Making 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.
Ingredients for the Pizza Base
2 ½ cups gluten free flour
½ tsp salt
1 tbsp baking powder
⅔ cup lukewarm water
1 tsp extra virgin olive oil
Ingredients for the Topping
Olive Branch Tapenade with Sundried Tomato, Feta and Greek Basil
Cherry tomatoes, halved (mixture of yellow, orange and green)
Crumbled Feta Cheese
Salt and Pepper to taste
Spinach or Basil
Cooking instructions
1Preheat your oven to 220 degrees Celsius and line your baking tray with baking paper; set aside.
2Combine the flour, baking powder and salt in a large bowl.
3Add the extra virgin olive oil and water (little by little) and knead until a smooth dough forms.
4You 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.
5Divide it into two pieces and roll it out.
6Next move the dough on the baking tray and pinch the edges into a crust.
7Spread the Tapenade over the base.
8Add spinach leaves, cherry tomatoes, crumbled feta and season with salt and pepper to taste.
9Pop in the oven and bake around 15-20 minutes.
10Once baked top up with some fresh basil or spinach and enjoy!
Ingredients
Ingredients for the Pizza Base
2 ½ cups gluten free flour
½ tsp salt
1 tbsp baking powder
⅔ cup lukewarm water
1 tsp extra virgin olive oil
Ingredients for the Topping
Olive Branch Tapenade with Sundried Tomato, Feta and Greek Basil
Cherry tomatoes, halved (mixture of yellow, orange and green)
Crumbled Feta Cheese
Salt and Pepper to taste
Spinach or Basil
Directions
Cooking instructions
1Preheat your oven to 220 degrees Celsius and line your baking tray with baking paper; set aside.
2Combine the flour, baking powder and salt in a large bowl.
3Add the extra virgin olive oil and water (little by little) and knead until a smooth dough forms.
4You 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.
5Divide it into two pieces and roll it out.
6Next move the dough on the baking tray and pinch the edges into a crust.
7Spread the Tapenade over the base.
8Add spinach leaves, cherry tomatoes, crumbled feta and season with salt and pepper to taste.
9Pop in the oven and bake around 15-20 minutes.
10Once baked top up with some fresh basil or spinach and enjoy!
AuthorMariaCategoryGluten Free, Vegetarian