Gluten Free Splits Pizza

** Prep time: 40 minutes 

** Serves: 4 people

 

** Ingredients

4 Cups of Rolled Oats (1 kg)

4 Tsp of Baking Powder

8 Tsp of Olive Oil

300 ml of Water

2 Tsp of Oregano

2 Sachets of Dry Yeast (or 1 cup of yoghurt)  

2 Cups of Basil Leaves

2 Cups of Grates Mozzarella Cheese

2 Cloves of Garlic

1 Tsp Sugar

1/2 kg of tomatoes

1/2 Cup of Pine Nuts

Toppings of your choice

Salt to taste

Directions

Dough

  1. Grind the rolled oats and and create a flour.
  2. ** Soak the yeast in a bowl of water 5 minutes while gently stirring it in a circular motion.
  3. Fold in the  the baking powder, 2 tsp of oregano, yeast, and 4 tsp of olive oil into the flour and create a dough by mixing in the 300 ml of water.
  4. Add salt to taste
  5. Cover it and let the dough rise.

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Gravy (Tomato)

  1. Cut the tomatoes into quarters and boil them.
  2. Grind the tomatoes into a puree and reboil it while adding 1 tsp of sugar, 1 tsp of oregano and 1 clove of grated garlic.
  3. Add salt to taste.

Gravy (Pesto)

  1. Grind the 2 cups of basil leaves with 4 tsp of olive oil, 1 clove of garlic and 1/2 cup of pine nuts.
  2. Add salt to taste.

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Preparation

  1. Preheat your oven to 250°C for 15 minutes.
  2. Roll the dough into a flat base.
  3. Spread the tomato gravy on one half and pesto on the other and cover it with the toppings of your choice- you may choose to have different toppings on both halves.
  4. Cover the pizza with 1/4 cup of the mozzarella cheese and pop it into the oven for 10-12 minutes.

Serving Tips:

  1. Make sure the pesto is not too dry as the heat of the oven will dry it out a little more.
  2. Once it is out of the oven, you can add rucola leaves or truffle oil on top of your pizza.
  3. For flavour, consider adding thyme/ rosemary/ basil/ spinach to your pizza dough.

 

Say Cheese!

 

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