Here is the recipe for a tasty gluten free pizza, made with spelt flour instead. Pizza’s come in all shapes and sizes these days, so mix it up, and have fun. This is great learning moment for the kids to experiment with flavours.
- 220g wholemeal spelt flour
- 1 tsp dried quick yeast
- ½ tsp salt
- 2 tbsp olive oil
- 1 egg
- 50-80ml warm water
- 1 x tin chopped tomatoes
- 1 clove of garlic, crushed
- 1 tsp dried oregano
- 1 tsp sugar
- Salt & pepper
Shredded mozzarella works best here, I find fresh mozzarella is a little too wet for a domestic oven. Tope with anything at all, but remember to spread the toppings lightly, evenly without too much in the centre of the pizza. I used Gorgonzola, asparagus, walnuts and honey on this one.
1. Preheat the oven to 210 degrees centigrade.
2. Place the dry dough ingredients in a bowl and beat the egg together with the warm water and olive oil (don’t worry, it doesn’t mix very well).
3. Pour ¾ of the liquid onto the dry ingredients and start to bring the dough together with one hand – you will need to add more liquid but play it by ear.
4. Tip the dough onto a floured surface and knead for five minutes.
5. Completely cover and set to one side for 30 minutes.
6. To make the sauce place all the ingredients into a saucepan, place a lid on and simmer gently for 15 minutes.
7. Remove from the heat and blend either with a stick blender or in a liquidiser.
8. Brush a little olive oil onto a 26x30cm baking tray and roll the pizza dough out to fit snugly into it.
9. Cover the base with the sauce, right to the edges. Don’t put on too much sauce as this will make the pizza soggy.
10. Sprinkle over mozzarella and other cheeses or toppings of your choice.
11. Bake for approximately 12 minutes on the top shelf until bubbling and brown.
Make sure you take a picture of your creations, and the kids enjoying it, and post on Instagram, tagging @kiwioznannies and @confidentkitchen with hashtag #kiwioz
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