Gluten-free And Low-fat Vegetarian Pizza

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 350 g bread mix (gluten-free instant oven)
• 100 ml cold water
• 2 garlic cloves (chopped)
• 1 tablespoon fresh rosemary (leaves finely chopped)
• 1 cup pasta sauce (napoletana)
• 1/2 cup red capsicum (chargrilled sliced)
• 1/2 cup artichoke heart (halved 100% fat-free chargrilled)
• 125 g button mushrooms (sliced)
• 1/2 cup kalamata olive (pitted)
• 180 g bocconcini (halved)
• rocket (baby to serve)

Recipe

• 1 preheat oven to 240c (220c fan forced).
• 2 lightly grease two 18cm pizza trays.
• 3 place bread mix in a bowl and combine 100ml cold water, garlic and rosemary in a jug.
• 4 add water mix to bread mix and using an electric mixer, beat on low speed for 30 seconds or until just combined, scrape down side of bowl and beat for a further 2 to 3 minutes or until thick.
• 5 spoon half the mix onto 1 prepared tray and using the back of a spoon, spread mix to form an 18cm round. repeat with remaining dough.
• 6 bake for 10 to 12 minutes or until bases are light golden and cooked through.
• 7 remove from oven and top with capsicum, artichoke, mushrooms, olives and bocconcini ad bake for 10 to 12 minutes or until cheese has melted.
• 8 cut into wedges and serve with rocket.