Gluten-free piz­zas

The Australian Women’s Weekly Food Magazine - - Contents -

We’ve turned this Ital­ian favourite into a gluten-free feast, so even those with sen­si­tive tum­mies will be be able to dig in. Just mix and match our de­li­cious pizza base with your favourite top­pings!

QUINOA & BUCK­WHEAT MAR­GARITA PIZZA PREP + COOK TIME 45 MIN­UTES (+ STAND­ING) SERVES 2 (MAKES 1 BASE)

½ cup (125ml) tomato pas­sata 2 ta­ble­spoons finely shred­ded fresh

basil leaves

¼ cup (20g) finely grated parme­san 100g boc­concini cheese, torn

¼ cup loosely packed fresh basil

leaves, ex­tra

BA­SIC PIZZA BASE

1 tea­spoon olive oil

2 ta­ble­spoons white chia seeds

1/3 cup (80ml) wa­ter

2/3 cup (110g) white quinoa, rinsed 1½ ta­ble­spoons buck­wheat flour 1 tea­spoon gluten-free bak­ing pow­der 1½ ta­ble­spoons finely grated

parme­san pinch of table salt

1/3 cup (80ml) wa­ter, ex­tra

“My son, Or­lando, loves pizza, so he’ll adore these, as they’re su­per light as well as crispy.” Amanda Kelly-Len­non, Ed­i­tor, The Aus­tralian Women’s Weekly FOOD

1 Pre­heat oven to 220°C/200°C fan. Line a 30cm round pizza tray with bak­ing pa­per. Brush pa­per with oil.

2 To make the ba­sic pizza base, com­bine chia seeds and the wa­ter in a small bowl. Stand for 10 min­utes or un­til thick. Place quinoa, flour, bak­ing pow­der, parme­san, salt, ex­tra wa­ter and chia mix­ture in a high-pow­ered blender. Blend un­til al­most smooth, stop­ping the blender and scrap­ing down the sides sev­eral times dur­ing blend­ing. Spread mix­ture evenly over pre­pared tray.

4 Bake pizza base for 15 min­utes or un­til firm, crisp and golden brown.

5 Spread com­bined pas­sata and shred­ded basil on pizza base, leav­ing a 1cm bor­der. Top with parme­san and boc­concini.

6 Bake pizza for 10 min­utes or un­til cheeses are golden and bub­bling. Sprin­kle with ex­tra basil leaves. Sea­son with freshly ground black pep­per.

HAM, PINEAP­PLE & CHILLI PIZZA PREP + COOK TIME 45 MIN­UTES (+ STAND­ING) SERVES 2 (MAKES 1 BASE)

Make quinoa & buck­wheat mar­garita pizza (recipe left) to the end of step 5. Top pizza with 100g thinly sliced gluten-free leg ham, 100g thinly sliced pineap­ple and ½ tea­spoon dried chilli flakes. Bake for a fur­ther 10 min­utes or un­til golden brown.

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