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Gluten free pizza topped with fresh ingredients (two ways)

Gluten free pizza topped with fresh ingredientsSo we started a new diet for Tomas this month. We (which is really me) decided that his eczema may be caused by gluten intolerance. Like with any other diets we tried this includes a long 6 weeks trial where we change our menu to avoid the ingredient in question. I found gluten is not that difficult to avoid. Unlike dairy gluten mostly can be found in carbs. So essentially I thought I need to start baking my own bread, but then I was putting that off as bread baking involves quite a lengthy process…. however without gluten it is not so lengthy. The trouble with gluten free bread is that is difficult to bake a nice bread, but it does not take that much time to make it since we don’t need to kneed the dough to get the gluten to stretch. So all and all no gluten means hello quick bread!

I have been recently inspired by fresh tomato toast recipes from Half Baked Harvest blog. Fresh tomatoes in summer are just amazing! I don’t have such a big harvest of tomatoes (yet) this year, but I thought it would be lovely to make fresh tomato pizza anyways. I made pizza with cucumber as well (I have started getting them in my green house too!!).Gluten free pizza topped with fresh ingredientsGLUTEN FREE PIZZA TOPPED WITH FRESH INGREDIENTS

Makes two pizzas

(for the base)

  • 600g gluten free flour mix (mine consisted of rice, tapioca and potato starch)
  • 25g xanthan gum
  • 1 tsp garlic salt
  • 2tsp brown sugar
  • 3 tsp baking powder
  • 10g quick acting dry yeast
  • 350ml warm water

(for the fresh tomato pizza)

  • 125g mozzarella cheese, torn into pieces
  • 100g cheddar cheese, grated
  • 1 clove garlic, smashed
  • ground pepper
  • 1 tbsp olive oil
  • 3-5 tomatoes, sliced
  • basil

(for the potato and cucumber pizza)

  • 125g mozzarella cheese, torn into pieces
  • 1 potato, pealed and thinly sliced (I used a grater)
  • salt and pepper to taste
  • 1tbsp olive oil
  • chives, finelly chopped
  • 1-3 cucumbers, sliced

1. Mix together the flour, xanthan gum, garlic salt, sugar, baking powder and yeast in a large bowl. Make a well in the middle. Pour the water into the well and mix everything to form two balls. Roll out the dough onto the baking sheet until it is 5mm thick.Gluten free pizza topped with fresh ingredients 2. To make the cheese and fresh tomato pizza sprinkle the garlic, mozzarella and cheddar cheese over the base. Season it and drizzle some olive oil on top. Bake the pizza in the preheated 200C oven for 20-30min. Once baked top the pizza with sliced tomato and fresh basil.Gluten free pizza topped with fresh ingredients 3. For the potato and cucumber pizza sprinkle the base with mozzarella, potato and chives. Heavily season it (potato requires more salt) and drizzle some olive oil on top. Bake the pizza in the preheated 200C oven for 20-30min. Gluten free pizza topped with fresh ingredients 4. Once baked, top the pizza with cucumber and more chives (and maybe salt if needed). Gluten free pizza topped with fresh ingredientsEnjoy!

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