This classic pizza from Tideford Organics is both gluten-free and vegan – making it a perfect option for a healthy January (and any other time of the year really!
Sundried tomato pizza (gluten-free and vegan)
A perfect pizza for a healthier new Year
For the base
- 400 g gluten-free bread flour
- 3 tsp golden caster sugar
- 2 tsp gluten-free baking powder
- 1 tsp salt
- 1 tsp xanthan gum
- 6 tbsp olive oil
For the toppings
- 1 pot Tideford Organics Tomato & Basil Pasta Sauce
- 200 g grated or torn mozzarella vegan
- basil leaves
- 200 g sundried tomatoes
Add the flour, baking powder, salt, sugar, xanthan gum to a mixing bowl. Then pour 260ml of warm water in the mix and slowly fold the flour mix over the water, keep folding until it becomes a dough texture, then add in olive oil and water if the dough feels dry. Store in a container or cove the bowl and leave in the fridge up to 24 hours before using.
Preheat the oven to 220C/Gas Mark 8.
Take the dough and split it to two dough balls. Flour your surface and add the dough to the surface. Use your palm and fingers to make a 25cm round dough bases. Then add these to a lined baking tray.
Finish the bases with a layer for Tideford Organics Tomato & Basil Pasta Sauce followed by either a sprinkle of grated mozzarella cheese or torn mozzarella pieces. Take your sundried tomatoes and cut or rip them to add to the top of the pizza.
Place the baking tray in the oven for 10-15 minutes or until crisp! Once cooked add your fresh basil leaves