Gluten Free Pizza!

Thursday, 7 June 2012

I'm not going to lie, starting my new gluten free lifestyle, I overlooked one simple fact- I am utterly addicted to pizza. I'd spend around 60% of my monthly wage on BierHalle 2-4-1 pizzas (if you ever come to Glasgow, this is where you need to go) but thankfully the lovely Hemsley sisters filled me in on little secret...Gram/ Chickpea flour! I CAN HAZ PIZZA?! Here's one I made earlier-








BEFORE



AFTER

Making the base is super easy, although, if you are going to try them at home here's a little tip- don't be afraid that they are going to burn in the pan. I made this mistake for the first batch and ended up with soggy, premature guys. The thing is, you can really keep them on there for a little while, until they are nice and crisp. Second tip- flip them over by lifting up one side and gently turning- I was left with one omelette looking pizza base at one point, not good.

For the pizza sauce I used 3 tins of organic tomatoes. I threw them in a pan with some crushed garlic and basil and brought to the boil, crushing the tomatoes with the back of the spoon as I went. I then drained them through a course sieve and squeezed all the lumps through, leaving some stubborn bits along with the basil and garlic. I then added the tomato sauce back to the pan and simmered until the consistency thickened up a little.

Et Voila, I topped mine with Spinach, Bufala Mozzarella and Cheddar and let me tell you they were GOOD! The combinations are endless, my next one may involve some form of exotic cheese and meat combination, watch this space.

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