26 Feb Gluten Free Pizza with a Middle Eastern Twist
We recently started stocking a brand new range of rice-based health foods that’s perfect for anyone with wheat, gluten or dairy sensitivities. Entice Health Food is run by Daniela Govetto, a food scientist with a number of years’ experience in the milling and baking industry. We recently chatted to her about what makes rice flour such a great option for gluten-free baking.
Rice flour has a number of benefits besides being naturally gluten-free and delicious – it contains high levels of protein and manganese, which assist with bone development and calcium absorption, while insoluble fibre helps your body remove waste.
According to Daniela, rice flour could actually be the best gluten-free option on the market for regular use. It has a very mild flavour, rises well in the oven and is versatile enough to make anything from a rich birthday cake to traditional flat breads. Rice flour is also a healthier alternative to nut-based flours as it has a naturally lower fat content and won’t cause you to feel sluggish after eating.
In addition to their wide range of rice flour and gluten-free baking premixes, Entice also offers a variety of cereals, muesli, and ready-made gluten-free biscuits. Take a look at their full product offering for more.
Middle Eastern Gluten-Free Vegan Pizza
You’ll be amazed by the abundance of flavours in this pizza recipe and how well all these ingredients blend together. Drizzle some tahini on top and enjoy an awesome vegan pizza recipe with eastern flavour.
Gluten free pizza crust:
The Gluten Free Pizza Flour from Entice contains both rice and chickpea flour and makes a wonderful quick and easy pizza base. It can also be used to make focaccia, tortillas and flat breads.
- 300g (3 cups) Entice Pizza Base Premix for a thick crust, but you can use less for a thinner crust (You can freeze any left-over dough for next time or make a few bases with the Entice premix)
- 10g Instant Active Dried Yeast
- 2 Tbs Olive Oil
- 250ml Warm Water
- ½ zucchini, sliced
- 4 eggplant slices (optional)
- 3 Tbsp sliced Kalamata olives
- 3-4 Tbsp sweetcorn kernels
- 4 Tbsp cooked chickpeas
- ½ cup sliced red bell peppers
- 1½ Tbsp za’atar + 1 Tbsp olive oil + 3 mashed garlic cloves
- A sprinkling of pine nuts
- Tahini, to taste
- Sift pizza flour premix into a bowl.
- Add the yeast.
- Add the oil and water and mix for a long time (6–8 minutes) to form a soft malleable dough. The longer mixing time is important. It is impossible to overmix.
- Add a little extra flour if dough is too sticky, or water if dough is too dry.
- Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise to double its size.
- After it has risen, roll the dough on a floured surface until it is smooth and shaped.
- Drizzle olive oil on the surface and allow to rise for 10 minutes.
- Mix za’atar (Za’atar is a prepared condiment is generally made with ground dried thyme, oregano, marjoram, or some combination of similar spices and salt) with olive oil and mashed garlic cloves. Spread this all over the pizza crust, using a spoon.
- Add the rest of the toppings.
- Cook in oven at 200°C for 30 minutes or so.
- Serve with a drizzle of tahini on top.