Pizza is a big deal. Everyone eats pizza. If they aren’t, they should be. Gluten free pizza base’s are so easy! There is only a handful of ingredients in this base, so there is no excuse to not eat pizza :). In our house we like our base thin and crispy. That way there is more emphasis on the gorgeous toppings, and hypothetically you could eat a whole one to yourself. Only joking….or am I? 😜 Enjoy
2 -2 1/2 cups plain gluten free flour
2 tbs olive oil
7 g packet yeast
1 cup warm water
pinch of salt
How To Do It:
Sift 2 cups of the flour in a large bowl. Add in your packet of yeast and your pinch of salt. Make a well in the middle of the flour then add in your warm water and oil. Work this mix until it comes together and forms your dough. You may need to add more flour for it to be ” workable”. Turn out onto a floured bench to knead. Knead it for 5-10 minutes until it becomes stretchy and pliable. Spray the same large bowl with oil, then place your dough back in it. Cover and leave it to prove (rise) for about an hour.
Once risen turn dough out onto floured bench to knead. Use your rolling pin to make two beautiful bases, about 30 cm in diameter each. Place the bases straight onto your pizza trays and place your favourite toppings onto the raw bases. Once topped place the prepared pizzas in a moderate oven (180c) and bake for about 20 minutes.
These bases hold together beautifully and come out thin and crispy. Go on give it a go 😀.
Hmm what do I say about Chicken Mince…… I love it when it’s on special, not much else really. That’s why this is a great way to jazz up a bit of Chicken mince, and its easy enough to do on a week night without too much fuss. I prefer to cook these in the oven on a lined tray, mainly because I don’t want to stand in the kitchen watching them like a hawk. These go great with some Sweet potato chips and salad. It also makes up a pretty big batch so more often that not there is some left overs……I love left overs! (that’s not sarcasm…I really love left overs) 🙂
500g Chicken Mince
2 tbs Thai red curry paste (or any GF curry paste really)
1 small onion diced
1/4 cup coconut milk
1/2 cup quinoa flakes
1/2 cup frozen peas
1-2 small chilli’s + 1 tbs of honey (or 2 tbs of GF sweet chilli sce)
How To Do It:
Combine all of the ingredients in a bowl then press into the size patties/ rissoles you want. I usually get about 16 medium rissoles, so we have some for lunches the next day. line a large baking tray with baking paper and bake on 180c for about 45mins, stopping to turn them half way.
Rock On 🙂
I reckon if I went by 1 week without making this there would be mutany….well someone might at least ask where it is. This is an absolute staple for us, and surely in a lot of other Aussie homes too.
You can add the 4 zucchinis like the recipe says or you can live life on the edge and sub out 2 zuchs for 2 carrots if you like, depending on what you have on hand.
1 large onion
4 medium zucchinini
5 bacon rashers / leg ham (to be GF)
1 big handful of grated cheddar cheese (about 1 cup)
1 cup GF SR flour/ or you can use almond meal if your off grains
1/2 cup coconut oil
4 eggs beaten
ground pepper and salt/herbamare
How to do it:
Preheat your oven to 180c. grease or spray a baking dish about 35cm by 20cms. combine all ingredients and mix really well together, cook on bottom shelf for about 45 mins until set and light brown.
This is another dish great to divvy up and freeze for lunches or bake ahead and take out for Sunday lunch…possibilities are endless. 🙂