Gluten-Free and Low-Fat Vegetarian Pizza

From Super Food Ideas and their special diets Italian feature. Times are estimated.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 350  g  bread mix (gluten-free instant oven)
• 100  ml cold water
• 2  garlic cloves (chopped)
• 1  tablespoon fresh rosemary (leaves finely chopped)
• 1  cup  pasta sauce (napoletana)
• 1⁄2 cup red capsicum (chargrilled sliced)
• 1⁄2 cup artichoke heart (halved 100% fat-free chargrilled)
• 125  g button mushrooms (sliced)
• 1⁄2 cup kalamata olive (pitted)
• 180  g bocconcini (halved)
•  rocket (baby to serve)

Directions

1. Preheat oven to 240C (220C fan forced).
2. Lightly grease two 18cm pizza trays.
3. Place bread mix in a bowl and combine 100ml cold water, garlic and rosemary in a jug.
4. Add water mix to bread mix and using an electric mixer, beat on low speed for 30 seconds or until just combined, scrape down side of bowl and beat for a further 2 to 3 minutes or until thick.
5. Spoon half the mix onto 1 prepared tray and using the back of a spoon, spread mix to form an 18cm round. Repeat with remaining dough.
6. Bake for 10 to 12 minutes or until bases are light golden and cooked through.
7. Remove from oven and top with capsicum, artichoke, mushrooms, olives and bocconcini ad bake for 10 to 12 minutes or until cheese has melted.
8. Cut into wedges and serve with rocket.