I think that by now, those of you who are familiar with my recipe repertoire, will know that I love a variety of different food. I am addicted to diverse colours and textures, satisfying mouthfeel, wonderful taste and aroma, anything else that makes the senses feel alive and kicking.
So, today is a gluten-free day – but everybody is demanding pizza, pizza, pizza from the Mouthwatering Vegan kitchen. I’ve been wanting to turn my hand to a gluten-free pizza for a while now, and this presented the ideal opportunity to experiment. I must say I’m so overlyjoyed with the result, that I felt I must share it with you. The salsa I created is magical, and from now on the base sauce for all my future pizzas will be endowed with this magic – hope yours will be too. Next time I’ll decorate the sauce with pineappe pieces – and the flavours will be even more contrasting ! Enjoy !
INGREDIENTS FOR THE DOUGH
1½ cups gluten-free flour (I used Dove’s Farm Gluten Free Plain Flour mix)
½ cup brown rice flour
1 pack instant yeast
3 to 4 Tbsp (45-60 ml) extra virgin olive oil
a dash of agave nectar
a little water until it forms a ball (see recipe)
INGREDIENTS FOR THE SAUCE
1 500g packet of passata (tomato purée)
1 Tbsp (15 ml) tomato paste
2 cloves garlic
½ tsp chilli powder
Himalayan salt to taste
METHOD FOR THE DOUGH
Place all the ingredients in your food processor, and process until a ball is formed (you may need either more flour or water depending on the consistency – if too dry, a little more water, if too sticky, add a little more flour)
Place the ball in a bowl, cover and keep in a warm place until it doubles in size. No need to knead.
Whilst it is rising, make the sauce.
METHOD FOR THE SAUCE
Heat up the oil in a saucepan, mix in the garlic – don’t allow it to burn – then stir in the tomato paste and chilli powder. Mix thoroughly, then add the tomato passata, and simmer on a very low heat until the sauce has reduced and thickened. Allow to cool down before spooning on to the pizzas.
Now grease a couple of pizza trays, and split your dough in two, unless you plan to make a large one. Then press the dough down into the tray to form a flattish pastry –
take care not to split it open, remember it has no gluten, so it must be handled with care.
Next, spread the tomato sauce over your pizza/s, and cut chunks of vegan mozzarella on top – I made my own from my book, but you can use any vegan cheese that takes your fancy. Dot the rest with some good Mediterranean or Middle Eastern olives – green or black.
Place in a preheated 360ºF (180ºC) oven until the edges of the pizza have turned a little golden – around 20 minutes should do, but just keep your eye on it.
Garnish with freshly cut basil, and drizzle some good extra virgin olive oil on top.
Now say Yum !!
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010