I made a batch of gluten-free pizza bases on the weekend and tonight we are having pizza for dinner.
Here are the partly cooked bases thawed and ready to add the topping. I find that pre-cooking these for about 8 minutes makes them much easier to handle when assembling the pizzas.
The dough recipe I use comes from this recipe book.
If you are looking for good gluten-free recipes I would recommend that you look for it in your local library or you can buy it here. The updated version has a different cover.
Otherwise just make or buy your favourite bases.
I assembled all of the toppings.
The ice-cube tray contains frozen basil and you can read about how I prepared it in this previous post.
Once the basil had thawed, I mixed it with a small amount of tomato and spread the mixture on the bases.
Then the rest of the toppings………
Pumpkin slices roasted with balsamic vinegar, shredded baby spinach, diced salami, sliced olives, strips of red capsicum and topped off with some grated cheese. I use low fat cheddar with a bit of strong cheese like partmesan to give a bit of added flavour.
This is the pizza maker which we use and it takes about 5-6 minutes to cook the pizza to perfection.
One quarter had disappeared before I had time to grab my camera!
The toppings are never exactly the same. It just depends on what we have. This is the first time I have used the basil mixture for the base. I usually just use a tomato mixture and a sprinkle of mixed herbs. I have also been known to use mango chutney spread on the base. The only thing limiting you is your imagination.