This gluten-free pizza is sure to become a family favourite
Ingredients
200 gm
Oat flour
(200g gluten-free)
1/2 tsp
Salt
2 tbsp
Olive Oil, Extra Virgin
(tbsp)
7 gm
Instant dry yeast, Fleischmann's
1 sprig
Rosemary, fresh
(tbsp chopped)
1 tsp
Black pepper
(ground)
150 ml
Water
(warm)
210 gm
Tomato-Basil Bruschetta Topping, President's Choice
(210g jar; (we used Napolina))
140 gm
Mozzarella cheese
(thickly sliced)
1/2 cup slices
Avocado
(thickly sliced)
5 tomato
Cherry Tomatoes
(halved)
4 slice
Ham, sliced, extra lean (5% fat)
1 tbsp
Olive Oil, Extra Virgin
1 tsp
Balsamic vinegar
Instructions
Heat oven to 220C/fan 200C/gas 7. Put the flour, salt, olive oil, yeast, rosemary and pepper into a food processor. Pulse until well mixed. With the motor running, add enough water to bring the flour to a soft, but not sticky dough. Tip onto a work surface and knead until it comes together.
Halve the dough. If you only have one shelf in your oven and are cooking in batches, wrap one half in cling film. Roll out each half directly onto lightly oiled baking sheets into very thin 25cm/10in rounds. Do not form a rim at the edge. Spread the tomato topping over each piece of dough, almost to the edge. Leave to stand for 15 mins. Bake in the hot oven for 12-15 mins or until the dough is crisp.
Lift each round onto a plate and serve warm. Pass the toppings around and let each diner assemble their own pizza.
