I love pizza. It’s just too bad that after a tasty and juicy margarita I often feel bloated and heavy. Also too bad that the gluten-free pizza bases don’t tend to offer that same crispy stone-baked feel. So, while looking for the perfect gluten-free (vegan!) pizza that exists in my dreams and at Blazing Salads in Dublin, I decided to try and make a slightly healthier version. The base has less gluten and more nutrients and the toppings include leafy greens and fresh herbs. All ingredients are organic of course, so I won’t mention that separately on each line. This recipe makes two pizzas.
2 or 2,5 dl of whole grain rice flour
a good 3 dl of whole grain wheat flour
2 large table spoons of tapioca powder
1 bag of dried yeast
2 table spoons of extra virgin olive oil ( + 1 table spoon separately)
0,5 tea spoon of Himalayan salt
2-2,5 dl of warm (not hot!) water
Mix the rice flour, wheat flour, tapioca powder, dried yeast and salt well together in a bowl. Make a hole in the center, pour in the 2 table spoons of olive oil and the water. Mix well with your hands and knead the pastry for a couple of minutes. Carefully add more whole wheat flour, rice flour or water if needed. Cover the bowl with a towel and set aside to a warm place while you prepare the tomato sauce and the toppings.
You can either use tomato puree or tomato passata. If you use pyree, mix a gerenous 2 table spoons of puree with 1,5dl of water and mix well. Alternatively take 3dl of tomato passata as your base.
Add: 2-3 gloves of chopped garlic, a pinch of Himalayan salt, a tea spoon of coconut sugar, a pinch of freshly ground black pepper, a few leaves of fresh basil chopped, 1 tea spoon of oregano, just a little bit of chili powder, 4-6 finely chopped cherry tomatoes. Mix everything well together in a bowl.
A big handful of fresh spinach (boil it for 1 minute in water and then chopped into big pieces)
2 cherry tomatoes cut in half or chopped whatever you prefer
1 mozzarella (cut in small pieces)
Divide the pastry in two and roll the dough into two round shaped pizzas. Brush the bases with olive oil and bake in 200c for about 4-5 min. Then take them out again, spread the tomato sauce on the bases, add the toppings except for ricotta and place again into the oven for about 10 minutes. When the pizzas are almost ready, apply a few tea spoons of ricotta cheese on them, put back in the oven for a minute or two. Top with fresh basil before serving.