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Gluten-free Spring flatbread pizzas
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Total Time:
35 minutes
Xantham gum gives this gluten-free pizza base stability for a light, airy texture.
Ingredients:
  • 250 ml milk
  • 1 x 7 g sachet of yeast
  • 2½ teaspoons caster sugar
  • 65 g cornflour
  • 425 g brown rice flour plus extra for dusting
  • 2 teaspoons gluten-free xanthan gum
  • 1 large free-range egg
  • olive oil
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons cider vinegar
  • 300 g fresh or frozen peas
  • ½ bunch of fresh mint
  • 250 g soft goat’s cheese or curd
  • 1 lemon
  • 2 courgettes
  • fine polenta for dusting
  • 200 g watercress
  • extra virgin olive oil
Instructions:
  • - Preheat oven to 200ºC/gas 6 with a pizza stone or baking sheet inside. Warm the milk. Whisk yeast and sugar with a splash of milk until foamy. In a separate bowl, mix cornflour, flour, xanthan gum, egg, 4 tsp olive oil, 1 tsp sea salt, and remaining milk. Add the yeast mixture and knead into a smooth dough. Mix bicarbonate of soda and vinegar, fold into the dough. Place dough in oiled bowl, cover, and let it rise for 1 hour. Shape dough into 8 pizza bases. Blanch peas, then blend with mint, olive oil, salt. Combine goat cheese with lemon juice and zest. Spread pea purée on pizzas, top with courgette and goat cheese mixture. Sprinkle polenta on pizza stone/tray, bake for 10-12 minutes until crispy. Season and serve with watercress, olive oil, and lemon zest.

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