Caramelised Road Vegetable Pizza-gluten free
From hooch 16 years agoIngredients
- For the vegetable topping shopping list
- 1 medium eggplant, chopped into 1 cm cubes shopping list
- 1 courgette, cut into thick slices shopping list
- 1 medium red onion, peeled & sliced shopping list
- 1 red pepper, deseeded and cut into chunky slices shopping list
- 1 yellow pepper, deseeded and cut into chunky slices shopping list
- 6 field mushrooms, sliced thickly shopping list
- whole or halved cherry tomatoes shopping list
- 1/4 cup olive oil shopping list
- 1 tablespoon Dark Cane sugar shopping list
- 1/2 cup tomato paste (check that this is gluten free) shopping list
- 2 tablespoons basil pesto shopping list
- freshly ground black pepper shopping list
- For the pizza base shopping list
- 1 teaspoon caster sugar shopping list
- 150 ml warm water shopping list
- 2 teaspoons active dried yeast granules shopping list
- 2 cups rice flour shopping list
- 1/2 cup buckwheat flour shopping list
- 1 tablespoon milk powder shopping list
- 1 teaspoon salt shopping list
- 2 teaspoon gluten free baking powder shopping list
- 1 teaspoon xanthan gum shopping list
- 1 tablespoon oil shopping list
- 1 egg shopping list
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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