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Gluten-Free Pizza!

Posted on May 01 2017

Not only is this pizza gluten-free but it is also dairy-free, egg-free, grain-free, nut-free, soy-free & sugar-free! So you can enjoy this yummy golden brown pizza without any guilt! This delicious pizza recipe is of course from The Foodie Teen! You can even freeze these pizzas for the busy days, just stop at step 3 wrap them up in some cling film and you just need to pop them in the oven when you want them!

To Make 2 7' Bases:

You Will Need...

  • 6 tbsp cup warm water
  • 1 tsp active dry yeast
  • 1/2 tsp honey
  • 1/2 tsp salt
  • 1/4 cup extra virgin olive oil
  • 1 tbsp psyllium husk
  • 1 cup very, very finely ground sunflower seeds
  • 1 cup arrowroot starch

For the Tomato Sauce

  • 1 6oz can organic tomato paste
  • 2/3 cup hot water
  • 3/4 tsp kosher salt
  • freshly ground black pepper
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 1 tsp dried rosemary
  • 3/4 tsp garlic powder
  • 1/4 cup extra virgin olive oil


How To...

1. To make the dough: in a large bowl, whisk together the yeast, warm water, and honey. Let sit for 5 minutes, until bubbly, then sift in the remaining ingredients and mix well with your hands to combine. Cover the bowl with plastic wrap and place in a warm spot for an hour, until about doubled in size.
2. While the dough is rising, make the tomato sauce by emptying the can of tomato paste in to a bowl and adding the hot water. Whisk well, then stir in the seasonings and olive oil and cover/set aside until needed - in this time, the flavours will mellow and blend nicely.
3. Preheat the oven to 200C/400F. When the dough has risen, add 1 tablespoon of arrowroot starch to it (this prevents it sticking too much), mix to combine, then place half the dough on a piece of greaseproof paper. Cover with another piece of greaseproof paper, roll out to 1/2 inch thick (I know it seems quite thick for a pizza crust, but this ensures that the texture in the middle will be just right - if you prefer crispier pizza, roll it out a little thinner!), then remove the top piece of greaseproof paper. Repeat with the other half of the dough, then bake both pizza bases for 10-12 minutes, until just browning around the edges. Slather generously with tomato sauce, add any toppings you wish (I used cherry tomatoes, arugula, a balsamic reduction, black olives, and sauteed mushrooms).
4. Return to the oven for 3-5 minutes. Let cool for a minute or two, cut, and enjoy!


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