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Marguerita Pizza - Gluten & Lactose free

This pizza has a gluten free base and the cheese is Sheeps cheese which should be OK for people with a lactose intolerance. But not if you're intolerant to the proteins in Animal milk
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: dairy free, gluten free, sugar free
Servings: 1 people
Author: Aunty Lil

Ingredients

  • 3 oz Tapioca Flour
  • .5 tbsp Quick Yeast
  • 1 tspn Sugar
  • .5 tbsp Potato Flour
  • .5 tbsp Soya Flour
  • .5 tbsp Psyllium Husks
  • .5 tbsp Dried Egg white
  • 3 oz Bread Flour Doves Freee
  • 150 ml water approx amount
  • 1 Egg
  • 30 ml cooking oil I use Light olive oil

Topping

  • 1/2 cup Pizza sauce I use my own pasta sauce 'Aunty Lil’s Tomato and chilli pasta sauce' on the website
  • 2 oz Cheese I use Ossau Iraty sheep cheese

Instructions

  • Put all the dry ingredients into a mixing bowl
    Add the egg, Oil and about 100ml of the water
    Turn on the mixer, slowly to start with, then on to a medium speed.
    Gradually add the water until a dropping consistency of batter
    Spread the batter about 5mm thick over a pizza baking pan
    Put in a warm place to rise for about 15 minutes
    Then bake in the oven 180° C for 10 mins. Or until just cooked. You don't want it too brown as you have to put it back in the oven to cook when covered with the topping.

Topping Instructions

  • Spread the tomato sauce over the pizza base. Use more or less depending on your own taste.
    Grate the cheese over the top.
    Place back in the oven for about 10 mins until the cheese has melted and bubbling.
    This is just for a Marguerita but you can add other ingredients depending on how you like your pizza.