I hope with this recipe, those of you with allergies, intolerances or conditions that are aggravated by wheat and/or all forms of gluten or dairy can enjoy making and eating pizza again. Because really, what is life without decent pizza?
With this recipe you can make your own mozzarella style cheese in less than 15 minutes and a lovely light, thin and crispy gluten free base. Yes please!
NOTE: this recipe is for a margherita so you can taste the flavours and quality of the base and the mozzarella in their own right, but feel free to add a selection of your favourite toppings. I love to use lashings of roasted Mediterranean veg mixed with homemade pesto, cherry tomatoes, pineapple, sweet corn lots of oregano and chilli flakes.
PIZZA MARGHERITA (gluten free, vegan, low fodmap)
Makes: 1 large thin pizza
1/2 teaspoon fast action dry yeast
3/4 cup warm water
1 cup gluten free bread flour
1/2 cup tapioca flour
1 tablespoon xanthan gum
A generous pinch of Himalayan salt
1 teaspoon herbs e.g. oregano
Pinch of pepper
Garlic infused olive oil
Cracked black pepper
Vegan mozzarella (recipe below)
Preheat the oven to 220°C
Mix the yeast with the warm water in a small bowl, cover with a tea towel and leave for 5 minutes, stir, cover and leave for another 5 minutes.
Meanwhile, add the flour, xanthan and salt (and herbs if using) to a mixing bowl.
Add the yeast mix to the flour and combine until it forms a dough ball.
If you find the dough is a little too dry to fully come together, add a dash of garlic infused olive oil to help it along and add a lovely depth of flavour. Then, on a lightly floured surface knead the dough for a few moments or until smooth.
Line a pizza tray or pizza stone with greaseproof paper and coat with a drizzle of olive or garlic infused olive oil to help prevent sticking.
Pop the dough ball in the middle of the prepared tray then press down and out with your fingers into your desired shape and thickness. I like to make it very thin so that it fills the whole tray and I leave a slightly thicker crust. It can be helpful to lay a piece of greaseproof paper over the top so you can really smooth it down to a thin base without it sticking to your hands. It may feel at first like you won’t be able to get it thin, be patient and keep pressing down and out - it will work.
Grab a corner of the paper and gently slide the base off the pizza tray/stone, then pop the empty tray/stone into the hot oven to heat up while you prepare the rest of the ingredients.
Top the pizza base with tomato passata (I use one by pizza express - it’s just tomatoes, basil, salt and pepper so perfect for low fodmappers) oregano, cracked black pepper and chilli flakes. Leave to one side and make the vegan mozzarella. Recipe below.
MOZZARELLA STYLE CHEESE (vegan, low fodmap, gluten free)
3/4 cup soaked macadamia nuts (can use cashews if not affected by FODMAPs)
1 cup water
5 tablespoons tapioca flour
4 tablespoons of nutritional yeast
The juice of 1 lemon
Generous pinch of salt
2 tablespoons garlic infused oil
Soak the macadamia nuts for at least 4 hours or for a speedier option add to boiling water over a medium to high heat and boil for 10 minutes.
Drain and rinse the nuts then add them to the blender with the rest of the ingredients.
Blend until it’s beautifully smooth. It will be fairly thin and almost resemble cream.
Once it’s completely smooth, pour into a non stick saucepan over a medium heat and stir continuously. It will take about 5 minutes for the mixture to thicken, become stretchy and come away from the sides of the pan.
Remove from the heat and while it’s still hot and gooey, dollop spoonfuls on top of your pizza. If it’s a little too sticky to handle, wet the spoon or your fingers to make it easier.
Store any of the left over “cheese” in the fridge in an airtight container for up to 5 days.
Take your pizza tray out of the oven then grab a corner of the greaseproof paper and carefully slide the pizza on top your hot pizza tray. Drizzle a little garlic infused olive oil over the pizza to make the mozzarella extra gooey and melty then pop into the oven for 15 mins or until the dough is cooked and crisp.
Finish by scattering fresh basil over the top and serve.