Gluten Free Leek and Mushroom Pizza
Serves 3-4 / Gluten free
Mushroom and leek GF pizza Photo: Kelly Gibney
Ingredients
- 1 leek - white and light green part sliced very thinly
Pizza Base
(Makes 1 large base)
- 1 cup tapioca flour
- 1 1/4 cups almond meal
- 1 teaspoon gluten-free baking powder
- ½ cup milk
- 2 tablespoons olive oil
- 1 free-range egg
- Sea salt and cracked black pepper
Pizza sauce
- 2/3 cup tomato passata
- 1 garlic clove - minced
- To assemble
- 2 cups grated mozzarella cheese
- 6-8 Swiss Brown Mushrooms - sliced
- 40g goat feta - crumbled
- 2 tablespoons finely sliced chives
- Olive oil for sautéing and drizzling
- Sea salt and cracked black pepper
Method
Preheat oven to 220 degrees Celsius.
Heat a generous glug of oil in a sauté pan over a medium heat. Add the leek and cook for 7-10 minutes until tender. Salt generously and set aside.
Combine all the pizza base ingredients in a mixing bowl and whisk together. Leave to sit for 5 minutes. Mix again.
Line a baking sheet with baking paper. Use a spatula to spread the mixture into a circle that is roughly 30cm in diameter and 1/2cm thick. Bake for 10-12 minutes and place on a rack to cool.
To assemble: Combine the passata and minced garlic. Spread over the pizza base. Tile the mushrooms on top. Sprinkle with mozzarella. Scatter the cooked leeks and scatter the goat cheese. Bake for 12 - 18 minutes until melted and lightly golden. Sprinkle with chopped chives and top with sea salt and cracked black pepper. Enjoy immediately.
