So today it’s been one whole year of my ramblings on here, and I just can’t believe how much blogging has changed my life and the incredible support everyone’s given me! I really can’t express in words how thankful I am for all of you reading and sharing my recipes, so let’s celebrate with pizza!
Specifically, jammy-tomato-sauce-laden, piled high with salty, fruity black olives, peppery, verdant arugula, tender, golden sauteed mushrooms, sweet, juicy cherry tomatoes, and fragrant basil chiffonade strings..
Fluffy in the middle and with a crispy crust, it’s easily picked up and doesn’t fall to pieces along with tasting perfectly remniscient of gluten-filled pizza crusts – from the yeasty undertone to the ever so slightly chewy interior, you could say I’m in love!
And when you take it out of the oven, in all its golden glory… I mean, I’d say that you should be patient to avoid burning your tongue, but I shouldn’t give advice that I can’t follow myself!
You can even use this recipe to make ahead ‘frozen pizzas’ for busy days later on – just stop after step 3, wrap the (cooled) pizza tightly in clingfilm, place in a ziplock bag, and bake for 10-12 minutes at 200C/400F to heat it up again later on!
I’ll take three, thanks.
nut-free, egg-free pizza
Prep Time: 10 minutes + 1 hour rising
Cook Time: 15 minutes
Ingredients (makes two 7″ pizzas)
For the Pizza Bases
- 6 tbsp warm water
- 1 tsp active dry yeast
- 1/2 tsp honey
- 1/2 tsp salt
- 1/4 cup extra virgin olive oil
- 1 tbsp psyllium husk
- 1 cup very, very finely ground sunflower seeds
- 1 scant cup arrowroot starch
For the Tomato Sauce
- 1 6oz can organic tomato paste
- 3/4 cup hot water
- 1 tsp kosher salt
- freshly ground black pepper
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 1 tsp dried rosemary
- 3/4 tsp garlic powder
- 1/4 cup extra virgin olive oil
1. To make the dough: in a large bowl, whisk together the yeast, warm water, and honey. Let sit for 5 minutes, until bubbly, then sift in the remaining ingredients and mix well with your hands to combine. Cover the bowl with plastic wrap and place in a warm spot for an hour, until about doubled in size.
2. While the dough is rising, make the tomato sauce by emptying the can of tomato paste in to a bowl and adding the hot water. Whisk well, then stir in the seasonings and olive oil and cover/set aside until needed – in this time, the flavours will mellow and blend nicely.
3. Preheat the oven to 200C/400F. When the dough has risen, add 1 tablespoon of arrowroot starch to it (this prevents it sticking too much), mix to combine, then place half the dough on a piece of greaseproof paper. Cover with another piece of greaseproof paper, roll out to 1/3 inch thick (I know it seems quite thick for a pizza crust, but this ensures that the texture in the middle will be just right – if you prefer crispier pizza, roll it out a little thinner!), then remove the top piece of greaseproof paper. Repeat with the other half of the dough, then bake both pizza bases for 12-15 minutes, until just browning around the edges. Slather generously with tomato sauce, and add any toppings you wish (I used cherry tomatoes, arugula, a balsamic reduction, black olives, and sauteed mushrooms).
4. Return to the oven for 2-4 minutes. Let cool for a minute or two, cut, and enjoy!