Monday

Pepperoni Pizza ~ on a scone base

gluten-free dairy-free


Ingredients for Pizza Base:


225g (8oz) gluten-free self-raising flour
1/4 x 5ml spoon (1/4 teaspoon) xanthan gum
1/2 x 5ml spoon (1/2 teaspoon mixed herbs)
pinch of salt
50g (2oz) dairy-free margarine
Enough dairy-free milk to make a soft dough

Ingredients for Tomato Sauce:


2 x 5ml spoon (2 teaspoons) oil
1 small onion, finely chopped
1 x 227 g (8oz) tin of chopped tomatoes, drained
1 x 5ml spoon (1 teaspoon) dried mixed herbs
2 x 5ml spoon (2 teaspoon) tomato puree 


Ingredients for Topping:

1/2 yellow pepper, sliced thinly
1/2 green pepper, sliced thinly
1/2 small onion, thinly sliced
1 x 150g pack of sliced salami 
100 g (4 oz) dairy-free cheese

What to do
  1. Pre-heat the oven to 220'C / 425'F / Gas Mark 7.
  2. Lightly oil a baking tray.
  3. Heat the oil in a saucepan and fry the onion until softened, remove from the heat.
  4. Add the rest of the tomato topping ingredients and mix well.
  5. To make the scone base, sift together the flour with the xanthan gum, then stir in the mixed herbs and salt. Rub in the dairy-free margarine.
  6. Add enough dairy-free milk to make a soft dough.
  7. Roll out to a 20.5 cm (8 inch) circle.
  8. Place carefully on the lightly oiled baking tray.
  9. Now spread the tomato sauce over the scone base and then the topping ingredients.
  10. Cook for about 10-15 minutes until the scone is firm and the cheese begins to bubble.