News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


Gluten Free Chia Pizza

We have a new favourite pizza! The base is thin and crispy (just the way we like it) with a delicious nutty flavour thanks to the addition of chia seeds, pepitas and pine nuts.  It is very quick and easy to make and you can add your own topping – we’ve gone with a classic Margherita for this version.

Chia Pizza Base
½ cup chia seeds
½ cup buckwheat flour, sifted
½ cup rice flour, sifted
2 teaspoons dried oregano
1 tablespoon pine nuts, chopped
2 tablespoons pepitas (pumpkin seeds), chopped
1½ cups of water
1 teaspoon sea salt

Add all dry ingredients to a large bowl and combine using a hand whisk. Gently add water and whisk until mixture starts to thicken. The mixture will appear quite wet and runny (see below). Leave mixture to thicken for 20 minutes, while you prepare the pizza topping.

Preheat the oven to 180℃ and place two baking trays or pizza stones in the oven to heat up. The chia pizza mixture should have a thicker consistency, but won’t resemble a traditional firm ball of dough. Spoon half the mixture onto a piece of baking paper that is the size of your baking tray. Using the back of a spoon, spread the mixture into a round shape about 1cm thick and 26cm in diameter (see below). If tiny ‘holes’ appear, just smooth over with the mixture. Repeat process with the remaining pizza dough and second sheet of baking paper.

Spoon Margherita sauce onto pizza base and scatter with mozzarella cheese. Carefully place baking paper and pizza onto the hot oven tray or pizza stone. Cook for 20-30 minutes until the crust is firm and slightly browned. To serve, drizzle with a little olive oil and scatter with remaining basil leaves.

Margherita Sauce
1 small onion, finely chopped
2 large garlic cloves, crushed
1 tablespoon olive oil
500ml tomato passata (puree), or 400g can tomatoes, crushed
6 fresh basil leaves, finely chopped, plus extra leaves for garnish
Few springs of fresh thyme
Mozzarella cheese, sliced into rounds

Gently heat the olive oil in a heavy base frypan. Add the onion, garlic and thyme leaves and stir over low heat until onion is translucent. Add the passata or tomatoes and finely chopped basil. Continue to cook over low heat until sauce reduces and thickens a little. Set aside.

 Gluten Free Chia Pizza Mix 

Chia Pizza Base

 


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