Since making my first gluten free pizza from scratch, I’ve been on the look out for some tasty pizza sauce to go with it! Now there’s nothing wrong with using tomato purée as a pizza sauce but since having some home made gluten free pizza made by my friends Pete and Fiona, I just couldn’t go back to using ordinary tomato purée! So here is my take on some easy yet delicious basic pizza sauce that will go lovely with your home made gluten free pizza!
- 1 box/tin/jar of Tomato Passata [which is a posh way of saying ‘sieved tomatoes’]
- 1 small Onion [finely chopped]
- 1 cube of Garlic [finely chopped]
- Salt and Pepper to season
- 1 teaspoon of Oregano
- Add a little oil in a frying pan over medium heat and add the chopped onion
- When the onion has turned clear, add the chopped garlic
- Now add the tomato passata, salt & pepper and the oregano and give it a good stir!
I’ve decided to dedicate this blog post to the second, most awesome woman [after my mum!] – The mighty Madonna!
I have been a huge, huge, HUGE fan of Madonna since I was about ankle high. I’m still crazily obsessed with her and since it’s her birthday today, I thought I’d dedicate a blog post and recipe to her, because I’m nice like that!
I’ve been so worried about making my first gluten free pizza dough from scratch. I’d been using frozen gluten free pizza bases before, but my only fault with them was the fact that the base was so thick, whereas I’m a thin crust kind of gal!
So copying my dad’s recipe he uses for making his own pizza dough, I made a few modifications and came up with my own easy gluten free pizza dough!
- 225g gluten free flour [I used Glutafin White]
- 1 teaspoon of Xanthan Gum
- pinch of salt
- 1 teaspoon of caster sugar
- 1 teaspoon of yeast
- 1 egg
- 3 tablespoons of oil
- 130ml water
- In a bowl, mix all the dry ingredients together
- Make a well in the middle of the dry ingredients and add the egg and oil
- Gradually add the water and mix together with a spoon. The dough will seem sticky but this is normal for gluten free pizza dough
- Knead the dough on a well floured surface
- Let is rest in a bowl, covered with a towel, for 30 minutes.
- Whilst waiting, oil a baking tray/pizza tray and pre-heat an oven at 200°C
- Roll out dough to thickness you require [Once rolled, I ended up pulling the dough with my hands to fit the baking tray/pizza tray]
- Pop into an oven for 10/15 minutes. After, take pizza base out and spread with tomato purée and add your cheese
- Pop back in the oven for a further 10/15 minutes or until the edge has browned
I know I may be blowing my own trumpet here, but I absolutly love these little gluten free bruschetta’s (pronounced “brusketta”). I first came across these gems, before my coeliac diagnosis, when I had tried them as a starter in an Italian restaurant and became scarily hooked on them. Sadly, I had to kiss goodbye to them as I felt I couldn’t have bruschetta because I couldn’t find any gluten free ciabatta.
That was until I came across DS Dietary Special’s White Ciabatta Rolls. They’re absolutely gorgeous, super soft, do not crumble, taste like the real deal and what’s even better, these beauties are widely available in most major supermarkets!
Although bruschetta is typically made using ciabatta bread, if you find it too difficult to find these gluten free, you can make bruschetta using any type of bread, as long as you toast the bread, rub a garlic clove on top and some olive oil. You can also add any topping you like, but for these, I used tomatoes.
- 1 gluten free ciabatta
- 2 tomatoes [any variety!]
- 1 garlic clove cut in 1/2
- olive oil
- salt & pepper to taste
- Pre-heat oven to 200 degrees
- Prepare the tomatoes by dicing them
- Add the diced tomatoes in a bowl, add a tablespoon of olive oil and salt and pepper to taste – set aside
- Cut the ciabatta roll in half and place in the oven for 10 minutes.
- Once toasted, rub the garlic clove on top and drizzle a teaspoon of olive oil on each bread.
- With a fork, add the tomatoes to the toasted garlic ciabatta and enjoy your gluten free tomato bruschetta!