Gluten-free mini pizzas recipe

46 ratingsRate
  • Serves Makes 8 pizzas
  • 1 hr 15 mins to prepare and 35 mins to cook
  • 290 calories / serving
  • Freezable
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GlutenFreePizza TOMATO

To make the dough, combine the flour, a pinch of salt, yeast and sugar in a large mixing bowl. Mix in the milk, vinegar, egg, and gradually add the oil. Bring the mixture together with your hands to form a sticky dough. Cover the bowl with clingfilm and set aside for 1 hour until risen.

To make the topping, heat the olive oil in a large saucepan, over a medium heat. Cook the onions and garlic for 5-10 minutes, until softened, then add the tomatoes and herbs. Bring to the boil, then reduce the heat and simmer for 45 minutes, until thickened. Season well.

Preheat the oven to gas 5, 190°C, fan 170°C. Divide the dough into 8 and roll out thinly. Spread a little tomato sauce onto each base and top with the mozzarella cubes. Transfer the pizzas to a baking tray and bake in the oven for 20- 25 minutes, until golden and crispy.

You can also try our Gluten-free sardine and onion mini pizzas

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  • Ingredients

  • 200g (7oz) Doves Farm gluten and wheat-free plain white flour blend
  • 1tsp caster sugar
  • 1tsp quick yeast
  • 160ml (5floz) warm milk
  • ½tsp vinegar
  • 1 egg
  • 3tbsp sunflower oil
  • For the margherita topping

  • 2tbsp olive oil
  • 1 large onion, peeled and finely chopped
  • 3 cloves garlic, peeled and finely sliced
  • 3tsp (heaped) dried Italian or mixed herbs
  • 2 x 400g (14oz) cans chopped tomatoes
  • freshly ground black pepper
  • mozzarella, cut into cubes
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  • Calories
    290
    14%
  • Sugar
    5g
    6%
  • Fat
    15g
    22%
  • Saturates
    6g
    30%
  • Salt
    0.6g
    13%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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