preparation time 1 hour 25 minutes cooking 12 to 15 minutes serves 2
contains: yeast
½ cup rice flour, plus extra for dusting
¾ cup plus 1½ tablespoons gram flour
3 tablespoons cornmeal
½ teaspoon salt
1 teaspoon rapid-rise dry yeast
2 tablespoons olive oil
dairy-free margarine for greasing
Topping:
4 tablespoons passata (bottled pureed tomatoes)
1½ tablespoons tomato paste
5 ounces nitrate-free prosciutto, thinly sliced
2¼ to 3½ ounces dairy-free cheese, shaved
a handful arugula
1 Sift the flours, cornmeal, and salt into a large mixing bowl. Add the yeast and mix in well. Make a well in the middle and pour in the oil. Gradually work the flour into the oil, using a wooden spoon or your fingertips, until blended. Pour in 7 tablespoons warm water, a little at a time, and continue mixing to form a soft dough.
2 Turn the dough out onto a surface liberally dusted with rice flour and knead thoroughly about 10 minutes. Place in a clean bowl, cover with a damp cloth, and leave at room
temperature 1 hour or until double in size.
3 Heat the oven to 425°F. Grease a baking sheet with dairy-free margarine. Turn the dough out again onto a floured surface and knead about 4 minutes, then form into a ball. Flatten slightly, roll out into a large circle about ½ inch thick and cut with a knife to neaten; transfer to the prepared baking sheet.
4 Make the topping by mixing together the passata and tomato paste in a bowl. Spread this
mixture over the pizza crust and top with the prosciutto. Bake in the hot oven 12 to 15 minutes
until the crust is starting to brown and the tomato sauce is bubbling. Take the pizza out of the oven, sprinkle the cheese shavings and arugula over the top, and serve.
