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Roasted vegetable pizza

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This gorgeous gluten-free pizza is a great idea for people with or without coeliac disease.
Serves
3
Prep
20 minutes
Cook
35 minutes
Each 334g serving contains (excludes serving suggestion)
KCal
458
Carbs
71.80g
Fibre
7.40g
Protein
12.10g
Fat
13.20g
Saturates
4.00g
Sugars
9.90g
Salt
1.60g
Portion Fruit & Veg
2
Ingredients
Ingredients
75g potatoes, peeled and chopped small
50g gram (chickpea) flour
125g ground rice
50g cornflour
half tsp bicarbonate of soda
half tsp cream of tartar
25g spread
125ml milk
a little oil for greasing
For the topping:
4 medium tomatoes, sliced
half red pepper, sliced
half yellow pepper, sliced
1 small red onion, sliced
half tin button mushrooms, drained and halved
40g feta cheese, crumbled
handful fresh basil leaves, torn
Method
  1. Add the potatoes to a pan of boiling water and cook 15 mins until soft, then mash.
  2. Preheat the oven to 220ºC/gas 7. In a large bowl, mix together the gram flour, ground rice, cornflour, bicarbonate of soda and cream of tartar.
  3. Rub in the potato and spread , until the mixture resembles breadcrumbs.
  4. Add enough milk to make a soft dough and form into a ball, then roll out to a 30cm round and place on a lightly oiled baking sheet.
  5. Top with slices of tomato, peppers and onion, and mushroom halves.
  6. Crumble over the feta and bake for 15–20 minutes until the vegetables are tender and the pizza base is golden and crisp.
  7. Scatter over the basil and serve.
Chefs tips
  • To make a garlic crust, simply add 2-3 cloves crushed garlic to the potato.
  • For extra flavour, sprinkle 1 tsp dried organo and pinch of chilli flakes over the tomato slices before adding the peppers and onion.
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