Ingredients
- ½ cup warm water
- 3 gluten free Weet-Bix™
- 1 cup self-raising gluten free flour
- 1 tsp pure maple syrup
- 2 tsp yeast
- ½ teaspoon salt
- 2 tbs extra-virgin olive oil
Toppings:
- 100g tomato puree/ sauce
- Sliced mushrooms
- Spinach
- Olives
- Sliced onion
- Vegan cheese, grated
- Basil and/or oregano to top!
Method
Step 1
In a small bowl, mix the water, maple syrup, and yeast. Set aside for 5-10 minutes, until the yeast has activated.Step 2
Add Weet-Bix™, flour and salt in together and pour in the yeast mix. Add olive oil. Mix until a dough forms. Knead well for 5 minutes on a lightly floured bench.Step 3
Roll out dough and cut out mini bases using the top of a glass. Spread each with tomato puree/ your choice of tomato-based sauce and top with spinach, sliced mushrooms, onion and olives. Sprinkle with vegan cheese.Step 4
Bake for 15 mins in a 180C oven, until golden and cheese has melted. Top with dried or fresh basil leaves and/or oregano and serve!