Gluten-Free Pizza

Pasta and Pizza | European cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from a collection of recipes by Anna Johnson.

Ingredients

Gluten-Free Baking Mix - 6.3 oz
Aquafaba - to taste
Water - 2 fl oz
Baking Powder - 1 teaspoon
Ground Dried Garlic - ¼ teaspoon
Tagine Spice Mix - ½ teaspoon
Olive Oil - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Passata Tomato Sauce - to taste
Courgette - 1 piece
Onion - 1 head
Tomatoes - 3 pieces
Turmeric - to taste

Step by Step guide

Step 1

Whip the aquafaba for 2–3 minutes in a mixer until it resembles whipped eggs.

Step 2

Sift the flour, add baking powder, salt, pepper, garlic, and spices. Pour in the oil and aquafaba, and mix. Gradually add water and mix well.

Step 3

Transfer the resulting mixture to a flat surface dusted with flour. Knead the dough for at least 7 minutes until it is uniform and smooth. Wrap the dough in plastic wrap and refrigerate for 40 minutes.

Step 4

After resting in the cold, the dough becomes elastic and pliable. Roll it out into a thin circle or rectangle, spread with crushed tomatoes (or tomato paste), and top with the filling.

Step 5

Slice all the filling ingredients into rounds, mix with spices, and place on the dough.

Step 6

Bake at 356°F until the vegetables are cooked and the dough is golden brown (about 20 minutes). To help the dough absorb the sauce better, make holes (not through) all over the rolled-out dough using a regular fork.