FreeFrom Pizzas with Pizza Toppings

If you are on a gluten-free diet youwill struggle to find a pizza that you can buy and making your own gluten-free pizza base is quite difficult but, forturnately, you can buy lots of really good gluten-free bases and gluten-free base mixes for both thin and crispy and deep dish pizzas.
Since youwill also need to make your own toppings, here are a few to get you going.

‘Sort of’ Puttanesca
Wheat, gluten, corn, soya, dairy & nut free

Since not everyone is as anchovy mad as we are, anchovy haters could substitute salami for the anchovy in this topping.

2 tbsp olive oil
4 large cloves garlic, peeled and crushed
2 x 400g / 14oz cans plum tomatoes, roughly mashed
leaves from 1 large sprig fresh rosemary or 2 tsp dried
24-30 stuffed green olives, halved or sliced
6 large anchovies, chopped finely or 6 slices spicy salami (check ingredients) cut into small matchsticks
sea salt and freshly ground black pepper

Heat the oil in a heavy, deep pan and gently fry the garlic for a few minutes. Add the tomatoes, rosemary, half the olives and the anchovies or salami.
Bring to the boil then reduce the heat and simmer, uncovered, for 30-35 minutes - the tomatoes need to reduce to a thick sauce. Season to taste.
When ready to cook, spread over the pizza base, scatter the remaining olives over the top and bake for 15 minutes in a hot oven.

Serves 6 - per portion
83cals - 2.6g protein
6.5g total fat - 1g sat / 4.5g mono / 0.5g poly
4g carbohydrate of which 3.5g sugar
1.2g fibre - 366mg sodium / 0.9g salt
28mg calcium
Good Source of: Vitamin B6

Onions and Sardines
Wheat, gluten, corn, soya, dairy, nightshade & nut free

We have allowed for a thick layer of onions under the sardines; if you are less of an onion freak, reduce to three large onions.

3 tbsp olive oil
4 large or 8 medium onions, peeled and sliced thinly
6 sardines tinned in olive oil (11/2 x 120g tins)
juice 1 small lemon
sea salt and freshly ground black pepper

Heat the oil in a wide pan and add the onions. Cook gently for 5 minutes uncovered then cover the pan and sweat for 25-30 minutes or until the onions are quite soft and slightly caramelised.
To cook spread the onions over the pizza base. Drain the sardines and mash them roughly with a fork, then spread them over the onions. Squeeze over the lemon juice and grate over some salt and lots of black pepper.
Bake for 15 minutes in a hot oven.

Serves 6 - per portion
163cals - 9g protein
11g total fat - 1.7g sat / 1g mono / 0.3g poly
13g carbohydrate of which 5.3g sugar
1.8g fibre - 139mg sodium / 0.33g salt
183mg calcium
Good Source of: Vitamin B6, B12 & calcium

Mushrooms and Artichoke Hearts
Wheat, gluten, corn, soya, dairy, nightshade & nut free

The lemon juice is not essential - just adds a little bite!

2 tbsp olive oil
150g chestnut or button mushrooms, wiped and sliced
6-8 tinned artichoke hearts, drained and quartered
juice 1 small lemon (optional)
sea salt and freshly ground black pepper

Heat the oil in a heavy, deep pan and briskly fry the mushrooms for 3-5 minutes or until the juices run. Spoon them over the pizza base.
Arrange the artichoke heart quarters over the top, squeeze over the lemon juice if you are using it and season generously with sea salt and freshly ground black pepper.
Bake for 15 minutes in a hot oven.

Serves 6 - per portion
55cals - 2g protein
5g total fat - 0.5g sat / 2.7g mono / 0.4g poly
3.5g carbohydrate of which 0.8g sugar
1.6g fibre - 1mg sodium / 0.003g salt
2mg calcium

Pizza Margherita
Corn, egg, gluten, nut and wheat free; can be dairy and lactose free

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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