Oh pizza. I love you. I could eat you all day everyday if I could! With an infinite different combination of toppings and a variety of base types you could eat a different pizza everyday for a month or so. My ultimate pizza is a Voodoo Daddies pizza, but takeaway ‘aint cheap! Instead I’ve learnt to make my own! Both pizzas are gluten, wheat and dairy free, but you can use dairy in either and regular flour in the scone based pizza if you’re lucky enough to be able to eat it! So sit down, grab a pen and take note of my homemade pizza two ways.
Option 1 – Scone Based Pizza – Makes two small bases
225g of a gluten-free flour blend
50g dairy free spread
100ml (max) non-dairy milk
Your choice of toppings
Preheat the over to 200oc.
Rub together the flour and butter until it resembled breadcrumbs. Mix in the egg and add enough ‘milk’ until the mixture forms a dough.
Split the mixture in two and roll it out on a floured surface – the thinner the better.
Place on a lined baking tray and bake for ten minutes. You may need longer if the dough is really wet
In the meantime prepare all of your toppings.
For a delicious tomato base mix together two tablespoons of tomato puree, a tsp of mixed herbs and add a dash of water whilst mixing into a paste.
When the ten minutes is up top your pizza and bake for another fifteen-twenty minutes, until all the cheese is melted and the edges are golden.
And there we have a delicious pizza in around half an hour!
My favourite toppings are chicken, bacon, sweetcorn, peppers, mushrooms and a drizzle of BBQ sauce or beef, gherkins, mushrooms, peppers and a drizzle of mustard (pictured).
Option Two – Buckwheat Pizza Base – Makes two small pizzas
2 cups of buckwheat flour
2 tsp of mixed herbs
Pinch of salt and pepper
Preheat the over to 200oc.
Combine the dry ingredients, before mixing in the eggs. This should form your dough, if there isn’t enough liquid try adding a splash of water or non-dairy milk.
Buckwheat flour makes a really sticky dough so you will need a lot of flour to hand when rolling out. I like rolling out the dough between two sheets of greaseproof paper that have been dusted with flour. This makes life a whole lot easier.
When you’ve rolled the dough bake for ten minutes. In the meantime prepare you toppings.
After ten minutes (or more of the dough is still sticky in the middle) top your pizza and bake for another fifteen – twenty minutes.
Buckwheat has quite a strong and nutty flavour so this pizza works best with toppings that have strong flavours. I love adding chorizo into the toppings mix for this pizza.
So there you have it, homemade pizza two ways and both within half an hour! Cheaper and quicker than take away. It’s probably a whole lot healthier too!
Will you be making pizza this weekend?