The Australian Womens Weekly Food — Issue 27 2017

GLUTEN-FREE

PIZZA DOUGH

PREP + COOK TIME 30 MINUTES (+ STANDING)

MAKES 3 BASES

3 cups (405g) gluten−free plain flour

1 cup (135g) gluten−free self−raising

flour

½ cup (75g) potato flour

½ cup (80g) brown rice flour

½ cup (90g) white rice flour

2 teaspoons (7g) dried yeast

2 teaspoons xanthan gum

2 teaspoons salt

1egg

3 egg whites

¾ cup (180ml) olive oil

1 teaspoon white vinegar

2 cups (500ml) warm water,

approximately

white rice flour, extra, to dust

1 Grease three 30cm round

pizza trays; dust lightly with

a little rice flour.

2 Combine dry ingredients

in a large bowl.

3 Beat egg, egg whites, oil, vinegar

and 1½ cups of the water in a large

bowl of an electric mixer on medium

speed for 3½ minutes. Add the

combined sifted dry ingredients,

1 cup at a time, beating until

combined between additions.

Continue adding dry ingredients until

mixture just starts to come away from

the side of the bowl (add remaining

water only if necessary). Turn dough

out onto a surface dusted with rice

flour; knead lightly until smooth.

4 Divide dough into three equal

portions. Roll each portion on the

rice−floured surface until large

enough to fit pizza trays. Lift dough

onto trays. Cover; stand in a warm

place for 45 minutes.

5 Spread pizza dough with sauces

and toppings as desired.

SWEETPOTATO&

EGGPLANT PIZZA

PREP + COOK TIME 1 HOUR SERVES 4

white rice flour, to dust

2 gluten−free pizza bases

(recipe at left)

3 medium tomatoes (450g)

1 clove garlic, crushed

1 small orange sweet potato (250g),

sliced thinly

1 medium eggplant (300g),

sliced thinly

1 medium red onion (170g),

cut into thin wedges

2 teaspoons cumin seeds

¼ cup (30g) coarsely grated

low−fat cheddar

½ cup fresh coriander leaves

⅓ cup (95g) no−fat greek−style

yoghurt

1 Preheat oven to 220°C/200°C fan.

Grease two oven trays, then dust with

rice flour. Divide dough into two

portions. Roll each portion on a

surface dusted with rice flour into

20cm rounds; placeon trays. Cover;

stand until needed.

2 Use a small sharp knife to score

a cross in the base of the tomatoes.

Place tomatoes in a large heatproof

bowl; cover with boiling water. Stand

for 2 minutes. Drain; discard skins

and core ends. Return tomatoes to

bowl; using a potato masher or a fork,

crush tomatoes. Place in a sieve over

a bowl for 10 minutes to drain away

excess liquid. Add garlic to tomato.

3 Cook sweet potato, eggplant and

onion on a heated oiled grill plate

(or grill or barbecue) for 2 minutes

each side or until browned and

tender. Spread tomato over each pizza

base, leaving a 1cm border. Arrange

vegetables on top, sprinkle with seeds

and cheese.

4 Bake pizzas for 20 minutes or until

crisp and golden. Sprinkle with

coriander and yoghurt to serve.

AWW FOOD • ISSUE TWENTY SEVEN 91