recipes
Gluten free Mexican pizza
2021-05-22
Ingredients
- 175g warm water
- 1 tsp dry yeast
- 250g Gluten-free flour (Schar)
- ½ tsp salt
- 1 tsp olive oil plus extra
- 80g vegetable cream
- 2 tbsp. guacamole
- 150g grated Mexican cheese
- 1 small onion, sliced
- 80g pork mince
- 1 tsp cumin
- 1 tsp mixed spice
- 100g cooked chickpeas
Method
In a bowl, mix together the yeast and water and allow to bubble. In another bowl place the flour and salt, followed by the yeast mixture and knead to a soft dough. Drizzle over the oil, form 200g dough balls, brush with extra olive oil and allow to prove for one hour. When ready, roll out the pizza dough between to sheets of greaseproof paper. Carefully remove the top paper and sprinkle well with extra gluten free flour, turn it upside down on the pizza shovel and bake for 1 minute without toppings until base is half baked. Spread the cream and guacamole onto the pizza base, followed by the grated Mexican cheese. In a pan, sauté together the onion, spices and pork mince to brown then spoon this mixture over the pizza base, finishing off with the chickpeas. Using the Shovel, place the pizza back in the oven and bake until nicely browned.
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