Pizza – the classic

As I mentioned in the introduction, my friends always preferred my gluten-free pizza to their store-bought ones so I’m really happy to be able to share this with you all. As with a lot of my recipes, feel free to switch the toppings to your own favourites.

Serves 2

Ingredients

• 50g/1 3/4 oz Lucy Bee coconut oil, melted, plus extra for greasing
• 1 x 400g tin/2 cups chopped tomatoes
• 1 tbsp tomato purée (paste)
• 1 tsp mixed herbs
• 200g/1 1/2 cups gluten-free plain (all-purpose) flour, plus extra for dusting
• 10g/1/3 oz easy-bake dried yeast
• 120ml/1/2 cup cold water
• 1 mozzarella ball (125g/4 1/2 oz), sliced
• Himalayan salt and ground black pepper

Topping options

• Anchovy fillets in oil
• Olives
• Sliced gluten-free pepperoni
• Sliced gluten-free chorizo
• Jalapeños

Method

1. Preheat the oven to 220°C/425°F/gas mark 7. Lightly oil a non-stick baking tray with coconut oil.

2. Put the tomatoes, tomato purée (paste), mixed herbs and some salt and pepper in a frying pan and bring to the boil, then turn the heat down to low, stir and continue to cook, stirring occasionally, until the mixture has thickened to a paste, about 15 minutes.

3. Meanwhile, for the dough, put the melted coconut oil, flour, yeast, water, ½ tsp salt and a pinch of pepper into a food processor and blitz until combined into a dough.

4. Knead the dough on a floured surface for about 3 minutes, then roll it out onto a non-stick baking tray, using your fingers to create a shape for the pizza (I never have the same shape twice!).

5. Spread the tomato mixture over the base, place the mozzarella slices on top along with the topping or toppings of your choice and cook in the oven for 12–15 minutes. Serve immediately.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.