Gluten-Free and Low-Fat Vegetarian Pizza
"From Super Food Ideas and their special diets Italian feature. Times are estimated."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 350 g bread mix (gluten-free instant oven)
- 100 ml cold water
- 2 garlic cloves (chopped)
- 1 tablespoon fresh rosemary (leaves finely chopped)
- 1 cup pasta sauce (napoletana)
- 1⁄2 cup red capsicum (chargrilled sliced)
- 1⁄2 cup artichoke heart (halved 100% fat-free chargrilled)
- 125 g button mushrooms (sliced)
- 1⁄2 cup kalamata olive (pitted)
- 180 g bocconcini (halved)
- rocket (baby to serve)
directions
- Preheat oven to 240C (220C fan forced).
- Lightly grease two 18cm pizza trays.
- Place bread mix in a bowl and combine 100ml cold water, garlic and rosemary in a jug.
- Add water mix to bread mix and using an electric mixer, beat on low speed for 30 seconds or until just combined, scrape down side of bowl and beat for a further 2 to 3 minutes or until thick.
- Spoon half the mix onto 1 prepared tray and using the back of a spoon, spread mix to form an 18cm round. Repeat with remaining dough.
- Bake for 10 to 12 minutes or until bases are light golden and cooked through.
- Remove from oven and top with capsicum, artichoke, mushrooms, olives and bocconcini ad bake for 10 to 12 minutes or until cheese has melted.
- Cut into wedges and serve with rocket.
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Reviews
-
This was fantastic - first pizza I had in ages! I used Schaer Brot Mix, and it worked perfectly with this recipe. Only thing I changed was that I made the pizza cheese-free, but I didn't miss the cheese at all. Thanks for posting this keeper!<br/>Made for Healthy Choices.
RECIPE SUBMITTED BY
I'mPat
Australia
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