This recipe makes use of coconut and rice flour, two ingredients which we sell farm-fresh from The Apothecary.  The resulting pizza base is a firmer and crustier than the standard wheat flour base.  Eggs and xanthan gum are used to bind the flours to give it elasticity.  This pizza base is a good alternative for those requiring a gluten-free diet.

Put in a large mixing bowl:

1 cup of coconut flour

1/2 cup of rice flour

2 eggs, beaten

1 tsp xanthan gum

1 tsp of baking soda

salt to taste

1/2 cup of water

stir thoroughly and let stand for 20 minutes.  The mixture should be soft and pliable but not runny.

Place the ball of dough in the centre of a well oiled skillet and gently flatten the dough to fit the size of the skillet (12 inches or 30cm).  Use gentle motions of the fingers to even out the dough.

Bake for 15 minutes at 200C (400F).

Meanwhile, take a skillet or a heavy pan.  On medium heat, add:

1 tbsp of olive oil

Once the oil is hot add:

1 cup of sausage, sliced

1 cup of onions, finely sliced.

Brown the sausage and onion and then switch to low heat.  Cook for 5 to 10 minutes, covered with a lid, until meat is thoroughly cooked.

Once the pizza base has been baked, bring out of the oven and top with:

sliced tomato, thinly sliced

pre-cooked sausage and onion

rosemary and thyme, preferably fresh

mozzarella cheese shredded

Put the pizza, with the toppings, back in the oven for another 5 minutes at the same temperature setting.

Serve immediately,  Serves 2 to 4.