Gluten Free And Low Fat Vegetarian Pizza Recipes
GLUTEN-FREE PIZZA
Make our gluten-free version of a classic pizza. The base is easy, spread over rich homemade tomato sauce, then finish with buffalo mozzarella and fresh basil
Provided by Esther Clark
Categories Lunch
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
- Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
- Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
- Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.
Nutrition Facts : Calories 740 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.54 milligram of sodium
GLUTEN-FREE AND LOW-FAT VEGETARIAN PIZZA
Make and share this Gluten-Free and Low-Fat Vegetarian Pizza recipe from Food.com.
Provided by ImPat
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 240C (220C fan forced).
- Lightly grease two 18cm pizza trays.
- Place bread mix in a bowl and combine 100ml cold water, garlic and rosemary in a jug.
- Add water mix to bread mix and using an electric mixer, beat on low speed for 30 seconds or until just combined, scrape down side of bowl and beat for a further 2 to 3 minutes or until thick.
- Spoon half the mix onto 1 prepared tray and using the back of a spoon, spread mix to form an 18cm round. Repeat with remaining dough.
- Bake for 10 to 12 minutes or until bases are light golden and cooked through.
- Remove from oven and top with capsicum, artichoke, mushrooms, olives and bocconcini ad bake for 10 to 12 minutes or until cheese has melted.
- Cut into wedges and serve with rocket.
Nutrition Facts : Calories 234.7, Fat 13.8, SaturatedFat 6.7, Cholesterol 36.8, Sodium 684.6, Carbohydrate 15.8, Fiber 4.7, Sugar 7.6, Protein 12.8
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