INGREDIENTS
- 1 cup warm water
- 2 tsp dried yeast
- 1 tsp caster sugar
- 2 cups gluten free plain flour
- 2 tsp gluten free baking powder
- 1 tsp xanthan gum
- Pinch of salt
- 1/3 cup polenta
- 2 Tbsp olive oil
Topping option
- 420g cherry tomato and basil pasta sauce
- 1 cup grated pizza cheese
- 100g salami
- Fresh basil leaves, to serve
METHOD
- Preheat oven to 230°C/210°C fan-forced. Using a fork, whisk warm water, yeast and sugar in a small bowl until yeast dissolves. Set aside in a warm place for 5 minutes or until foamy. Sift flour, baking powder, xanthan gum, salt and polenta into a large bowl. Add yeast mixture and oil. Mix until dough just comes together, adding an extra 2 tablespoons warm water if necessary.
- Grease two 20cm-round spring-form cake pans. Line base and sides with baking paper. Using lightly floured hands, press half the dough over the base of each pan and 1cm up the side. Spread tomato sauce evenly over each prepared base. Sprinkle with half the cheese. Arrange salami over cheese.
- Bake one pizza for 15 minutes. Sprinkle evenly with half the remaining cheese. Bake for a further 10 minutes or until base is golden and cooked through. Repeat with second pizza.
- Carefully remove hot pizzas from pans. Transfer to a chopping board. Sprinkle with basil leaves. Cut into slices. Serve immediately.
