Gluten-free Pizza
Ingredients
Gluten-free pizza base
- 230 g Flax Farm Linseed Porridge
- 4 Large eggs
- A little pinch Salt
- Plenty Freshly ground black pepper
Tomato sauce for pizza
- 400 g Can plum tomatoes
- 3 TBS Concentrated tomato purée
- Freshly ground black pepper
- A generous pinch dried oregano Don't over-do it
Topping
- 125g Mozzarella cheese thinly sliced or grated Cheddar. Add more if you want.
- Selection of thinly sliced toppings such as, mushrooms, chillies, sweet peppers, asparagus, onions, olives, anchovies, wilted spinach, pepperoni, etc optional
- Salt and pepper optional.
Instructions
Tomato Sauce
- Empty can of tomatoes into a fairly wide saucepan, if whole chop them about a bit then bring to boil and simmer uncovered, stirring frequently to stop it burning until good and thick, Then add puree, oregano and season with salt and pepper as required. Ensure it is as thick as you want, if not cook a little longer and remove from heat.
Pizza Base
- Thoroughly mix eggs and porridge, adding seasoning to taste. Turn out onto a baking tray lined with baking parchment,
- Form into two circles 22cm (9 inches) or three circles approximately 18cm (7 inches) in diameter - or whatever other shape or size you fancy - using a spatula. When you have a nice even circle just go round the outside edge with the spatula to tidy it up.
- Bake for 13-15 minutes at 180C in a fan oven until lightly brown and firm to touch.
Assemble pizza
- Spread tomato sauce thinly over bases. Then arrange thin slices of cheese (or grated cheese) over the tomato. Add whatever toppings you fancy, season if required.
- Bake for 15 minutes at 190C fan oven
- Serve and enjoy.
Notes
If using Gluten-Free Linseed, Buckwheat and Quinoa Porridge incorporate 375g with 4 eggs and proceed as above.