300 g Gluten Free Plain Flour
1 teaspoon Instant Yeast
½ teaspoon Salt
Box of Passata (tomato chutney) - (checkers + pic and' pay)
In a large bowl, place the flour then stir in the yeast and salt.
Make a well in the centre and pour in 200 ml of warm water and a drizzle
of olive oil and bring together with a spoon until you have a wet dough.
Dust a surface with the GF Flour and tip the dough onto it.
Knead for at least 5 minutes before covering with a towel and setting aside.
Heat up the passata sauce and bring to a boil before simmering to create
a more concentrated sauce.
Preheat the oven to 220*C.
Roll out the dough into two large pizza bases and place on a lightly
oiled baking tray.
Onto the base, add the warm passata and spread evenly,
before placing your toppings.
Bake for 10 minutes and serve your gluten-free vegan pizza hot.
Wilted Spinach, Vegan Cheese, Roasted Red Pepper, Sun-Dried Tomato, Red Onion, Celery, Basil, Mushrooms, Black Olives
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