Sort of Pizza but not exactly

When you are first diagnosed with coeliac disease or find out you are gluten intolerant you start to run through the foods you aren’t going to be able to eat anymore.  Aside from the obvious things like bread, pizza is often pretty high on the list.  For me the hardship was not going out for pizza anymore.  I have learned to sit across from friends in a restaurant while they tuck in to pizza and I eat a salad without glaring at them enviously.  I have grown...but I have also forgotten what pizza tastes like.  Although in the cookery book this recipe calls itself pizza its really more pizza meets tart as the crust is made from pastry.  It still works pretty well to satisfy my pizza cravings.  Because it is essentially a pastry crust it is much heavier than normal pizza. Also it will crumble like all gluten free pastry.  It is imperfect or rustic as I like to call it but just go with it.  The result is delicious and can be eaten cold the next day.  This recipe serves 4 with salad or 2 on its own.

Recipe from Apple Tree Cafe Wheat and Gluten Free Recipes

Making the crust

200g rice flour

100g soya flour  *you can sub another flour here, I quite often use quinoa

150g margarine or butter

1 egg

Preheat the oven to gas mark 5, 190°C.  Sieve the flours into a bowl then rub in the margarine to make a breadcrumb like consistency.  Add the egg and mix together until the pastry begins to form.  You might have to knead it with your hands a little here.  Sprinkle a baking tray with rice flour then press the pasty into the tray to make your base.  Blind bake your pastry in the oven for 5-7 minutes.

Adding your toppings

Passata

Toppings of your choice.  I topped my pizza with roasted aubergine, courgette and red onion.

Mozzarella cheese sliced

2 large tomatoes sliced

Spread the passata over your pizza base then add the sliced tomato and mozarella.  Finish with the toppings of your choice.  Bake in the oven for 15-20 minutes until the cheese is melted and the top is golden brown.