Gluten-free pizza

Makes 6
60 minutes

Ingredients

Gluten-free pizza

  • 300g of rice flour
  • 100g of gram flour
  • 200g of potato flour
  • 3 tsp xanthan gum, level
  • 1 1/2 tsp salt
  • 90ml of olive oil
  • 21g of fast-action dried yeast
  • warm water, 400–450ml

Tomato sauce

  • 400g of tinned chopped tomatoes, Italian
  • 1/2 tsp salt
  • 1 pinch of sugar
  • black pepper, a few grinds

Toppings

  • mozzarella cheese
  • fresh basil
  • black olives
  • prosciutto, optional, omit if serving to vegetarians

Method

1
Preheat the oven to 220°C/gas mark 6
2
Place the flours, salt, xanthan gum, olive oil and yeast in a food processor and pulse until combined
3
Add the water, a little at a time and pulsing between each addition, until you have a soft, but not sticky, dough. You may not need all of the water. Pop the dough in a plastic sandwich bag or wrap it in cling film while you make the tomato sauce
4
Using a hand blender, simply blitz the tomatoes with the rest of the ingredients until smooth
5
Cut the dough into 6 equal pieces and roll each out into a thin round, about 9 inches in diameter, and place each on a (gluten-free) floured baking tray. You may need to do this in batches, but you can leave your rolled out pizza bases until you’re ready to bake them
6
Ladle the tomato sauce on top over each pizza, and spread it with the back of the ladle almost to the edge. Arrange whatever toppings you are using, plus a drizzle of olive oil. Pop the pizzas in the oven and bake for about 15 minutes, or until crisp and golden