Updated: Oct 8, 2019
Imagine coming home to a smell of freshly baked pizza ready to pop straight out of the oven. In all honesty pizza making is simpler than it seems.
The base can be ready made (if you are not in a mood to rock and roll) from a good bakery, ready made pizza dough is available which can be rolled easily and then comes this Gluten free pizza base. Earthy, Rustic and so delicious!!
It needs basic kitchen staples which is required to make any pita breads.
No science, no art, pure love for good food.
I can honestly put my hand on my heart and say that I have never in my life used a store bought pizza base.
I have either used bread from the bakery, Greek pita bread or our very own khubz (the Lebanese flatbread) which is fairly good in Dubai.
I somehow find store bought pizza bases way too dry, thick, unappealing and unfairly pricey. I have no understanding of what a brown pizza base is?
Rolling pizza dough comes naturally to me as I have rolled uncountable chapatis all my life. But this recipe needs to be rolled into 6'' rounds between 2 parchment sheets and believe me, its way too simpler than you are thinking. In case you have a big oven it can accommodate 4 pieces at a time.
Its only the base that you need to prepare, no sauce, minimal toppings.
Are you sold on the idea of making Pizza base from scratch..??
OK, let's go...
The pepperoni idea is my son's. We have watched too many Tom and Jerry shows and loved the idea of how Jerry would swallow the pepperoni pizza in one go. He wanted a pepperoni pizza in the vegetarian kitchen.
Now if you will see I have not used a pizza sauce as well. Just plain tomato passata and mozzarella and the marinated beetroot .
How simple is that?
Feel free to use any vegetables of your choice but incase you wish to enjoy the earthy flavours of a warm pizza base with the freshly flavoured tomato sauce ( the ones sold in those gourmet places) then this is the way.
Marinating the beetroot is purely optional but a 2 ingredient marination doesn't hurt at all, I promise...
Serves: 4 (makes 4, 7'' pizza)
Cooking time: 45 minutes
Preparation time: 2 hrs
Cuisine: Italian, dinner, snack
1 recipe gluten free pizza base
1 cup passata
10 cloves garlic
10 -12 piece of fresh basil
2 boiled beetroots and sliced
1 cup grated mozzarella (or more)
4 tablespoons of olive oil
Paprika as per taste
Oregano as per taste
Polenta or Cornflour for rolling
Marinade for beetroots (optional):
2 tablespoons of olive oil
1 teaspoon smoked paprika (or to taste)
½ teaspoon salt
Slice the boiled beetroot very thinly and marinate with olive oil,smoked paprika and salt.Keep aside.
Cook the base as per instructions. Remember the size should not exceed 8’’.
Once the bases are cooked through, pour ¼ cup of passata and sprinkle garlic over it.
Sprinkle cheese and arrange marinated beetroot on the base. Use 5-6 pieces per pizza.
Bake at 180 degree Celsius on the top shelf of the oven for 20 minutes .This will melt the cheese and grill the marinated beetroot slices.
Top it with extra olive oil, paprika and oregano.
Increasing the size of the pizza base may make it very thin and allow breakage.
Boiling the beetroot gives it extra sweetness and softness. Marinating the beetroot gives a smoky flavour although it is purely optional.
Do not be tempted to add more passata. The base will get soggy and you will miss out the crunchy texture.
Adjust the quantity of cheese as per taste though a ¼ cup is the suggested quantity to keep the base crispy.
For more crispy base bake for a little more time.
The edges tend to burn but that gives the pizza an extra crunch.
Once the pizza is done, additional toppings like olives, jalapenos, paprika and oregano can be added.