Yeast-Free Pizza
Makes six 15 cm or 6in pizzas (egg, gluten, nuts, peanuts, wheat, and yeast free)
Pizza base
450g or 4oz generous cups gluten-free white flour mix
1 teaspoon unrefined caster (superfine) sugar
1 heaped teaspoon gluten-free bicarbonate of soda (baking soda)
1 teaspoon sea salt
About 500ml or 2 cups buttermilk (variable due to flour absorbency)
Topping
6 Toulouse gluten-free sausages or other allergy-free sausages
425g or 15oz can chopped tomatoes
2 headed tablespoons tomato purée (paste)
1 teaspoon mixed dried herbs
Freshly ground black pepper
100g or 3½oz pack grated buffalo mozzarella, Parmesan or pecorino shavings or dairy-free Tofutti mozzarella-style cheese slices of Florentino Parmazano
A drizzle of cold pressed extra virgin olive oil
2 large non-stick baking trays
Preheat the oven to 200°C or 400° F
1. First cook the sausages until well browned on all sides and cooked through. You can either grill (broil) them or fry them in a very little oil in a frying pan.
2. Meanwhile, make the base. Sift the dry ingredients into a bowl, make a well and pour in the buttermilk, bit by bit, mixing until you get a soft but not wet or sticky dough (you may not need to use all the buttermilk). Turn the dough out onto a floured board, knead briefly for a few seconds to tidy it up, then roll out into six 15 cm or 6in rounds. Place three on each baking tray and neaten the edges.
3. In a bowl, mix the canned tomatoes with the tomato purée (paste), herbs and pepper and spread the mixture evenly over each pizza. Slice up the sausages and arrange them over the top of the tomato mixture and sprinkle each pizza with the cheese. Drizzle with a little oil and bake for about 15 minutes until the pizzas are golden and bubbling.
This recipe is basically soda bread with a delicious topping but it is a useful recipe if you don't want to use fresh or dried yeast. Choose your mixture of topping according to taste and food sensitivities – you can also use the Pile-High Pizza topping suggestions.
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