Recipe

Caramelised Road Vegetable Pizza-gluten Free Recipe

	Hooch / All my dishes 1 year, 2 months ago Pizza is a great meal for anytime of the day, and being gluten free doesn't mean you can't enjoy an old favourite Prep:30m Cook:1m Servings:2	Hooch
	gluten free pizza

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Ingredients

For the vegetable topping

1 medium eggplant, chopped into 1 cm cubes

1 courgette, cut into thick slices

1 medium red onion, peeled & sliced

1 red pepper, deseeded and cut into chunky slices

1 yellow pepper, deseeded and cut into chunky slices

6 field mushrooms, sliced thickly

whole or halved cherry tomatoes

1/4 cup olive oil

1 tablespoon Dark Cane Sugar

1/2 cup tomato paste (check that this is gluten free)

2 tablespoons basil pesto

freshly ground black pepper

For the pizza base

1 teaspoon Caster Sugar

150 ml warm water

2 teaspoons active dried yeast granules

2 cups rice flour

1/2 cup buckwheat flour

1 tablespoon milk powder

1 teaspoon salt

2 teaspoon gluten free baking powder

1 teaspoon xanthan gum

1 tablespoon oil

1 egg

Directions

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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