Thursday, 24 March 2011

Thin and crispy pizza

This pizza is wheat free, but not gluten free. It can also be made with ordinary flour, but you may need to adjust the amount of water for that. Because it's made with self raising flour it doesn't need time to rise, and so it's very quick and easy to make. You can use any vegetables you prefer, the list below is just a suggestion.

Serves 1

100g self-raising flour (I used Doves farm gluten free flour)
50g porridge oats
a pinch of dried mixed herbs
2 tablespoons olive oil
75ml water

1 ½ tablespoons tomato puree
1 tablespoon olive oil
2 tablespoons water
a pinch of dried herbs
a dash of Tabasco sauce

120g cheese
½ mild green chilli
¼ small courgette
A few slices of orange or red pepper
1 chestnut mushroom
1 tomato
freshly ground pepper

Pre-heat your oven to 180oC.

Sift together the flour, oats and herbs. Add the oil and water, and mix well until you have a ball of dough. Knead to work the ingredients together. The dough will be a bit crumbly.

Grease a baking tray and press the dough onto it to create a thin base.

Mix the tomato puree, oil, water, herbs and Tabasco sauce (amount of Tabasco sauce to suit your taste) and stir well. Mix well to create a smooth paste. Spread this onto the pizza base.

Slice the vegetables, and arrange with the cheese on the pizza. Put in the oven and bake for about 15 minutes.

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