Ingredients

How to make it

  • Stir the sugar into the water and mix in the yeast. Allow to sit for 15 minutes for the yeast to start to froth and work. Place the dry ingredients in a large bowl or in an electric mixer with a dough hook, mix in the yeast mixture, xantham gum and egg. Knead to a soft dough. It will be a bit more sticky than regular dough. Allow the dough to rest in a clean oiled bowl, covered in cling film, for at least an hour until almost doubled in size.
  • Place all prepared vegetables in a large roasting pan. Drizzle with oil and sprinkle with dark cane sugar. Toss to mix well. Roast for 30 - 35 minutes until crispy and caramelised.
  • Knead the dough again and divide dough in half. Using a little rice flour on your hands, form dough into two flat dinner plate sized disks. Place on 2 oil sprayed oven trays. Cover with a tea towel and allow to rest and rise a further 20 minutes. Bake at 200°C for 10 minutes. Remove from oven, spread with tomato paste and the roast vegetables. Bake a further 10 - 15 minutes. Remove from oven and drizzle with basil pesto and a grind of black pepper. Serve with a green salad. You can shave fresh parmesan over before serving if desired.

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  • annieamie 9 years ago
    Hooch, you've done it again! Another great recipe posted for all of us to see.. bravo! Thanks so much!
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