This classic pizza from Tideford Organics is both gluten-free and vegan – making it a perfect option for a healthy January (and any other time of the year really!
Sundried tomato pizza (gluten-free and vegan)
A perfect pizza for a healthier new Year
Ingredients
For the base
- 400 g gluten-free bread flour
- 3 tsp golden caster sugar
- 2 tsp gluten-free baking powder
- 1 tsp salt
- 1 tsp xanthan gum
- 6 tbsp olive oil
For the toppings
- 1 pot Tideford Organics Tomato & Basil Pasta Sauce
- 200 g grated or torn mozzarella vegan
- basil leaves
- 200 g sundried tomatoes
Instructions
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Add the flour, baking powder, salt, sugar, xanthan gum to a mixing bowl. Then pour 260ml of warm water in the mix and slowly fold the flour mix over the water, keep folding until it becomes a dough texture, then add in olive oil and water if the dough feels dry. Store in a container or cove the bowl and leave in the fridge up to 24 hours before using.
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Preheat the oven to 220C/Gas Mark 8.
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Take the dough and split it to two dough balls. Flour your surface and add the dough to the surface. Use your palm and fingers to make a 25cm round dough bases. Then add these to a lined baking tray.
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Finish the bases with a layer for Tideford Organics Tomato & Basil Pasta Sauce followed by either a sprinkle of grated mozzarella cheese or torn mozzarella pieces. Take your sundried tomatoes and cut or rip them to add to the top of the pizza.
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Place the baking tray in the oven for 10-15 minutes or until crisp! Once cooked add your fresh basil leaves