Gluten-Free Thin Crust Pizza

Gluten-Free Thin Crust Vegetarian Pizza (No-Knead. Dairy-Free. Gluten-Free)
SERVES: 1 x 30cm Pizza

DOUGH:

¾ Cup Warm Water
1 tbsp HULETTS brown sugar
1 packet yeast (7grams)
2 cups HEALTH CONNECTION Brown Flour Mix
1 I LIKE EGGS free range large egg
1 tsp salt
1 tbsp WILLOWCREEK olive oil
1 teaspoon SAFARI white wine vinegar

TOMATO BASE:

½ Cup EL BURRO Tomato Salsa

TOPPINGS:

½ cup mixed peppers, diced
¼ cup red onion, thinly sliced
2 tbsp PEPPADEWS sweet piquante, thinly sliced
1 ½ cup LANCEWOOD mozzarella OR white cheddar cheese, grated
½ a wheel of CLOVER feta
Garnish with balsamic glaze WILLOWCREEK drizzle

METHOD:

- Set pizza stone or heavy baking sheet on lowest rack oven and preheat to 225 degrees Celsius

- Mix the water, sugar, and yeast together and let it stand for at least 5 mins until foamy.

- Mix brown flour blend and salt together. Add the yeast mixture, egg, olive oil and vinegar to the flour blend and mix well.

- Use and oiled spatula (or oiled hands) to transfer the dough onto a piece of parchment paper. Use your oiled hands to spread the dough into a large 30cm pizza.

- Before adding your toppings, you will need to par bake the dough for 8-10mins.

- Once the pizza is out the oven you can add your salsa first, then 1 cup of grated cheese, sliced onion, mixed peppers, sliced sweet piquante, feta and the remaining half of the cheese. Bake for another 8-10mins or until the cheese has melted.

- Section as desired and drizzle over your balsamic glaze and serve!