Gluten Free Mini Pizzas
A wheat free take on a firm favourite these individual pizzas combine mashed potato and gluten free flour to make a perfect textured base on which to build your own creation.
Prepare Ahead
Preheat the oven to 200c/Gas6.
Instructions
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1
Heat 1tbsp of the oil in a frying pan and cook the onion and garlic until just softened. Remove from the heat and set to one side.
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2
Mix together the passata, tomato puree and oregano and season.
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3
Place the mashed potatoes, flour, cream of tartar, bicarbonate of soda & parmesan in a bowl and mix.
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4
Stir in the milk and mix to form a dough; you may need to add a little more milk but add cautiously, you want to achieve a soft dough that isn't too sticky.
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5
Take half the dough and on a lightly oiled baking sheet press the mixture out to form a disc about 25 cm across. Repeat with the other piece of dough.
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6
Spead the tomato mixture over the dough bases and season. Now top with the onions and garlic, followed by the pepper, mushrooms, pepperoni and mozzarella.
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7
Bake in the preheated oven for 15-20 minutes. Serve with salad.
Ingredients
- 1 tbsp Olive Oil, plus a little for greasing
- 1 Onion, peeled and chopped
- 1 Clove Garlic, crushed
- 75ml Passata
- 1 tbsp Tomato Puree
- 1 tsp Dried Oregano
- 100g Potatoes, cold, mashed
- 125g Gluten Free Plain Flour
- 1 tsp Cream of Tartar
- ½ tsp Bicarbonate of Soda
- 12g Parmesan
- 6 tbsp Milk
- 3 tbsp Mixed Mushrooms
- ½ Yellow Pepper, thinly sliced
- 70g Pepperoni
- 125g Mozzarella, thinly sliced
Makes 2
Total time required 40 mins
- Preparation time: 10 mins
- Cooking time: 30 mins