Rich Red Hot Chilli Salsa Gluten-Free Pizza

I think that by now, those of you who are familiar with my recipe repertoire, will know that I love a variety of different food. I am addicted to diverse colours and textures, satisfying mouthfeel, wonderful taste and aroma, anything else that makes the senses feel alive and kicking.

So, today is a gluten-free day – but everybody is demanding pizza, pizza, pizza from the Mouthwatering Vegan kitchen. I’ve been wanting to turn my hand to a gluten-free pizza for a while now, and this presented the ideal opportunity to experiment. I must say I’m so overlyjoyed with the result, that I felt I must share it with you. The salsa I created is magical, and from now on the base sauce for all my future pizzas will be endowed with this magic – hope yours will be too. Next time I’ll decorate the sauce with pineappe pieces – and the flavours will be even more contrasting ! Enjoy !

INGREDIENTS FOR THE DOUGH

1½ cups gluten-free flour (I used Dove’s Farm Gluten Free Plain Flour mix)

½ cup brown rice flour

1 pack instant yeast

3 to 4 Tbsp (45-60 ml) extra virgin olive oil

a dash of agave nectar

a little water until it forms a ball (see recipe)

INGREDIENTS FOR THE SAUCE

1 500g packet of passata (tomato purée)

1 Tbsp (15 ml) tomato paste

2 cloves garlic

½ tsp chilli powder

Himalayan salt to taste

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METHOD FOR THE DOUGH

Place all the ingredients in your food processor, and process until a ball is formed (you may need either more flour or water depending on the consistency – if too dry, a little more water, if too sticky, add a little more flour)

Place the ball in a bowl, cover and keep in a warm place until it doubles in size. No need to knead.

Whilst it is rising, make the sauce.

METHOD FOR THE SAUCE

Heat up the oil in a saucepan, mix in the garlic – don’t allow it to burn – then stir in the tomato paste and chilli powder. Mix thoroughly, then add the tomato passata, and simmer on a very low heat until the sauce has reduced and thickened. Allow to cool down before spooning on to the pizzas.

Now grease a couple of pizza trays, and split your dough in two, unless you plan to make a large one. Then press the dough down into the tray to form a flattish pastry –

take care not to split it open, remember it has no gluten, so it must be handled with care.

Next, spread the tomato sauce over your pizza/s, and cut chunks of vegan mozzarella on top – I made my own from my book, but you can use any vegan cheese that takes your fancy. Dot the rest with some good Mediterranean or Middle Eastern olives – green or black.

Place in a preheated 360ºF (180ºC) oven until the edges of the pizza have turned a little golden – around 20 minutes should do, but just keep your eye on it.

Garnish with freshly cut basil, and drizzle some good extra virgin olive oil on top.

Now say Yum !!

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All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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4 Responses to “Rich Red Hot Chilli Salsa Gluten-Free Pizza”

  1. Priti Wonder Says:

    Wow absolutely deliciously yumm… I would love to make this. Is there any recipe for vegan mozarella? I would like to try that.
    Also I would like to know whats your perfect recipe of vegan cheese.

  2. Miriam Says:

    Priti Hi there and welcome here. Vegan mozzarella can be purchased in many stores. My own recipe has been published in my book entitled Mouthwatering Vegan (see amazon). I am the creator of the artisan cheese MIDAS FINE ART CHEESES and am working on some cheese recipes for the future (more on that in the near future). Meantime if you google mozzarella vegan – you are sure to find some recipes online to help you out. Cheers and hope you make and enjoy my recipe.

  3. Gayle Says:

    Hi Miriam, I think you mean 1 1/2 cups of gluten-free flour, not gluten-free pizza. Thanks for all the great recipes.

  4. Miriam Says:

    Right you are Gayle, have just altered the wording. Thanks and Cheers your way ! Hope you enjoy it. 🙂

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