Pizza!

I have tried a zillion different recipes and finally I have mastered it. I am not saying it is just as good as a woodfired pizza made with a sourdough starter, but it is so simple and absolutely hits the spot for we gluten free-ers.

James Martin does a Saturday Morning cooking program and on it he says pineapple and bbq sauce do not go on pizza. I agree with the former, but when I started this recipe, the intention had been to make wraps to finish off chicken and bbq sauce with some rocket. It however turned in to pizza and was perfect. No pineapple I promise! Add what you wish. I am sure next time will be tomato and mozzarella …

Tomorrow my daughter is going back to school and so tonight was pizza night. The cool thing about this is that to start off, you make it like a pancake in a frying pan and then put it under the grill once the toppings are in place.

Makes 4 pizzas

INGREDIENTS
75g tapioca starch
225g gluten free self raising flour
2g dried yeast
1/2 tsp salt
350ml water approx.

1. Mix the ingredients together. Add enough water so that the batter leaves a trail on top of it when it has been mixed togther. It should be a little thicker than pancake batter. Put a tea towel on top of the bowl for two hours while it rises a little.
2. Preheat a grill to a high heat.
3. Put a frying pan on a medium high heat and pour some olive oil into the pan, about 2 tbsp.
4. The batter will be runny. Pour a quarter of the batter into the pan when the oil is hot and use a spatula to spread it out in the pan. It will be thin and have small holes in it.
5. Leave it to heat through for a minute or two before adding the topping.
6. Put it under a grill for a about 3 minutes until it is cooked.
7. Remove onto a board and serve with a sprinkling of rocket leaves and drizzle with a good olive, garlic or chilli oil.