Gluten free pizza

30 Aug

Gluten free pizza – Product review: Isabel’s Pizza base mix

I think pizza is one of those things I miss the most as a coeliac.  Maybe it is the simplicity of the dish letting the ingredients shine, or memories of childhood holidays in Italy, or the ease of popping a pizza in the oven when you can’t be bothered to cook, or the fact that there is a pizzeria on every street corner so it is a constant reminder.  So when I found this pizza base mix, I was hopeful that it would give me that doughy, cheesy, tomato-y hit!

The dough:

Isabels mix is made of cassava starch, and I’m not going to lie, you can taste the cassava.  It isn’t overwhelming, and I actually quite liked it, but it isn’t the pizza dough the Italian dream of.  Also the preparation/cooking process is a bit abstract.  Blind baking the base on both sides before adding the toppings isn’t your typical method for making pizzas, but it works here.  I was quite surprised when I opened the oven 10 minutes after I put the base in to see a cassava starch balloon in there!  You can easily deflate these “balloons” as long as you don’t forget it is in the oven and over cook it…

The toppings:

I went pure and simple.  Tomato and mozzarella, but decided to spice it up with some caramelised balsamic onions.   You could also add grilled vegetables (like peppers, aubergine, and courgette), other cheeses (goats cheese, gorgonzola etc), olives, an egg, spinach, the possibilities are endless really!

Would Iuse this pizza base mix again?  Definitely.

The ingredients (to make 2 medium pizzas)

1 sachet of Isabels pizza base mix (Cassava starch, milk powder, salt and natural flavours)

1 egg

Olive oil

200g Passata

2 medium onions

1 clove garlic

Olive oil

Balsamic vinegar

1 tbsp sugar (granulated)

Handful of cherry tomatoes

100g mozzarella

 

The recipe:

  1. Make up the pizza dough according to the packet instructions by adding the olive oil and whisked egg (add the egg little by little to get the right consistency of the dough.  If your dough is a bit dry add a little splash of cold water and if it gets too wet add a bit of gluten free flour (I used Doves Farm Gluten Free Plain White Flour).  Knead the dough. Split the dough into 2 and roll each half into a thin circle.  Don’t forget to use the gluten free flour when rolling out the dough as well.  Each sachet of pizza mix will make 2 medium sized pizzas
  2. Put the pizza base in the oven for 20 mins at 200 degrees Celsius, turning the base over after 10 minutes to bake the other side.  I sprinkled the base with a bit of polenta just to add a bit of crunch, but that is optional.  You’ll find these bases blow up like balloons in the oven, but after 20 minutes, you can carefully puncture the pizza base to release the hot air and flatten the base to a more regular pizza shape!
  3. Whilst the base is in the oven, make up the tomato sauce by dicing one onion and the garlic.  Sauté gently in a splash of olive oil and when translucent, add the passata, season, with salt and pepper and leave to simmer.
  4. Thinly slice the second onion and sauté gentle in a frying pan on a low heat.  When it has softened and translucent, add a large splash of balsamic vinegar and the sugar.  Leave to simmer for a couple of minutes but keep an eye on it to make sure it does burn.
  5. Halve the cherry tomatoes and slice/tear the mozzarella.
  6. Spread the passata on the pizza base, add the tomatoes, balsamic onions and the mozzarella.
  7. Put the pizza base back in the oven for 5-10 minutes, until the toppings have cooked
  8. Serve!
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