Roast Vegetable Pizza #glutenfree #vegetarian #thinandcrispy

This is gluten-free pizza base, so it may not be as soft as normal pizza bases. But, I made it as a thin and crispy, added home cook roast vegetables and Napoli sauce, to create a gorgeous vegetarian pizza. filled with all natural ingredients and absolutely no processed items. You can add ham, salami, seafood.....any topping you like. And, don't forget to add our home made barbeque sauce for a different flavour. 

 Pizza Base

Ingredients: 

2 cups gluten-free Plain Flour
1 cup Rice Flour
1/2 cup Potato Starch
1 Egg, light beaten 
1 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoons Oil
2 tablespoons Dry Yeast
1 cup luke warm Water

Method:

To prepare the pizza bases, place all the ingredients together in a large bowl. Stir with the wooden spoon, then use your hand to kneed till smooth - add extra flour or water if too dry/ wet. 
Place the dough on lightly floured baking paper, Roll thinly - This quantity will make 2 thin and crispy pizza bases.
Place pizza base on pan greased with oil spray. 
Cover with a tea towel and rest at room temperature for about 45 minutes - if it's cold weather, rest in the warm oven with a cup of hot water in bottom.
If using a pizza oven, top with roasted vegetables etc and place straight into the pizza oven  If using a normal oven, bake the pizza base in 220C for 6 minutes.
Spread some Napoli sauce on the pizza base, add roasted vegetables. 
Cover with Mozzarella cheese and a little Parmesan. 
Bake in very hot oven of 230C for 12-15 minutes or until little burnt at side.
Cut into slices and serve with roasedt pinenuts and snowpea sprouts. 

Roast Vegetables

Ingredients: 


2 Potatoes - diced
1 Onion - diced
1 cup Pumpkin - diced 
1/2 red Capsicum - diced
1/2 Eggplant - diced
1 Zucchini - diced
2 cloves Garlic - chopped finely
Some fresh chopped herbs, such as Rosemary, Oregano, Parsley, Thyme.. or 1 teaspoon of Dry Herb Mix
Salt and Pepper.
1/2 to 1 cup Napoli Sauce ( you can check recipe from our blog )
1 cup Mozzorella cheese
1/3 cup Parmesan
1/3 cup roasted Pinenuts
Snowpeas, Sprouts or Rocket or Baby Spinach

Method:

Preheat oven to 200C
Place potato and onion on a large baking tray, add some olive oil. Put in the oven for 10 minutes.
Add other vegetables, garlic, herb mix and seasoning to the baking tray. 
Add more olive oil and roast until all vegetables are soft - about 20 minutes. 


Tips:

• Do not worry that your pizza bases are a little fragile - This is due to having no gluten in the flour. Nobody will care after you put on the toppings.... 

• Make extra roast vegetables, and keep leftover vegetables for cooking Spaghetti Primavera (we have shown you on our blog before)

• I made 2 pizza bases, another one is half Hawaiian and half salami with barbeque sauce... 

Contact: lee.leehocklai@gmail.com