Perfect Pizza

This was a difficult one to master. I had tried so many recipes and combinations over the years and this one is by far the best. Before I made it I was worried about the lack of oil in the base, but was pleasantly surprised to find it was deliciously moist without it. One thing that I would point out is, that the ammount of water that you use is dependant on the Gluten free flour mix that you use, so use your own judgement. The dough mix does not look or behave like gluten dough. When mixed it should resemble a thick frosting/ icing. There is no rolling invoved, or kneading, but you will need to prove the dough. The recipe for the sauce is a great way to get vegetables into picky kids (or adults!) Feel free to add your own veg to the sauce, some may need to be steamed first (grated carrot, spinach etc)

Perfect gluten free pizza

Fo the pizza base...

225g/ 8oz Gluten free flour or Bread Mix

I desert spoon of Xanthan gum (this could be ommited, but adding it will give it a more authentic texture)
1 x 5ml tsp Dried yeast
200ml/ 7 fl oz hand hot water (use 1/3rd boiling water to 2/3 cold tap water)

Vegetable Puree

½ Medium red onion
½ Medium red pepper
1 Medium tomato
1 x 15ml tbsp Olive oil
2 x 5ml tsp Mixed fresh chopped oregano, basil or thyme
3 x 15ml tbsp Tomato puree/paste
1 Clove garlic, crushed
Pinch of sea salt and ground black pepper

For the topping...

75g/ 3oz Mozzarella cheese
handful of sliced mushrooms

A selection of your favourite toppings

1. Prepare pizza base. Combine Bread/flour Mix, xanthan gum and yeast together in a mixing bowl with a fork. Stir in the warm water with a fork and mix until you have a smooth thick batter that resembles frosting.

2. Spoon batter onto a 30cm/ 12" round shallow pizza pan. Use one with a solid base. Grease this with a little olive oil or spray with a good quality cooking oil. Spread batter out evenly with the back of a spoon (it is easier to spread if you pop the spoon in a little hot water first - or, flour hands and press out into the pan) and brush a 1cm/ ½" border with olive oil.

3. To make the vegetabe puree, place all the ingredients in a food processor and whizz to make a thick puree (I use a stick blender for this).Before I add the tomato, I prefer to remove the skin. To do this, make a shallow slash at either end, plunge into freshly boiled water and leave for 30 seconds, remove and the skin should slide away easily) I squash the tomato in with the rest of the puree ingredients before blitzing the lot with the stick blender. Spoon onto the pizza base leaving the rim clear.

4. Cover with oiled cling film and leave to prove in a warm place for 45 minutes.

5. Remove film and oven bake for 20 minutes. Top with roughly diced mozzarella and the toppings of your choice - return to the oven for 10 minutes until the cheese has melted and is just starting to turn golden.

Recipe notes:

This recipe is enough for a family sized pizza. Serve slices with potato wedges, roasted in pepper and olive oil, salad and coleslaw. The base can also be adapted for savoury flans and quiche if you like them with a lighter base. Try adding herbs to the base mixture for an extra twist.

Involve the kids with adding the toppings - I involve them in most of my Gluten free exploits, with supervision it can be alot of fun. Also, I have found that the more I have involved them in the preparation of the food, the more likely they are to try the finished product. This is especially important if your child is new to the gluten free lifestyle. It is a difficult transition, depending on age, so giving them a little responsibility and power in the transition period is well worth the extra time.