This old favorite is made with a twist; it's wheat free and gluten free.
Made with a generous helping of anti-inflammatory ingredients.
| 1. |
Sieve the canned tomatoes to remove excess water then mix together with the tomato puree and salt.
Tear the basil leaves and remove the leaves from the sprig of thyme and mix with the tomato.
Ideally this mixture should be left for a few hours so the tomatoes can take on the flavor of the herbs. |
| 2. |
Measure 400ml of tepid (body tempurature) water in a measuring jug and then top it up to 450ml with olive oil.
Put the flours in a bowl together and mix with the yeast and sugar.
Slowly add the water and oil stiring the mixture well each time you add a little water. |
| 3. |
When all the water has been added the mixture should resemble a slightly runny paste.
Grease some round baking trays with olive oil and then use a sieve to add a dusting of flour.
Pour the mixture into the trays and cook the bases for 15 minutes at 190 degrees C |
| 4. |
Take the bases out of the oven and add s spreading of the tomato topping.
Decorate you pizza with your choice of toppings.
I used mushrooms, olives and green peppers.
Put the pizza back in the oven and cook for a further 15 minutes. |
