Thin crust jalapeno pizza
Ingredients for the crust
-160g of plain gluten-free flour
-1 tablespoon of sugar
-1 sachet of yeast
-1 teaspoon of salt
-3 tablespoons of olive oil
-270ml of warm water
Ingredients for the toppings
-Handful of fresh spinach (roughly chopped)
-2 large tomatoes (finely sliced)
-1/2 jar of green jalapenos
-10 Sundried tomatoes (sliced)
-Dairy-free jalapeno cheese (I use Tesco's new jalapeno cheese)
To make the crust
Preheat the oven to 190 degrees c.
Step 1- In a large mixing bowl, add in 100g of the flour along with the sugar, yeast and salt
Step 2- Add the oil and water, then using an electric hand mixer beat until a dough forms. This will take a few minutes, then stir in the remaining flour.
Step 3- Wrap the pizza dough in cling film and pop into a bowl and allow to rest for 30-40 minutes.
This helps to activate the yeast.
Step 4- Place the dough onto a floured surface and knead until the dough is smooth & springy to touch.
Step 5- You can either roll out the dough or place it onto a floured pizza tray and press it down until it touches the edges (just like in my photo below)
If you want the pizza to be extra crispy, you can pre-cook the base for around 5 minutes before adding the toppings.
Step 5- Spread on the tomato sauce and top off with spinach, sliced tomatoes, jalapenos, sun-dried tomatoes and vegan cheese.
Pop into the oven and cook for 20-25 minutes.
Keep an eye on the pizza to make sure it doesn't burn.
Serve warm with fresh basil and some rustic chips or enjoy cool with salad!