the brand and type of flour) The dough should be non-sticky. If it does get too sticky, add a bit more flour.
Divide it into two pieces and roll it out.
Next move the dough on the baking tray and pinch the edges into a crust.
Spread the Tapenade over the base.
Add spinach leaves, cherry tomatoes, crumbled feta and season with salt and pepper to taste.
Pop in the oven and bake around 15-20 minutes.
Once baked top up with some fresh basil or spinach and enjoy!
Ingredients
Directions
Preheat your oven to 220 degrees Celsius and line your baking tray with baking paper; set aside.
Combine the flour, baking powder and salt in a large bowl.
Add the extra virgin olive oil and water (little by little) and knead until a smooth dough forms.
You might not need all the water or add a bit more (it really depends on the brand and type of flour) The dough should be non-sticky. If it does get too sticky, add a bit more flour.
Divide it into two pieces and roll it out.
Next move the dough on the baking tray and pinch the edges into a crust.
Spread the Tapenade over the base.
Add spinach leaves, cherry tomatoes, crumbled feta and season with salt and pepper to taste.
Pop in the oven and bake around 15-20 minutes.
Once baked top up with some fresh basil or spinach and enjoy!