Gluten, Dairy And Yeast Free Quick Pan Pizza

Pippa Kendrick shows you how to make a tasty gluten free, dairy free and yeast free quick pan pizza.

1 400g tin of chopped tomatoes
1 tbsp Tomato Puree
1/2 tsp Dried oregano
1/2 tsp Brown sugar
1tsp Garlic oil
A few basil leaves, torn up

110g Doves Farm Gluten Free Self Raising Flour
¼ tsp Xanthan gum
1 tbsp olive oil
4 — 6 tbsp Water
A good pinch of sea salt

A selection of antipasti: char-grilled artichokes, olives, roasted peppers
A handful of rocket
A small handful of pine nuts

Serves: 4
Prep: 30 minutes
Cook: 18 minutes

Step 1: Prepare The Sauce
Drain the juice from the tomatoes, discarding the liquid and placing the remaining tomatoes in a small saucepan. Add the tomato puree, garlic oil, sugar and oregano the tomatoes, season well and bring to the boil. Reduce the heat and leave to simmer for 15 minutes. Stir in the torn basil leaves, season to taste and set aside to cool down slightly.

Step 2: Make The Base
Preheat the oven to 200c. Using a large mixing bowl, mix together the flour, water, xanthan gum, sea salt and oil until you have a stiff dough — add a little more water if the mixture is not coming together but remember that you don’t want it to become sticky. Pull the dough together with your hands and knead lightly, just stretching the dough a little to allow the xanthan gum to bind, for a few minutes. Roll the dough into a smooth ball and lay it between two pieces of clingfilm. Roll it out into a circle, approximately 8 inches in diameter and 5mm thick, shaping the edges with your fingers.

Step 3: Fry The Base
Heat a large frying pan or flat griddle until very hot. Once rolled, lay the pizza base into the pan and cook until browned on one side — about three minutes.

Step 4: Cook The Pizza
Transfer the pizza to a flat baking sheet, cooked side down, and then lightly spread over the tomato sauce and layer over your chosen toppings. Place in the oven and bake for 12 – 15 minutes or until the base is crisp and slightly coloured. Serve immediately.