Wholesome Vegetarian Pizza
Meet the most delicious pizza on planet healthy! It's gluten free, sugar free and vegetarian too, with a delicious topping of fresh basil, tomato, ricotta and buffalo mozzarella. Oh, and only the tiniest bit of oil is used, giving you a wholesome meal full of awesome nutrients like protein, calcium and iron! So, have fun, get inspired and create the dream topping of your choice. BB xxxxxx
1 cup organic skim milk
1 x 7 grams sachet of dried yeast
400 grams gluten-free bread flour, plus extra for dusting
1 teaspoon xanthan gum
3 teaspoon fine sea salt
1 large free-range egg
3 tablespoons olive oil
½ teaspoon bicarbonate of soda
1 cup warm water
Mozzarella and ricotta
The Bondi Baker Method
Step 1- Preheat the oven to 170 degrees. Place a large baking tray in the oven to heat up.
Step 2- Heat the milk in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast and sugar. Mix well, then set aside for a few minutes until starting to bubble.
Step 3- Meanwhile, sieve the flour, xanthan gum and salt into a large bowl, then make a well in the middle. In a separate bowl, combine the egg, 3 tablespoons of olive oil and the remaining milk, then pour it into the well, along with the yeast mixture. Gradually bring the mixture together with a fork until it forms a smooth dough.
Step 4- In a small cup, combine the bicarbonate of soda and a splash of water, then quickly knead it into the mixture. Place the dough into a lightly oiled bowl, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
Step 5- Meanwhile, make the topping. This is the fun part! Pick the basil leaves and set aside, then finely chop the stalks and the garlic. Heat a small splash of olive oil in a large frying pan over a medium heat, then add the basil stalks and garlic. Cook for a few minutes, or until golden. Pour in the organic tomatoes, break them up with the back of a wooden spoon, then cook for 5 to 10 minutes, or until thickened. Transfer to a blender along with half the reserved basil leaves, blitz until smooth, then season to taste. Delicious!
Step 6- Once doubled in size, divide the dough into four equal-sized pieces on a flour-dusted surface. Roll out until roughly 30cm in diameter and 2mm thick. Place the pizza bases onto the preheated baking tray (you'll need to do this in batches), then spread over the tomato sauce, leaving a rough 2cm gap around the edge. Tear over some fresh ricotta and mozzarella, then pop in the hot oven for 10 to 12 minutes or until golden and crisp. Scatter the reserved basil leaves on top, then serve. Yum!!!!!