Recipe: Pizza Base and Tomato Sauce (wheat-free, gluten-free)

PIZZA BASE AND TOMATO SAUCE
(wheat-free, gluten-free)

"Pizza is such a popular dish these days, especially with kids, that] is important to have a recipe for it. This recipe make a slightly "bready" but very acceptable pizza base."



FOR THE PIZZA DOUGH:
5 oz garbanzo (garbanzo/fava bean) flour
1/2 tsp salt
1/4 tsp instant yeast granules
Scant tbsp olive oil
About 6 tbsp lukewarm water
FOR THE TOMATO PIZZA TOPPING:
1 (14 oz) can tomatoes
1 large clove garlic, chopped
1/2 tsp dried basil
Pinch dried oregano
Pinch dried parsley
Salt and pepper

Mix the flour, salt and yeast granules in a bowl. Make a well in the middle and add the oil; then, gradually, stirring all the time with a fork, add the warm water. Continue to mix until you have a rough; ball of dough. (If it is too sticky, add more flour; if there are dry patches of flour, add more water.)

Once the dough has come together in a ball, take it out and knead it by pushing it flat with the ball of your hand, then folding it over into a new ball and flattening it all over again. You should continue to knead for 8-10 minutes, by which time the dough should have become quite elastic. Put the ball of dough into a clean bowl, cut a cross in the top with a knife, cover the bowl tightly with plastic and put it in a warm, draft free place to rise. It should roughly double its size in 1-3 hours depending on the room temperature.

TO PREPARE THE TOMATO PIZZA TOPPING:
Put the tomatoes and garlic in a pan over low heat and cook gently for 30 minutes. Add the herbs and continue to cook for a further 30 minutes until the tomatoes are well reduced. Season to taste.

TO MAKE THE PIZZA:
Preheat oven to 400 degrees F.

When the dough has risen, take it out of the bowl and "knock", the air out of it with your fist. On a floured board, knead it again for a further few minutes, then flatten it with your hands. Roll the dough out with a rolling pin until it is no more than 1-inch thick in the middle and a little thicker at the edge. Place it on a flat baking sheet, Spread with Tomato Pizza Topping and your chosen topping then

Bake in a hot oven (400 degrees F) for 8-12 minutes or until the topping and base are cooked. Serve at once.

Per Pizza: Calories: 470.00, Protein g: 22.00, Fat g: 4.00, Saturated fatty acids g: 0.40, MonounSaturated fatty acids g: 0.90, PolyunSaturated fatty acids g: 1.90, Carbohydrate g: 85.00, Total Sugars g: 33.00, Sodium mg: 210.00, Fiber g: 18.00

VARIATION:
The simplest pizza toping is a tomato sauce, but you can add a variety with additional toppings such as: Grated cheese. Slices of mozzarella, olives, capers, sliced mushrooms, diced peppers, salami, bacon, ham, sweet corn.

Makes 1 pizza, 4 servings
Source: Wheat-Free, Gluten-Free by Michele Berriedale-Johnson