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Welcome back to my Food For All Series. My name is Pippa Kendrick, author of the Intolerant
Gourmet and in this episode, I'm going to show you how to make gluten free, dairy free
and yeast free quick pan pizza.
So we're going to begin by making the pizza sauce which is a nice rich thick tomato sauce.
So we've got one tin of chopped tomatoes and what we've done, is we've just drained the
juice from it to get any of the watery juice away, so that we're left with the body of
the tomatoes. So we place that, that's one 400 gram tin into a sauce pan over a medium
heat. And then on top of that, we're going to add a tablespoon of tomato puree, about
half a teaspoon of oregano and also of brown sugar as well and then we've got one teaspoon
of garlic oil. You can use more olive oil but I really recommend using garlic oil as
it adds a nice flavor. So we're going to that up to the boil and then once boiling, we'll
reduce it down to a simmer and leave it to simmer for 15 minutes until it's reduced a
little and then becomes thick and inches.So for the full list of ingredients just check
the description box.
So while the tomato sauce is simmering away, we're going to make the pizza dough base.
And in this, is a mix of gluten free self-raising flour, a little bit of xanthan gum which is
really what helps give it a bind and acts like the gluten would in wheat flour. So it's
a real necessity for proper breads and pizza bases.
So we've got that and we've got some sea salt and then into that we're going to put about
a tablespoon of olive oil and then we'll start with 4 tablespoons of water, cold water, but
actually it might go up to 6. It really depends on how sticky your dough becomes.
And so we stir it together. You want the mixture to bind but you don't want it to become too
sticky. So you stir it together until it clumps and then add a little bit more of the water
if you think it needs it. Once it's clumped together enough, you can use your hands to
pull the dough together. Now the reason you want to use your hands is because the warmth
from your hands and the really light kneading, which is what we're doing now, will help the
xanthan gum to activate and that's what gives your dough elasticity. So you just continue
to really lightly knead your dough until you feel it become more elastic under your touch.
Pizza is one of those classic dishes that you'd like to have in the week or the weekend
but if you can't gluten or dairy or yeast, it's really quite complicated but this is
so quick and easy to make and more than makes up for any lack of bored versions.
So once your dough is ready, just set aside and then we're going to role it out between
two layers of cling film. So shape your pizza dough into a ball, just roughly and then lay
over a top layer of cling film and then all you're going to do, is very simply, is roll
it out into a circle, about 23 centimeters, 8 inches in diameter. Just do it bit by bit.
It's going to be about half a centimeter thick, once you're finished with it. So the reason
we're rolling out between cling film is because it just makes it so much easier to roll gluten
free breads and pastries and pizza bases and are notoriously sticky. And so rolling it
out between cling film or even baking poachment makes it really easy to work with.
Now our sauce is ready. It's had about 15 minutes and it's got a lot thicker and heavier
looking which is what you want. We've got some fresh basil leaves and we're just going
to tear them in quite roughly. Do do this at the end because it leaves the nice fresh
flavor for the pizza. You don't want to do it in the beginning because it cooks down
too much. And then season with a little bit of sea salt and black pepper.
So we peel our top layer away from our cling film and just very simply, roll and press
the edges. You don't need to be too neat about this. This is a rustic homemade pizza. You
just want to have a bit of an edge, mostly so that you have a line to where the sauce
can go up to.
So now we've got just the rim of our pizza made. We're going to put a large heavy base
frying pan over a medium high heat and then we're just going to transfer the pizza base
into the pan and we're going to leave that to toast just for a couple of minutes and
you'll see that the pizza base actually firms up to the 'I', so that's what you want. And
then all you do is slide it on to your baking tray and then you're going to top it.
Now I know this isn't a very big pizza, this is an 8 inch pizza for one. But if you're
making some for other people as well, all you need to do is to double or triple the
recipe and then make individual pizzas. The nice thing about this is that you can choose
your own toppings so it's quite a good dish to make with children or if you're having
sort of a Friday night in or something like that.
So we've got our thickened sauce and then as I said before, it's simply toppings of
your choice so I like sort of things like artichoke hearts, olives or some dried tomatoes,
some riso will be great, some cooked chicken, roast button squash, wilted spinach, pine
nuts, there's all sorts of things that you could do. And really, it's one of those lovely
things that is totally down to your own taste.
So then just top evenly and top these about and for more recipes like this, just click
the subscribe button. And then if there's any oil with the artichoke hearts, you can
just drizzle that over as well. And then it's into the oven at 200 celcius for about 12
to 15 minutes until you could see that the base is crisped up slightly.
So now our pizza is out of the oven. Just put it on a board and then I've topped it
with some rocket to keep it nice and fresh and you could drizzle it with a little olive
oil too.
So that's all for the Food For All Series and I've really hoped you've enjoyed it.