Allergy free pizza recipe

Both of the above are made on allergy free bases. The one with rocket leaves is completely allergy free while the other contains mozzarella. This is one way a family can have an allergy free meal together without the non allergy sufferers giving up foods unnecessarily and allergy sufferers eating a meal very different from those of their dining companions.

Pizza Base

• 1 pack Orgran pizza mix (or any allergy free pizza mix)
• 1/3 cup Orgran gluten substitute or as recommended
• Tsp salt
• Tsp cracked pepper
• 60gms chia seeds
• 1 cup flaxseed mix
• 1 tbsp sugar
• 1 cup lukewarm water (add a little more if necessary)
• 1 satchel dried yeast
• 60ml olive oil

Topping suggestions

• Pizza sauce with garlic and herbs or plain tomato paste
• Basil, marjoram, oregano
• Cracked pepper
• Sliced tomato
• Cooked chicken slices
• Black olives
• Crumbled feta (100% unsalted goats milk)
• Sliced mushrooms
• Rocket leaves
• Rings of red onion

Method

• Mix together all the dry pizza base ingredients, except the sugar, in a bowl. Then create a well in the middle of the dry mix.
• In a cup of lukewarm water add the sugar and then pour over the dry yeast. Allow to stand for 5 minutes.
• Add the oil to the dry mix then add the yeast mix.
• Combine with a spoon to avoid the mix sticking to your fingers.
• Don’t knead the mix. Rather, take the mix out of the bowl while rolling and pressing it together. The mixture will not act as traditional dough does when kneaded.
• Make sure the ‘dough’ is reasonably sticky to the touch or it will crack and crumble when rolled onto the pan.
• Use a dusting of flour over your hands and the rolling pin when handling the sticky ‘dough’.
• Roll the mixture straight onto the pizza tin. Mixture should make one thick pizza base or two thin ones.
• Place your toppings on immediately (do not allow the dough to dry out and do not cook before adding the toppings).
• Cook for approximately 20 minutes at 200°C.