Michelle's FreeFrom pizza Margherita
Corn, dairy, egg, gluten, lactose, nut and wheat free

Tofutti do an excellent soya 'mozzarella' which really does melt well.

2 tbsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely sliced
sea salt
3 heaped tsp dried Italian or mixed herbs
2 x 400g / 14oz cans chopped tomatoes
freshly ground black pepper
mozzarella or mozzarella style soya cheese

Heat the oil in a wide pan and add the onion, garlic and a pinch of salt to stop them burning and the herbs. Cook fairly briskly for 5–10 minutes or until they are quite soft.
Add the tomatoes, bring to the boil, turn down the heat and simmer, uncovered for around 45 minutes or until the the mixtures is reduced to a thick, lumpy sauce.
Season to taste with more salt and black pepper.
Cover your pizza base with the tomato sauce then grate over as much cheese as you feel you need.
Cook in a hot oven for 10 minutes.

Enough or 2 large pizzas each serving 1 teenager, 2 children or 4 adults!

Whole amount
Calories 1013 Kcals
56g Protein
74g Fat (35g Sat fat, 29g mono, 4g poly)
34g Carbohydrate of which 29g Sugar
7g Fibre, 1303g Sodium, 3.3g salt
1032mg Calcium

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