Light Lunches^ RECIPES
1 Warm the non-dairy milk in a small
pan, or in the microwave until
lukewarm. Place 50ml (¼ cup)
of the milk into a jug with the yeast
and sugar. Mix well. Set this aside for
a few minutes until the mixture
starts to bubble.
2 Place the flaxseed into a small bowl
and add the water. Mix well and
allow to stand for at least 5 minutes.
3 In a jug, combine the flax mixture,
3 tbsp olive oil and the remaining
non-dairy milk. Sieve the gluten free
bread flour and salt into a large bowl
and make a well in the middle. Pour
the flax mixture into the well along
with the yeast mixture. Gently mix
together with a fork until you have
a smooth dough.
4 In a small cup, combine the
bicarbonate of soda and vinegar, and
quickly knead this into the dough.
5 Lightly oil two large, flat baking
sheets. Cut the dough in half and
roll out into two large rectangles
approximately 1-2cm (½-1in) thick.
Place the rolled-out dough onto the
oiled baking sheets. Cover with
a damp tea towel and leave to prove
in a warm place for around 1 hour.
The dough will double in size.
TO MAKE THE
TOMATO SAUCE
1 While the dough is proving, warm
the olive oil in a pan and add the
asafoetida. Heat gently for 1 minute
or so.
2 Add the dried oregano and chilli.
Gently fry for 1-2 minutes.
3 Add the tin of tomatoes with juice
(or the passata). Stir gently to mix,
then simmer for approximately 45-
50 minutes. The sauce will reduce
and become thicker.
4 Take the tomato sauce off the heat.
If you used plum tomatoes, use
a hand blender to break down the
tomatoes. Alternatively, you can do
this by hand with a wooden spoon.5 Add a pinch of sugar, stir well and
allow to cool.
TO MAKE THE TOPPING
1 Cut the aubergine into thick slices.
2 In a large frying pan, add enough
olive oil to fill the base by about 1cm
(½in). Warm gently.
3 Once the oil is hot, add the slices of
aubergine. Cook until they’re golden
brown on both sides and slightly
softened.
4 Remove the aubergine slices from
the pan and drain on kitchen paper.
5 Slice the peppers into long strips
and add to the hot oil. Cook until
lightly browned, then remove from
the pan and drain on kitchen paper.
TO ASSEMBLE THE PIZZA
1 Preheat the oven to 220°C/Gas
Mark 8.
2 Take the proved bases and smother
on the cooled tomato sauce. Leave
a border of around 2cm (1in).
3 Decorate the pizza bases with the
aubergine, peppers, capers, olives
and parsley. Finish with seasoning
and a drizzle of olive oil.
4 Cook in the preheated oven for 10-
12 minutes, or until golden and crisp.
5 Slice the Sicilian Pizza before serving.
TIP It’s important not to heat the milk
too much, otherwise it will be too
hot for the yeast. Luke warm is ideal.
These pizzas will keep well for a day
or two after cooking. They can be
eaten cold or reheated.Gluten-free Sicilian pizza
By Julia Shannahan (www.FriFran.com)
Serves 8+ | Prep 20 mins plus rising | Cook 20 mins | Calories 223 (per serving)FOR THE DOUGH
250ml (1 cup)
unsweetened
non-dairy milk
7g sachet dried yeast
2½ tsp sugar
400g (2¾ cups) gluten free
bread fl our, plus extra
for dusting
1 tsp sea salt fl akes
1 tbsp fl axseed
3 tbsp hot water
3 tbsp olive oil
½ tsp bicarbonate of soda
2 tsp cider vinegarFOR THE TOMATO
SAUCE
2 tbsp olive oil
¼ tsp asafoetida
½ tsp dried red chilli, or
to taste
½ tsp dried oregano
400g can whole plum
tomatoes in juice, or
500ml (2¼ cups) passata
pinch of sugar
FOR THE TOPPING
olive oil, for frying
2 medium aubergines
1 yellow pepper
2 tbsp capers in brine
60g green olives
(around 14 olives)
20g (¹/ 3 cup) fresh parsleyTotal fat Saturates Salt Sugar Protein11.1g 1.5g 1g 9.4g 4.3g