This is the most delicious gluten-free pizza I have ever tasted if I say so myself. Most gluten-free pizzas have yeast added but for many people it is yeast that is very trying on the intestines as well as gluten. But the crust of this recipe is soft and tasty. I couldn’t get enough of this one and ate it all in one go. Its also very easy to make and doesn’t take too long.

Crust

1 cup of brown rice flour

1 teaspoon of gluten free baking powder

1 egg

1/2 teaspoon of Himalayan salt

1 teaspoon of Herbs De Provence

1/3 cup of warm water

1 medium leek  chopped

1 small onion chopped

A glug of olive oil/coconut oil and oil for tin base.

Cheese Topping

1 cup of cashews

1 lemon… juice and zest

A pinch of Himalayan salt

A glug of olive oil

Toppings

A handful of cherry tomatoes

Chick pea fritter (optional)

Olive tapanade (optional)

Basil leaves

Crust

Gently fry the leek and onion in your chosen oil with the herbs and salt. In a mixing bowl add the rest of the ingredients and then with a wooden spoon mix the all of the above together thoroughly. Grease a round medium sized tin, the smaller the tin the thicker the crust. Press the crust mix into the tin until completely even and covered. Place in the oven for approx 35/40 minutes at 180 c

Cheese topping

Blend the cashews with the juice of the lemon and zest plus the salt and olive oil in either a blender or food processor. Add a small amount of water if needed. Taste test to add more seasoning if necessary.

Add to the top of the pizza when the crust has been cooked and removed from the tin. Add a sprinkle of torn basil leaves and cherry tomatoes and for a bit of “meatiness” a smattering of chickpea fritter..See my recipe for sprouted chickpea fritters….Enjoy!