Gluten Free Margherita Pizza - River Cottage

Name: Gluten Free Margherita Pizza - River Cottage
Ingredients: 70g sorghum flour; 10g fresh yeast (or 3g quick dried); 120g tepid water; 140g potato starch; 40g tapioca starch; 25ml olive oil; 1 large egg; 1 scant tsp sea salt; 1 tsp light muscovado sugar; 1 tsp xanthan gum or 2 tsp ground psyllium husk; 1 tsp cider vinegar; Fine polenta or rice flour for sprinkling; 400g tin plum tomatoes; 2–3 fat garlic cloves, finely chopped; 50ml olive oil, plus extra for drizzling; A pinch of sugar; A few drops of wine vinegar (optional); 2–3 mozzarella balls, each about 125g; Thyme or oregano leaves for sprinkling (optional); Sea salt and black pepper; A handful of rocket leaves; Parmesan shavings (optional)

rivercottage.net

Savour Naomi's classic thin-crust pizza, topped with a simple tomato sauce and melted cheese. Baked to perfection for a crispy base—pure pizza bliss!

View full recipe on rivercottage.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.

Share this recipe: