Take your pizza night to the next level by making your own gluten-free pizza with spinach, sundried tomatoes, vegan pesto and pine nuts.
Sundried tomatoes, spinach and pesto are the perfect pizza topping trio.
The spinach gives a lovely earthy flavour, the sundried tomatoes are sweet and the Naturya Hempsto natural pesto is salty and nutty – it’s particularly delicious as it has so much more flavour; a little goes a long way!
Last but not least, why not sprinkle a handful of pine nuts over the pizza before serving for some extra crunch!
Makes: 2 pizzas
Prep time: 45 mins
Cook time: 15 mins
Total time: 1hr
In a large bowl, mix the gluten-free flour, xanthan gum, yeast, sugar and salt.
Add the water and olive oil, and mix until a rough ball of dough begins to come together.
Turn the dough out onto a lightly oiled work surface and knead for 5 - 10 minutes until smooth.
Place back into the bowl and cover in a warm place for 30 minutes or until it has increased in size.
In the meantime, pre-heat your oven as high as it goes!
Once risen, turn the dough out onto a lightly floured surface and divide it into two equal portions.
Roll each ball of dough out into a circle moving the dough frequently to prevent sticking.
Transfer to a baking sheet and place into the oven and bake for 5 minutes, or until it has just begun to crisp up underneath and around the edges.
In the meantime, wilt the spinach in a dry pan.
Remove the pizza from the oven and top with the passata, cheese, wilted spinach and sundried tomatoes.
Return to the oven and cook for a further 5 - 10 minutes until the cheese has melted and the toppings are cooked.
Remove from the oven and finish with a drizzle of pesto and a sprinkling of pine nuts.
Last updated: 6 May 2022