Gluten-Free Pizza Puttanesca

Prep time

Cook time

Servings

Ingredients

• Tomato Sauce
• 1 Onion, diced
• 4 cloves Garlic Crushed
• 2 Tinned, chopped tomatoes
• Salt
• Pepper
• 2 tbsp Extra Virgin Olive Oil
• 2 tsp Tomato Ketchup
• Toppings
• 1 tsp chilli flakes
• 1 tsp capers
• 1/4 cup Black olives, sliced
• 1 handful basil leaves
• 2 balls Vegan or regular mozzarella
• Extra Virgin Olive Oil to drizzle

Instructions

1. Add the chopped tomatoes, ketchup, salt and pepper to season. Bring to a boil and reduce to a low simmer for 10-15minutes.
2. Check for seasoning and using a handheld stick blender, give it a little blast to make a smoother sauce. Don’t overdo it we aren’t looking for a soup. Return to a very low heat, and stir in the EVOO, leave until you’re ready to serve.
3. Pre heat the oven to 180°C
4. Prepare all the toppings you wish to use, either from the list above or your own selection.
5. Spread each base with a thin layer of tomato sauce, top with mozzarella, capers, chilli flakes, olives a few basil leaves and a drizzle of extra virgin olive oil.
6. Bake in the oven for about 20. Minutes until the base is crisp puffed up and the cheese is bubbling and golden.
7. Serve with extra basil leaves.