Nothing says comfort food quite like a warm slice of pizza, however most slices of pizza aren’t exactly the healthiest options on the menu. This pizza is though, it’s vegan and gluten free, with a thin crispy base and a thick tomato sauce just bursting with flavour.
The great thing about making pizza from scratch is that you can add toppings to suit the taste and diets of whoever is eating with you, for example I topped my half of the pizza with mushroom and rocket, where as Giovanni topped his half with some fresh sausage; everyone is happy and it doesn’t take as long to prepare as you would imagine.
For the crust:
- 1 sachet of dry active yeast
- 1 tbsp sugar
- 1 cup warm water
- 2 1/2 cups of gluten free flour
- 2 tbsp olive oil
- 1 tsp salt
Four the sauce:
- 10-12 baby plum tomatoes
- 4-5 basil leaves
- 1 tbsp sugar
- pinch of salt and pepper
- 1/2 red onion
- 1 clove garlic
- Add the yeast, sugar and warm water to a large bowl and allow to sit for 10 minutes.
- While the yeast is sitting mix the tomatoes, basil, sugar, a pinch of salt and 1/4 cup of water in a high powered blender until smooth. Pour in a saucepan and bring to a simmer, add the clove of garlic.
- Once the yeast has sat for 10 minutes add the flour, olive oil and salt and mix well until a dough forms; cover with a tea towel and allow to sit for another 5 minutes.
- Dice the red onion and add to the sauce, stirring gently, reduce the heat and allow the sauce to thicken.
- Remove the dough from the bowl and, on a floured worktop, knead gently. The dough will be crumbly in texture, similar to a shortcrust pastry, so once you have kneaded it into a ball you will have to roll it out on a baking tray (or pizza tray if you have one) lined with parchment paper.
- Once you have rolled out the crust thinly and evenly on the tray, pour on the sauce and spread out evenly (remember to remove the clove of garlic). Add your desired toppings, a drizzle of olive oil, a pinch of salt and pepper and then bake in a preheated oven at 225’C for 20 mins.