- Yield: 4 to 6 Servings
- Preparation Time: 20 Minutes
For the Dough
- 1 tbsp active dried yeast
- 11 fl oz (300 ml) warm water
- 1½ tbsp caster sugar
- 10 oz (275 g) gluten-free flour mix, plus extra for dusting
- 3½ oz (100 g) brown rice flour
- 2½ oz (70 g) potato flour
- 1 tsp xanthan gum
- 1 tsp salt
- ½ tsp gluten-free baking powder
- 1 tbsp olive oil, plus extra for greasing and drizzling
For the Topping
How to Make It
- For the dough, place the yeast in a small bowl and add 180 ml (6 fl oz) warm water. Stir briefly and set aside for 5 minutes, stirring in 1 tbsp sugar after 2 minutes.
- Combine the remaining sugar with the flours, xanthan gum, salt and baking powder in a separate mixing bowl and stir well.
- Make a well in the centre and add the yeast mixture and olive oil. Start to mix and then gradually add the remaining warm water to the bowl, mixing until a rough dough comes together; add more flour or water as needed if too wet or dry.
- Turn out the dough onto a lightly floured surface and knead briefly until almost smooth. Place in an oiled bowl, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about 1-1½ hours.
- After proving, preheat the oven to 230°C/Gas Mark 8. Turn out the dough and punch it down.
- Divide the dough in two and roll out into rectangles about 25 x 15 cm (10 x 6 in) wide. Lift onto two large baking trays and cover loosely with clingfilm.
- For the topping, blanch the broccoli in a large saucepan of salted, boiling water for 1 minute. Drain well and refresh immediately in a large bowl of iced water. Drain again and pat dry.
- Combine the passata with the sundried tomatoes, balsamic vinegar, and salt and pepper to taste in a food processor of blender. Pulse until puréed. Set aside until needed.
- Thinly slice the daikon radish on a mandoline set to a very thin setting. Cut the slices into half-moons.
- Spread the tops of the dough with the prepared sauce. Top with the broccoli florets, onion, radish and a mixture of the herbs. Drizzle with a little olive oil and season with some salt and pepper.
- Bake in the oven for 12-15 minutes, until the dough is golden-brown underneath and the toppings are slightly coloured.
- Remove from the oven and allow to cool briefly before serving.
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.