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Gluten-free deep-dish pizza
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulge in a gluten-free deep-dish pizza, no skinny crust here!
Ingredients:
  • 250.00 gm warm water
  • 2 tsp dried yeast
  • 5.00 gm caster sugar
  • 500.00 ml gluten-free plain flour
  • 8.00 gm gluten-free baking powder
  • 1 tsp xanthan gum
  • Pinch of salt
  • 49.50 gm polenta
  • 420g jar cherry tomato and basil pasta sauce
  • 250.00 ml grated reduced-fat pizza cheese
  • 100g Hungarian Salami
  • Fresh basil leaves, to serve
Instructions:
  • Preheat the oven to 230°C/210°C fan-forced. In a small bowl, whisk warm water, yeast, and sugar with a fork until the yeast dissolves. Let it sit in a warm place for 5 minutes or until foamy. In a large bowl, sift together flour, baking powder, xanthan gum, salt, and polenta. Add the yeast mixture and oil to the dry ingredients. Mix until the dough just comes together, adding an extra 2 tablespoons of warm water if needed.
  • 1. Prepare two 20cm-round springform cake pans by greasing them and lining the base and sides with baking paper. 2. Using lightly floured hands, press half of the dough over the base of each pan and 1cm up the side. 3. Spread tomato sauce evenly over each prepared base. 4. Sprinkle half of the cheese over the tomato sauce. 5. Arrange the salami slices over the cheese.
  • Bake the pizza for 15 minutes, then sprinkle half of the remaining cheese evenly on top. Bake for an additional 10 minutes, or until the base is golden and cooked through. Repeat the same steps with the second pizza.
  • Gently slide the piping hot pizzas out of the pans onto a cutting board. Sprinkle with fragrant basil leaves, slice them, and serve promptly.

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