Gluten Free Mizza


Gluten Free Mizza


500g/1lb 2oz minced beef
3 Tbsp. grated parmesan
3 Tbsp. breadcrumbs 
3 Tbsp. fresh chopped parsley
2 free-range eggs, lightly beaten
1 garlic clove, crushed
Salt and freshly ground black pepper, to taste
Butter, for greasing
1 x 400g/14oz can chopped tomatoes, drained
1 Tsp. garlic oil
1 Tsp. oregano
1 x 125g/4½oz ball mozzarella (not buffalo), halved, then sliced
Few leaves fresh basil


Preheat the oven to 220C/425F/Gas 7.

In a large bowl, use your hands to combine the mince, parmesan, breadcrumbs, parsley, eggs, garlic, salt and pepper. Be carful not to overwork the mix or the meat will become compacted and dense.

Butter a round baking tin of about 28cm/11in diameter and turn the meat into it, pressing the mixture lightly with your fingers to cover the bottom as if the seasoned minced meat were your pizza crust.

Drain the liquid from the can of chopped tomatoes, then mix the tomato with the garlic oil, oregano and some salt and pepper and spread, using a rubber spatula, lightly on top of the meat base. Arrange the mozzarella slices on top, and then put in the oven for 20-25 minutes, by which time the meat should be cooked through and lightly set and the mozzarella melted.

Remove from the oven and let it sit for five minutes, top with the basil leaves, cut into slices and serve like a pizza.

Products Used

Chicago Metallic Non-Stick Deep Dish Pizza Pan
KitchenCraft Stainless Steel Food Can Strainer / Sieve
Colourworks Silicone Spatula
Home Made Traditional Stoneware 29cm Mixing Bowl