Tomato Pie Pizza Gluten Free Food
GLUTEN-FREE PIZZA
Make our gluten-free version of a classic pizza. The base is easy, spread over rich homemade tomato sauce, then finish with buffalo mozzarella and fresh basil
Provided by Esther Clark
Categories Lunch
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
- Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
- Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
- Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.
Nutrition Facts : Calories 740 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.54 milligram of sodium
GREEN TOMATO PIE
When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It's been handed down from my grandmother, and now my granddaughters are asking for the recipe.-Violet Thompson, Port Ludlow, Washington
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a bowl, combine sugar, flour, cinnamon and salt. Add tomatoes and vinegar; toss to coat. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., Bake until tomatoes are tender, about 1 hour. Cool on a wire rack to room temperature. Store in the refrigerator.
Nutrition Facts : Calories 433 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 71g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
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- To make the crust: Place the dry ingredients (except the yeast) into the bowl of a stand mixer or large mixing bowl. Mix until thoroughly blended. , Place the warm water, 2 tablespoons (25g) olive oil, yeast, and a scant 1 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty. , Add this mixture to the remaining dry ingredients and beat on medium-high speed for 4 minutes using a stand mixer or electric hand mixer. The mixture will be thick and sticky, but not elastic; it won't feel like regular yeast dough. Note: You must use an electric mixer to make this dough; mixing by hand doesn't do a thorough enough job. , Cover the bowl and let the dough rest for 30 minutes or so. , Pour the remaining 1 1/2 tablespoons (18g) olive oil into a cast-iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Tilt the pan to coat the bottom with the oil. This heavy, dar
- Scrape the dough from the bowl into the pan. Starting at the center of the dough and working outward toward the edges, use your wet fingers to press the dough to fill the bottom of the pan. , Let the dough rest, uncovered, for 30 minutes. , While the dough is resting, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 375°F. , When you’re ready to bake the pizza, scatter about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust right to the edge, so the cheese will become deep golden brown and crispy as the pizza bakes. Dollop small spoonfuls of the sauce over the cheese (putting the cheese on first will prevent the top of the crust from getting soggy under the sauce) then sprinkle on the remaining mozzarella. , Bake the pizza on the bottom rack of the oven for 20 to 22 minutes, until the cheese is bubbling and the bottom and edges of the crust are golden brown (us
- Remove the pizza from the oven and place the pan on a cooling rack. Carefully run a spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. , If desired, sprinkle freshly grated hard cheese and fresh herbs over the hot pizza. Let the pizza cool briefly, and as soon as you feel comfortable doing so transfer it from the pan to a cooling rack or cutting surface. Serve pizza hot or warm. , Store any leftovers, well wrapped, in the refrigerator for a day or so; freeze for longer storage.
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