PREPARATION TIME 25 minutes COOKING TIME 25–30 minutes MAKES 1 pizza (serves 4–6)
2 tablespoons olive oil
2 red onions, thinly sliced
1 clove garlic, thinly sliced
1 red or yellow pepper, seeded & sliced
115g (4oz) gluten-free maize (corn) meal
55g (2oz) potato flour
55g (2oz) soya flour
1 teaspoon gluten-free baking powder
½ teaspoon salt
55g (2oz) butter, diced
about 7 tablespoons milk
4 plum tomatoes, skinned, seeded & chopped
2–3 teaspoons chopped fresh rosemary
sea salt & freshly ground black pepper
140g (5oz) mozzarella cheese, grated or thinly sliced
fresh rosemary sprigs, to garnish
1 Heat 1½ tablespoons oil in a frying pan, add the onions, garlic and pepper and sauté for about 10 minutes, or until softened. Remove the pan from the heat and set aside.
2 Preheat the oven to 200°C/400°F/gas mark 6. Place the maize (corn) meal, potato flour, soya flour, baking powder and salt in a bowl and stir to mix. Lightly rub in the butter until the mixture resembles breadcrumbs, then add enough milk, mixing to make a soft dough.
3 Place the dough on a sheet of non-stick baking paper, then roll or press out to form a 25cm (10in) round, making the edges slightly thicker than the centre. Brush the pizza dough with the remaining oil.
4 Combine the chopped tomatoes, chopped rosemary and seasoning and spread this mixture over the dough. Spoon the onion mixture over the tomatoes and top with the cheese.
5 Bake for 25–30 minutes, or until the pizza base is crisp and golden brown. Garnish with rosemary sprigs and serve immediately, cut into slices, with a mixed green salad.