Gluten free pizza by Chef Rajesh Wadhwa, Executive Chef, Taj Palace, New Delhi, India

Please ensure that all ingredients used are gluten free and there is no cross contamination during preparation or serving the dish.

Ingredients

For the dough

1. Gram flour – 600 gms
2. Coriander whole – 15 gms
3. Cumin seeds – 8 gms
4. Red onions (chopped) – 30 gms
5. Ginger (chopped) – 10 gms
6. Green chillies (chopped) -  08 gms
7. Turmeric powder – 05 gms
8. Fresh Fenugreek (chopped) – 50 gms
9. Salt – To taste

For the topping – Sauce

1. Plum tomatoes – 1 kg
2. Sugar – 10 gms
3. Basil leaves – 4-5 gms
4. Oregano – a pinch
5. Salt -  To taste
6. Olive Oil – 50 mls

For the topping – Vegetables and other ingredients

1. Red pepper (juliennes) -  10 gms
2. Yellow pepper (juliennes)  -  10 gms
3. Green peppers (juliennes) – 10 gms
4. Button mushrooms (quartered)  -   10 gms
5. Red onions (roundels)  -   10 gms
6. Gluten free Mozzarella cheese (grated)  -  50 gms

Method

For the dough

1. To make dough mix all ingredients for the dough together.
2. Add water gradually and knead into semi soft dough.
3. Rest the dough, covered with a wet muslin cloth or in a refrigerator for about 30 minutes.
4. Divide the dough into 100 gms portion and rest for another 30 minutes.

For the sauce

1. Blanch the tomatoes in boiling water with salt. Peel and deseed the tomatoes and chop fine.
2. Heat olive oil in a pan and sauté the tomatoes. Add the rest of the ingredients and stew on a medium flame till the tomatoes are fully cooked.
3. If using canned tomatoes, just drain the tomatoes and proceed to cook with olive oil and other ingredients.
4. Cool the sauce to room temperature.

Pizza

1. Roll the portioned dough into a circle of about 8 inch in diameter.
2. Top with the sauce leaving about a ½ inch from the edges.
3. Top with grated cheese and vegetables.
4. Preheat the oven at 225^o C. Bake the pizzas till the cheese melts and base is cooked.
5. Serve hot sprinkle with oregano (optional).