Start this recipe by placing together the warm water, yeast and honey into a jug. Mix together and allow to foam for 5 minutes. Place the mashed potatoes, gluten-free flour, rice flour and ½ tsp salt into a mixer and bind together using the beater attachment. With the machine speed on slow, add in the egg white, olive oil and the yeast mixture and mix till well binded but will be a little tacky in texture. Transfer into a clean bowl, cover with cling film and allow to rise for an hour. When ready, press into an oiled baking tray, cover with your toppings and allow to rise again for 30 minutes before baking at 200`c for 25 minutes. Meanwhile, make the minted drizzle by mixing together the plain yogurt, 1 tbsp olive oil, chopped garlic and season well with salt and pepper. Ass soon as the pizza comes out of the oven, place onto a large serving plate, drizzle with the minted yogurt and serve.
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