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 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: dairy free, gluten free, sugar free
Servings: 1people
Author: auntylil
Ingredients
3ozTapioca Flour
.5tbspQuick Yeast
1 tspnSugar
.5tbspPotato Flour
.5tbspSoya Flour
.5tbspPsyllium Husks
.5tbspDried Egg white
3ozBread FlourDoves Freee
150mlwaterapprox amount
1Egg
30mlcooking oilI use Light olive oil
Topping
½cupPizza sauceI use my own pasta sauce 'Aunty Lil’s Tomato and chilli pasta sauce' on the website
2ozCheeseI use Ossau Iraty sheep cheese
Instructions
Put all the dry ingredients into a mixing bowlAdd the egg, Oil and about 100ml of the waterTurn on the mixer, slowly to start with, then on to a medium speed.Gradually add the water until a dropping consistency of batterSpread the batter about 5mm thick over a pizza baking panPut in a warm place to rise for about 15 minutesThen 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.