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Gluten free Cheese and Pineapple Pizza

Updated: Oct 2, 2018



Serves two

 

Base Ingredients

8 oz gluten free self raising flour

1  tsp baking powder  

1 tsp Xanthan gum

1 tsp dried oregano

I tbs olive oil

5 tbs water (enough to make a slightly sticky dough)

 

Method



  1. Mix the dried oregano into the flour

  2. Mix four mix and oil together with palette knife then rub in with hands.

  3. Add water 1tbs at a time until a slightly sticky dough formed.

  4. Divide the dough into half

  5. Roll out on a floured surface into a  circle /square

  6. Place on baking tray

  7. Brush lightly with olive oil

  8. Bake at 180 degrees fan oven – (No 7 gas) for 15mins

Topping

3 tsp tomato puree

I can chopped tomatoes

6 fresh basil leaves 

I small fresh pineapple 

1small tin sweetcorn

Grated cheese - enough to cover top

 

Method



  1. Sieve the tinned tomatoes to get rid of excess juice

  2. Place in a saucepan and heat until simmering

  3. Tear up the basil leaves and stir into the tomatoes

  4. Simmer until a little more of the juice has evaporated off

  5. Leave to cool a little

  6. Peel and chop the pineapple into chunks

  7. Drain the sweetcorn 

Put it all together 

  1. Let the bases cool for a moment

  2. Spread tomato puree over their surfaces

  3. Divide the tomato mixture between the two bases and spread over them

  4. Arrange the pineapple chunks over the tomatoes mix

  5. Sprinkle sweetcorn on top of all this!

  6. Cover with grated cheese

  7. Place under a hot grill until cheese is has melted and just turning brown in places