Gluten Free Leek and Mushroom Pizza

This Italian-inspired recipe, with its perfect mix of comfort food flavours and wholesome ingredients, will give you a little bit of weeknight happiness.

Kelly GibneyChef
  • prepare
  • cook
  • 3-4 servings
  • Easy
Mushroom and leek GF pizza
Caption:Mushroom and leek GF pizzaPhoto credit:Kelly Gibney

Ingredients

  • 1 leek - white and light green part sliced very thinly
  • 1 cup tapioca flour (for pizza base)
  • 1 1/4 cups almond meal (for pizza base)
  • 1 teaspoon gluten-free baking powder (for pizza base)
  • 1/2 cup milk (for pizza base)
  • 2 tablespoons olive oil (for pizza base)
  • 1 free-range egg (for pizza base)
  • Sea salt and cracked black pepper (for pizza base)
  • 2/3 cup tomato passata (for pizza sauce)
  • 1 garlic clove - minced (for pizza sauce)
  • 2 cups grated mozzarella cheese (to assemble)
  • 6-8 swiss brown mushrooms - sliced
  • 40g goat feta - crumbled
  • 2 tablespoons finely sliced chives
  • Olive oil for sautéing and drizzling
  • Sea salt and cracked black pepper

Instructions

  1. Preheat oven to 220 degrees C.
  2. Heat a generous glug of oil in a sauté pan over a medium heat. Add the leek and cook for 7-10 minutes until tender. Salt generously and set aside.
  3. Combine all the pizza base ingredients in a mixing bowl and whisk together. Leave to sit for 5 minutes. Mix again.
  4. Line a baking sheet with baking paper. Use a spatula to spread the mixture into a circle that is roughly 30cm in diameter and 1/2cm thick. Bake for 10-12 minutes and place on a rack to cool.
  5. To assemble: Combine the passata and minced garlic. Spread over the pizza base. Tile the mushrooms on top. Sprinkle with mozzarella. Scatter the cooked leeks and scatter the goat cheese.
  6. Bake for 12 - 18 minutes until melted and lightly golden. Sprinkle with chopped chives and top with sea salt and cracked black pepper.
  7. Enjoy immediately.

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