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:
- Pre-heat the oven to 220'C / 425'F / Gas Mark 7.
- Lightly oil a baking tray.
- Heat the oil in a saucepan and fry the onion until softened, remove from the heat.
- Add the rest of the tomato topping ingredients and mix well.
- 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.
- Add enough dairy-free milk to make a soft dough.
- Roll out to a 20.5 cm (8 inch) circle.
- Place carefully on the lightly oiled baking tray.
- Now spread the tomato sauce over the scone base and then the topping ingredients.
- Cook for about 10-15 minutes until the scone is firm and the cheese begins to bubble.
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)
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
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
1/2 small onion, thinly sliced
1 x 150g pack of sliced salami
100 g (4 oz) dairy-free cheese
What to do:
- Pre-heat the oven to 220'C / 425'F / Gas Mark 7.
- Lightly oil a baking tray.
- Heat the oil in a saucepan and fry the onion until softened, remove from the heat.
- Add the rest of the tomato topping ingredients and mix well.
- 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.
- Add enough dairy-free milk to make a soft dough.
- Roll out to a 20.5 cm (8 inch) circle.
- Place carefully on the lightly oiled baking tray.
- Now spread the tomato sauce over the scone base and then the topping ingredients.
- Cook for about 10-15 minutes until the scone is firm and the cheese begins to bubble.
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