Gluten Free Mini Pizzas
By not-recognized
Published on 21 April 2022
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.Time and servings
40 minsTotal time
10 minsPrep time
30 minsCooking time
Ingredients
- 75 ml of passata
- 1 tsp of dried oregano
- 1 tsp of cream of tartar
- 3 tbsp of mixed mushrooms
- 70 g of pepperoni
- 125 g of mozzarella, thinly sliced
- 1 tbsp of olive oil, plus a little for greasing
- 1 onion, peeled and chopped
- 1 clove of garlic, crushed
- 1 tbsp of tomato puree
- 100 g of potatoes, cold, mashed
- 125 g of gluten free plain flour
- 0.5 tsp of bicarbonate of soda
- 12 g of parmesan
- 6 tbsp of milk
- 0.5 yellow pepper, thinly sliced
Method
Step 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.Step 2
Mix together the passata, tomato puree and oregano and season.Step 3
Place the mashed potatoes, flour, cream of tartar, bicarbonate of soda & parmesan in a bowl and mix.Step 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.Step 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.Step 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.Step 7
Bake in the preheated oven for 15-20 minutes. Serve with salad.