Roasted vegetable pizza

Roasted vegetable pizza
Preparation time
25 mins
Cooking time
15 mins
Difficulty
easy
Serves
4 people
Dinner

Roasted vegetable pizza.

This gorgeous gluten-free pizza is a great idea for people with or without coeliac disease.

Roasted vegetable pizza

Ingredients

  • 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

  1. Add the potatoes to a pan of boiling water and cook 15 mins until soft, then mash.
  2. 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.
  3. Rub in the potato and spread , until the mixture resembles breadcrumbs.
  4. 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.
  5. Top with slices of tomato, peppers and onion, and mushroom halves.
  6. Crumble over the feta and bake for 15–20 minutes until the vegetables are tender and the pizza base is golden and crisp.
  7. Scatter over the basil and serve.

Roasted vegetable pizza
5 (100%) 1 vote

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