Super Veggie Gluten Free Pizza


I really do love pizza. I cannot deny this. It's one of my all time favourite foods. However it's also the food I'm most picky about. I do not like supermarket pizzas but I do like a cheesy takeaway pizza. For a long time I hated thin crust pizzas but that's from being brought up on shop bought pizzas (please note that is not all my parents fed me, it's just where they usually bought their pizza). It wasn't until I got older I realised that thin crust pizza is some of the best, something that was proven to me by the amazing Pizza Pilgrims when we went to Feast in December. Their pizzas were how I imagine a real Italian pizza would taste.
I'm well aware that pizza is not the healthiest thing you can eat but I like to make mine a little better by using less cheese and just ripping some low fat mozzarella over the top. I also like to load mine with veggies. I love piles of peppers, red onion, mushrooms, sweetcorn, even sweet potato. We made a goats cheese and asparagus one last night which was so good. I can't get enough of roasted vegetables at the moment, I want to eat them with everything.

This is another post for the challenge set by Sainsbury's as part of their Live Well for Less campaign. I wanted to show how even pizza doesn't need to be that unhealthy and is a great way of fitting in some of your 5 a day. 
Another way of making pizza a little better for you is by making a gluten free base. I bake a lot of cakes and bread but this has made me recognise that sometimes all that wheat and gluten in the flour can make me feel a little sluggish and heavy so I try not to eat so much of it during the day. This amazing gluten free pizza base from Gluten Free on a Shoestring is perfect for when you want to indulge but you don't want to feel quite like a beached whale by the time you've finished.
Gluten Free Pizza
(Recipe converted from Gluten Free on a Shoestring)
Makes 2 bases
630g gluten free plain flour (I used Dove's Farm)
3 teaspoons xanthan gum
22g dry active yeast
1.5 teaspoons salt
6 tablespoons olive oil
375ml lukewarm water 
For the tomato sauce:
1 400g tin of chopped plum tomatoes
2 cloves of garlic, crushed
oregano
  1. In a food processor, place the flour, xanthan gum, yeast, sugar, and salt and stir.
  2. Add the olive oil and the water in a steady stream, either pulsing in a food processor or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir constantly while streaming in the water and continue stirring until the mixture starts to come together. If the dough is too wet, add extra flour one tablespoon at a time. Once finished, press the dough into a disk.
  3. Place in a medium bowl and drizzle with olive oil. Turn the dough to coat it with the oil. Cover the bowl with cling film and place it in a warm area to rise for about 1 hour.
  4. After the dough has risen, wrap it in plastic wrap and chill for at least an hour before rolling it out.
  5. Divide the dough ball in two and roll each one out on a lightly floured surface. To create a crust, roll in the edges and then brush with olive oil. Blind bake the bases at about 200 C/400 F for 5 to 7 minutes.
  6. Whilst it is blind baking, mix up the sauce. Put everything in a bowl and blend until slightly smooth. It's good to have a few lumps in.
  7. Remove the bases from the oven and divide the sauce between the two. Top with whatever veggies, or meats, and cheeses you fancy. Then pop back in the oven for 10 minutes.