This gluten-free, soy free, vegetarian pizza recipe is both fool-proof and delectable! A perfect choice for a cozy evening in or serve it for brunch. It is also great re-heated or cold the next day! If there's any left.
1/2 package Bob's Redmill Gluten Free Pizza Crust Mix (8oz)
4 Tbsp Tomato Puree or Concentrate
1/2 cup Cherry Tomatoes halved
1/2 cup Sun-Dried Tomatoes (optional)
7 oz Mozzarella Cheese sliced
1/2 cup Basil (fresh)
1 cup Beetroot raw or cooked, thinly sliced
1 pinch Salt
1 pinch Ground Pepper
2 Tbsp Pesto (Jarred or Home-Made )
1 Tbsp Olive Oil
Follow Bob's instructions on the back of Bob's Gluten Free Pizza Crust Mix to make the pizza crust. I used half the packet (and therefore half the amount of all given ingredients) to feed 2.
When it's been in the oven for 7-9 minutes, it's time to remove it and add your toppings.
Go wild. I used a tomato concentrate for the base, added cherry tomatoes, mozzarella slices, sliced raw beetroot, dollops of a rocket pesto, sun-dried tomatoes and a generous drizzle of olive oil, and seasoning. But you could add a myriad of different flavours and textures, I'm just traditional! (Actually I also love ham and pineapple, for another time...)
Bake for the given time or until golden. Throw on some basil, more oil or anything else you fancy. Enjoy!
This recipe was sourced from bobsredmill.com