16.Pizza in a Pan : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


to serve three or four

For the base:

4 oz/ 100g grated carrot

1 egg

¼ pint / 150ml milk or water

8 oz / 225g

gluten-free flour mix

salt to taste

½ teaspoon bicarbonate of soda

½ teaspoon cream of tartar

2 tablespoons olive oil

2 oz / 50g grated cheese

For the topping, use any or all of the following:

2 oz / 50g tomato purée

2 oz / 50g chopped tomato

4 oz / 100g grated cheese

1 oz / 25g chopped olives

2 oz / 50g anchovy fillets

1 tsp / 2g dried mixed herbs

2 tablespoons olive oil


Beat the carrot to a smooth pureé with the milk and egg.This is best done in a liquidiser.

Mix all the dry ingredients for the base together with two tablespoonsof olive oil .

Fold the flour mixture into the pureé. Do not overmix anddo not leave to stand at this point or you will lose the light structureto the pizza dough.

Spread the batter to fit a 10 inch / 25cm frying pan.

Place the pan over a low heat. Use a tablespoon of olive oil tocook each side of the pizza base for about five to ten minutes until brown.

While cooking the second side spread the top with tomato puréeand scatter the chopped tomato, grated cheese, herbs and olives.

Place the anchovies on top and sprinkle with another spoonful ofolive oil.

When the underside is cooked place the pizza under a preheatedgrill for 3 minutes. (Transfer to a grill pan if your frying pan has a plastichandle). Serve when the cheese has melted.


Use a base of mashed potato.

Use a base of grated raw potato tossed in corn oil. This is a traditionalSwiss dish called 'Rosti'.

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