I have tweaked my pizza pinwheel dough recipe, so there is no resting in the refrigerator required, you can work with it straight away!
This pizza base is very quick to make. Even with the toppings piled on, the base is firm and there’s not a lot of drooping when holding the slice. You can use whatever toppings you prefer, but if you’re using things like pineapple or olives, make sure you drain them well on kitchen paper first.
The pictures I took are of my son’s pizza, minus the mushrooms and olives which were for mine. I find these bases very filling and I couldn’t finish my last quarter, so I reheated it for lunch the next day. I had to eat it with a fork because the base had softened overnight, but it was still delicious.
I use Moira Mac’s brand of Tandoori Chicken because it is gluten, dairy and 100% preservative free. They also make Barbeque and Homestyle flavours. They’re all tasty, but Tandoori is our favourite! One pack is enough to generously cover both pizza bases.
The cheese I used is a recipe from a blog called And Love It Too. This cheese is quick and easy to make and very delicious. It melts beautifully and will give a wonderful flavour to whatever you’re using it in. I’ve used this cheese in quiche and a zucchini slice.
Makes 2 round bases, approximately 27cm or 10½ inches
1 quantity of wholemeal pizza dough
1 pack Tandoori Chicken
½ small red onion, finely sliced
½ small green capsicum, finely diced
3 small mushroom, finely sliced
4 black olives, finely sliced and drained well on kitchen paper
Approx ½ cup baby spinach leaves, shredded
Approx 1 cup for each pizza of gluten and dairy free cheese
¼ cup tomato paste
1 tablespoon water
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon Italian herbs
½ teaspoon raw sugar
Chilli flakes, to taste (optional)
Have your pizza toppings already prepared.
Next, mix together the tomato paste, water, onion powder, garlic powder, Italian herbs and raw sugar in a bowl or jug, to form a thickish paste and set aside.
Also grate around 2 cups of your cheese (1 cup full per pizza base).
Now preheat oven to 160C.
Once you’ve made the dough, divide it evenly into two balls, and then roll out on baking paper/parchment. You want approximately a 27cm (10½ inches) circle ans the dough will be about 4mm thick.
Gently work around the bases, smoothing over the craggy edges, as this will help to avoid cracking when cooked. Using the baking paper/parchment, transfer the rolled out bases onto baking trays.
Use half of the tomato paste and spread across one of the pizza bases leaving a 1cm gap along the edges. Lightly sprinkle over some chilli flakes, this is an optional extra if you like it spicy.
I find if I sprinkle a little cheese over the tomato paste, it helps the topping stick better. Repeat this process with the other base.
Evenly sprinkle your toppings over the tomato paste finishing with the cheese. I break up some of the bigger pieces of chicken, as it also helps it go further. Now repeat this process with the other base.
Bake for around 20 minutes or until the crust is golden (just be careful not to over cook as it will harden).
Then using the baking paper/parchment transfer the cooked pizza to a chopping board and cut into quarters.
Eat immediately and enjoy!
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8