Pepperoni Pizza
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
Nutrition Value
Saturated Fat
1 tbsp active dry yeast
160 ml soy milk, warmed (or other non-dairy milk alternative)
1 tsp caster sugar
100 g rice flour, plus extra for sprinkling
80 g potato flour
2 tsp xanthan gum
1 tsp unflavored gelatin powder
1 tsp onion powder
1 tsp salt
1 tsp olive oil
1 tsp cider vinegar
1 tbsp dried italian seasoning
300 g tomato passata
Gluten-free pepperoni or salami, sliced into rounds
160 ml soy milk (or other non-dairy milk alternative)
60 g nutritional yeast
1 tbsp olive oil
1 tbsp cornflour
1 tbsp lemon juice
1 tsp salt
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper

1 Place all of the ingredients for the cheese sauce into a food processor and purée until smooth. Transfer to a saucepan and bring to a boil over a medium heat. Cook, whisking constantly, for 2-3 minutes until thick. Remove from the heat and set aside.

2 Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a large round baking tray with parchment paper.

3 Place the yeast, warm soy milk and sugar in a large mixing bowl and leave to prove for five minutes until frothy.

4 Using an electric mixer with a paddle attachment (or a wooden spoon), mix in the flours, xanthan gum, gelatin, onion powder, salt, oil, vinegar and one teaspoon of the Italian seasoning. Beat for 4-5 minutes; the mixture will be quite soft and sticky. 

5 Trasnfer the dough onto the pan. Sprinkle with extra rice flour as you press it into a large round.

6 Bake for 10 minutes. Mix the tomato passata with the remaining Italian seasoning, then spread onto the base.

7 Drizzle or spread over the “cheese” sauce and top with the pepperoni or salami.

8 Bake for 20 minutes until the top has browned. Slice into wedges and serve warm.