Ingredients Jump to Instructions ↓

  1. 7g sachet dried yeast

  2. 1 teaspoon sugar

  3. 1 tablespoon olive oil

  4. 11/2 cups gluten-free plain allpurpose flour

  5. 1 teaspoon polenta

  6. 2 tablespoons pizza sauce or tomato paste

  7. 2 tomatoes, thinly sliced

  8. 80g shaved ham, slivered

  9. 100g bocconcini, sliced

  10. 1/2 cup drained canned pineapple pieces

  11. Dried mixed Italian herbs

Instructions Jump to Ingredients ↑

  1. Combine yeast, sugar, oil and 150ml lukewarm water in a mixing bowl; allow to rest in a warm place for 20 minutes until frothy. Add flour and 1⁄2 teaspoon salt; mix until a sticky dough forms. Turn out onto a floured surface; knead until smooth.

  2. Preheat oven to 220C/200C fan forced. Sprinkle polenta over a 30cm round pizza or baking tray. Gently press out dough with fingers to cover tray.

  3. Spread dough with sauce. Top with tomatoes, ham, bocconcini and pineapple. Sprinkle with herbs. Bake for 15-18 minutes until crust is crisp.


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