This deep pan pizza dough has good texture and flavour. The home made tomato pasta adds extra flavour and a little kick if you decide to include the chilli. Pizzas are a great way to get the kids to eat vegetables by using vegetable toppings to help get their 5-a-day. 

Preparation time: 15min (+ proving time)
Cook time: 35-40mins. 

Ingredients 

450g gluten free white flour (with xanthan gum)
325g milk warmed
4tbsp olive oil
2 eggs
1tsp vinegar
1tbsp sugar
½ tsp salt
1 tin plum tomato
1tsp dried Oregano
1 clove garlic finely chopped
1 tsp chopped chilli
50g Strong cheese
Vegetables for topping (red onion, sweetcorn, red pepper, chorizo)

Method:

1. Mix together flour, salt, sugar and yeast.

2. Beat egg, vinegar and milk.

3. Combine wet and dry ingredients and mix well, forming a sticky wet doe.

4. Oil a baking tray and spread the mix out.

5. Leave to rise for 30mins in a warm place.

6. Meanwhile crush and finely chop a clove of garlic and half a chilli. place in a mini food processor along with a tin of plum tomatoes, 1tsp of oregano. Blitz into smooth paste.

7. Once the pizza has had time to rise, spread the tomato mix across the pizza and sprinkle with a selection of vegetables.

Here we have gone for red pepper, courgette, red onion, sweetcorn and a little chorizo sausage. Sprinkle with a small amount of grated strong flavour cheese and bake for 35-40min, until the base is cooked through. Serve with salad.



Nutritional content: per serving

Calories 479 Kcal
Total fat 15.5g
- Saturated fat 4.6g
- Polyunsaturated fat 2.0g
- Monounsaturated fat 7.9g
Carbohydrate 72g
Protein 11.4g
Fibre 3.8g
Salt 1g

Page last reviewed on 24/06/2017

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