Roasted vegetable pizza with a mashed potato base
Prep time: 25 minutes
Cooking time: 40 minutes
1 red onion
1 red pepper
3-4 firm tomatoes
2 garlic cloves, peeled
a good glug of olive oil
freshly ground black pepper
For the pizza base:
250g cooked mashed potato
1 tbsp olive oil
110g chickpea flour, plus extra for rolling
1 tsp gluten-free baking powder
salt and freshly ground black pepper to taste
a few fresh basil leaves
1 Heat the oven to 240ºC/R9 and line a large roasting tin with kitchen foil.
2 Prepare the vegetables. Peel the onion, halve and quarter to form eight chunks. Slice the top off the pepper, remove the stalk, then deseed and cut into chunks about 3cm (¼in) square. Slice the courgettes into discs about 2cm (¾in) thick. Halve the tomatoes, or leave them whole if they are small.
3 Put the vegetables and garlic in the roasting tin, add the olive oil, season with black
pepper, then toss the vegetables in the oil – using your hands gets the best results.
4 Roast the vegetables for about 20 minutes – keep an eye on them – you want them just tender and charred at the edges.
5 Remove the vegetables from the oven and turn the oven temperature down to
200ºC/R6. Line a baking sheet with non-stick baking parchment.
6 Mix the mashed potato with the olive oil, chickpea flour, baking powder, salt and pepper and the roasted garlic cloves, which will be soft enough to squidge into the mix. Roll out the potato dough on a floured surface to create a round base about 25cm (10in) in diameter.
7 Transfer the base to the prepared baking sheet, top with the roasted vegetables,
sprinkle with the basil and mozzarella and bake for 20 minutes until the base is golden brown.
TIP: Try to roll the base as thin as possible – aim for a diameter of 25cm (10in). If you like a crisper base, bake it for 10 minutes before topping. Use whatever tomatoes you like: beef tomatoes, plum tomatoes or kumatoes – a greeny-brown tomato hybrid.
Recipe and image from Howard Middleton’s Delicious Gluten-Free Baking, published by Little Brown Books