14 Mar 2013

Gluten-Free Goats' Cheese, Red Onion and Spring Greens Pizza

I have been on a quest to create delicious gluten-free pizza for a while now.  Anything shop bought is usually closer to cardboard or occasionally a weird bready/cakey/biscuity monstrosity.  Whilst having my regular kitchen gadget lust-fest in Lakeland, I found this gluten-free bread mix.  It claims to be instant oven bread flour mix, with which you can create bread, rolls, wraps, pancakes, pizza, tortillas and cakes.  Along with being gluten-free, it is yeast and dairy free, so I was fairly intrigued as to how good it would be.

I followed the instructions on the box to make the base and adapted a recipe from the River Cottage Veg book for the toppings.

What you will need is:
  • 175g Easy Bakers Instant Oven Bread Mix
  • 150ml Tepid Water
  • 2 tbsp Olive Oil
  • 1/2 Red Onion
  • 1-2 Cloves of Garlic
  • Spring Greens (I used about 2 large handfuls)
  • 50g approx. Hard Goats' Cheese
Preheat the oven to 200 C (the recipe said to heat to 230, but I found that browned the edges too quickly).
Combine the bread mix with the water and then thinly spread onto a greased pizza tray or a greased baking sheet.  Put somewhere warm for 15-20 minutes to rise.  In the meantime, slice and soften your onion in a frying pan with a glug of olive oil.  Thinly slice the garlic and add to the onions once they're almost done.  Shred your greens (unless pre shredded like mine) then add to the pan.  Cook until wilted then set aside.

Place the risen dough into the bottom of the preheated oven for about 10 minutes, but keep a close eye in case it catches.
Remove from the oven and reduce the temperature to about 180 C, then drizzle with about 1 tbsp olive oil.  Spread the greens mixture evenly over the base, then grate some goats' cheese over the top.  Return to the top of the oven until the cheese has melted and the edges have browned.

Overall I would give this pizza base about 7/10.  This is because it was a little bit tough, but didn't disintegrate like the majority of gluten-free alternatives.  It held the topping perfectly and didn't fall apart.  It got a lovely crunchy crust too.  The weird thing about this mix is that when you combine the flour with water it has the strangest smell.  It took a few minutes, but between my boyfriend and I we worked out that it smelled like cut grass.  Not the most appetising smell in the world and left me quite apprehensive as to the flavour.  However there was no taste of grass at all when cooked thank goodness.

The topping is a nice alternative to the tomato and cheese laden pizzas on the market as it is fresh tasting and fairly healthy too.  I am definitely going to be trying some more toppings with this flour mix and will try out some of the other recipes for bread based products too.


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