I have to say that the gluten free Pizza Express pizza you can get from most supermarkets are pretty good, as are those you can get from most high street restaurants.
Being on lockdown though means that going out for pizza isn’t going to happen, also we were avoiding unnecessary trips to the supermarket as well.
So we decided to make our own pizza. This was somewhat of a challenge, as though we had yeast, we had no bread flour, so we decided to use gluten free plain flour.
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- 225g strong plain flour (we used plain flour)
- 1 tsp fast acting yeast
- ½ tsp salt
- 150mls of hand hot water
- 4 tablespoons of tomato puree
- 85g hard cheese
- Selection of toppings
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Mix the yeast with the flour and add the water.
Mix into a dough.
These were then rolled and flattened into pizza shapes on a baking tray.
We then put them in a warm place to rise. I think we should have left them for longer to enable them to rise further, but we were short on time.
I think it might have worked better if we had bread or strong flour.
The last time we did this (we used bread flour) the toppings were cooked well before the base was done. I don’t have a pizza oven or a pizza stone. Previously when making “homemade” gluten free pizza, we have used ready to go bases. So this time I part baked the bases to ensure that they were cooked properly.
We then used tomato puree for the tomato base. I would have preferred to use passata but the family don’t like it very much, it can also make the dough soggy, works better in a proper pizza oven.
We then added a range of toppings including pepper, mushrooms, red onion and ham.
We only had cheddar cheese in the fridge, I would have preferred grated mozzarella, but all we had was the cheddar.
Overall, it was nothing like Bella Italia or Pizza Express, however they were delicious and were finished off in double quick time. Lots of conversations about was our food okay and did we want to see the dessert menu.