Gluten-free pizza

Name: Gluten-free pizza | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 tsp Caster Sugar; 7g Allinson’s Easy Bake Yeast; 250g FREEE Gluten Free White Bread Flour, plus extra to dust; 1 tsp Xanthan Gum; 1 tsp Salt; 2 tbsp Olive Oil; 1 tsp Olive Oil, for the sauce; 1 Garlic Clove, crushed; ½ tsp Dried Basil; ½ tsp Dried Oregano; 1½ tsp Asda Extra Special Sundried Tomato Pesto; 125ml Passata; 125g Mozzarella; 50g Black Olives; Handful of Rocket

A chewy, yeasted base topped with a rich, sundried tomato infused sauce, creamy mozzarella cheese, punchy black olives and rocket leaves.

By Asda Good Living,27th April 2023

Cook: 1 Hour

Serves: 4

Price: £0.63 per serving

Nutritional Information

Each 182g serving contains

Energy
3090kj
406kcal

20%

Fat
16g

Med
23%

Saturates
5.8g

Med
29%

Sugars
2.5g

Low
3%

Salt
1.98g

High
33%

of your reference intake.
Typical energy values per 100g:
1698kj/406kcal

Ingredients

1 tsp Caster Sugar

7g Allinson’s Easy Bake Yeast

250g FREEE Gluten Free White Bread Flour, plus extra to dust

1 tsp Xanthan Gum

1 tsp Salt

2 tbsp Olive Oil

1 tsp Olive Oil, for the sauce

1 Garlic Clove, crushed

½ tsp Dried Basil

½ tsp Dried Oregano

1½ tsp Asda Extra Special Sundried Tomato Pesto

125ml Passata

125g Mozzarella

50g Black Olives

Handful of Rocket

Method

Dissolve the sugar in 200ml warm water, add the yeast and stir. Cover and leave in a warm spot for 5-10 mins for the yeast to activate and froth up.

Add the flour, xanthan gum and salt to a large mixing bowl and stir well. When the yeast is ready, pour it into the flour mix. Beat the mixture.

Once the mixture becomes claggy, add the olive oil. Continue to mix until the dough is slightly sticky and comes away from the side of the bowl.

Cover the bowl with oiled clingfilm and leave in a warm place for 40–60 mins to prove – it’ll double in size.

To make the sauce, heat the olive oil in a small pan, add the garlic and cook on a low heat for 2–3 mins. Add the dried herbs, sundried tomato paste and passata, simmer for 5 mins and then season. Remove from the heat.

Preheat the oven to 220°C/200°C fan/gas 7. Lay baking paper on the worktop, and dust with flour. Gently push the dough into a circle, 1–2cm thick and 28-30cm across.

Place a pizza tray over the base, lift the baking paper and flip it so the dough is on the base. Remove paper.

Spread the sauce over the base, add torn pieces of mozzarella and scatter with black olives. Bake for 12–15 mins until the crust is golden brown.