Gluten free ham and mushroom pizza
A thin, chewy gluten free pizza base with a proper crisp edge, topped with ham, mushrooms and mozzarella.
- Time1 hr 15
- LevelMedium
- Costabout £2.75 a head
- Oven240°C (220°C fan)
Ingredients
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Method
- 1
Mix the flour, yeast, sugar, salt and psyllium husk in a large bowl. Add the oil and warm water and stir for 2 minutes to a soft, sticky dough. It will not be like normal dough, and that is right.
- 2
Cover and leave somewhere warm for 40 minutes until puffy.
40 min - 3
Heat the oven to 240°C (220°C fan) with a large baking tray inside so it gets very hot.
- 4
Split the dough in two. On baking paper dusted with a little rice flour or gluten free flour, press each piece out with oiled hands to a 25 cm round, thin in the middle with a slightly thicker edge.
- 5
Mix the passata and oregano, spread over the bases and scatter with mozzarella, mushrooms and ham.
- 6
Slide the paper and pizza onto the hot tray. Bake for 10 to 12 minutes until the edge is golden and the cheese is bubbling.
11 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.