3 x 15ml spoons (3 tablespoons) olive oil
(reserve a little for brushing)
600g / 21oz gluten-free flour (or an equal blend of buckwheat, potato and rice flour)
2 x 5 ml spoons (2 teaspoons) xanthan gum
7g / 1/3 oz sachet of fast-action dried yeast
1 1/2 x 5 ml spoons (1 1/2 teaspoons)of salt
1/2 x 5 ml spoon (1/2 teaspoon) black onion seeds
1/2 x 5 ml spoon (1/2 teaspoon)dried oregano
80 g (3 oz) sun-dried tomatoes, chopped roughly
600 ml (1 pint) luke-warm water
1 egg, beaten
2-3 garlic cloves sliced very thinly or grated
a few sprigs of fresh rosemary or thyme, chopped
freshly ground sea salt (optional)
What to do:
- Brush a 33 x 23 cm (13 x 9 inch) baking sheet or tin with olive oil.
- In a large bowl, sift the gluten-free flour with the xanthan gum then add the yeast, salt, onion seeds and dried oregano. When evenly mixed stir in the tomatoes.
- Make a well in the centre of the flour and gradually stir in the water, egg and 1 tablespoon of the oil. Beat well by hand for 5 minutes.
- Spread the dough using a palette knife on to the prepared baking sheet or into the tin.
- Cover with oiled clingfilm and leave in a warm place for about 1 hour until the dough has doubled in size.
- Meanwhile, pre-heat your oven to 220'C / 425'F/ Gas 7.
- When your dough has risen, remove the clingfilm and evenly press the garlic slices and chopped rosemary and thyme in to the dough.
- Drizzle with the rest of the olive oil and bake for 25-30 minutes until firm and lightly browned, then top with a little freshly ground sea salt.
TIP: When you are happy with how your dough turns out you can play around with many different toppings. Try olives, dairy-free cheeses or caramelised onion!