Vegetarian Pizza

Pizza is just delicious and you can't go past it really. And it's much easier to make it from scratch than you think. As long as you have an hour or so to spare, making the dough yourself is very satisfying. I use Orgran Gluten Free flour.

WHAT YOU'LL NEED: Dough

2 cups Plain Flour (gluten free)

1 tbls or 7g pack dry yeast

1 tsp caster sugar

1/2 tsp salt

1 tbls vegetable or olive oil

3/4 cup hot water

WHAT YOU'LL NEED: Sauce

1 sachet Tomato Past

1 tsp Oregano

1 tsp Basil

1 clove Garlic

WHAT YOU'LL NEED: Topping

This can be anything you like but my favorite topping are the following

1 Tomato

1/2 Onion

1/4 Green Capsicum

1/4 Red Capsicum

1/4 cup Zucchini

4 Mushrooms

Hand full of Spinach Leaves

1 cup Mozzarella cheese

1 cup Cheddar cheese

WHAT YOU'LL DO WITH IT:

First your going to have to give yourself an hour to make the dough. Add Yeast, Salt and Sugar to the water and stir with a fork till combined. Cover with plastic and let sit for 5min in a warm place. You'll know the yeast is ready when bubbles form.

Sift flour into a dry clean bowl, add oil then yeast mix and stir till combined. Knead the dough till it's elastic. Should take about 10min and you'll know it's ready when you pinch the dough and pull lightly without the dough breaking off.

Put into an oiled glass or metal bowl and cover. Put the bowl into a sink filled half way with hot water. Let it rise till it's double the size then knead for a further few minutes then let it rise one more time before kneading for a final time. After the third kneading the dough should be nice and smooth.

Role out and place on a lightly oiled pizza tray and cook in the over for about 5min.

For sauce place Tomato Paste, herbs and garlic into a small bowl and mix to combine then slather it all over the pizza base.

Slice all the vegetables except the Spinach thinly so they cook at the same time.

Now this is the secret to making a perfectly cooked pizza. It's all about how you lay the toppings. First start with half the cheese, then add the onion, then the capsicum. Next add the zucchini and mushrooms then the tomato and spinach. Finish off with the last of the cheese. Make sure you place the toppings on from the outside in turing the base as you go. You do it this way to stop the topping pooling in the centre this way the base and toppings cook evenly with no raw spots.

Cook for about 15 to 20 minutes at 180 degrees.