- Preparation time
- 25 mins
- Cooking time
- 15 mins
- Difficulty
- Easy Recipes
- Serves
- 4 people
- Dinner
- March 31, 2016
Roasted vegetable pizza.
This gorgeous gluten-free pizza is a great idea for people with or without coeliac disease.
PrintRoasted vegetable pizza
Ingredients
Scale
- 75g potatoes, peeled and chopped small
- 50g gram (chickpea) flour
- 125g ground rice
- 50g cornflour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp cream of tartar
- pinch salt
- 25g spread
- 125ml milk
- a little oil for greasing
For the topping
- 4 medium tomatoes, sliced
- 1/2 red pepper, sliced
- 1/2 yellow pepper, sliced
- 1 small red onion, sliced
- 1/2 tin button mushrooms, drained and halved
- 40g feta cheese, crumbled
- handful fresh basil leaves, torn
Instructions
- Add the potatoes to a pan of boiling water and cook 15 mins until soft, then mash.
- Preheat the oven to 220?C/gas 7. In a large bowl, mix together the gram flour, ground rice, cornflour, bicarbonate of soda, cream of tartar and salt.
- Rub in the potato and spread , until the mixture resembles breadcrumbs.
- Add enough milk to make a soft dough and form into a ball, then roll out to a 30cm round and place on a lightly oiled baking sheet.
- Top with slices of tomato, peppers and onion, and mushroom halves.
- Crumble over the feta and bake for 15–20 minutes until the vegetables are tender and the pizza base is golden and crisp.
- Scatter over the basil and serve.
